WHAT: You need not be a Latu grower, for you to become a Latu exporter…
However, a grower has its own advantages to learn the simple but sanitized way of processing Latu for export.
KEY TOPICS:
Introduction
Seaweed growers or those who have successfully cultured seagrapes or Latu in their ponds can now make more money by exporting them as processed succulent table salad. In deed the business prospects for this untapped seaweed are tremendous, aside from its medicinal value as anesthesia.
However, you need not be a seaweed grower for you to become a Latu exporter. This is also a good opportunity for prawn-farm operators in the face of the continuing slump of the prices of prawn in the world due especially to the strict enforcement of foreign buyers on anti-biotic free shrimp exports from the Philippines. Fishpond owners can now switch to the more profitable culture of [seaweeds] sea grapes ”caulerpa valmedteca” an edible seaweed which has great potentials both in the local and export markets.
This UNIQUE TECHNOLOGY TRANSFER through this comprehensive orientation will be conducted by Univalm Research for Scientific & Technological Advances, and this will cover two main courses of the technology:
COURSE I. Site Selection, Pond Area Analysis, Pond Preparation, Leveling, Washing, Drying, Screening, Liming, Water Admission, Prophylactic Fertilization, Selection of Planting Material, Planting, Water Management, Harvesting and Packaging.
COURSE II. Product Selection, Hibernation, Washing, Destemming and quality selection, Brine Curing/Fresh, Hydration – Salt Treatment, Quality Control, Temperature – Hibernation, Air Freight Packaging Fresh or Salted and Transporting via Air.
ADDENDUM:
A. On the profitability, the sea grape eaten as salad by seafood enthusiasts is such a prolific plant that it can be harvested 45 days thereafter without replanting. Earning a net profit of not less than P100,000.00 a month by farming Latu from just one hectare of fishpond with an initial capital of only P25,000.00.
A one-hectare fishpond grown with initial 1,000 kilos of Latu would yield 2,000 kilos in the first harvest and double in the succeeding harvests, at an average of 6,000 kilos every 15 days or 12,000 kilos a month.
B. Quality is never an accident. It is always the result of high intention, sincere effort, intelligent direction and skillful execution. All of these requirements can only be achieved if you are willing to live your footprints in the dike.
C. Potential buyers with large orders are hotels and restaurants. For export, we are well guided through the modern internet linkages. We can even start requesting our friends and relatives abroad to introduce your new business of the Fresh/Brine cured Latu business. Starting from their neighborhood, community, restaurants to hotels. In New York a small plate of fresh spicy Latu cost $5.00.
D. Due to minimal cost of this seaweed project, a self-finance is the most practical. However, to evade cash outflow banks and financial institutions are willing to serve you.
E. To prevent losses and enhance your chances for success, one must be willing to live your footprints in the dike.
F. VCR Showing “Latu Culture”
Instructional Person:
Univalm Research for Scientific & Technological Advances
Vick A.L. Medel, Former affiliations: General Aquaculture Instructional Manager - University of San Carlos-NFE Division, Chairman Fishery Sector – Regional Agricultural & Fishery Council R-VII, Energy In-house Consultant – National Council on Food Security, Office of the President, Malacanan Palace, Asian Consultant – Aquatropics Magistrate Inc., Hawaii, and Asian Consultant – ULG Consultants, Warwick, England, Brainchild the state-of-the-art propagation of Latu outside Mactan, Cebu. Thus the scientific name suggests caulerpa-valmedteca otherwise known as caulerpa-lentillifera.
CITATION:
Continuing education certificate (CEC’s) will be awarded to the participants upon completion of the course. That can be useful also in applying loans for the Latu culture business.
