Sea cucumber export industry centers heavily on dried products (known as bêche-de-mer) shipped to Asian markets like China, Hong Kong with local prices averaging around US$ 43.84 per kg (13,490 LKR). (Export prices subject to the variety of products and number of pieces per Killo gram) The ultimate export price relies directly on the visual and structural quality of the finished bêche-de-mer. Premium-grade products must be completely straight, uniform in color, free of skin cuts, thoroughly dried to avoid mold, and retain their natural exterior spikes or textures
China, Hong Kong, Singapore, and Europe
Sea cucumber harvested in the deep sea extensively in coastal regions, particularly Western, northern, and eastern Sri Lanka
Processing involves cleaning, gutting, boiling, and sun-drying the harvested marine animals before packaging for international freigh
Primarily dried and salted to preserve quality during transport
The natural processing of sea cucumbers transforms fresh, soft-bodied marine invertebrates into a highly valued, shelf-stable luxury seafood known as bêche-de-mer (or trepang). This traditional multi-day process relies heavily on precision to preserve the shape, texture, and high nutrient profile (like saponins and collagen) preferred in Asian luxury markets. The traditional post-harvest workflow typically takes between 5 to 10 days depending on the specific species and environmental conditions