加工法則、品質管理

Operations

All our New Zealand sea vegetables are selected and
hand-harvested by professionals under permit from Ministry of Fisheries. We only harvest from areas where nature has remained pristine and free of contaminants.

Harvesting

Karengo is a seasonal seaweed sustainably harvested from the Kaikoura Coast during the winter. The plants are taken from the inter-tidal rocks, naturally air-dried and sent to Pacific Harvest’s facilities in Auckland’s North Shore.

There are many different Kelps in New Zealand – we use ecklonia radiata which is recognized by connoisseurs for its mild taste and relative softness and is available all year. It is harvested in areas far from the pollution of farm run-offs. As cutting it is not allowed, it is collected after being detached from the kelp forest during a storm but before it gets contaminated by the laying on the beach. It is thoroughly rinsed (in seawater to preserve the mineral content) and naturally air-dried on racks. Whole leaves are carefully selected and trimmed to make into Kombu strips and leaves. The rest is milled into granules and powder.

NZ Wakame grows in a similar environment to the kelp but can be cut with the applicable permits from Ministry of Fisheries. It is also air-dried and sent to our factory. Other New Zealand seaweeds are harvested either by divers or from the rocks in areas free from contamination.

Our imported seaweeds are only harvested in pollution-free non-radioactive waters. We demand the same high standards of quality and sustainability from our suppliers that we do for our indigenous seaweeds.

Processing

The dried Karengo is milled in our factory in Auckland. It is then manually cleaned and graded – a meticulous and labour-intensive job consisting of rubbing the leaves on a special surface to unfold them and free any debris which is then discarded. It is then separated into fronds and flakes. Some of the flakes are then further dried and milled to produce Karengo Granules (a coarse powder). All our Karengo is raw, preserving maximum nutritional value.

Most of our Kelp is milled into granules and powder before it gets to our facilities in Auckland. Some of the granules are used as a base for our flavoured kelp seasonings. The kelp is combined with other natural ingredients to achieve four fantastic flavours – lemon, chilli, lime and garlic. We also produce smoked kelp in the traditional manner using manuka chips from New Zealand’s native tea tree tree.
The kelp leaves that are sent to us whole are prepared it into Kombu which has similar properties to the Japanese or Korean kombu. It is highly sought after because of the clean unpolluted waters in which it is grown and is presented in the form of leaves or dried strips.

Pacific Harvest’s Agar is manufactured in New Zealand and is reputed to be the best in the world for its quality and jellifying properties. We also make Furikake, a seasoning made with five different seaweeds, sesame seeds, and natural flavours. Unlike most traditional Japanese furikake, ours does not contain dried fish or added MSG.

Pacific Harvest’s natural Sea Salt is organically certified from the producer in New Zealand’s South Island. Pacific Harvest then produces a number variety of salt mixtures for the health and gourmet markets, including our popular naturally iodised, natural kelp salt.

Quality

All our processes are executed in approved food grade facilities and we comply with the NZ Manufacturers food hygiene requirements.