Visakhapatnam:

The people in coastal Andhra Pradesh have lapped it up considering the plethora of health benefits it gives. The seaweed was once dismissed as just an ocean weed but now, it is being hailed as a nutrient powerhouse, which is packed with proteins, iron, calcium, copper, antioxidants, fiber, omega-3 fatty acids, and vitamins A, C, E, and K.

Long established as a dietary staple in countries like Japan, China, Korea, Thailand, Vietnam, and Indonesia, Seaweed is now making waves in different parts of India. It is getting patronage for its rich nutrient profile, and thanks to the efforts of the Central Institute of Fisheries Technology (CIFT) based in Visakhapatnam.

Every Bite: From Pasta to Yogurt:

The Central Government is pushing for increased use of seaweed (especially Kappaphycus, Gracilaria, Ulva, and Sargassum) as part of the ‘Blue Revolution’ and PM Matsya Sampada Yojana. CIFT, which has been at the forefront of innovation, is introducing a wide range of seaweed-based food products:

Biscuits, pasta, noodles, soup powders

Yogurt infused with seaweed-grape juice

Seaweed ‘film’ for eco-friendly food packaging

These products are already available in parts of Kerala and are now being promoted in Visakhapatnam and other coastal areas.

A Sea Vegetable:

“Seaweed should be seen as an oceanic green vegetable, not just a weed,” according to scientists of the CIFT. Much like spinach or amaranth, this sea moss especially the Ulva variety, nicknamed ‘milkweed’, comes loaded with health benefits. It is known to:

Reduce the risk of cancer, heart disease, and diabetes

Lower cholesterol and blood pressure

Promote skin health and immunity

Some sachets made from seaweed even dissolve directly into food, boosting its nutritional content.

Training the Future Seaweedpreneurs:

CIFT plans to make a database of producers and agencies available online, encouraging more people to explore this sustainable and health-rich business opportunity. As seaweed transforms from ocean weed to kitchen staple, it could very well be the green gold of India's nutrition and start-up ecosystem.

“We are ready to train aspiring entrepreneurs and self-help groups in making seaweed-based food products,” says Dr. U. Sridhar, In-Charge Scientist at CIFT, Visakhapatnam. “We’ve already introduced this technology in Kerala, and the products are now in supermarkets. With the right support, Andhra Pradesh too can lead in seaweed-based entrepreneurship.”

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