The Seaweed challenge. Paula Canal-Vergés Ditte Tørring Annette Bruhn Jens Kjerulf Petersen

Transcription

1 The Seaweed challenge Paula Canal-Vergés Ditte Tørring Annette Bruhn Jens Kjerulf Petersen

2 Why Seaweed? Nutrient retention (IMTA) Oxygen production Reef effect 2 DTU Aqua, Danmarks Tekniske Universitet

3 Adapted aquaculture Aim: Select adequated species Adapt the techniques to the local environmental conditions Adapt the processes to the local producers 3 DTU Aqua, Danmarks Tekniske Universitet

4 Adapted aquaculture Hatchery cultures Selection of species, maturing sporophytes and zoospore seeding zoospores Process for zoospore release Fertile frond Saccharina latissima Palmaria palmata Zoospore releasing into culture tanks for seaweed line formation Sporelines ready to deploy 4 DTU Aqua, Danmarks Tekniske Universitet

5 Adapted aquaculture Longline cultures Longlines in early and late season Preparation of the sporelines for deployment in long line units Longline system Harvesting of seaweed 5 DTU Aqua, Danmarks Tekniske Universitet

6 Results Aquaculture Species selection Saccharina latissima Palmaria palmata Hatchery Adapted protocols Long line cultures Seaweed growth Seasonality Defined protein/sugar contain Fouling Not possible to harvest more than once Harvesting challenge Postprocessing challenge 6 DTU Aqua, Danmarks Tekniske Universitet

7 How did we do?! Limfjorden Blue mussel Seaweed Production WW tons/ha Nitrogen trapped % WW Protein content % WW Euros / WW kg So... Location, location location!!! 7 DTU Aqua, Danmarks Tekniske Universitet

8 Product / Consumer High quality product Protein source (animal feed) Biofuel Pharmaceutical properties Food industry 8 DTU Aqua, Danmarks Tekniske Universitet

9 Costumer Protein source Seasonal Low protein content Energy source Seasonal Farmaceutical properties Seasonal Species dependent Food industry 9 DTU Aqua, Danmarks Tekniske Universitet

10 Conclusions Do you have the right species? Do you have the right location to grow it? Are you using the most effective technique available? Can you cope with the seasonal variations? Do you have the right buyers/consumers? 10 DTU Aqua, Danmarks Tekniske Universitet

11 Introduction to society Education and or product quality At the sea In the laboratory Environment Sustainability Aquaculture Nutrition In the kitchen 11 DTU Aqua, Danmarks Tekniske Universitet

12 Results Seaweed introduction to costumer though educational packages (children from primary school to highchool) Upon their arrival to our center Possitive Interest Enthusiastic Scepticism After the following their respective program Better understanding Happy teachers Surprised *Getting funding for school visits resulted difficult in most cases 12 DTU Aqua, Danmarks Tekniske Universitet

13 Product development Seaweed seasoning (ex. Seaweed almonds, soup, DSC)) Sushi plates (DSC) Seaweed aquavit (Branderiet) Seaweed cheese (Arla) Seaweed sausage and cold meat (local butchers) Seaweed bread (local bagers) 13 DTU Aqua, Danmarks Tekniske Universitet

14 Introduction to society Quality of the product, taste, DTU Aqua, Danmarks Tekniske Universitet

15 Results Product development Succesfull involvement to the local business and moderate sucess with bigger enterprises Succesfull development of quality products, which the enterprises intended to keep Challenges with the regulations 15 DTU Aqua, Danmarks Tekniske Universitet

16 Results Seaweed introduction to costumer though a tasting day Aquavit Healthier Better tast More excitin Something d Danish 16 DTU Aqua, Danmarks Tekniske Universitet Not at all To a lower extent To To a Do not some high know extent Præsentationens extent navn

17 Thank you for your attention!! 17 DTU Aqua, Danmarks Tekniske Universitet