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

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.
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Article dans une revue
Journal of Applied Phycology, Springer Verlag, 2016, p 1-18 〈10.1007/s10811-016-0912-6〉
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https://hal.archives-ouvertes.fr/hal-01610704
Contributeur : Alicia Benson-Rumiz <>
Soumis le : jeudi 5 octobre 2017 - 04:41:32
Dernière modification le : mercredi 21 mars 2018 - 18:57:07

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Clara De Gaillande, Claude Payri, Georges Remoissenet, Mayalen Zubia. Caulerpa consumption, nutritional value and farming in the Indo-Pacific region. Journal of Applied Phycology, Springer Verlag, 2016, p 1-18 〈10.1007/s10811-016-0912-6〉. 〈hal-01610704〉

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