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Instead of a pepperoni pizza, why not opt for a seaweed topping? Soon, this macroalgae could become the future of food and even fuel.
Marine biologist and lecturer at the Department of Biodiversity and Conservation Biology at the University of the Western Cape (UWC), Prof Gavin Maneveldt, said that nearly 90% of the world's marine fish stocks are either fully fished or overfished. But there is an abundance of seaweed which is a good food source.
Prof Maneveldt said that oceans, once thought to be limitless, are now under severe pressure from overfishing, global warming and pollution. Scientists are exploring alternative food and energy sources as the global population is projected to reach 9.7 billion by 2050. One promising solution lies in the vast, untapped potential of seaweeds.
Prof Maneveldt highlights that seaweed has been used for centuries in Asian communities: “It's time we recognise their potential as a primary food source and a sustainable energy solution. They offer a promising solution to some of the world's most pressing challenges, and by harnessing their potential, we can work towards a future where food and energy are sustainable and abundant.”
Seaweed, also known as macroalgae, commonly found on SA shores, could account for the bulk of our food requirements because of its incredibly productive and fast-growing nature. Kelp, for example, can grow up to ten times faster than the most intensive land-based agricultural systems, and generally, seaweed is nutrient-rich, containing high levels of protein, amino acids, minerals (especially iodine) and vitamins.
“Some species, like Porphyra (commonly known as nori and used in sushi), are already widely consumed, particularly in Asian countries, with an increasing uptake in the South African market,” he said.
Furthermore, seaweed is rich in antioxidants, natural antibiotics and growth hormones. For example, the protein content of some Porphyra species is higher than that of rice or soybeans. Ulva species, another type of seaweed, are high in iron, often containing 15 times more than egg yolk or spinach. Kelp is particularly rich in iodine, more so than most dietary supplements.
But, said Prof Maneveldt, seaweed also holds promise beyond its nutritional value. Microalgae have been the focus of biofuel research, and recent studies suggest that seaweed might be a more viable option.
“Seaweed retains many of the benefits of microalgae, such as ease of harvesting, while overcoming some of the challenges, like contamination and upscaling issues.”
He said green seaweed, such as Ulva, is particularly promising for biofuel production due to its easily fermentable carbohydrates. Although brown and red seaweeds present more challenges, species from the genera Alaria, Laminaria, Sargassum and Undaria have shown potential.
“I am positive about a future where large-scale seaweed cultivation could reduce our dependency on land-based resources and pave the way for a new era in sustainable food and energy production,” said Prof Maneveldt.
Marine biologist and lecturer at the Department of Biodiversity and Conservation Biology at the University of the Western Cape (UWC), Prof Gavin Maneveldt, said that nearly 90% of the world's marine fish stocks are either fully fished or overfished. But there is an abundance of seaweed which is a good food source.
Prof Maneveldt said that oceans, once thought to be limitless, are now under severe pressure from overfishing, global warming and pollution. Scientists are exploring alternative food and energy sources as the global population is projected to reach 9.7 billion by 2050. One promising solution lies in the vast, untapped potential of seaweeds.
Prof Maneveldt highlights that seaweed has been used for centuries in Asian communities: “It's time we recognise their potential as a primary food source and a sustainable energy solution. They offer a promising solution to some of the world's most pressing challenges, and by harnessing their potential, we can work towards a future where food and energy are sustainable and abundant.”
“Some species, like Porphyra (commonly known as nori and used in sushi), are already widely consumed, particularly in Asian countries, with an increasing uptake in the South African market,” he said.
Furthermore, seaweed is rich in antioxidants, natural antibiotics and growth hormones. For example, the protein content of some Porphyra species is higher than that of rice or soybeans. Ulva species, another type of seaweed, are high in iron, often containing 15 times more than egg yolk or spinach. Kelp is particularly rich in iodine, more so than most dietary supplements.
But, said Prof Maneveldt, seaweed also holds promise beyond its nutritional value. Microalgae have been the focus of biofuel research, and recent studies suggest that seaweed might be a more viable option.
“Seaweed retains many of the benefits of microalgae, such as ease of harvesting, while overcoming some of the challenges, like contamination and upscaling issues.”
He said green seaweed, such as Ulva, is particularly promising for biofuel production due to its easily fermentable carbohydrates. Although brown and red seaweeds present more challenges, species from the genera Alaria, Laminaria, Sargassum and Undaria have shown potential.
“I am positive about a future where large-scale seaweed cultivation could reduce our dependency on land-based resources and pave the way for a new era in sustainable food and energy production,” said Prof Maneveldt.
