Growing seaweed on land

In recent years, due to the global population explosion, the decline in natural resources and environmental damage, a significant need has arisen to find ecological alternatives which, through agricultural innovation, will allow food to be grown while preserving the environment. Here in Israel, this very method has already been developed:  SEAKURA and their CTO Dr. Yossi Tal, are growing organic seaweed, a whole food rich in nutrients, at the land-based facility instead of in the sea, employing an environmentally-friendly process which does not require deforestation of larges areas of land. The process can be implemented anywhere, with the focus on those areas which are not suited to traditional agriculture – such as desert shorelines.

“When there is so much competition for resources, particularly regarding fresh water for agricultural needs, the ultimate solution lies in using seawater, in a controlled manner, to grow seaweed”, explains Dr. Tal. “We grow macro-seaweed in seawater, but in land-based farms. Our uniqueness lies in the capacity to optimally control the water quality, the growth cycle and the seaweed’s quality.

“Normally, seaweed is grown on ropes in the sea, with no ability to control the growing process. The seaweed is, in fact, a sea vegetable which attracts everything which is found in the sea- including heavy metals and other pollutants, and at times harmful biological elements, including bacteria, grow on it. “Using our controlled growing method, the seaweed complies with the strictest guidelines, are clean of pesticides and biological pollutants, making them the only seaweed sold in the world in fresh-frozen form. We remove it from the pools, and without any processing, freeze it. The seaweed is sold in this form to Europe and can be consumed immediately upon thawing. Studies found that in Israel, we are the only one lower than the recommended guidelines for heavy metals such as arsenic. For example, there were cases in which imported seaweeds displayed levels hundreds of times higher than the permitted standard”.

What about amounts? One of the problems facing agriculture is the huge amounts of land needed for some crops like corn and soy, or for animal feed.

“The growth rate of our seaweed is phenomenal”, say Dr. Tal. “In the summer, it takes them only 3-4 days to double their biomass in the pools, while other crops grow dozens of time slower. For example, from one kilo, we can reach 2 kilos within 3-4 days, and in a month the growth rate can go from single digit kilos to hundreds of them. In effect, not only are we producing food which is rich in protein, dietary fibers, antioxidants and minerals; we are avoiding environmental pollution and make the best use of the area we have in the most efficient manner. If it’s possible to grow 2 or 3 tons of soy on one dunam of land, then on the exact same lot we can grow 20 tons of seaweed.

“In effect, our method is the only one which allows us to grow seaweed with extremely high concentrations of protein – 30-35% protein in the dry seaweed material, which is very high. We achieve this using seawater which we don’t pollute; instead we return it to the sea completely clean. Our seaweed is like a solar panel, absorbing the sun’s rays and soaking up minerals from the sea, to produce a rich, whole food.”

IT ADDS A NEW FLAVOR DIMENSION TO FOOD

We are familiar with seaweed mostly from sushi. What makes them a whole food?

The quantities of protein, of course, and beyond that, our seaweed is rich in iodine. It turns out that most of the global population is suffering from a lack of iodine which stems in large part from the desalinated water being drunk which has had its minerals filtered out. In Israel children, pregnant and nursing women are lacking iodine, according to a national survey taken by the Maccabi Health Fund and the Hebrew University of Jerusalem and Barzilay Hospital. The Ministry of Health has recently updated their recommendations for women prior to pregnancy, in the prenatal and nursing stages, to take an iodine supplement. We at Seakura produce a nutritional supplement which is rich in organic, natural iodine, and which is in line with the Ministry of Health’s new guidelines.”

Apart from the nutritional supplements which are sold in pharmacies and health food stores across Israel, Seakura has a range of other products which are available at a number of health food stores. “We market fresh frozen seaweed which only needs to be removed from the package, rinsed in water and put directly into soup or any food you like. There is another line of dry products, including flakes, which can be used as a special spice for cheeses, omelets and more. We also offer cubes of frozen fresh seaweed which can be added to cooked dishes, salads, spreads and shakes.

“Because the seaweed is chock full of dietary fibers and minerals, it only constituted a whole food on its own, but also reduces the glycemic index of other foods. If you add it to pizza or bread, for example, it lowers the glycemic index and makes it healthier for us. Seaweed is considered a food which helps to balance the various systems in the body and populations who consume seaweed live longer than those who don’t”.

Tell me though, does it taste good?

“It’s delicious. People who have tasted the seaweed say it has an umami flavor- known as the fifth flavor. It adds another dimension to the taste of the food and its crunch makes people love it. Most of our stock goes to Europe – Italy, France and England, where the consumers love adding the Seakura seaweed to whatever food they’re preparing. It’s simply something completely different – the quality, color, texture and nutritional composition.”

So what’s your next objective?

“These days we’re focusing not only on producing the seaweed but also on disseminating the technology itself. After more than a decade of development we’re in the process of registering a patent for it and are seeking distribution and strategic partnerships with companies in other countries, in order to set up farms world-wide which will produce and sell the seaweed to local markets.  We’re aiming at the United States, Europe and the Asian markets. That’s the heart of the matter for the moment”.