Setexam is a family -- owned business established in 1960 with a view to producing Agar -- Agar of the highest quality and consistency for food applications and pharmaceutical. These rich biomasses are selectively spread in all the oceans and in particular on the Atlantic coast of Morocco which constitutes an ideal biotope for the growth of the « Gelidium Sesquipedale » species. Thus, to illustrate the development and the right exploitation of these resources, Setexam has many achievements in its credit, such as investing in developing a local efficient infrastructure for the harvesting and packaging of gelidium using special boats, trained divers, special net drying areas, dedicated warehouses, etc… Since its creation in the sixties, Setexam is making efforts for the development of its know -- how related to the sustainable exploitation of these marine resources and is able to process seaweeds offering several types of agar with different gelling properties, thickening ability, instantaneous dissolution using modern technology such as an automated system at the production site as well as good manufacturing practices, management systems: ISO, HACCP and latest information technologies. Setexam business decisions considering preserving environmental resources have always been a part of the bottom line. Being responsible in every aspect of business decision making not only helps to produce the highest -- quality products, but also demonstrates to customers a shared commitment to the products they bring to market. |
1960 Setexam was founded and specialized in the harvesting of seaweeds destined to export. 1968 An agar-agar extraction plant with a production capacity of 100 tons / year of food grade agar was estabilished with the technical assistance of Japanese partners. 1985 Creation of a seaweeds harvesting organization by the seaweeds boats on all the Moroccan coasts. 1988 A completely renovated and automated factory for the production of different agar qualities namely the bacteriological grade agar. 1992 Initiation of ISO 9002 certification. 1993 Invention of the Quick Soluble Agar. 1997 Initiation of HACCP certification. 2000 Obtaining ISO 9002 certificate. 2001 Renewal of ISO 9002 certificate. 2002 Initiation of ISO 9001 (version 2000). 2003 Obtaining ISO 9001 (version 2000). 2003 Obtaining the Amcham certificate. 2003 Obtaining ISO 9001 (version 2000). 2003 Obtaining the Amcham certificate. 2003 Obtaining ISO 9001 (V.2000) certificate. 2007 Renewing of ISO 9001 (V.2000) certificate. 2009 Renewing of ISO 9001 (V.2008) certificate. 2009 Obtaining Organic certificate. 2012 Renewing of ISO 9001 (V.2008) certificate. 2014 Obtaining of health certificate by ONSSA. 2015 Obtaining ISO 22000 (V. 2006) certificate. 2015 Renewing of ISO 9001 (V.2008) certificate. |
Agar-agar is extracted from seaweeds belonging to the family of rhodophyceae. In spite of the importance of this group of seaweeds in the marine botanical life attaining more than 10.000 species, agar-agar is contained only in few defined ones such as :
- Gelidium
- Gracilaria
Because of the reduced size of these agarophyte from 10 to 35 cm, the harvesting and collecting of these seaweeds can only be done manually by specialized divers going to 10 m deep during summer only, or by pulling out during the high tides of equinox.The seaweeds which contain agar-agar or agarophyte are distributed in all over the world in areas favourable to their growth. Thus, the large known natural layers of Gelidium are situated on the Atlantic coasts from south Morocco to south France, whereas those of Gracilaria are localized on the coast of Chili, South Korea, Japan and Argentina.
What is Agar - Agar ? Agar agar can be called simply agar, « kanten » in Japan or china grass in east Asia, Ceylon moss, E406 ... whose name comes from the Malaysian and denotes the jelly that it allows to obtain, does not lack nicknames more or less secants. It is found from a red alga (gelidium sesquipedale or Gracilaria). Agar had jellifying properties for desserts (pudding, pies, tarts, cookies, pastries, cheesecakes…), jelly candy, soups, sauce… and does not give any shading, flavour, or smell to the nourishment which it is added. This same property proves to be a considerable asset when transporting goods by allowing greater flexibility in controlling the temperature. Furthermore, in microbiology applications, centuries of agar use as a solid matrix of culture media for micro -- organisms associated with constant research and innovation in terms of new agar grades have led to the improvement of the performance of specific culture media, It offers well -- proven advantages among which its easy use in special applications in tissue cultures, gel duplication in dentistry, moulding in ceramics, etc... Some of the agar characteristics are dissolution properties, high capacity of water retention, bright texture for firm gels, thickening as well as unique hysteresis which allows stabilizing several dairy applications. Agar could replace advantageously and efficiently animal gelatine. |
We are guided by our commitment to :![]() |
Aims and Scope: Setexam main objective is to focus on an integrated environment planning and management system. Environmental goals for sustainable development are : |
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