Responsibility
The need for ex-situ macroalgal germplasm banking for conservation, industry and food security
Author discusses ex-situ macroalgae germplasm seed banking for the preservation of heirloom strains, biodiversity and ecosystems.
Responsibility
Quantifying habitat provisioning at macroalgae cultivation locations
In quantifying habitat provisioning in and around macroalgae cultivation sites, authors recommend future ecological valuation.
Innovation & Investment
Green macroalgae aquaculture and its underexploited potential
Analyzing diversity, potential of major macroalgae taxa, existing cultivation techniques, uses, regional importance and global production estimates.
Aquafeeds
Assessing the effect of four macroalgae inclusions in diets of Pacific white shrimp
Evaluating macroalgae inclusions in L. vannamei diets show improved growth and intestinal microbiota and prevention of oxidative damage.
Aquafeeds
Underutilized marine organisms as potential aquaculture feed ingredients
Evaluating potential of underutilized marine organisms as candidates for aquafeed ingredients, emphasizing unfed low-trophic-level species.
Responsibility
Lean and green, what’s not to love about seaweed?
Grown for hundreds of years, seaweed (sugar kelp, specifically) is the fruit of a nascent U.S. aquaculture industry supplying chefs, home cooks and inspiring fresh and frozen food products.
Responsibility
Ocean permaculture: Air conditioning for warming seas
Combining geophysical fluid dynamics and marine biology, Brian Von Herzen’s visionary technology will soon be tested off the coast of Massachusetts before export to the Indian Ocean.
Intelligence
Land-based macroalgae farming
Land-based cultivation of macroalgae can minimize impacts on wild macroalgae stocks while reducing harvest costs and controlling quality. Integration of macroalgae with land-based fish culture systems could reduce capital and operating costs.
Intelligence
Adding flavor complexity to farmed barramundi
Organoleptic attributes such as flavor and aroma are among the most important factors that influence consumer acceptability and demand for fish products. Consumers have identified farmed fish as less complex and lacking “sealike” or “sea-fresh” flavors and aromas.