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By B. Santelices (auth.), J. A. Juanes, B. Santelices, J. L. McLachlan (eds.)

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Additional resources for International Workshop on Gelidium : Proceedings of the International Workshop on Gelidium held in Santander, Spain, September 3–8, 1990

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Seaweeds for food Seaweeds used in food are most popular in China, Japan and Korea, although they are used in other Asian countries, and in countries where there are ethnic Asian communities. ) Okamura (hiziki) and Porphyra species (nori). The Japanese names are shown in Table 1. Seaweeds for food - quantity harvested in dry tonnes. 2% (w): harvested from wild resource. Other quantities are from cultivation. Source: Quantities shown in the Table are the author's estimates, based on published government statistics and/or information received from representatives of industrial, academic and government organisations.

In McHugh D. J. ), Production and Utilization of Products from Commercial Seaweeds. F AO Fish. Tech. Pap. 288: 147-189. , 1971. Seaweeds and Their Uses in Japan. Tokai University Press, Tokyo. Santelices, B. & M. S. Doty, 1989. A review of Gracilaria farming. Aquaculture 78: 95-133. , 1987. Production, properties and uses of carrageenan. In McHugh D. J. ), Production and Utilization of Products from Commercial Seaweeds. F AO Fish. Tech. Pap. 288: 116-146. Trono, G. , 1986. Seaweed culture in the Asia-Pacific region.

Seaweeds for agar production - Gelidium species The principal sources of agar are species of Gelidium and Graci/aria, with minor contributions fromPterocladia and Gelidiella (Table 4). Gelidium and Pterocladia are usually regarded as giving the best quality agar, and they command a higher price. Species of Gelidium on the coast of Japan were the original source of agar, but these became depleted by industrial expansion and pollution. Three main grades of agar are recognised: bacteriological agar, sugar-reactive agar and foodgrade agar.

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