Production & Sourcing

Green Lipped Mussel (Perna canaliculus) is a shellfish that is native to New Zealand and is found in the coastal waters of the country. This unique mussel has a distinctive green edge on its shell, hence the name. The harvesting and farming of this species is strictly regulated by the New Zealand government to ensure sustainability and preservation of the environment.

The commercial production of Green Lipped Mussels involves two main methods – wild harvesting and aquaculture. Wild harvesting is done by collecting the mussels from their natural habitat, while aquaculture involves the cultivation of the mussels in specially designated areas using suspended lines or longlines. These methods ensure that the mussels are sourced from clean and unpolluted waters, which is crucial for their quality and nutritional value.

The harvesting season for Green Lipped Mussels is from March to October, although some farms may extend the harvesting season to year-round. Once harvested, the mussels are transported to processing plants where they undergo several steps of cleaning, sorting, and packaging. The mussels are then either chilled or frozen to preserve their freshness before being distributed to the market.

Application

• Health Shots and Tonics
• Nutritional Supplements
• Functional Foods and Beverages

Functionality

• Bone Support Mineral
• Digestive Support Ingredient
• Energy Ingredient
• Immune Support Ingredient

Benefits

• Nutritional Value

Use In Manufacturing

• Dietary Supplements
• Nutritional Supplements

Harvest Time

• Whole Year