Clams are a popular bivalve mollusc in Vietnam, cherished not only for their delicious flavor but also for their high nutritional value and significant economic potential.
1. Origin and Harvesting, Farming Regions
Clams are widely distributed across tropical and subtropical seas worldwide. In Vietnam, clams live naturally and are primarily farmed in estuarine areas and coastal regions with muddy-sandy intertidal zones, where there’s an abundant supply of plankton.
Provinces with large clam production and a reputation for quality include:
- Ben Tre: Dubbed the “clam capital” of the Mekong Delta, Ben Tre boasts ideal natural conditions for clam farming with its intricate river system and coastal mudflats. Ben Tre clams are renowned for their firm, sweet meat and high economic value.
- Tien Giang: Along with Ben Tre, Tien Giang is also one of the major clam farming areas in the Mekong Delta, concentrated in coastal districts like Go Cong Dong.
- Tra Vinh: Coastal areas of Tra Vinh also contribute significantly to the country’s clam supply.
- Nam Dinh: In the northern region, Nam Dinh province has a thriving clam farming industry, especially in the intertidal flats of Nghia Hung and Giao Thuy districts.
Clams are harvested through two main methods:
- Wild-caught: Wild clams are typically found in intertidal flats, and local people harvest them manually by raking or digging. However, the production of wild clams is declining due to over-exploitation and environmental pollution.
- Aquaculture (Farming): This is the primary method of supplying clams to the market today. Clams are farmed on intertidal flats, in ponds, or in cages. The farming process is strictly controlled from selecting seeds to tending and harvesting to ensure quality and food safety.
2. Nutritional Value
Clams are not only a delicious food but also an excellent source of nutrition. 100g of clam meat contains:
- Protein: Approximately 10-15g, making it a rich source of protein essential for the growth and repair of body tissues.
- Vitamin B12: Very high levels of Vitamin B12, which plays a crucial role in red blood cell formation and nerve function.
- Iron: Provides a significant amount of iron, helping prevent anemia.
- Zinc: Boosts the immune system and supports wound healing.
- Selenium: A powerful antioxidant that protects cells from damage.
- Omega-3: Although not as high as fatty fish, clams still provide a certain amount of Omega-3 fatty acids, beneficial for heart and brain health.
- Low in fat and calories: Clams are an excellent choice for those seeking a lean, low-calorie protein source.
3. Export Market
Vietnamese clams have been asserting their position in the international market due to their good quality and competitive prices. Exported clam products primarily come in the following forms:
- Live clams: Transported by air to markets that demand maximum freshness, such as Asian countries (South Korea, Japan, Singapore, China) and some European countries.
- Frozen clams: Including whole frozen clams, frozen clam meat (shelled clams), and clams that have been steamed or boiled and then frozen. This is a popular export item, easy to preserve and transport.
- Processed clams: Value-added products such as canned clams, dried clams, clam floss, etc., though their production volume is still limited.
The main export markets for Vietnamese clams include:
- EU: The largest export market for Vietnamese clams, especially Spain, Italy, and Portugal. Vietnam is one of the leading clam suppliers to the EU.
- South Korea: There is a very high demand for clams in South Korea, both live and frozen.
- Japan: A market that demands high quality and strict quarantine standards.
- United States: Although not the largest market yet, the US is gradually becoming a potential destination for Vietnamese clams.
- China: A large and potential market for Vietnamese clam products, especially live clams.
Other articles:
Other agricultural products:
