An employee packs dried laver. [Photo/Nantong Daily]

The coastal waters of Qidong, Nantong, are bustling with activity as the prime season for laver harvesting begins. Spanning 200 hectares, the region's offshore laver farm is thriving.

From an aerial view, rows of bamboo poles are arranged across the sea, supporting raft frames covered in laver. Villagers skillfully navigate their harvesting boats through the area, working together to collect the fresh seaweed and transport it to storage.

Laver is cultivated from spores released from shells. The seaweed absorbs sunlight and nutrients from the seawater through tidal movements, eventually growing into mature strands. Typically, laver seedlings are placed in the sea around October, and harvesting begins after 50 days of growth. The harvest season lasts until April of the following year.

Qidong's unique marine environment plays a crucial role in enhancing laver quality. Jin Cheng, general manager of a Jiangsu-based food company, explained: "The coastal waters of Qidong are rich in nutrients, providing ample sustenance for seaweed growth. The lower water temperatures in autumn and winter help the seaweed accumulate more nutrients, while stable salinity levels facilitate material exchange and metabolism."

Local villagers note that laver is highly temperature-sensitive and must be harvested and processed on the same day. Once brought ashore, it undergoes freshwater rinsing, machine drying, and slicing to produce sheets of nori.

Qidong is a major producer of laver, and its products are mainly exported to Japan, South Korea, and Singapore.