Ca Mau Crab

Ca Mau has special advantages in natural conditions – bordered by the sea on three sides and having a mild tropical climate – which are favorable for aquaculture, especially the extensive farming of mud crabs (Scylla paramamosain) in brackish-water ecosystems. As a result, the crabs are of high quality, with firm, flavorful meat and superior nutritional value.

Ca Mau crab. Illustrative photo.

Ca Mau crab was officially granted Geographical Indication Certificate No. 00116 under Decision No. 2576/QĐ‑SHTT dated June 8, 2022 by the Intellectual Property Office. The managing authority is the Department of Science and Technology of Ca Mau Province.

Characteristics of Ca Mau crab:

• Egg crab (female with roe): weight 0.26–0.39 kg, protein content in the meat 14.06–19.99%, lipid content in the roe 5.64–10.62%.

• Meat crab: weight 0.22–0.46 kg, protein content 14.34–18.75%.

• Firm shell, fragrant roe, and attractive bright coloring.

Distinct geographical factors:

• Average annual temperature 27.1 °C, water pH around 7.36, salinity ranging from 7–36 ‰.

• Coastal area with accretion zones, fine alluvial soil, and abundant plankton — providing rich natural feed for the crabs.

• Pond bottom has pH 7.6 and suitable salinity levels to ensure firm crab texture.

Crab farming techniques:

• Farmers experienced in polyculture with shrimp, blood cockles… Ponds have firm dykes, clean water, and maintain stable salinity (15–25 ‰), pH (7.5–8.5), and temperature (28–32 °C).

• After four months of farming, the crabs reach marketable size.

Protected geographical area:

Covers all nine districts and cities of Ca Mau Province, including dozens of communes and towns such as Dat Mui, Rach Goc, Nam Can, Cai Doi Vam, Dam Doi, Song Doc, Tan Loc, An Xuyen…

Economic and commercial value:

Ca Mau crab is favored in domestic and international markets, especially for export to China, contributing to farmers' income and local economic development.