Spotlight on Scots seaweed

Formed two years ago, under the Chairmanship of Walter Speirs, the conference – which is taking place in Oban’s Corran Halls on 16th November – is a sign that the fledgling industry is coming of age.

“The association has 12 members already – ranging from seaweed cultivators, to wild harvesters, to academic institutions and biotech companies – and this number is growing,” Walter explains to Fish Farming Expert.

“And our members’ interests in algae range from producing seaweed for human consumption, to using it as an additive in animal feeds, to manufacturing pharmaceutical products,” he continues.

The precise scale of the Scottish seaweed industry, the number of people it employs and the contribution it makes to the economy is still a bit vague, but Walter hopes that the Oban event will help to reveal the extent of the industry, its current worth and its potential for growth.

“Over 60 delegates, representing a wide range of interests, have signed up to the event already,” says Walter, “and we’re hoping that it will allow us to find out a little more about the exact scale of the industry and what it’s worth to the Scottish economy.”

He also sees it as an excellent chance to crystallise the aims of the sector, as well as achieve some of his own ambitions.

“One of the most important targets for the associate is to increase its membership as well as to ensure that we’re a body that truly represents the industry,” he explains.

Fortunately, the association can draw on Walter’s previous experience in this department – as one of the founding members, and long term chairs, of the Association of Scottish Shellfish Growers (ASSG).

“It’s a bit of déjà vu and reminds me very much of the early days of the ASSG – we’re facing very similar challenges: legislative challenges relating to the licencing process and Marine Scotland; sorting out the labelling protocols with Food Standards Scotland; and looking for a source of funding, perhaps from Highlands and Island Enterprise,” he reflects.

Many of these issues will be considered during the second half of the event itself, while the first half is set to feature a number of seaweed experts – from Scotland, the Faroe Islands and even Russia – who will be sharing their own experiences of seaweed research, production, processing and marketing.

Conference programmme

Session 1, 10.30am – 1pm

CULTIVATION, HARVESTING, MARKET OPPORTUNITIES, QUALITY ACCREDITATION

Olavur Gregersen, Managing Director, Ocean Rainforest, www.oceanrainforest.com

Where is there value in cultivating, harvesting and selling seaweed as a food?

Fiona Richmond, Scotland Food and Drink 

Growing markets for seaweed, as a pure product and ingredient.

Fiona Houston, Mara Seaweed 

Building the market opportunity for seaweed. 

Prof Vyacheslav Sova - Russian Academy of Science 

Transforming seaweed into products for human and animal consumption, or into food ingredients.

Shona Hutchison, Global Buyer - Seaweed & Seaweed Extracts, DuPont Nutrition& Health 

Seaweed harvesting around the world. 

Federica Colombo, Friend of the Sea, www.friendofthesea.org

Quality standards and accreditation.

 LUNCH  1 – 2.30   

 Session 2    2.30 - 4.45 

BIOTECHNOLOGY, FUNDING POSSIBILITIES, LICENSING, FOOD STANDARDS, ENVIRONMENTAL HEALTH

Ian Archer, IBioIC www.ibioic.com 

How can seaweed be used in biotech processes to solve industry problems.

Highlands and Islands Enterprise 

Relevant funding opportunities and support available to business.

Mike Bland, Marine Scotland - Licensing Operations Team 

Marine Licensing: harvesting and cultivating seaweed.

Georgina Finch, Food Standards Scotland

Labelling requirements for selling seaweed - for home and export markets. Statutory requirements for declarations on product (for example, regarding RDAs).

Andy MacLeod, Argyll & Bute Council

Environmental Health considerations in setting up an operation handling, packaging or processing seaweed.

PANEL DISCUSSION 

Closing Comments

Alex Adrian, Crown Estate Scotland Portfolio 

CLOSE AND COFFEE                                                         5.00 P.M