Chapter 4: Cultivation and Utilization of Seaweeds

Figure 21. Harvesting young sugar kelp for sea vegetables on Vancouver Island, BC.

Seaweed demand for cuisine, cosmetics, pharmaceuticals and nutraceuticals (products derived from food sources designed to provide health benefits) have exceeded the ability of wild harvesting to provide raw seaweed. The void has been filled through the cultivation of seaweeds. Worldwide, there has been an 8–10 percent year-on-year increase in seaweed cultivation for the past several years. However, small companies and crafters continue to wild harvest for choice sea vegetables (Figure 22).

Figure 22. Hand harvesting bull kelp, on Vancouver Island, BC.




Next: Chapter 5: Nutrition and Cooking

Back to Chapter 3: Seaweed Ecology