FOOD SAFETY TRIVIA: Seaweed, traditionally consumed by Asians, is a nutrient-dense meal with high-quality protein, making it a potential alternative protein source to tackle global food security challenges. In 2019, the world cultivated 34.7 million tons of seaweed, worth USD 14.7 billion.
Red seaweeds are the earliest freshwater and marine eukaryotic algae (macro algae). They have the most diverse taxonomy, with 6,500 species known. Red seaweed's high protein and essential amino acids (EAAs) levels make it an attractive protein source. Species and habitat typically impact nutrition, although they generally give low calories, high protein, fiber, vitamins, minerals, and bioactive components.
However, edible seaweed may contain heavy metals, iodine, anti-nutritional factors, radioactive isotopes, ammonium, dioxins, and pesticides. These hazards could affect seaweed products, including isolated proteins. Safety of seaweed and seaweed products for commercial production usually depend on culture conditions.
Furthermore, heavy metal pollution is also a safety problem. Seaweeds have been utilized as heavy metal bio-sorbents for years. However, seaweed producers must increase output to fulfill market demand. Long-term evidence on seaweed farming's environmental implications is scarce. Seaweed production must be balanced with environmental concerns to avoid exceeding recipient habitats' carrying limits. Also, introducing non-native species into a region must be avoided to preserve local biodiversity. Implementing a One Health strategy to seaweed growing will boost sector growth and ensure sustainable production.
🌊Our oceans provide us with more than just fish to eat.
There are many other nutritious & delicious aquatic products that come from our seas – take seaweed for instance!
Did you know these 3️ facts about seaweed?👇
#BlueTransformation #OceanDecade
