Utilization of seaweeds in Thailand
MetadataShow full item record
Different seaweeds harvested from natural stocks are utilized in Thailand as human food and animal feed and for medicinal purpose and extraction of crude agar. Gracilaria and Porphyra are the most exploited commercially. Commercial cultivation through seaweed farming is recommended.
Lewmanomont, K. (1990). Utilization of seaweeds in Thailand. In I. J. Dogma Jr., G. C. Trono Jr., & R. A. Tabbada (Eds.), Culture and use of algae in Southeast Asia: Proceedings of the Symposium on Culture and Utilization of Algae in Southeast Asia, 8-11 December 1981, Tigbauan, Iloilo, Philippines. (pp. 27-30). Tigbauan, Iloilo, Philippines: Aquaculture Department, Southeast Asian Fisheries Development Center. http://hdl.handle.net/10862/187
PublisherAquaculture Department, Southeast Asian Fisheries Development Center
Showing items related by title, author, creator and subject.
BookAQ Hurtado & RF Agbayani - 2000 - Aquaculture Department, Southeast Asian Fisheries Development Center
Series: Aquaculture extension manual; No. 32A 24-page manual that introduces the carrageenan-producing seaweed Kappaphycus whose culture has spread from Jolo in Mindanao to at least 14 sites in the Visayas and Luzon. Four culture methods are presented: fixed off-bottom, raft long-line (single or multiple), hanging long line, and polyculture of seaweeds with carnivorous fishes.
Agar production from Gracilariopsis heteroclada (Gracilariales, Rhodophyta) grown at different salinity levels AQ Hurtado-Ponce -
Botanica Marina, 1994 - Walter de GruyterGracilariopsis heteroclada grown in fiber glass tanks at four salinity levels was treated with three different concentrations of aqueous NaOH. Yield, gel strength, gelling and melting temperatures of the extracted agar were determined. Plants grown at salinities of 24 and 32 ppt and treated with 3% NaOH produced the strongest gel (850 g cm-2) and weakest gel (300 g cm-2), respectively. Statistically significant differences in gel strength, dynamic gelling and melting temperatures were observed between the various treatments. The interactive effect of salinity and NaOH was significant in gel strength, gelling and melting temperatures of the gel from G. heteroclada.