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2 Utilization of Seaweeds and Algae

UNIT 2: USES OF SEAWEEDS

2.0 Intended Learning Outcomes

a. Recognize the different uses of seaweeds.
b. Describe the process of manufactured seaweed products.
c. Promote the utilization of seaweed manufacture products.

2.1 Introduction
Marine macroalgae, or the term seaweeds, are plant-like organisms
that generally live attached to rock or other hard substrata in coastal areas. The
classification into divisions is based on various properties such as pigmentation,
chemical nature of photosynthetic storage product, the organization of
photosynthetic membranes, and other morphological features.
All seaweeds at some stage in their life cycles are unicellular, as spores
or zygotes, and may be temporarily planktonic. The blue-green algae are
widesperead on temperate rocky and sandy shores and have occasionally been
acknowledged in seaweed floras. Seaweeds are found growing throughouth the
world oceans and seas none is found to be poisonous (Bold and Wyne, 1985; Guiry,
2009; Lobban and Harrison, 2000).

ACTIVITY 1

1. What have you learned from the previous Learning Packet.

2. What are the importance of cultivating our seaweeds?

Why seaweed is important?

Most people don’t realize how important marine macroalgae are, both
ecologically and commercially. In fact, seaweeds are crucial primary producer in
oceanic aquatic food webs.
They are rich both in minerals and essential trace elements, and raw materials for
the pharmaceutical and cosmetics industry (Chapman, 1970). Seaweed is a very
versatile product widely used for food in direct human consumption.
It’s classified taxonomically as algae and they represent a food group that is not
normally ingested in unprocessed form to any great extent in Western societies.

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Humankind is no strangers to the use of algae as a food source.

Even if seaweeds have been used as a human food since ancient times,
particularly in the region bounded by China, the Korean Peninsula and Japan.
But the commercial exploitation of this resource is only a few decades old, after
World War II, when the focus was set on a possible insufficient protein supply
due to the rapid increase of the world population.
Today those countries are the largest consumers of marine algae as food.
However, as nationals from these countries have migrated to other parts of the
Earth, the demand for seaweed for food has followed them, for example, in some
parts of the North and South America.
Nowadays, seaweeds are major coastal resources which are valuable to human
consumption and environment in many countries. Edible seaweeds were widely
consumed, especially in Asian countries (e.g., Japan, China, Korea, Taiwan,
Singapore, Thailand, Brunei, Cambodia, and Vietnam, but also in South Africa,
Indonesia, Malaysia, Belize, Peru, Chile, the Canadian Maritimes, Scandinavia,
South West England, Ireland, Wales, California, Philippines, and Scotland) as
fresh, dried, or ingredients in prepared foods.
Their photosynthetic mechanism is similar to that of land-based plants. They are
generally more efficient in converting solar energy into biomass, mainly because
of their simple cellular structure and being submerged in an aqueous
environment with access to water, CO2, and other nutrients.
Same time, macroalgae are considered as the food supplement for 21 st century,
because they contain proteins, lipids, polysaccharides, minerals, vitamins, and
enzymes.
In common, seaweeds are rich in vitamins A, E, C, and Niacin with similar
content in red algae (Rhodophyta), brown algae (Ochrophyta) and green algae
(Chlorophyta).
The concentration of vitamins B12, B1, panthothetic acid, folic, and folinic acids are
generally higher in greens and reds than in browns. The brown algae possess
organic iodine in greater amounts.
Marine algae are similar to oats in protein and carbohydrate values.
The green and red algae appear higher in crude protein far tested about 2 to 4 %.
All algae contain high content of cabohydrates (sugar and starches) in
polysaccharide biochemical structure which is a natural nontoxic colloidal
substance that has been used as mucilaginous material referred to as gel.
The nutrients composition of seaweed vary and is affected by species, geographic
area, season and temperature of water.
These sea-vegetables are of nutritional interest as they are low calorie food, but
rich in vitamins, minerals and dietary fibres.

