Caviar from algae successfully cultivated, shelf life surpasses Japan

"Caviar among algae" sea grapes are high in nutrition, low in calories, and in line with the LOHAS diet. If you want to taste this marine delicacy, you no longer need to rely on imports. The Donggang Biotechnology Research Center of the Fisheries Research Institute of the Council of Agriculture has successfully established an artificial cultivation model for sea grapes in Taiwan. On average, they can be harvested once every 30 days, with a yield of 8 kilograms per square meter. The finished product has excellent appearance and taste, and a shelf life of more than 3 months. The yield, yield and upright stem length are all superior to those in Japan.

Chen Zi-mien, director of the Donggang Biotechnology Research Center of the Council of Agriculture's Fisheries Research Institute, pointed out that sea grapes from the Pteridaceae family are round and plump, crystal clear, like bunches of grapes, and have a unique caviar-like taste. They have high nutritional value and do not require concerns about calories, making them a popular ingredient in high-end cuisine.

Sea grapes are mainly produced in Japan and the Philippines. If you want to eat sea grapes in Taiwan, you must import them from Japan or the Philippines. However, the quality is easily affected during transportation, and the price and import volume often fluctuate with the place of production. The growth of several wild ferns and algae native to Taiwan is restricted by the climate, and their production varies with the seasons, making the supply unstable. In comparison, cultivating sea grapes in an artificial environment does not have the above-mentioned problems.

In Japan, the growth period of sea grapes with 10-centimeter upright stems is about 25 days in summer and 50 days in winter, producing 2.5 to 4 kilograms per square meter per month. The artificial cultivation model of sea grapes successfully established by the Donggang Biotechnology Research Center of the Water Research Institute can extend the upright stem of the Taiwan-produced C. microphysa to 30 centimeters, and can be harvested once every 30 days, with a yield of up to 8 kilograms per square meter. The shelf life is as long as more than 3 months, and the occurrence of creeping rhizomes or creeping stems sprouting during this period is greatly reduced.

Chen Zi-mi emphasized that although the varieties currently cultivated in Taiwan are different from those in Japan, there is no difference in appearance or taste. After harvesting, sea grapes can be eaten after being soaked in cold boiled water. In addition to being used as a cold main dish, they can also be eaten with seafood and meat. The results of the food tasting were widely praised. As a highly economical seaweed species that combines good appearance, taste and nutrition, it is worth promoting its cultivation in China.