Fortunes in Seaweed.

New Zealand Graphic, Volume XLVII, Issue 19, 8 May 1912, Page 60

Fortunes in Seaweed.

According to experts who have closely studied the matter, we are neglecting" a valuable asset by' not making more use of the tons of seaweed which are thrown upon our shores every day. If the experience of the Japanese and the dwellers on the western shores of Norway, Scotland, and Ireland is to be accepted, there are huge fortunes to be made from seaweed. The Japanese, for instance, employ some 000.000 persons in the seaweed industries. These are mainly engaged in preparing edible products. China alone, it appears, consumes £120,000 worth of gelatinous articles made from seaweed every year. F urtheriuore. the Japanese use seaweed in the manufacture of such diverse objects as policemen's boots, picture frames marbled floors, and electric switchboards, says the London ' Evening Standard.’ In France seaweed finds utility as a stiffener for mattresses and as size for straw hats, while the native fishermen of South Australia make ropes and fishing nets from the local varieties. The late Sir James Murray, of Dublin the famous physician, had a good opinion of a certain variety of seaweed known in Ireland as “stoke,” and recommended it to be eaten hot as a cure for rheumatism and throat affections, the virtue lying in the iodine contained therein lodine, of course, is a chemical of great medicinal value, and it is a fact not generally known that it claims seaweed as its principal source.

Steps are being, taken in Englan<| to develop the seaweed industry, which, it is claimed, would provide lucrative employments for thousands during the winter and establish an inexhaustible supply of food for war-time. Vp to the present, however, not a great deal of progress has been made in persuading people that there is money in seaweed. At the same time, it has achieved some popularity in England as a succulent vegetable. The variety known as “stoke” in Ireland, and “laver” in England and Scotland, has been in demand for years. The Welsh show a particular taste for green laver, but other varieties in constant demand am “purple laver,’’ “dulse,” and “currageen. ’ The British edible seaweed should be boiled thoroughly. In summer twelve hours is required for his culinary process, but in winter two hours is stated to be sufficient. Served with roast meats it is said to be extremely palatable although Southey, who indulged in these delicacies, admitted them to be acquired taste. Dulse is an acknowledged delicacy for children whilst “eurrageen from Waterford is used in some parts of Ireland as a substitute for isinglass in jellies.