October 31, 2024
Happy Halloween from Ketchikan, Alaska! We have some great updates to share with you this month, but first, make sure you're signed up for our emails by clicking here!
Busy Month of Traveling and Learning!
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We started off October by packing a few hundred pounds of Alaskan Giant Kelp into our checked luggage and flying to Maine for another round of kelp dehydration trials.
We visited a few different facilities and ran our Alaskan Giant Kelp through various dehydrators, collecting data on product quality and how efficiently our kelp was dehydrated. The data that we collect from these trials is crucial as we continue planning for what an at-scale dehydration line could look like in Alaska.
After our work in Maine, John flew to Bergen, Norway for a week of hands-on kelp farming collaboration with the Arctic Seaweed team. Arctic Seaweed has developed a modular kelp farming system coupled with direct-seeding technology that allows for rapid seeding, scalable farm construction, and deployment.
In just the four days that John spent with the Arctic Seaweed team, they were able to seed, construct, and deploy over 20 kilometers of kelp line. The kelp-farm modules that were deployed during John's visit will stay in the ocean until Spring, when the lines will be full of high-quality kelp ready for harvest.
We believe that the work that Arctic Seaweed is doing to optimize the scalability and efficiency of kelp farming is crucial for our industry to grow. We need to grow larger quantities of kelp while lowering the costs of production, and efficient modular units help to do just that. We look forward to continuing our conversations with Arctic Seaweed as we begin ramping up our kelp production in Alaska!
Seaweed Product Spotlight
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John about to dig into a 75/25 beef to seaweed burger, produced by The Seaweed Company
In Norway John also got a chance to try an innovative new product from The Seaweed Company, a beef and seaweed burger. Just replacing 25% of the beef in a regular hamburger with seaweed can save over 1,200 liters of water! The taste was great and all that seaweed makes the burger a healthier and more sustainable option when compared to a traditional burger.
Just another, tasty, example of how kelp and seaweed can improve the function and sustainability of thousands of products!
Stay tuned for more exciting updates and click here to make sure you're signed up for all of our future newsletters and announcements!
Best,
Pacific Kelp Co. Team
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