This is the point of the whole company. Indian indigenous species, farmed properly, traceable to the tank, and priced as the premium product they are — on Indian tables and on plates abroad.
From our own farm and from a producer network we train and supply.
Scylla serrata, graded and conditioned before dispatch. We deliver to domestic buyers across India and to international markets, with handling protocols built for long transit and low arrival mortality.
Harvested at the moult from our own soft-shell unit. Whole-crab eating, no shelling, and a premium format Indian production has barely started to supply.
Recently moulted, low meat content — worth little on a plate and exactly what a fattening or RAS unit wants as input stock. We supply them to farms building their own cycles, including units we have trained and commissioned.
Sourced and handled through the same desk, for buyers who want more than one line on a consignment. Documentation and consignment handling included.
Crab prices move with demand and supply — season, size grade, export demand and landings all shift the number week to week. We quote at the time of order and hold the quote for a stated window rather than publishing a rate that will be wrong by the time you read it.
Buyers ask for the record before they ask for the price.
Every animal we supply from our own systems can be traced back to a box, a water record and a feeding history. That is not a certificate we bought — it is a consequence of how the systems are built, where each crab sits in its own unit with its own log.
The same discipline is what we design into client projects: organic traceability from seed to shipment, and a health-aligned production status that stands up when an importer or a retailer asks how the animal was raised.
Indian seafood has been sold as an anonymous commodity for far too long. Traceability is how an indigenous species stops competing on price and starts competing on provenance.
Taking the same crab to the shelf, not only the consignment.
Kerala spicy mud crab pickle. Traditional recipe, slow cooked, ready to eat. Made from both farmed and wild mud crab meat. Small batches, made and sent as they are ready.
The pickle is the first. We are working on further ready-to-eat products that carry the same coastal identity and the same traceable source.
For restaurants, cloud kitchens and retailers who want consistent supply of a premium Indian species with the paperwork behind it.
It was not a product idea. It was the answer to a problem we could not solve any other way.
Mud crab has always been eaten on this coast — caught at home, cooked at home, in the communities that live next to the backwaters. Then demand rose, export opened up, and the price went with it.
Farming caught up with the demand: our RAS systems gave a stable, year-round supply instead of whatever the tide brought in. But that only fixed half of it. A live crab is a fragile thing to move. Send it far enough and some of it dies on the way, and what arrives spoils fast.
Which meant the real taste of mud crab stayed a coastal privilege. Everyone inland was either paying live-trade prices or eating something that had already turned.
The pickle is how that gets solved. Preserve it properly and the flavour travels — shelf-stable, ready to eat, and the same crab taste in Delhi as in Kochi. A value-added product that does what the live trade cannot.
Home catch and traditional cooking in coastal communities.
Growing demand and export opportunities increased market value.
Noxmara RAS systems ensured a stable mud crab supply.
Not everyone could enjoy the real fresh taste, because live crabs may die in transport and spoil quickly.
To retain the real taste and make it available to more people, preservation methods were needed.
A value-added, shelf-stable product that delivers authentic mud crab taste to everyone.