nurtured with freeze-dried microalgae
It looks like a pickle, tastes very neutral and has a gelatinous texture. It is low in fat and cholesterol, rich in protein, antioxidants and vitamin B.
Meet the sea cucumber.
The ‘Holothuria’, also known as trepang or ‘bêche de mer’ is a delicacy in Asia. It’s one of the top 5 most valuable seafoods consumed in China, Singapore and other Asian communities.
Like tofu, sea cucumber is bland, but has the ability to absorb the flavors of foods and seasonings with which it has been cooked. On the menu you often find it in wok dishes, stewed dishes or combined with other seafood, meat and spices.
The consumption of sea cucumber is growing year over year. In order to fulfill the growing demand and comply with natural catch quotas, farms are increasingly being opened on land.
Peter Pesch is the general manager of one of these sea cucumber hatcheries. Sea Orchards is the first commercial sea cucumber aquaculture operation in Thailand. Its specialty is the production of the Holothuria scabra or better known as Sandfish, a high value tropical sea cucumber.
It was easier and cheaper to choose for the Premium freeze-dried microalgae of Proviron, compared to setting up our own algae cultivation laboratory, says Peter Pesch. We use almost all the different algae products of Proviron, because variety is the spice of life and the sea cucumbers enjoy the variety very much.
Craftsmanship and dedication
A few years ago, I had the pleasure visiting Peter’s hatchery, says Vanessa Doms, commercial director at Proviron. You can feel the enthusiasm and craftsmanship as you walk through the company. At a moment like that, it becomes clear what a difference the professional dedication of the Proviron algae team means to our customers.