Denmark and Germany encourage the use of algae that can be eaten with a European plan

Jamel Javitpur, Biologist and Teacher Universitat dell Sur de DenmarkHe explains that the algae are considered “green gold” due to their nutritional properties, their low -fat content and their small carbon track compared to the production of fish or beef.

Jamel Javitpur says that “the right time is now the right time to bet in this type of production.

In Denmark, entrepreneurs are seeking to promote their consumption. Maths Hector, the country’s largest eating algae manufacturer A farm On the coast of Ketheminde, nineteen hectares of high seas. Grow two of the star algae: Palmaria y Sackerina is great Or the pillar of the Japanese cuisine, the sugar kelp. To guarantee many crops per year, insert spines directly to the ends, paste and bet for consistency.

Mats explains that his cultural system allows the same plant to harvest for many years.

Another purpose of this project is the sensitivity of the consumption of algae. Researchers and students create a recipe book that participates in four high school centers, such as Langland’s Boarding School.

Catrin Ka Hanson, Bioloca Fjord baelt.

The best way to find a new food and its virtues is to test it. Workshops have been proposed in our diet in awareness work to introduce this product to the sea. Students and company cook Langland after school They have prepared a scoop and algae -based dishes for Raihaneh, a resident of Iranian student at the boarding school. He comments that algae salad has “chewable and smooth structure.”

Alkfut: Both Denmark and Germany are participating. The total budget of the project is 1.9 million euros, of which 65% comes from the European synonym policy.