(04-11-08) Algae have been used since ancient times in the East. Now, they have been recognized as optimal source of food. The consumption of seaweed is starting to occupy an important place in western culinary culture.

    Since ancient times, the culinary uses of seaweed have been known and developed in Asian countries, although these countries do not have the exclusive on this marine food. Countries such as Iceland and Scotland have always used them in their cuisine and for decades in Germany and Austria bread has been made with dried seaweed called algenbrot.

    Gradually, these foods have been incorporated in all cuisines of the world, not only for its flavour and high nutritional value, but also for the many beneficial properties for the body that they have.

    It is believed that these aquatic plants were added to food nearly 10,000 years ago. It took a little longer to arrive to the Mediterranean basin; the landing was in 600 BC approximately.

    A few years ago, Eastern culture, particularly Japanese culture, has gained popularity in Western countries. This popularity has been in all fields, and gastronomy has not been an exception.

    One of the biggest benefits of this expansion is the habit of consume algae. This practice is deeply rooted in Japan, the territory were more algae are eaten per person: algae can reach up to 25% of the diet. Japan is also the largest producer and exporter of this product in the world.

galicia, the european marine garden

    The Galician coasts represent the 35% of the Spanish coast. This region has a great diversity and abundance of marine species, and a very strong maritime tradition. One reason is its strategic location between parallels 42 and 44, latitude similar to the other rich coasts, such as the ones from Japan.

    The exceptional richness of the sea in Galicia is due to its geographical location and morphology of the coast, where the great ocean currents have shaped and cut it along centuries.

    Its annual production of living matter is such that it resembles the equatorial jungles, and makes it be one of the richest marine environments in the world. As for algae, here they are the best resources in southern Europe, forming lush underwater gardens with different shapes and colours.

    Currently, the use of algae has spread out to many of the surrounding countries. The taste and special texture of this product are two powerful reasons for its increasing popularity, but not all: the algae also have a very significant number of nutritional benefits.

    Although they are being more and more common in restaurants and specialty shops, many people do not know exactly what they are. Well, it can be said that the algae are something like the vegetables from the sea, i.e., plants that grow in both sweet and salty water.

the same as land plants

    Although they seem to be something strange and unfamiliar, something out of our world, they have the same cycles as land plants. It is: they grow, reproduce and die, with no need of sowing, transplanting, fertilizing, irrigation...

    But we must be clear about that not all the algae can be eaten, and some species cause serious problems. In fact, only some 50 species are edible of the 26,900 (Wilson 2002) that have been discovered.

    One of the reasons because species are different is that over the 2,000 million years of life they have evolved and diversified to adapt to the different ecological circumstances of their habitat, i.e., the sea.

    Although at present it is fairly easy to find algae in Spanish restaurants, specialty shops and the internet, until recently they appeared to be Japanese heritage. In fact, Japan is the country where most algae are consumed per capita, and where more algae are produced and exported. Maybe that is why most of the species that we know have Japanese names.

    In Spain, the main source of algae is in Galician coast, where the largest companies dedicated to the cultivation, processing and marketing of seaweed are located. One of these companies is Algamar, a pioneer in introducing native seaweeds in dehydrated form, which is a traditional and safe way of conservation, very used in the cultures where people consume algae.

    Once they have been harvested, algae are dried at low temperature to preserve the maximum nutritional value, so they can be kept in perfect conditions for years, and transporting and storing them at room temperature is very easy. No preservatives are needed and the white spots that may appear on the algae surface are not mold, but their sales that emerge to the surface and act as a natural preservative.

global source of foods

    Apart from its agricultural, pharmaceutical, cosmetic and, in a future, energy applications, seaweed are scientifically recognized as a high nutritional value food due to the fact that they are low in calories and fat, and high in minerals, vitamins and protein (essential amino acids). In addition, they have an outstanding level of dietary fibre and high nutrient content, characteristics that make them be an excellent source of food according to the Spanish CouncilforScientific Research(CSIC)

    All the elements that human beings need are found in algae in sufficient quantities. Algae are a natural resource that is renewed in the sea every year. This means a stable and sustainable food.

    Among the properties of Atlantic seaweed harvested in Galician coasts, it is remarkable that they dissolve the excess fats, are the major source of minerals (calcium and iron, phosphorus, magnesium, etc.) and trace elements (almost all of them: iodine, silicon, zinc, manganese, copper, selenium, etc.)

    Its abundant fibre is satisfying and slightly laxative, so it makes the intestinal transit easier. Their amino acids complement other food proteins; they have all essential amino acids and nine non-essential. Furthermore, they activate defences, clean the body of toxins and strengthen bones, hair and nails.