Speaker
21 - 22 June 2023
Trondheim, Norway
Land-based cultivation and processing of seaweeds: The ultimate solution for sustainable food production
Dr. Yossi Tal, CTO, Seakura, Israel
About the speaker:
Marine biologist, graduate the Hebrew University of Jerusalem and formerly assistant professor at the University of Maryland. Study and develop land-based marine aquaculture systems for the sustainable and clean production of seaweed and other marine foods.
Company info:
Seakura was established in Israel in 2006, out of a powerful love of the sea and the environment, along with a desire to provide seaweed which is rich in nutritional elements including vitamins, minerals, protein, fatty acids, dietary fibers and antioxidants. This wish is expressed in the company name, composed of two words, "SEA" from the English, and "KURA", for treasure chest, in Japanese. Seakura’s team has developed unique patented (provisional) technologies for cultivating clean, organic and nutritious seaweeds (Ulva & Gracilaria) in land-based pools. This innovative method replaces the traditional method of harvesting seaweed from the open ocean, where it is exposed to pollutants of all kinds that result in small, unstable harvests of very low-quality seaweed. Morover, our seaweed cultivation method has no environmental impact and is fully ecologically sustainable since no chemicals are used during the cultivation process and the marine water returned back to the sea totally clean.
Our vision is to develop ecologically sustainable models for seaweed cultivation while assisting nature in maintaining the food chains and lifecycle of the sea.
Presentation:
Presenting Seakura land-based novel technology for clean and sustainable production of Seaweed of high nutritional value for human consumption and many other agricultural and industry uses.
Interview
1) When was the first time you got involved with seaweeds and why?
As marine biologist I was exposed to the amazing world of macro and micro alga early on my studies 25 years ago. It was clear to me that future food production must really on sustainable and environmentally safe source of crops from the marine environment that can supply high quality protein and minerals with other health benefits that are all imbedded in Seaweed. Beyond test and flyover seaweed add plenty of healthy and needed elements to our food including minerals, trace elements, antioxidants, fibers and protein. Moreover, seaweed is great source of vitamins including vitamin C, vitamin A, vitamin D, and B vitamins. The health benefits in consuming seaweed continue with active molecules such as polysaccharide and fucoidans that can reduce cancer risk. Adding seaweed to foods with high glycemic value known to reduce it due to the high fiber content found in seaweed and other active chemicals that decrease sugar absorption after eating. The rich marine environment where seaweed flourish serves as a great source for minerals such as iron, calcium, magnesium and potassium that are all abounded in many types of seaweed. Iodine, that play a major role in embryonic and newborn development can also be found and consumed from seaweed such as Ulva and Gracilaria and other brown and red species. Overall seaweed is great source for healthy and beneficial ingredient that can be added to all kind of foods from snacks to entrée all over the world.
2) What is your view on the European seaweed industry in 2030?
The current European market demand for Seakura seaweed is increasing every year. This is true to the USA seaweed market as well. Furthermore, many food companies are increasingly integrating Seaweed as part of their products so the perspective for 2030 is positive and fast growth of the Seaweed market.
3) What will you be talking about at Seagriculture EU 2023?
Presenting Seakura land-based novel technology for clean and sustainable production of Seaweed of high nutritional value for human consumption and many other agricultural and industry uses.