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Seaweeds, which have traditionally been used by the Western food industry for
their polysaccharide extractives 'alginate, carrageenan and agar' also contain
compounds with potential nutritional benefits.
Seaweeds have recently been approved in France for human consumption (as
vegetables and condiments), thus opening new opportunities for the food
industry. These seaweed ingredients must meet industrial and technical
specifications and consumer safety regulations.
It is also an ingredient for the global food and cosmetics industries and is used as
fertilizer and as an animal feed additive. Total annual value of production is
estimated at almost US$ 6 billion of which food products for human
consumption represent US $ 5 billion.
Total annual use by the global seaweed industry is about 8 million tonnes of wet
seaweed.
Seaweed can be collected from the wild but is now increasingly cultivated. It falls
into three broad groups based on pigmentation; brown, red and green seaweed.
Use of seaweed as food has strong roots in Asian countries such as China, Japan
and the Republic of Korea, but demand for seaweed as food has now also spread
to North America, South America and Europe.
China is by far the largest seaweed producer followed by the Republic of Korea
and Japan but seaweeds are today produced in all continents.
Red and brown seaweeds are also used to produce hydrocolloids; alginate, agar
and carrageenan, which are used as thickening and gelling agents.
Today, approximately 1 million tonnes of wet seaweed are harvested and
extracted to produce about 55 000 tonnes of hydrocolloids, valued at almost US $
600 million (McHug, 2003).

2.2 Food Source

Why is seaweed a good food source?
Seaweed is an increasingly popular ingredient in cuisines all over the world.
It's the best dietary source of iodine, which helps support your thyroid gland. It also
contains other vitamins and minerals, such as vitamin K, B vitamins, zinc and iron,
along with antioxidants that help protect your cells from damage.
What are the benefits of eating seaweed?
Seaweed contains many antioxidants in the form of certain vitamins (A, C, and E)
and protective pigments. It has a decent amount of iodine, a trace mineral vital for
the health and function of the thyroid. Some seaweeds, such as purple laver, contain
a good amount of B12 as well.
Is seaweed a sustainable food?
As compared to many other farming practices, seaweed is seen by some as the

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pinnacle of sustainable aquaculture, requiring no feed other than sunlight and

marine nutrients, holding the ability to remove excess nutrients from eutrophic
areas, and even mitigating the effects of ocean acidification.
How is seaweed used as a resource?
Seaweeds have been used traditionally for food, medicine, or animal feed and
fertilizer. ... Of the circa 10,000 species globally, only a handful are commercially
utilized in the seaweed industry, and even less are commercially harvested from
wild capture or cultivated in a large scale.
Can I eat seaweed everyday?
A primary concern is the risk of consuming too much iodine. Most seaweed
contains high levels, and a person may consume too much if they eat a lot of
seaweed over an extended period. While many people can handle high levels of
iodine, some are more vulnerable to its effects, which can include thyroid
dysfunction.
What are the side effects of seaweed?
High potassium levels in seaweed such as dulse may cause nausea and
weakness in patients with kidney problems, since their kidneys can no longer
remove excess potassium from the body.
Does seaweed clean water?
Seaweed also soaks up carbon and nitrogen, two pollutants lingering in the
water. ... Nitrogen fertilizer used on farms is making its way into rivers and then to
the ocean, creating dead zones. Seaweed cleans up both.

 Seaweed is chock-full of vitamins, minerals, and fiber, and can be tasty. For at
least 1,500 years, the Japanese have enrobed a mixture of raw fish, sticky rice,
and other ingredients in a seaweed called nori. The delectable result is a sushi
roll.
 Many seaweeds contain anti-inflammatory and anti-microbial agents. Their
known medicinal effects have been legion for thousands of years; the ancient
Romans used them to treat wounds, burns, and rashes. Anecdotal evidence also
suggests that the ancient Egyptians may have used them as a treatment for
breast cancer.
 Certain seaweeds do, in fact, possess powerful cancer-fighting agents that
researchers hope will eventually prove effective in the treatment of malignant
tumors and leukemia in people. While dietary soy was long credited for the low
rate of cancer in Japan, this indicator of robust health is now attributed to
dietary seaweed.

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 These versatile marine plants and algae have also contributed to economic
growth. Among their many uses in manufacturing, they are effective binding
agents (emulsifiers) in such commercial goods as toothpaste and fruit jelly, and
 popular softeners (emollients) in organic cosmetics and skin-care products.

 Marine algae, commonly called seaweed, provides food and shelter for marine
life. Algae also provide the bulk of the Earth's oxygen supply through
photosynthesis.
 Food
 But there is also a myriad of human uses for
algae. We use algae for food. Algae may even
be used to produce fuel. Here are some
common and sometimes surprising uses of
marine algae.
 The most well-known use of algae is in food.
It's obvious you're eating seaweed when you
can see it wrapping your sushi roll or on your
salad. But did you know that algae can be in
desserts, dressings, sauces, and even baked
goods?
 If you pick up a piece of seaweed, it may feel rubbery. The food industry uses
gelatinous substances in algae as thickeners and gelling agents. Look at the label
on a food item. If you see references to carrageenan, alginates, or agar, then that
item contains algae.
 Vegetarians and vegans may be familiar with agar, which is a substitute for
gelatin. It can also be used as a thickener for soups and puddings.

ACTIVITY 2
Samar State University
Mercedes Campus
Catbalogan City
1. Give 10 examples of food/dishes containing
seaweed extract. (Include pictures and FP 4 Activity 2

description with cover page) 50 pts. Compilation of Processed

food using Seaweed Extract
2. Cover page –(Times new roman and font
Submitted to:
12)
Ms. Judith E. Cabiso
3. Logo both sides-SSU (left) SSUMC (right) Part-time Instructor

Submitted by:
2.2.1 Animal Feeds ___________
Course
 Seaweeds have been used Sample to
Cover Page
feed
livestock for thousands of years and have
been mentioned as such in Ancient

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Greece and in the Icelandic sagas. In Iceland, where long periods of fodder
scarcity are common, seaweeds were grazed by sheep on the beaches, or fed
to sheep, horses and cattle for 6 to 8 weeks of the year, and up to 18 weeks in
some cases.
 Seaweeds were dried and stored in barns, and there are reports of seaweeds
being preserved as silage and used as winter feedstuff for sheep and cattle in
the early 1900s (Evans et al., 2014).
 In the 19th and early 20th centuries, there
were numerous reports of occasional or
systematic use of seaweeds to feed
livestock in France (Brittany), in the
Scottish islands and Scandinavia
(Gotland, Norway, Finland), mostly to
ruminants (including calves) and pigs
(Sauvageau, 1920; Chapman et al., 1980).
 Today, the Orkney sheep in the North
Ronaldsay Island (Northern Scotland) are
still grazing a diet almost exclusively based on seaweeds (Hansen et al.,
2003). Wild white-tailed deers have been observed grazing seaweeds in
coastal Maine (USA) (Applegate et al., 1995).
 During World War I, feed shortages led
to a "considerable exaggeration" of the
nutritional value of seaweeds
(Chapman et al., 1980). In Germany, it
was demonstrated that pigs, cows,
ducks and sheep could eat a seaweed
meal for many months as an additional
food, and thrive as well as control
animals fed on a normal diet
(Beckmann, 1915 and 1916, cited
by Chapman et al., 1980).
 In 1917, the French army carried out
several promising experiments in which
horses were fed with Laminaria, Saccharina and Fucus (Sauvageau, 1920).
However, in the first half of the 20 th century, the general consensus, based on
nutrition science, was that seaweeds were of too poor nutritive value to be
recommended for livestock (Evans et al.,
2014).
 Seaweeds have seen a renewed interest as
feed ingredients since the 1960s, when
seaweed meal from kelp was produced
again in Norway (after a first attempt in
1939-1941) (Naylor, 1976; McHugh, 2002).
 Seaweeds are valuable alternative feeds
for livestock, mostly as sources of valuable
nutriments, notably chelated micro-

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minerals (which were found in the 1970s to be more available than inorganic
ones), complex carbohydrates with prebiotic activities (since the 1990s),
pigments and polyunsaturated fatty acids beneficial to consumer health
(Evans et al., 2014; CEVA, 2005).
 Soluble kelp extracts obtained from alkaline hydrolysis are used as additives
(Allen et al., 2001a; Allen et al., 2001b; Williams et al., 2009). Seaweeds are
used as binding agents in shrimp feeds (CEVA, 2005).
 Seaweed as Valuable Nutritional and Nutraceutical Animal Feed The
nutritional value attributed to macroalgae along with their non-animal nature
makes them particularly appropriate to be used in animal feed as
nutraceuticals, a term that results from the combination of nutritional and
pharmaceutical, used to identify food components that bring health benefits,
including the prevention to some diseases [39,40].
 The health benefits of seaweed, beyond the provision of essential nutrients,
have been supported by in vitro studies and some animal studies; however,
many of these studies have inappropriate biomarkers to substantiate a claim
and have not progressed to suitably designed trials to evaluate efficacy.
 The limited evidence that does exist makes some seaweed components
attractive as functional food ingredients, but more animal nutritional studies
evidence (including mechanistic evidence) is needed to evaluate both the
nutritional benefit conferred and the efficacy of purported bioactivities and to
determine any potential adverse effects.
 Safety The animal feed plays a vital role in the global food security, and it is
conceived to ensure the sustainable production of safe and affordable animal
proteins.
 With the increase of the animal production, it will be necessary for more feed
to be produced, which will be safety certified. Consequently, new and old
feed sources are being controlled for hazards and critically analyzed to
guarantee feed safety for animal consumption.
 However, the food safety regulatory framework is not fully harmonized
between the countries, creating a lack in feed safety chain, increasing the
animal health risks and the animal consumption by the humans.
 Seaweed are considered a rich and sustainable source of macronutrients
(particularly dietary fiber) and micronutrients to the animal feed, but if
seaweeds are to contribute to future global food security, legislative measures
to ensure monitoring and labeling of feed products are needed to safeguard
against excessive intakes of salt, iodine, and heavy metals, such as arsenic
(As), aluminum (Al), cadmium (Cd), lead (Pb), rubidium (Rb), silicon (Si),
strontium (Sr) and tin (Sn).
 While heavy metal concentrations in seaweeds are generally below toxic
levels, bioaccumulation of arsenic and lead are the main risk in wild seaweed
harvest, and more studies of heavy metal toxicokinetics are needed to
address the problem.
 Levels of arsenic, mercury, lead, and cadmium in 426 Korean dried seaweed
products ranged from 0.2 to 6.7% of provisional tolerable weekly intakes
when 8.5 g of seaweed was consumed per day in human food consumption

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[41]. Chen et al. revealed the different levels of Al, As, Cd, Cr, Cu, Hg, Mn,
Ni, Pb and Se in dried seaweeds from southeastern China (Zhejiang
province).
 This indicates that element concentration changes with different species of
seaweeds and origin areas. For example, the levels of Cd, Cu, Mn and Ni in
red seaweeds (Porphyra) were significantly higher than those in brown
seaweeds (Laminaria, Saccharina and Undaria). A tradeoff between iodine
and/or heavy metal ingestion and the amount of whole seaweed needed to
obtain meaningful amounts of PUFAs, protein or dietary fiber may limit the
recommended portion size of the seaweeds concentration in feed.
 Relevant and key information to use seaweeds with feed safety guarantee
will be gathered. However, for most countries there is no regulation on
maximum levels of heavy metals in seaweed. However, there is Regulation
(EC) No 1831/2003 laying down rules governing the European Community
authorization of feed additives.
 In addition, Regulation (EC) No 429/2008 lays down detailed rules for the
implementation of Regulation (EC) No 1831/2003 as regards the preparation
and the submission of applications and the assessment and the authorization
of feed additives.
 The production of rancid flavors and odors due to oxidative stress can lead to
a reduction in the sensory attributes, nutritional quality and food safety.
 Extracts from seaweeds are rich in polyphenolic compounds which have well
documented antioxidant properties. They also have antimicrobial J. Mar. Sci.
Eng. 2020, 8, 559 9 of 24 activities against major food spoilage and feed
pathogenic micro-organisms.
 The addition of seaweeds or their extracts to feed products will reduce the
utilization of chemical preservatives, which will fulfill the industry as well as
consumer demands for “green” products.
 In addition, the current status and the future projections in the functional
effects of seaweeds as a means to improve the fiber content and reduce the
salt content of food products will be of significant importance to the meat
industry

ACTIVITY 3

Test I.
Direction: Answer the following given questions below.
1. Can seaweed be used as source of protein in the diet of poultry? How?
2. What kind of seaweed is used for sushi?

Test II. Fact or Fiction

1. Most seaweed is made of flowering plants.

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2 Utilization of Seaweeds and Algae

2. Coral cannot be cultivated.

3. Some mosses are microscopic.
4. Mosses reproduce by seeds.
5. Not all things called moss are true mosses.
6. Kelp forests are common around the world.
7. Mangroves grow in tropical environments.
8. Coral reefs are quite barren of life.
9. Seaweed are considered a rich and sustainable source of
macronutrients.
10. Seaweed as Valuable Nutritional and Nutraceutical Animal Feed.

2.2.2 Other economic utilization

The economic aspect of harvesting, processing and conserving seaweed is
discussed. Its value as a fertilizer and its use in the feeding of livestock, fish and
man are examined. Its use as a source of K, I, agar-agar, carra geen, glue, alginic
acid, and organic solvents, and the products of its destructive distillation are
described. A number of medicinal uses of seaweed, or its derivations, are given of
which, the more important are: as vermifuges, as hollow tubes for draining fistulae
and wound apertures, and for embedding substances so that they will pass
through the stomach and become effective in the intestine. J. Duckworth.

