Unwrap potential of seaweed

A RESEARCH project is expected to provide data that will enable the niche Irish seaweed industry to double annual output to €20 million by 2013.

Ireland has at least a 900-year old tradition of eating seaweed which continues to play a traditional role in food and also in fertiliser products.

Now, a three-year cultivation project, has demonstrated how this dynamic natural resource can be produced more effectively.

The project is a joint collaboration between Bord Iascaigh Mhara (BIM), the Irish Sea Fisheries Board and the Marine Institute. It is funded under the Sea Change Strategy and the Marine Research Sub-programme of the National Development Plan, 2007-2013.

Results so far show that seaweed offers huge potential for Irish aquaculture and lends itself to a diverse range of sectors such as functional foods, pharmaceuticals and horticulture.

Minister of State Sean Connick said there is no doubt Irish seaweed offers great potential.

“I am looking forward to the group’s final report which will provide the necessary data to enable industry to grow a relatively small niche sector with a current estimated output of €10 million annually to an output of €20m by 2011,” he said.

BIM chief executive Jason Whooley said innovation is key to ensuring that the full potential of the Irish seafood sector is fully realised.

“Seaweed is an extremely versatile naturally occurring raw material. This study aims to develop and disseminate cultivation techniques for a number of key species.”

The research group, whose work on the project is entering its final phase, aims to grow three valuable species of seaweeds on apilot or commercial scale in sea sites around Ireland.

Dr Peter Heffernan, chief executive, Marine Institute, said the aim is to develop and trial industry-scale hatchery and ongrowing methodologies for a number of species identified as having commercial value, and to transfer that technology to create new business opportunities in seaweed aquaculture.