Algae have been used in cooking for thousands of years, especially in the Orient. The production of nori in Japan has a commercial value of 1.500 million US dollar and in China about 6 million tons of brown algae (Laminaria) are harvested. Even in Europe, although more commonly eaten in the past there are still a variety of culinary uses of several species of algae. One of the most appreciated species is Palmaria palmata which is eaten raw together with fish, potatoes, or butter or which can be boiled with water or milk to form a porridge. Recently there has been a revival of the interest in algae as food specialty in the United States, where cookery books on algae food have been published. Algae have also been used a feed supplement for domestic animals in Scandinavia. In Norway there is an industrial production of algal meal which is used as a feed additive for poultry, pigs, cows and horses and fur animals.
Algae as food
Publicerat av Clas
Hej jag kallas för Clas, Classe, ClasGöran eller CG och har forskat på havsalger sedan 1974. Jag har dykt i havet och plockat upp havsalger för att kunna använda dem som functional food, kostillskott och fodertillskott. Havsalger eller seaweed eller kelp som de också kallas ger dig ett starkt tillskott av de nyttiga ämnen du behöver, samtidigt som du får ett skydd mot onyttiga ämnen. Visa fler inlägg