The cultivation of Caulerpa lentillifera first appeared in the Philippines and then came to Japan. This sea grape seaweed (Caulerpa lentillifera) looks like a bunch of grapes. Caulerpa lentillifera (Green Caviar) is one of the favored species of edible Caulerpa due to its soft and succulent texture. The seaweed has been eaten fresh as a salad since 1986.

In 2004, engineer Le Ben, member of the Khanh Hoa Association of Science Technique, vice manager of Tri Tin Company (Nha Trang City) brought Caulerpa lentillifera to Vietnam and used a new cultivation method which allowed higher quality Caulerpa lentillifera.

Japanese Engineer Yamacuchi said, the sea grapes raised in Vietnam are bigger and more delicious than those produced in Japan. There are Caulerpa lentillifera products, fresh seaweed that can be kept for 5-6 days, and salted seaweed, that can be kept for a longer period, 2 or 3 months. The products are sold at Tri Tin joint stock company (35 Vo Tru Street, Nha Trang City). According to Engineer Le Ben, the average productivity of the seaweed grown in Vietnam is 30tons/ha/year with low investment and price the sales price (10-15 USD/kg for fresh Caulerpa lentillifera). Caulerpa lentillifera is suitable for natural conditions in Vietnam.