Seaweed resources of the ocean
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Seaweed resources of the ocean by GoМ€ran Michanek

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Published by Food and Agriculture Organization of the United Nations in Rome .
Written in English

Subjects:

  • Marine algae -- Economic aspects,
  • Marine algae culture

Book details:

Edition Notes

Statementby Göran Michanek.
SeriesFAO fisheries technical paper ;, no. 138
Classifications
LC ClassificationsSH1 .F2 no. 138, SH390 .F2 no. 138
The Physical Object
Paginationv, 127 p. :
Number of Pages127
ID Numbers
Open LibraryOL4946512M
LC Control Number76374302

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Seaweed resources of the ocean. Rome: Food and Agriculture Organization of the United Nations, (OCoLC) Material Type: Government publication, International government publication: Document Type: Book: All Authors / Contributors: Göran Michanek. Seaweed Chronicles: A World at the Water’s Edge. “Seaweed is ancient and basic, a testament to the tenacious beginnings of life on earth,” writes Susan Hand Shetterly in this elegant, fascinating book/5.   The Japanese consume the most edible seaweed, mainly in the form of kelps like Alaria, Undaria pinnatifida (wakame), Laminaria japonica (kombu) and Sagassum fusiforme (hijiki). The red seaweed Porphyra, called laver in America, is raised in large aquaculture projects for nori. The book will be a reference for a number of years to come.” Alan T. Critchley, coeditor of World Seaweed Resources “In the oceans, I see a paradise full of treasures, one of which is a vast variety of seaweeds—a discovery that greatly enriches the art of gastronomy, allowing us to experience the energy and the very essence of the sea.

  The book tells the story of how seaweeds are grown and harvested in the world's oceans and of their importance for a variety of purposes, . Seaweed concentrate was applied as a foliar spray and soil drench at dilutions of and two weeks after seedling emergence and as a seed dip () prior to planting. Unexplored potentials of seaweed resources are to be realised in coastal regions of Karnataka state. Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake/5(20).

The seaweed resources of Iceland are believed to be among the largest underexploited algal resources in the world. Brown rock-weeds are particularly abundant on the island's southern coasts, broad belts of Ascophyllum dominating vast areas of the littoral slopes; considerable resources of agar-bearing species are also present. The seaweed resources have undergone successive periods of over exploitation and neglect. Alternatively, new areas shall have to be explored which could supply rich and high quality seaweeds. The Southern Ocean has immense potential for attracting urgent attention for development and exploitation of seaweed by: Edible Seaweeds of the World - CRC Press Book Seaweed is used in many countries for very different purposes - directly as food, especially in sushi, as a source of phycocolloids, extraction of compounds with antiviral, antibacterial or antitumor activity and as biofertilizers. Resources to the following titles can be found at on.   Booktopia has Seaweed Resources of the Ocean No by Goran Michanek. Buy a discounted Hardcover of Seaweed Resources of the Ocean No 4/5(1).