Growing vegetables in seawater
We convert abandoned salt water ponds into high value land by growing two crops: seaweed and a salt tolerant vegetable. Our technology uses seawater as the dominant culture medium and is soil-free.
We call this marine hydroponics
Our Technology
Using Marine Hydroponics, we grow salt tolerant plants and seaweed without soil in ponds filled with seawater.
On the surface water, we grow Salicornia; a naturally salt tolerant plant with a high market value. Underwater, we grow seaweed.
Both crops are nutritious, containing high concentrations of vitamins and antioxidants because they are derived from seawater.
Image captured at Marine Agrifuture: Kahuku, Hawaii
The Crops We Grow
-
Salicornia
A land plant that can be watered with sea water. Salicornia, known as salicorne in France or samphire in Britain, has been eaten fresh in Northern Europe for centuries. Its distinct salty flavor enhances the taste profile of dishes and is highly sought after among high-end chefs.
Image above from Halophilic: Vietnam
-
Seaweed
We grow species of seaweed that are for human consumption which includes sea grapes and ogo. Seaweeds are also integral to industry by providing ingredients for agar, emulsifiers, and thickening agents.
Image above from Marine Agrifuture: Kahuku, Hawaii.
Dishes
Salicornia Poke
-
4 ounces fresh sea asparagus
1 pound fresh ahi steaks, cut into cubed, bite-size pieces
1/4 cup soy sauce
1/4 cup chopped green onions
1/4 cup chopped onion
2 teaspoons sesame oil
1 teaspoon grated fresh ginger
1 chili pepper, cored, seeded and diced (optional)
sea salt, to taste
2 teaspoons toasted sesame seeds for garnish
-
1) Blanch the sea asparagus: bring a pot of water to a boil and add the asparagus. Blanch for 30-40 seconds.
2) Remove the sea asparagus and cool it in a bowl of ice water for 30 minutes.
3) Mix all ingredients and chill in fridge for 1 hour before serving.
Dishes
Salicornia Kimchi with Apple
From Trees of Goodness in Hanoi, Vietnam
Order an array of Salicornia based products fused into Korean cuisine
Message on Zalo or Whatsapp at +84 85 815 8207
Dishes
Salicornia Salad
-
140 g salicornia
130 g cherry tomatoes cut in half
¼ red onion finely diced
70 g mozzarella diced into large chunks (optional)
Pinch black pepper
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
-
1) Bring a pan of water to the boil. When it is boiling, add the salicornia and boil for about 2 minutes.
2) Drain and plunge the samphire into a pan of cold water. Let cool and then drain again.
3) Put all the ingredients in a bowl and mix together.
Dishes
Slow Cook Confit Salmon with Wasabi Sauce
-
Salmon, Salicornia, wasabi, yellow bell pepper.
-
Developed by Pepe La Poule chef Yu Masuda
Dishes
Pickled Ogo
-
2 pounds ogo seaweed
1 teaspoon sesame oil
1 teaspoon sesame seeds
2 cloves garlic, minced
1/2 medium onion, sliced
1 chili pepper, minced
2 tablespoons apple cider vinegar
3/4 cup soy sauce
1 tablespoon sugar
-
1) Boil water and quickly blanche the ogo.
2) Drain well; chop into 4-inch sections; set aside.
3) In a large mixing bowl, combine sesame oil, sesame seeds, garlic, onion, chili pepper, apple cider vinegar, soy sauce and sugar; mix well.
4) Add ogo to mixture.
5) allow to sit in the refrigerator for 1 day before serving
Health Benefits of Salicornia
Salicornia absorbs minerals from the seawater it is grown in and is highly nutritious.
High in quality protein
Rich in minerals for bone development
Rich in Omega 3 and Omega 6 fatty acids
High in anti-inflammatory compounds and antioxidants
Image from Marine Agrifuture: Kahuku, Hawaii
Nutrient Content of Salicornia Compared to Other Foods
Our Story
2005: Cleaning polluted canals with plants
The first floating platforms were built during a project using the native salt tolerant plant called akulikuli to clean water from the polluted Ala Wai canal in Honolulu Hawaii.
2006: Marine Agrifuture
Although the akulikuli grown during the Ala Wai Canal project did not have a high market value, salicornia did and the inventor of the floating platforms, Dr. Wenhao Sun, began growing salicornia and ogo seaweed on an abandoned shrimp farm. That farm has been supplying salicornia and ogo seaweed to the Hawaiian islands and US mainland ever since.
2023: Halophilic Marine Agriculture
The ability to grow high value crops in salt water is highly sought after in many parts of the world. Particularly coastal regions with limited access to fresh water. That is why the inventor, Dr. Wenhao Sun, and former farm manager, Nick Shell, launched Halophilic. To bring this technology to areas outside of the United States, starting in Vietnam.
2023: Launching Vietnam
Halophilic Marine Agriculture, together with its Vietnamese partner Donkey Marine Agriculture, opened its first prototype site in July 2023, producing sea asparagus and seaweed in an abandoned shrimp pond in central Vietnam.
Our Mission
To replicate the success of marine hydroponics in Hawaii and grow crops in in other low-value saline lands across the world.
-
Shrimp pond structure and depth is perfect for our marine hydroponic system. We can quickly convert empty culture or reservoir ponds to grow salicornia and seaweed.
-
Vietnam and other countries in Southeast Asia have thousands of hectares of infertile saline land. Our crops can grow in full strength ocean water and generate revenue from soil where normal crops cannot grow.
-
Our team has built a small-scale aquaponic system which uses waste water from shrimp ponds to grow crops, then circulates clean water back into shrimp ponds. We are looking for partners to help us develop commercial scale systems in the near future.
Meet the Team
-
Wenhao Sun
Inventor and Co-Founder
-
Nick Shell
Director and Co-Founder
-
Luyen Truong
Vietnam Investee Owner
-
Dang Hiep Khanh
Chief Finance Officer Vietnam Investee