The company Caviar Blanc , located near Olhão, created the caviar from the snail eggs.

The project was started in France, where the snail has a prominent role in the culinary arts. The idea is the author of a Portuguese businessman, linked to the decoration and interior design, and came when he saw the snails "graze in the garden." He tasted the roe, fallen on the lawn, liked the taste and made known to his friends. From there he began to think about the way to make caviar, without recourse to the roe of the sturgeon. He performed countless experiments until he discovered the process of reproduction of the species.

However, only a decade and a half ago, in Portugal, the laboratory phase evolved into a business project, when Altair Joaquim, a graduate in Management, found his father's old note book explaining how to produce caviar ashore . "At the time, I was working as a financial consultant, and it was not until the weekend that I got my hands on the snails, we discovered a natural method capable of putting snails to produce all year. For this reason, we do not allow strangers into the maternity." The mollusk is hermaphrodite and suffers from a great mortality." About 80% die after labor," he explains.

Most of the production is on the domestic market - it is sold on some large areas - although there are already exports to France and Germany, Russia and other international markets.