2.2.3 Manufactured product from seaweeds

 Beauty Products: Toothpaste, Masks, and Shampoos

In addition to its gelling properties, seaweed is known for

its moisturizing, anti-aging and anti-inflammatory
properties. Seaweed can be found in facial masks, lotions,
anti-aging serum, shampoos, and even toothpaste. So, if
you're looking for those "beachy waves" in your hair, try
some seaweed shampoo.

 Medicine

The agar found in red algae is used as a culture

medium in microbiology research.

Algae is also used in a variety of other ways, and

research continues on the benefits of algae for
medicine. Some claims about algae include the
ability of red algae to improve our immune system,
treat respiratory ailments and skin problems, and
cure cold sores. Algae also contain abundant

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2 Utilization of Seaweeds and Algae

amounts of iodine. Iodine is an element required by humans because it is necessary

for proper thyroid functioning.

Both brown (e.g., kelp and Sargassum) and red algae are used in Chinese medicine.
Uses include treatment for cancer and for treating goiters, testicular pain and
swelling, edema, urinary infections, and sore throat.

Carrageenan from red algae is also thought to reduce transmission of human

papillomavirus or HPV. This substance is used in lubricants, and researchers found
that it prevents HPV virions to cells.

 Combat Climate Change

When marine algae conduct
photosynthesis, they take up carbon
dioxide (CO2). CO2 is the main culprit cited
in global warming and the cause of ocean
acidification.
An MSNBC article reported that 2 tons of
algae remove 1 ton of CO2. So, "farming"
algae might lead to those algae absorbing
CO2. The neat part is that those algae can
be harvested and turned into biodiesel or ethanol.

In January 2009, a team of UK scientists discovered that melting icebergs in

Antarctica release millions of iron particles, which are causing big algal blooms.
These algal blooms absorb carbon. Controversial experiments have been proposed
to fertilize the ocean with iron to help the ocean absorb more carbon.

 MariFuels: Turning to the Sea for Fuel

Some scientists have turned to the sea for
fuel. As mentioned above, there is the
possibility to convert algae to biofuels.
Scientists are researching ways to convert sea
plants, particularly kelp, into fuel. These
scientists would be harvesting wild kelp,
which is a fast-growing species. Other reports
indicate that about 35% of the U.S.'s need for
liquid fuels could be provided each year by
halophytes or saltwater-loving plants.

Seaweed farming in the Philippines started in the late 1960’s. Various

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2 Utilization of Seaweeds and Algae

experiments were done in seaweed growing reefs of Sulu. The culture techniques
was then proven and disseminated to the seaweed farmers in the early seventies.

Fig. 1 Seedling transfer to Sitangkai, Tawi-Tawi

ng seaweed

s the world’s biggest

aphycus and Eucheuma
t 60% of
weeds arethe world raw
carrageenan
ng production.

ACTIVITY 4

Direction: Please answer the following correctly.

Multiple Choice
1. Which of the following is not a variety of seaweed?
A. Green algae
B. Yellow-green algae
C. Red algae
D. Brown algae
2. What is the maximum length of green algae?
A. Three feet long
B. Four feet long

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2 Utilization of Seaweeds and Algae

C. Five feet long

D. Two feet long
3. Rotting seaweed is a potent source of which of the following?
A. Hydrogen isocyanide
B. Hydrogen selenide
C. Hydrogen peroxide
D. Hydrogen sulphide
4. Which of the following classification of seaweed is most useful for sea
creatures?
A. Green algae
B. Brown algae
C. Red algae
D. None of the above
5. Which type of reproduction does seaweed use?
A. Only asexually
B. Only sexually
C. Sexually or asexually
D. None of the above
6. Which of the following type of algae grows the largest among the varieties of
seaweed?
A. Red algae
B. Yellow-green algae
C. Green algae
D. Brown algae
7. Which of the following is not a necessary environmental requirement for a
seaweed ecology?
A. Presence of seawater
B. Presence of sufficient light
C. Presence of surrounding aquatic animals
D. A firm attachment point
8. Which of the following is not a variety of seaweed? -
A. Chlorophyta
B. Pyrrophyta
C. Rhodophyta
D. Paeophyta
9. Which of the following combination of Genus and Algae Phylum of seaweed
examples is not correct?

