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SEATOBAG®
Enabling Foods To Heal the Planet

SEATOBAG®

THE PRINCIPLE

BEHIND IT.

 

As the saying goes, ‘You Are What You Eat’. It is crucial we have natural and clean food - food that is sustainably grown with highest standards in health and food safety and with reduced environment footprint.

 

SEATOBAG® Aqua Biotech is a critical vehicle to drive the supply of Blue Foods and Green Growth in the food industry to benefit generations of humanity to come.

 

Primarily, SEATOBAG® Aqua Biotech enables aquaculture farming to be ecologically efficient, environmentally sustainable and economically viable.

 

It is this principle that is SEATOBAG®’s driving force for our Today’s innovations for Tomorrow’s Aquaculture industry. It is a steadfast effort by the team of scientists and management at SEATOBAG®.

 

SEATOBAG® - Enabling Foods to Heal the Planet.

Our Story

 

In 2018, SEATOBAG® is founded to bring the freshest seafood from the world's second-largest uninhabited mangrove island, Pulau Kukup to the tables of consumers. Pulau Kukup’s cooler water with higher oxygen level is a rich fish nursery and since 1979, this is home to many aquaculture farms on water where the freshest seafood is cultivated for the table. Every day, several tons of seafood originate from these waters to feed us.

 

However, this rich biodiversity of that sea is at high risk of being adversely affected. The livelihood of the fish farmers will not be sustainable if they continue with current farming practices.  

 

Albert Tay, Managing Director and Founder, SEATOBAG®, sees the sustainability challenge for Pulau Kukup’s Ecosystem as well as the future of Aquaculture on the island. He believes with today’s advancement in science and technology, much more can be done.

 

Hence, SEATOBAG® pioneered LACTOSEAFOOD® technology  to ensure healthier and richer seafood through improved livestock gut health, and at the same time, to promote restorative properties in the livestock’s natural habitat.

 

Today, SEATOBAG® is an Aqua Biotech company that thrives with our proprietary Aqua Microbiome Technology to innovate and deliver sustainable aquaculture farming solutions that produce Blue Foods for humanity and a Green Growth Aquaculture Industry. SEATOBAG® is at the forefront of  sustainable aquaculture farming, enabling foods to heal the planet with our proprietary Aqua Biotech for aquaculture.

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Our People

 

Albert Tay

Managing Director & Founder

 

In the early days of his career, Albert Tay worked in bellwether organisations like Research In Motion (BlackBerry) and Epsilon where he gained extensive professional experience as a business evangelist.

 

Albert saw first-hand the risk of current aquaculture situation at Pulau Kukup. It has been increasingly difficult to be sustainable for the aqua farming business and the Ecosystem at Pulau Kukup. That fired up his purpose to work on the sustainability challenges facing aquaculture. Albert has always held a strong conviction that science and biotechnology will reverse this alarming situation.

 

With in-depth research and working with like-minded partners, he ventured into a new endeavour - SEATOBAG®. Started in 2018, SEATOBAG® built an off-shore fish farm, farming using its proprietary aqua biotechnology to produce LACTOSEAFOOD®.

SEATOBAG® LACTOSEAFOOD® - the pioneer aqua biotechnology solution, ensures healthier and richer seafood through improved livestock gut health, and at the same time, promotes restorative properties in the livestock’s natural habitat. This pioneering aquaculture farming practice paved further R&D in developing the next ground-breaking aqua biotech for SEATOBAG®.  

 

Today, as Managing Director and Founder of SEATOBAG®, Albert aims for more R&D to create innovative Aqua Biotechnology solutions to enable sustainable Blue Foods to feed humanity and a robust Green Growth for the aquaculture industry.

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Dr Chia Tet Fatt

Chief Scientist

 

A research scientist and a teaching professor by training, he holds a Ph.D. in Molecular Biology, M.Sc. in Tissue Culture, B.Sc.(Hons) in Biology and PGDipTHE in university teaching. A research scholar with the National University of Singapore and a research fellowship with Singapore's National Science and Technology Board (presently A'STAR), he has extensive experience in research and development of new technologies. He has been in the academia for over two decades with the Institute of Molecular Biology, National University of Singapore and Nanyang Technological University. During this period, he made major discoveries, inventions, patents and published over 80 journal papers, conference papers and books. He is recognised for his scientific achievements and noteworthy breakthroughs such as the fabrication of the DNA particle gun, the world's first genetically engineered glowing orchid, GM resveratrol lettuce through metabolites pathway diversion, cancer gene therapy via biolistics, dynamic isolation and DNA profiling of bacteria and rapid molecular diagnostics of viruses. 

In 2010, he started Otemchi, a Biotechnology company specializing in Lactobacillus Technology for plant health, animal health and human health to address the impending world's anti-microbial resistance (AMR) superbug pandemic. The company has since obtained ISO22000 and cGMP accreditations and had expanded into Malaysia in 2016 under the BioNexus status awarded by the Malaysian government. Otemchi Biotechnologies has achieved breakthroughs in developing the world’s first high intensity monoculture of antibiotics-free broiler chickens through Lactobacillus technology, functional food (broiler chicken) with high lutein, tropical marine fish with Omega 3 fatty acids content higher than cold water salmon and Nutribiotic fertiliser which produces vegetables with 5-10x higher phytonutrients than normal vegetables. In May 2016 Otemchi released high performance human grade probiotic and postbiotic Lactobacilli supplements for gut and general health. In Sept 2017, further R&D resulted in the enhanced AXT fermented postbiotic powder that is heat and pressure stable with far superior probiotics properties. This discovery opens the opportunities in the food and health market, converting normal everyday food like biscuits and noodles into health and wellness food.