自2026年2月13日以来连续8个交易日（2026年2月13日至2026年3月4日）收盘价格涨幅偏离值达到64.34%，公司股票价格波动幅度已经严重脱离公司基本面，存在市场情绪过热、非理性炒作风险，如未来公司股票价格进一步上涨，公司可能向深圳证券交易所申请停牌核查，投资者参与交易或将面临较大风险。敬请投资者务必充分了解二级市场交易风险，切实提高风险意识，理性投资，注意投资风险。
Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.
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