Caulerpa consumption, nutritional value and farming in the Indo-Pacific region View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2017-10

AUTHORS

Clara de Gaillande, Claude Payri, Georges Remoissenet, Mayalen Zubia

ABSTRACT

In the Indo-Pacific region, several species of the green seaweed genus Caulerpa Lamouroux (1809) are very popular as human food because of their delicious taste and crunchy texture, which are pleasing to the palate, and because of their health benefits: Caulerpa contains proteins, fiber, minerals, vitamins, polyunsaturated fatty acids, and bioactive anti-oxidants. The consumption of these seaweeds is well established in local traditions and, for this reason, several seaweed farms have been established, or are under assessment, with a view to providing additional sources of income for local communities and to secure their livelihoods. Currently Caulerpa species are mostly collected from the wild and sold on the markets. However, farms can use a range of culture techniques such as bottom planting, off-bottom culture, floating long lines, or land-based raceways. This paper presents an overview of the traditional consumption and nutritional values of Caulerpa in the Indo-Pacific region and the different farming methods used for Caulerpa culture. More... »

PAGES

2249-2266

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    http://scigraph.springernature.com/pub.10.1007/s10811-016-0912-6

    DOI

    http://dx.doi.org/10.1007/s10811-016-0912-6

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