What caviar buyers verify
Caviar is expensive, regulated and widely counterfeited, so buyers — restaurants, retailers, exporters — check provenance, CITES documentation, species, grade and processing before they consider price. A producer who cannot present all of it competes with grey-market product and is priced accordingly. The farm also sells live sturgeon and fingerlings, which is a completely different buyer with completely different needs.
What we build for a sturgeon farm
First, caviar grades with species, processing and grain size, photographed consistently, since remote buyers cannot assess otherwise. Second, provenance and CITES documentation published, which is the gate for every legitimate buyer and the answer to counterfeiting. Third, restaurant and retail supply accounts with volume and packaging options. Fourth, live fish and fingerling sales as a separate route, aimed at other farms rather than at food buyers.