Click here for more information about Algenuity
Click here for more information about Liqofluxphenometrics515R1
Visit cricatalyst.com!Evodos Separation Technology

Process

Developing the edible seaweed market in India

February 18, 2019
AlgaeIndustryMagazine.com

Seaweed farmers at mandapam camp in Ramnad district. Photo: M.J. Prabu

D. Balasubramanian writes in thehindu.com that about 844 seaweed species are documented from India, a country with a coast line of 7,500 km. Peninsular India from Gujarat all way to Odisha and West Bengal has a coast line of 5,200 km, and Andaman and Nicobar together have a coast line of 2,500 km. Thus, while India has 63% of its land area for crop agriculture, its vast coastal area is bountiful for raising seaweeds.

Research in the area of edible seaweeds in India has been going on for over 40 years. The Central Salt and Marine Chemicals Research Institute (CSMCRI) at Bhavnagar, Gujarat has done pioneering work in the area. Dr. Amitava Das, its Director, tells us that over 20 scientists there have been involved for decades in research and propagation of seaweeds as potential foods for people, as well as for isolating important chemicals of technological importance and crop biostimulant purposes.

Professor CRK Reddy, who was at CSMCRI for decades and is currently at the Institute for Chemical Technology, Mumbai, has been an active advocate of seaweeds as food. He points out that among the seaweeds found in plenty, Ulva, Pyropia, Porphyra and Kappaphycus are edible and that it will be good to cultivate them in large scale, as is done in countries like Japan. And Dr. Arockiaraj Johnbosco points out (Times of India, 12-1-2016) that, of the 306 seaweeds in the Gulf of Mannar, 252 are edible.

Thus, a growing consensus believes that India should embark on mariculture as vigorously as agriculture, given its 7,500 km-long coastal line. Seaweeds are rich sources of vitamins A and C, and minerals such as Ca, Mg, Zn, Se and Fe. They also have a high level of vegetable proteins and omega-3 and -6 fatty acids. Best of all, they are vegetarian, indeed vegan, and do not have any fishy smell, thus good and acceptable for a large population.

Professor Reddy has suggested that India may “break in” through the use of seaweeds as pizza seasoning, or in spice sachets, so that people get used to them. After all, if the entire Eastern Asian population eats them, why not India?

Read More

More Like This…

Copyright ©2010-2019 AlgaeIndustryMagazine.com. All rights reserved. Permission required to reprint this article in its entirety. Must include copyright statement and live hyperlinks. Contact editorial@algaeindustrymagazine.com. A.I.M. accepts unsolicited manuscripts for consideration, and takes no responsibility for the validity of claims made in submitted editorial.

twittertopbarlinks_eventstopbarlinks_requesttopbarlinks_archives

From The A.I.M. Archives

— Refresh Page for More Choices
The Algae Biomass Organization (ABO) reports the introduction of the Algae Agriculture Act of 2018 (H.R. 5373), a bill that would give algae cultivators and harvesters ma...
At the Technical University of Denmark (DTU), Science Nordic.com reports, researchers are investigating bioluminescent algae, to determine whether bioluminescent organism...
Israeli-based Algatechnologies, Ltd. (Algatech), is teaming up with the Italian R&D company, Sphera Encapsulation S.r.l (Sphera), to develop innovative functional ingredi...
Global EcoPower (GEP), of Aix-en-Provence, France, has signed a 5-year partnership contract with the French Alternative Energies and Atomic Energy Commission (CEA). This ...
Judith Lewis Mernit writes in e360.yale.edu that an experiment being conducted by animal science professor Ermias Kebreab at the University of California, Davis, is testi...
Sophie Kevany writes in Decanter.com that a group of vineyards in France’s Bordeaux and Cognac regions are exploring whether algae can be used to prevent the fungal infec...
Alexander Richter writes in thinkgeoenergy.com that Israel-based Algaennovation last week signed a 15-year contract with Icelandic energy utility and operator ON Power fo...
Cécile Barbière writes for Euractive.fr (translated by Rob Kirby) that, in large greenhouses formerly home to the tomatoes and cucumbers of the market gardening Groupe Ol...
Alexander Richter reports for Geothermal Energy News that, among the many examples offered during a recent conference in Pisa, Italy, on Perspectives and Impact of the Gr...
E.A. Crunden writes in thinkprogress.org that Florida’s first gubernatorial debate was dominated by environmental and climate issues, with an emphasis on the state’s alga...
Julianna Photopoulos writes in Horizon EU Research and Innovation magazine that UK start-up Skipping Rocks Lab aims to use natural materials extracted from plants and sea...
Jessica D'Lima writes in AdvancedScienceNews.com that medicine is moving towards minimally invasive procedures, which have important patient-oriented benefits such as sho...