ABOUT SEAWEED

Seaweed is a collective name for groups of algae that live in sea or brackish water. This group of algae is subdivided into micro and macro algae. The small algae, consisting of one cell, are called microalgae. The larger algae are called marine or macroalgae. There are 10,000 different types of these consisting of green, brown and red seaweed.

The Royal Kombu and Wakame that we grow are brown algae. They need only water and sunlight to grow, nutrients are provided from the water which is then converted into energy. This makes seaweed an extremely valuable and sustainable product for life both above and below water.

To withstand the continuous shocks of the waves, seaweed is both strong and flexible. The complex structure of seaweed allows it to survive along the most turbulent of coastlines.

Seaweed is the restorative material of the oceans. Not only is it a safe environment for all marine life, but the presence of seaweed also has an impact on the land. Because it can absorb CO2 in a natural way, seaweed contributes to CO2 reduction. Each ton of wet seaweed can absorb 120 kg of CO2. In addition, many seaweeds contain healthy omega-3 fatty acids.

Besides the fact that seaweed can absorb CO2, it is also rich in vitamins and minerals. Seaweed is also seen as an alternative protein source that is good for both humans and animals.

Because seaweed often grows in open water, their flexible shapes can withstand the constant movement of water. They can grow several centimeters per day and can be several meters long. The taste of seaweed is referred to as umami, this is the fifth basic taste next to sweet, salty, sour and bitter. It is also described as hearty or delicious. The taste of seaweed is slightly salty to salty.