22 articles
How long does dried seaweed last? Shelf-life rules, spoilage signals, rancidity in dulse, and the right way to freeze blanched kelp — a reference guide.
Sofia Andersson ·
Fresh kelp is up to 90% water, so drying is where farms win or lose quality. A practical comparison of sun, air, dehydrator, tunnel and freeze drying for seaweed.
Naomi Reyes ·
Phytosanitary certificates, food-safety approvals, customs codes and packing rules — the export compliance checklist every new seaweed grower needs.
Naomi Reyes ·
A step-by-step HACCP walk through a small seaweed processing line — receiving to packing — with realistic hazards, critical limits, monitoring and the records that matter.
Naomi Reyes ·
Practical rules for eating seaweed safely: the hijiki arsenic warning, cadmium in kelp, prep steps that cut exposure, and sensible portions.
Dr. Theo Nakamura ·
Food agencies in the UK, Canada, Australia and Hong Kong advise against eating hijiki. Here's how to read that guidance — and what to cook instead.
Sofia Andersson ·
Fresh kelp lives or dies by temperature discipline. A practical cold chain guide for seaweed farms: chilling, packing, freight options and shelf life, from boat to buyer.
Naomi Reyes ·
Species-by-species iodine ranges, weekly portion math, and the prep tricks (soaking, boiling, dashi steeping) that keep sea vegetables a safe daily habit.
Sofia Andersson ·
How to build and verify a kelp cold chain: landing station design, chilling tech from slurry ice to blast chillers, handling rules and HACCP temperature validation.
Naomi Reyes ·
What to test, when to test it and how to read the lab report: a practical guide to heavy metals, iodine, microbes and compliance testing for edible seaweed.
Naomi Reyes ·
Seaweed absorbs minerals from seawater — including some heavy metals. An honest look at arsenic, cadmium, hijiki, and how to eat seaweed safely.
Sofia Andersson ·
Seaweed grades are built on a handful of tests — moisture, ash, contaminants, colour and sensory score. Learn what buyers measure and how to grow and handle for top grade.
Naomi Reyes ·
Buyers increasingly ask where kelp came from, who grew it and how. How seaweed traceability and voluntary certification work — and what records a farm should keep.
Naomi Reyes ·
Seaweed iodine varies wildly by species — kombu can hold 100x nori's load. Safe serving sizes, prep methods that cut iodine, and who should be careful.
Sofia Andersson ·
What to do with freshly harvested kelp: a practical comparison of drying, blanching, freezing, fermenting and milling — shelf life, quality, cost and best-fit markets.
Naomi Reyes ·
A production guide to fermenting seaweed commercially — microbes, brines, food-safety controls, and how fermentation turns a glut into a shelf-stable product.
Sofia Andersson ·
Growing food-grade kelp means treating the ocean site, the harvest boat and the drying shed as one hygiene chain. A practical guide to food safety for seaweed farmers.
Naomi Reyes ·
A working guide to hazard analysis and critical control points for seaweed farms and small processors — the real hazards, the paperwork, and audit day.
Naomi Reyes ·
Hijiki contains meaningful levels of inorganic arsenic. Here's what food safety agencies actually advise, why, and the alternatives that carry none of the risk.
Sofia Andersson ·
Fresh kelp keeps for days, not weeks — unless you handle it right. Shelf-life benchmarks, spoilage signs to watch, and the quality tests buyers run.
Naomi Reyes ·
Exporting seaweed means two rulebooks at once — food safety and biosecurity. How market access, phytosanitary certificates and product certification really work.
Naomi Reyes ·
Every bag of food-grade kelp passed a gauntlet of tests first. Inside the seaweed QA career: what the work is, the skills it takes, and who is hiring.
Naomi Reyes ·