Lingshan Island Sea Cucumber

Lingshan Island Sea Cucumber

Lingshan Island sea cucumber is a geographical indication certification trademark.

Lingshan Island sea cucumber is an agricultural product geographical indication.

　　Lingshan Island sea cucumbers are of premium quality

　　Why have Lingshan Island sea cucumbers received national “geographical indication” protection? Reporters learned that this is related to the natural environment of Lingshan Island and the quality of its sea cucumbers. It is understood that Lingshan Island is located in the Yellow Sea waters southeast of Jiaonan City, Qingdao, and is the largest island in Qingdao as well as the highest island in northern China. The surrounding waters are vast and the water quality is extremely clean, making it a rare area with clean water not only in Qingdao but also in Shandong Province. In addition, the island enjoys ample sunlight, with an average frost-free period of over 250 days per year, which is especially suitable for the growth and reproduction of precious marine organisms such as sea cucumbers and abalones.

　　The Lingshan Island Marine Specialty Germplasm Resource Reserve is far from the mainland, with no large industrial pollution sources on the island. There are no major pollution sources nearby such as fishing harbors or large port terminals, and the seawater quality consistently meets the first-class seawater quality standards throughout the year, making it an ideal breeding and cultivation base for sea cucumbers.

　　Lingshan Island sea cucumbers belong to the species of Stichopus japonicus (Japanese sea cucumber), representing the core population of the southern Yellow Sea group. It is understood that the growth process of finished Lingshan Island sea cucumbers is almost identical to that of wild sea cucumbers. After selecting high-quality parent stock, they are bred and hatched, and once the larvae grow into juvenile sea cucumbers, they are cultivated temporarily with algae as feed. When the sea cucumbers reach a body weight of about 1 gram, they are released for bottom-sown proliferation and cultivation, growing naturally with no human intervention and feeding entirely on natural seabed food. The average body length of Lingshan Island sea cucumbers is 25.3 cm, with a plump shape, thick and elastic flesh, smooth and firm texture. Their quality is superior to those raised in greenhouses or ponds.

　　Integrating Resources to Promote Local Brands

　　In recent years, the Qingdao sea cucumber market has faced increasing competition from external brands such as “Liao Sea Cucumber” and “Southern Sea Cucumber.” Although locally produced Qingdao sea cucumbers are abundant and of high quality, their brand recognition remains low. Many local sea cucumbers are purchased by out-of-town merchants and then rebranded as products from other regions. Therefore, how to protect and develop Qingdao’s local sea cucumber brands has become a critical issue for the industry.

　　The national geographical indication certification for Lingshan Island sea cucumbers has undoubtedly brought new ideas and development opportunities for promoting local sea cucumber brands in Qingdao. Staff from the Jiaonan City Ocean and Fisheries Bureau told reporters that there are currently about 100 enterprises engaged in the farming and sales of Lingshan Island sea cucumbers in Jiaonan, among which six or seven are relatively large-scale, with an annual output of 200 tons. In addition to being sold locally in Qingdao, Lingshan Island sea cucumbers are mainly exported to major northern cities such as Beijing and Jinan.

　　“In recent years, due to its superior farming conditions and excellent product quality, Lingshan Island sea cucumbers have established a certain brand presence in the Jiaonan area. Their price is about 40 yuan per kilogram higher than that of ordinary pond-farmed sea cucumbers, and more than double that of greenhouse-farmed ones,” explained a staff member from the Jiaonan Ocean and Fisheries Bureau. He added that obtaining national geographical indication certification not only helps protect the brand quality of Lingshan Island sea cucumbers and regulate the local market but also has the potential to change the previously fragmented and independent operation model of local farming enterprises. This could foster a stronger brand effect and further elevate the Lingshan Island sea cucumber brand.

　　Qingdao

　　Geographic Scope

　　Lingshan Island sea cucumbers are a variety of Stichopus japonicus, belonging to the class Holothuroidea (sea cucumbers), family Stichopodidae, and represent the core population of the southern Yellow Sea group. Based on the geographic distribution and water quality of Lingshan Island sea cucumbers, the protected agricultural product geographical indication area includes the surrounding waters of Lingshan Island under the jurisdiction of Jiaonan City. The specific geographic coordinates are: (1) N 35°48′42.0758″, E 120°08′17.0859″; (2) N 35°48′41.6781″, E 120°12′48.9843″; (3) N 35°46′39.8614″, E 120°12′48.6583″; (4) N 35°46′40.2579″, E 120°08′16.8752″. The protected area includes the islands and waters within the range connected by these four points, covering a total area of 2,500 hectares.

　　Product Quality Characteristics

　　The growth process of finished Lingshan Island sea cucumbers closely resembles that of wild sea cucumbers. First, high-quality broodstock is selected, which is then bred and hatched. Once the larvae develop into juveniles, they are temporarily cultivated with algae as feed. When the sea cucumbers reach a body weight of about 1 gram, they are released for bottom-sown proliferation and cultivation, growing naturally with no human intervention and feeding entirely on natural seabed food. (1) External Sensory Characteristics: The average body length of Lingshan Island sea cucumbers is 25.3 cm, cylindrical in shape, slightly raised on the back, with 4–6 rows of irregularly arranged conical spines of varying sizes. The ventral side is flat with densely packed tube feet arranged in three irregular longitudinal bands. There are 20 tentacles around the mouth. Typically, the back is yellowish-brown or chestnut-black, while the ventral side is yellowish-brown or reddish-brown; some individuals may exhibit green, purplish-brown, or grayish-white coloration. The body is plump, with thick, elastic flesh, straight spines, and an intact, unblemished form. Tube feet have strong adhesion and allow for flexible stretching and crawling. They emit the normal odor of sea cucumbers without any off-smells. (2) Internal Quality Indicators: Lingshan Island sea cucumbers are a typical high-protein, low-fat, and low-cholesterol food. They are highly nutritious, rich in protein, amino acids, and selenium, significantly higher than sea cucumbers from other sea areas. Each 100 grams of fresh sea cucumber contains 2.9–3.3 grams of protein, 3.1–3.4 grams of amino acids, and 0.3–0.4 mg of selenium. Lingshan Island sea cucumbers contain 16 types of amino acids, including 8 essential amino acids that the human body cannot synthesize. They are rich in proline and lysine, indicating that their protein is primarily collagen-based, enhancing the nutritional value of collagen and providing anti-tumor and anti-inflammatory benefits.