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A. Fucus-Brown
B. Caulerpa-Green
C. Gracilaria-Brown
D. Monostroma-Green
10. What is the Algae Phylum of this genus: Macrocystis?
A. Green
B. Red
C. Yellow-Green
D. Brown
11. What colour is seaweed?
A. Green
B. Brown
C. Red
D. Yellow
E. All of the above
12. Why can seaweed be considered as “good for the planet”?
A. It helps to produce oxygen
B. It helps to trap carbon from the environment
C. It produces bromoform
D. It produces iodine
E. A combination of some of the above points

13. By what other name is seaweed commonly known?

A) Macroalgae
B) Microalgae
C) Pond weed
D) Sea vegetables
E) Some of the names listed above
14. What is the holdfast of seaweed?
A) The anchor & stem
B) Leaf
C) Air bladder
D) Photosynthetic cell
E) Other
15. Which of the following is not a seaweed carbohydrate?
A) Ulvan

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B) Agar
C) Algin
D) Ash
E) Carrageenan
16. Which statement is not correct?
A) The colours used by red algae during photosynthesis are blue and
green
B) The colours used by green algae during photosynthesis are red and
blue
C) The colours used by brown algae during photosynthesis are red,
green and blue
D) The colours used by brown algae during photosynthesis are yellow
and purple
17. What is Fucus serratus commonly called?
(see picture)
A) Sea spaghetti
B) Bladder wrack
C) Toothed or serrated wrack
D) Knotted wrack
E) Dulse

18. What is Codium fragile commonly called?

(see picture)
A) Dulse
B) Laver
C) Dead mans’ fingers
D) Rockweed
E) Black tang
19. At what depth at sea and on the shore would you find brown seaweeds?
A) Shallow
B) Middle deep
C) Deepest
D) Rocky
E) Sand
20. What can seaweed not be used for?
A) As a food and feed

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2 Utilization of Seaweeds and Algae

B) As an ingredient in toothpaste
C) To make clothing and alternative plastics
D) As a prebiotic
E) All of the above

2.3 References
Espejo-Hermes J. Fish Processing Technology in the Tropics. Tawid
Publications, Quezon City, Philippines. 1998.
Calmorin, L. Post-Harvest Fisheries. National Bookstore, Mandaluyong
City. 2006.
Chapman, V. Seaweeds and Their Uses. 3rf ed. 1980.
Tiwari, B. Seaweed Sustainability: Food and Non-Food Application, 1 st ed.
2015.
Yimin, Q. Bioactive Seaweeds for Food Applications: Natural Ingredients
for Healthy Diets. 2018.
Electronic Source: “Processing and Fish
Preservation”.nptel.ac.in/course/120108002/module5lecture9/-retrieved
3/4/2017
Electronic Source
www.youtube.com

Online References
file:///C:/Users/Acer/Downloads/1484815974_seaweed-culture-bmp-
manual.pdf

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http://www.fao.org/3/y4765e/y4765e04.htm
http://www.bafs.da.gov.ph/read_more_news_article?
f_news_id=OTM=&article_id=OThkY2U4M2RhNTdiMDM5NWUxNjM0
NjdjOWRhZTUyMWI=
Bureau of Fisheries and Aquatic Resources – Department of Agriculture.
(2019). Philippine fisheries
profile. https://www.bfar.da.gov.ph/publication.jsp?id=2375#post
- FAO. (2018). The global status of seaweed production, trade and
utilization. https://issuu.com/globefish/docs/the_global_status_of_seaw
eed_production__trade_and/1?
ff&showOtherPublicationsAsSuggestions=true
- Pedrosa III, Alfredo. (2017). Current status of Philippine seaweed
industry. https://www.nast.ph/index.php/downloads/category/108-
day-1-march-13-2017?download=346:4-plenary-2-mr-pedrosa-iii
http://www.fao.org/3/ac860e/AC860E01.htm
https://www.feedipedia.org/node/78

The pictures that were used in this Learning Packet was taken from google.com

2.4 Acknowledgment
The images, tables, figures and information contained in this module were
taken from the references cited above.

For questions and clarifications:

JUDITH ESTRIMOS CABISO
Samar State University-Mercedes Campus
Facebook/Messenger Account: Judith Cabiso
Email: [email protected]
Contact no: 09513650248

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CONGRATULATIONS! You are already finished with your LP 2

See you again at LP 3.

C. M. D. Hamo-ay