GAMAI AIMS TO EXPAND SEAWEED DELICACY MARKET TO THE PHILIPPINES, SINGAPORE

By Nor Farah Aqilah Mohd Sham

KUALA LUMPUR, May 4 (Bernama) -- Gamai Sdn Bhd, the producer of instant ‘latok’ -- a traditional seaweed delicacy also known as sea grapes that is gaining popularity among local and international food enthusiasts -- is targeting to export the product to the Philippines and Singapore next year.

Its founder, Fatimah Salleh, said the company’s latest innovation allows the seaweed to stay fresh for up to six months.

Fatimah, who also owns Restoran Ikan Bakar Semporna in Kepong, said the idea for instant ‘latok’ came about after customers frequently complained that the popular dish was difficult to take home as it wilted easily.

“Fresh ‘latok’ would typically last only two days at room temperature, and exposure to unsuitable conditions causes it to wilt and lose its original taste. 

“Most of my customers have complained that they could not bring the product back to their hometown because the seaweed wilts so easily. That’s when I came up with the idea for instant ‘latok’, which lasts up to six months,” she told Bernama.

Priced at RM10 per pack, the vacuum-packed seaweed only needs to be rinsed or soaked twice in room-temperature water to rehydrate and double in size, ready to be enjoyed with a tangy, sweet, and spicy sauce that comes with it.

‘Latok’ is a light green seaweed that grows in coastal waters, especially around Borneo. Its grape-like clusters offer a distinct texture and salty flavour, which pairs well with a zesty sauce made from lime, chillies, and chilli sauce.

Fatimah said demand for ‘latok’ at her restaurant began to surge in 2017 after it went viral among Malaysians eager to try the rare delicacy, which is not commonly available in Peninsular Malaysia.

With supply from Sabah proving inconsistent, she and her husband began cultivating ‘latok’ along the shores of Port Dickson.

“Our cultivation efforts caught the attention of the Negeri Sembilan state government in 2019, as they saw the project’s economic potential.

“We were then granted a Temporary Occupation Licence for a 1.61-hectare coastal land in Port Dickson by the Lands and Mines Office, and received RM200,000 worth of farming equipment, including machinery and solar panels, from the Negeri Sembilan Fisheries Department,” she said.

The initiative eventually led to the founding of Gamai Sdn Bhd in 2019. The cultivation of the seaweed process is managed by 15 workers, and the farm produces between 500 and 700 kilogrammes of ‘latok’ each month.

Fatimah said the Philippines and Singapore were chosen as the company’s first export markets following strong interest during recent trade exhibitions in both countries.

“We saw encouraging demand, especially from food lovers in the Philippines and Singapore. So we’re planning to export ‘latok’ there based on market needs,” she said.

She added that her restaurant, which also has a branch in Shah Alam, continues to draw crowds, not only from the Sabahan diaspora, but also from fans of Bajau traditional cuisine across Malaysia.

-- BERNAMA