[Spain] Seaweed has been exploited for food in Galicia since 1980, but until today there has been no company producing it in a sustainable way, as Conservas Mar de Ardora does, a young and dynamic company that presents a range of carefully elaborated products that respect the environment, biodiversity and, of course, with ecological certification.
The company becomes the first Spanish firm to produce seaweed sustainably for food, which will be distributed by Biocop.
In this sense, the sustainability of the farm is guaranteed, since the cannery carries out “control, monitoring and biomotorización” activities of the resources to preserve natural populations and ecosystems.
In addition, the seaweed is washed and cleaned by hand, in sea water, “carefully and avoiding mechanized methods in order not to degrade cellular texture and osmotic processes,” explains the company.
Furthermore, to remove the non-useful parts (animal or vegetable epiphytes and fermented or deteriorated parts) it is screened one by one with the aid of a knife. This process is “one hundred percent manual” and “helps to preserve all the qualities and properties” of the seaweed.
Knowing more and more the world of seaweed is very interesting for all its benefits. Seaweed gives us minerals, vitamins, stimulates the metabolism and purifies us from the inside.
At nutritional level, we must emphasize the enormous nutrients and beneficial properties that these delights can contribute to a healthy diet: they contain a large percentage of proteins (up to 25 per cent), much higher than terrestrial vegetables. They are rich in mineral salts and trace elements as well as a great amount of vitamins and antioxidants (some of them exclusive of these marine organisms), which can be considered as natural remedies to certain deficiencies in the organism, used as authentic natural remedies. They contribute vegetable fiber, which helps to regulate the intestinal tract, in fact, most of its polysaccharides are part of the fiber and only have traces of sugar that can be absorbed by the body. Of the few fats it contains (<1 per cent), most are those recognized as beneficial, unsaturated fats.
There are 10 varieties from Galicia, dehydrated or canned ones, to be consumed directly or sautéed in salad, canapes, fillings, pies, soup, broth, cream, rice, stew. It is also excellent as a garnish of fish and seafood.
View original article at: Galician cannery starts sustainable seaweed production for food