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A crew from WCSH tagged along as researchers from the ����ֱ��’s Center for Excellence in Marine Sciences harvested sugar kelp from their research farm.

The ����ֱ�� Macroalgae Nursery and Research Cluster has developed an efficient technique to grow kelp spores in the lab that can be transported to farms in the ocean where they grow during the winter months. It’s a growing global industry, and ����ֱ�� is working to position Maine to lead the way in developing the most sophisticated growing techniques as well as developing the products that will ultimately create jobs and support the marine economy.

“Once we begin to really know and communicate the health benefits of sea greens, people are going to flock to this,” said award winning chef and author Barton Seaver, who has recently joined ����ֱ�� as a senior advisor for sustainable seafood.

“The range of products in sea vegetables ranges in the hundreds,” said Barry Costa-Pierce, Ph.D., Henry L. & Grace Doherty Professor of Marine Sciences and chair of ����ֱ��’s Department of Marine Sciences.  “There are hundreds of possible small businesses and tons of jobs right through the whole value chain.”