With a view to finding out the feasibility of Lakshadweep lagoons for cultivation of Gracilaria edulis in Minicoy experimental culture has been undetaken at four sites. Very encouraging results indicating high potential of about 8.1 fold increase for this species in the lagoon evironments of Minicoy was obtained. Seasonal variations in the growth of the culture seaweed is high-lighted in this account indicating favourable seasons and potential sites.
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The paper is on experimental farming trials carried out in Sorsogon Bay and the eastern coastal areas of Sorsogon, the Philippines, using Gracilaria species found in the area. Four major Gracilaria species - G. firma (=G. fisheri), G. fastigiata, G. cylindrica (=G. changii) and G. tenuistipitata - were recognised and used in the trials. Fixed bottom monoline (10 × 10 meter plot), floating raft monoline (5 × 5 meter) and pond (in brackish water fish pond) farming trials at 18 localities in the area were conducted. Three environmental conditions were identified : high salinity/ clear water/ firm substrate; high salinity/ semi-clear water/ sandy-mud substrate; and low salinity/ semi-clear water/ muddy substrate. Under optimum environmental condition during early part of year, an average daily percentage growth rate for G. fastigiata, G. firma, G. cylindrica and G. tenuistipitatawas observed to be 9.0%, 8.7%, 9.1% and 11.2% respectively from monoline farming trials. For G. fastigiata and G. firma, an average weight attained after 54 days of growing period with initial average individual seed plant of 35.3 grams and 51.0 grams were recorded as 505.2 grams and 1,005.8 grams respectively from fixed bottom monoline farming trials.
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Some might be put off by its texture, aroma, or murky origins, but the fact of the matter is seaweed is one of the oldest human foods on earth. And prepared the right way, it can be absolutely delicious. Long a staple in Asian cuisines, seaweed has emerged on the global market as one of our new superfoods, a natural product that is highly sustainable and extraordinarily nutritious. Illuminating seaweed’s many benefits through a fascinating history of its culinary past, Kaori O’Connor tells a unique story that stretches along coastlines the world over.
O’Connor introduces readers to some of the 10,000 kinds of seaweed that grow on our planet, demonstrating how seaweed is both one of the world’s last great renewable resources and a culinary treasure ready for discovery. Many of us think of seaweed as a forage food for the poor, but various kinds were often highly prized in ancient times as a delicacy reserved for kings and princes. And they ought to be prized: there are seaweeds that are twice as nutritious as kale and taste just like bacon—superfood, indeed. Offering recipes that range from the traditional to the contemporary—taking us from Asia to Europe to the Americas—O’Connor shows that sushi is just the beginning of the possibilities for this unique plant. -
Stepping Stones to Commercialization : Food, feed, fuel
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Herbivory on seaweeds can be intense, with nearly 100% of production being consumed in some habitats (Carpente 1986). Seaweeds minimize damage from herbivore by any of three strategies (Lubchenco and Gaines 1981). They can escape in space or time so they do not co-occur with important herbivores or are not detected when they do co-occur. They can deter feeding by herbivores that encounter and recognize the plant. And they can minimize the decrease in fitness that results from herbivore attack.
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All macroscopic algae occurring in the marine habitat and coastal brackish waters are known as seaweeds. They from one of the important marine living resources and belong to four major classes namely Chlorophyceae (green algae), Phaeophyceae (brown algae), Rhodoyhyceae (red algae) and Cyanophyceae (blue-green algae). Seaweeds are the only source for the production of phytochemicals namely agar-agar, carrageenan and algin, which are extensively used in various industries such as food, confectionary, textiles, pharmaceuticals, dairy and paper industry mostly as gelling, stabilising and thickening agents. Seaweeds are also used as human food animal feed and manure in several countries.
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Seaweeds contain a myriad of nutrients and bioactives including proteins, carbohydrates and to a lesser extent lipids as well as small molecules including peptides, saponins, alkaloids and pigments. The bioactive bromoform found in the red seaweed Asparagopsis taxiformis has been identified as an agent that can reduce enteric CH4 production from livestock significantly. However, sustainable supply of this seaweed is a problem and there are some concerns over its sustainable production and potential negative environmental impacts on the ozone layer and the health impacts of bromoform. This review collates information on seaweeds and seaweed bioactives and the documented impact on CH4 emissions in vitro and in vivo as well as associated environmental, economic and health impacts.
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Seaweeds and their bioactive compounds, particularly polysaccharides and phenolics can be regarded as great dietary supplements with gut health benefits and prebiotics. These components are resistant to digestion by enzymes present in the human gastrointestinal tract, also selectively stimulate the growth of beneficial gut bacteria and the production of fermentation products such as short chain fatty acids. Commonly, the health benefits of seaweed components are assessed by including them in an in vitro anaerobic fermentation system containing human fecal inocula that mimics the environment of the human large bowel. Regarding to the complex interactions between dietary components, gastrointestinal physiological processes, and gut microbiota are difficult to model in vitro. Consequently it is important to follow up the promising in vitro results with in vivo animal or human testing. The aim of this chapter is to have a comprehensive review on the application of seaweeds and seaweed-derived metabolites as prebiotics, and understand the trends, gaps and future directions of both scientific and industrial developments. This work contributes to develop and expand new platform of seaweed utilization for higher-value products, particularly to functional food and nutraceutical industries in order to serve the social demand for health awareness and support economic development.
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Using Nature's Filters to help curb pollution and fish farm waste.
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Agar agar and algin serve as stabilizers, emulsifiers, thickeners, and gelling agents.
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