Patuakhali’s seaweed potential yet to be tapped

Seaweeds scattered across the sandy shore and shallow waters of Kuakata beach in Patuakhali are emerging as a potential source of alternative income for coastal communities.

Researchers say expanding seaweed cultivation in Kuakata and nearby coastal areas could create employment, improve livelihoods and help mitigate climate change impacts.

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The Sustainable Coastal and Marine Fisheries Project, supervised by the Department of Fisheries, conducted a year-long study to assess the potential of seaweed cultivation. The research focused on training coastal communities, analysing the nutritional value of harvested seaweed, developing value-added products and assessing its climate change mitigation potential.

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Earlier, in December 2015, Mohammad Ashraful, senior scientific officer of the Patuakhali Khepuara River Sub-station of the Bangladesh Fisheries Research Institute, explored Kuakata beach and surrounding areas, including Gangamati canal, Hajipur ferry terminal, and the Baliatali and Charipara areas along the Andharmanik river, and found large quantities of commercially viable seaweed.

Ashraful had said the seaweed grew underwater in tidal zones near the beach. Samples collected and preserved were primarily identified as varieties belonging to the Hypnea genus.

The recent research examined naturally occurring seaweed and the feasibility of organised cultivation using raft and long-line methods through local groups and training.

The study identified Ulva lactuca, commonly known as sea lettuce, as a promising species that can be cultivated at low cost in relatively low-salinity and turbid water. Under favourable conditions, it can be harvested up to twice a month.

Prof Dr Md Ariful Alam of Patuakhali Science and Technology University (PSTU) said Patuakhali’s coastal location offered considerable potential for seaweed cultivation.

“Considering its availability and relatively low production costs, initiatives have been taken to promote its cultivation. At the same time, given its nutritional value, efforts are underway to develop various products from seaweed as an alternative food source,” he said.

Researchers experimented with harvested seaweed to produce nori sheets, biscuits, jelly, chips, sausages, ice cream, jilapi, rasgulla, soap and herbal body scrubs.

They stressed the need to ensure seaweed safety for consumption. The study included microbiological tests, heavy metal analysis and lipid oxidation tests alongside nutritional analysis.

Dr Montaria Jannat, medical officer at Dumki Lutheran Health Care, said seaweed could contain vitamins and minerals, but proper processing and nutritional guidelines were essential before consumption.