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Carrageenan: Sustainability From Farm to Table

The Spectrum – August 27, 2014

Over 200,000 tons of dried, farmed, tropical seaweed are produced every year. The majority of the world’s red seaweed is farmed by nearly 60,000 family farmers in Africa, the Philippines and Indonesia. These families apply sustainable farming techniques that help to protect and preserve the habitats where they farm.

Seaweed farming is one of the most environmentally friendly types of aquaculture. Tropical carrageenan cultivation utilizes no chemical treatments, such as fertilizers. Seaweed farms help to preserve coral reefs by providing a sheltered habitat for local species of fish and invertebrates, which increases diversity where the seaweed is grown. Further, seaweed farming does not cause major physical landscape or seascape changes and can serve to mediate green house gas emissions and excess nitrogen in the water that causes harmful algae blooms.

Carrageenan is extracted from red seaweed with minimal processing. It is included in recipes for shelf-stable beverages, dairy desserts, baked goods and many other foods enjoyed across the world — foods that taste delicious with less fat and sugar, foods that are vegan, kosher and halal.

Read more from the source: ubspectrum.com