Vannamei 101 is working with Marine AgriFuture to expand the production of sea asparagus to other parts of the globe. Sea Asparagus culture is ideal in areas with seawater intrusion with little imput (no electricity, aerators, but some water exchange). 
The Sea Asparagus requires just four months growing from seed to harvest size plant. After the initial four month grow-out, the tips of the plants are continually harvested. Sea Asparagus also goes by the names pickleweed, glasswort, sea bean, sea pickle and marsh sapphire.) Sea asparagus is packed with phytochemicals that protect the liver, heart and cellular DNA. It is also rich in vitamins A, C, B2 and B15; amino acids; and minerals, such as iron, calcium and magnesium.
Perhaps its healthful properties are one reason behind sea asparagus being called the “crop of the future” when Marine AgriFuture first began offering it in Hawaii. The company reports that this vegetable can aid weight loss, boost energy, enhance the immune system, make certain vaccines more effective and destroy some types of tumor cells, particularly lung and blood cancers. Upon its launch in 2006, sea asparagus began showing up on the menus of several Hawaii restaurants. Among them was Alan Wong’s Restaurant. Chef Wong says, “I like the crunch and burst of saltiness.” There, sea asparagus was served with fish carpaccio and fresh truffle soy vinaigrette. 
Vannamei 101 and Marine AgriFuture are looking for companies or investors interested in expanding the culture technology and Sea Asparagus product to developing countries.
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