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16 No.Where Found - Eucheuma Seaweed is found around the world… in Hawaii, Tonga, East Africa, China, the Philippines, and around the Pacific Ocean.Īnti-inflammatory - Eucheuma Seaweed is a good anti-inflammatory agent thus helping all types of arthritis, pain, swelling, and redness… and it also helps with kidney inflammation. “We want to see more people appreciating seaweed for its role in food security and sustainability,” Schmidradner says. However, its impact on local communities has yet to be fully realized, and this is one area that both the government and private sector continue to promote. Sixty five percent of seaweed produced are processed into refined chips, 13 percent are exported raw or dried, and 22 percent are processed into refined carrageenan, a thickening agent used in many food products. Sixty five percent of seaweed produced are processed into refined chips, 13 percent are exported raw or dried, and 22 percent are processed into refined carrageenan, a thickening agent used in many food products.īFAR has reported that the Philippines remains one of the top producers of seaweed in the world. These days, the government, through the Bureau of Fisheries and Aquatic Resources (BFAR), continues to promote seaweeds and their substantial role in the environment and the economy. From 2000 to 2015, it has been reported that 50 percent of aquaculture production in the Philippines comes from seaweeds. The country has since been noted as one of the countries that pioneered seaweed farming in substantial quantities. Because of developments in seaweed farming starting 1973, however, seaweed has become a major fishery export of the Philippines and continues to generate increased revenues for the economy. Legasto, revealed that seaweed was a negligible item in the country’s economy during the ’60s.

The Philippines continues to promote seaweed and their effects on the environment and economyĪ study by the Food and Agriculture Organization of the United Nations, authored by Rizalina M.

“But in the Philippines, certifications are not easy to implement because they’re seen as instruments to make the product more expensive,” Schmidradner says. Priority should be given to setting up certifications. A seaweed standard on its harvesting, farming procedures, and monitoring systems should be applied to further establish its role in sustainability. Without a standard, the following risks may be brought about by the fast growth of seaweed production: coastal erosion, biosecurity risks like the spread of disease and pests, harmful structural changes to ecosystems, biodiversity loss, low water quality, and poor working conditions and protection for low-skilled workers. In the Philippines, however, no seaweed operation has been certified yet. The standard recognizes seaweed as an important global commodity and promotes best practices aimed at limiting its ecological impact. The Aquaculture Stewardship Council and Marine Stewardship Council released a joint seaweed standard in 2017, which focuses on the sustainability and traceability of farmed and wild-harvested seaweed. This is popularly done in Palawan and several islands and provinces in Mindanao. Most seaweed available in the market is farmed. Wild harvesting of seaweed can be done but needs the right permits and guidance from the government. It requires laboratory tests and proper classifications, especially if the variety is questionable. Wild harvesting, however, presents more difficulties as seaweed still needs to be tested appropriately. Seaweed can be wild-harvested or also farmed in aquacultures. Seaweed can be farmed in an environmentally sensitive and sustainable way But strict regulation must be made because fish ponds can also have a harmful effect on the environment, including deforestation of mangrove forests. “This means much more aquaculture is needed in the country,” Schmidradner says. It’s a ratio that is aimed to be turned around in the next years to decrease the pressure on wild stocks while ensuring food security. Currently, there is a ratio of about 70 percent wild-caught seafood to 30 percent aquaculture-harvested.