inna Fingerhood writes in NoCamels that Seakura, headquartered in Herzliya, Israel, and with offices in the UK, the Netherlands and Belgium, has worked since 2006 to develop and produce its organic “super seaweed.” The company promotes their macroalgae as one serving having double the amount of protein, iron, and fiber found in dried seaweed harvested from seawater. For every 100 grams, Seakura’s signature “sea lettuce” contains 31.9 grams of protein, 38 grams of fiber, 2389 mg of magnesium, and 21.9 mg of Vitamin C, the company says.
Over the past decade, Seakura has become a world leading producer of the algae, offering a series of seaweed products including crackers, bars, bread, and even a seaweed-based pesto sauce, to food retail companies and supermarkets around the world including Delhaize, Planet Organic, Tesco, and Whole Foods.
Seakura has developed a special method of producing its seaweed, farming it inland using the company’s innovative and clean aquaculture technology. Grown in controlled pools using purified Mediterranean seawater, Seakura’s products are fresh, leafy and ready to eat, unlike seaweed that’s grown in seawater and is later dried.
The company’s patent-pending aquaculture technology requires growing the algae in small pools on a farm just north of Tel Aviv which also houses an on-site research institute. The pools are equipped with filters and sensors that closely monitor and control water quality. Eventually the plants are transferred to larger pools where they are further grown and harvested.
Seakura’s product can be harvested up to five times a year, producing more than 100 tons per acre annually.
The company says that part of developing the technology to facilitate all sea processes to occur on land is so that workers who harvest the seaweed would be less exposed to danger and infection caused by pollutants; working conditions would be more reasonable and the crop would no longer be seasonal.