Seaweed industry poised to expand in Connecticut
Though researchers from Connecticut have long been invested in the expansion of the seaweed industry, some argue that the state itself is not taking full advantage of this miraculous sea vegetable. Charles Yarish of the University of Connecticut at Stamford is an outspoken seaweed advocate whose research and awareness efforts have been featured extensively on this blog.
Recently, Yarish and other like-minded academics spoke to Mark Zaretsky of the New Haven Register, a regional publication, about the growth potential of the state's seaweed industry.
Yarish explained that increasing the production of seaweed could be very lucrative for the state of Connecticut, adding that it could be "a very viable kind of commercial crop." He and his colleagues have spent years researching various types of seaweed that could potentially flourish off the coasts of Connecticut, and now say that the future of this sea vegetable depends on how many local entrepreneurs are willing to try their luck with the relatively new crop.
Seaweed advocates in the region have been appealing to local fishermen in particular who may be interested in expanding the scope of their offerings.
"Coupling the seaweed, sea vegetable industry with shellfishermen, that is always my goal," Yarish explained, a sentiment that was echoed by the director of Connecticut's Department of Agriculture's Bureau of Aquaculture, David Carey.
Though the growth of the seaweed industry is undoubtedly a positive development, particularly because of the unparalleled nutritional value of this plant, sustainability should always be taken into consideration. Seagreens® utilizes patents pending techniques to sustainably wild-harvest seaweed in Grade A pristine waters in the Scottish Outer Hebrides. Reap the benefits of this sea vegetable as Food Capsules, The Mineral Salt and the Culinary Ingredient, among other offerings.