KELPS

AS
COMMERCIAL
ALGAE

SEMINAR ON PHYCOLOGY(BOM 101)

presented by
VIVIANROGER MARWEIN
MSC 1ST SEMESTER
ROLL. NO - DU2019MSC0159
 CONTENTS

 INTRODUCTION
 DESCRIPTION
 COMMERCIAL USES
 COMMERCIAL PRODUCTION
 INTRODUCTION
 Kelps are large brown algae seaweeds.
 They are mostly found in the north
Atlantic Ocean and the northern Pacific
Ocean at depths from 8 to 30m (26 to
98 ft) exceptionally to 120m (390 ft).
 These organisms are nutrient-rich
water.
 They are known for their high growth
rate ultimately reaching 30 to 80m (100
to 260 ft).
 DESCRIPTION

 In most kelp, the thallus (or body) consists

of flat or
leaf-like structures known as blades.
 Gas-filled bladders (pneumatocysts) form
at the base of blades to hold the kelp
blades close to the surface.
 Blades originate from elongated stem-like
structures, the stipes.
 COMMERCIAL USES
 Kelp may develop dense forests with high
production, biodiversity and ecological
function.
 Giant kelp can be harvested fairly easily
because of its surface canopy and growth habit
of staying in deeper water.
 Burning of kelp in Scotland was one of the
principal industrial sources of soda ash
(predominantly sodium carbonate).
 Kelp ash is rich in iodine and alkali. In great Giant kelp, Macrocystis
amount, kelp ash can be used in soap and glass pyrifera, the largest
production. seaweed. Found in
 Alginate (kelp-derived carbohydrate) is used to the Pacific coast of North
thicken products such as ice cream, jelly, salad America and South
dressing, and toothpaste, as well as an America.
ingredient in exotic dog food and in
manufactured goods.
 COMMERCIAL USES
 Alginate powder is also used frequently in
general dentistry and orthodontics for making
impressions of the upper and lower arches.
 Kombu (japanese, chinese) and other several
Pacific species of kelp, is a very important
ingredient in Chinese, Japanese, and Korean
cuisines.
 Kombu is used to flavor broths and stews
(especially dashi), as a savory garnish (tororo
Kombu, Saccharina
konbu) for rice and other dishes, as a vegetable,
japonica (formerly La
and a primary ingredient in popular snacks minaria japonica) and
(such as tsukudani). others, several edible
 Kombu can be used to soften beans during species of kelp found
cooking, and to help convert indigestible sugars. in Japan

 Transparent sheets of kelp are used as an edible

decorative wrapping for rice and other foods.
 COMMERCIAL USES
 Because of its high concentration of iodine,
brown kelp has been used to treat goiter, an
enlargement of the thyroid gland caused by a
lack of iodine, since
medieval times.
 In 2010, researchers found that alginate, the
soluble fibre substance in sea kelp, was better
at preventing fat absorption than most over-
the-counter slimming
treatments in laboratory trials.
 As a food additive, it may be used to reduce
fat absorption and thus obesity.
 Kelp in its natural form has not yet been
demonstrated to have such effects.
 COMMERCIAL PRODUCTION

 Commercial production of kelp harvested from its natural

habitat has taken place in Japan for over a century.
 Many countries today produce and consume laminaria
products; the largest producer is China.
 Laminaria japonica, the important commercial seaweed,
was first introduced into China in the late 1920s from
Hokkaido, Japan.
 Between the 1950s and the 1980s, kelp production in
China increased from about 60 to over 250,000 dry weight
metric tons annually.
References
William Miller, III (13 October 2011). Trace Fossils: Concepts,
Problems, Prospects: Chapter 13 "Zoophycos and the Role of
Type Specimens in Ichnotaxonomy by Davide Olivero. Elsevier.
pp. 224–226. ISBN 978-0-08-047535-6. Retrieved 1 April 2013.

Bolton, John J. (23 July 2010). "The biogeography of kelps

(Laminariales, Phaeophyceae): a global analysis with new
insights from recent advances in molecular
phylogenetics". Helgoland Marine Research.