What is the FUTUREOF SEAWEED FARMING?
Between fifteen hundred and two thousand gallons of ethanol can be made from seaweed, whereas an acre of sugar cane can make just shy of a thousand gallons and an acre of corn can make just over four hundred gallons. Seaweed has the advantage of not having lignin, which is a chemical compound that makes up many of the secondary walls of some organisms. Because there’s no lignan, the seaweed can be broken down into sugar more easily.
In an attempt to lower the use of single-use plastics in takeaway packaging, online delivery service Just Eat has announced a new UK six-week trial of seaweed-based sauce sachets for ketchup and garlic herb sauces. The Seaweed Sauce sachets, created in partnership with sustainable packaging development company, decompose in a matter of weeks.
In March, Just Eat announced a package of measures to reduce excess plastics included in UK takeaway deliveries. One of the commitments the business made was to work with key industry experts to invest in the research and development of innovative and practical alternatives for single-use plastics.
What about us?
So where does that leave seaweeds grown for food and medicinal purposes?
Well the answer is simple, plan ahead and get the seaweed farms established. Let's start utilising sea space around our coast, for example the protected space between offshore wind farms are ideal for seaweed aquaculture and other aquaculture farms. It's also time to look at deep sea seaweed farms, away from the coast and farmed in much deeper water where it won't be affected by the winter storms.
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