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Export windfall FOR SEAWEED PEST BY LINDSEY WHITE M any seafood lovers may be unaware the green seaweed in their lunchtime sushi is the highly invasive and unwanted Undaria pinnatifi da. To seaweed biologist Dr Lindsey White of AUT University, undaria is the nectar of the (sea) gods. Dr White is currently leading a team of researchers exploring uses for undaria seaweed and new market opportunities for New Zealand's aquaculture sector, including its commercial use and health-related benefi ts. "There are only a few places in the world where undaria seaweed is grown, so this could potentially be the next big thing for New Zealand's aquaculture industry," says White. "Undaria is a popular food source in Japan, Korea and China, and there's already a $400 million market for the seaweed. It is a multi-million dollar industry in Asia and it has the potential to be so here." Undaria was introduced into our waters in the 1980s, where it spread rapidly. Until late 2010, government restrictions meant undaria couldn't be harvested or farmed in New Zealand, due to concerns about the spread of an introduced seaweed and its ecological impact on native plant and animal species. It is still classifi ed as one of the top 100 global invasive species. The previous moratorium on seaweed harvesting was an obstacle for developing seaweed-based industries in New Zealand, says White. "Undaria is a resource whose time is fi nally coming. There is potentially tens of thousands of tonnes of undaria currently going to waste in New Zealand annually, most of it found growing on the lines of commercial mussel farms. "There is also a potentially growing market in both New Zealand and Asia because of concerns about the radioactive fallout (from the earthquake and tsunami in Japan) and its impact on undaria seaweed farms in Japan." White says there are increased demands for fresh seaweed in New Zealand because of our growing Asian population. "Asian people traditionally prefer to buy it fresh but currently this isn't possible, as all undaria here is imported frozen or dry-packed." AUT, in partnership with the mussel export company Wakatu Corporation, is currently researching the commercial and neutraceutical applications of undaria. The development manager at Wakatu, Mark Allsopp, says the research is part of the corporation's commitment to explore new market opportunities for the sector. "Wakatu was one of the fi rst to be granted a harvesting licence when the moratorium on undaria was lifted in 2010. A lot of undaria already grows on our lines, so we're interested in using it, rather than it being a pest." Green-lipped mussels represent New Zealand's largest shellfi sh industry, with over $200 million per annum in exports. However, White says ongoing research is essential to increase the competitive edge of New Zealand's aquaculture sector on an international scale. There are currently seven separate undaria research projects underway at AUT, ranging from the differences in nutritional chemistry between the New Zealand and Asian strands, to Dr Lindsey White of AUT University Harvesting undaria as a by-product of mussels investigating undaria's potential anti-cancer properties. White says the compounds fucoidan and fucoxanthin, both found in undaria, have proven health benefi ts and there is some evidence they have an effect on cancer. However, he is keen to stress this line of research is only in its infancy. New Zealand has a healthy local market for seaweed-based products, including fertilisers, stock food and produce for human consumption. It is also valued for traditional purposes among Maori. Seaweed is rich in iodine, calcium, iron, magnesium and potassium, vitamins, amino acids, omega 3 and antioxidants. It may also boost immune systems, lower cholesterol and relieve joint pain. "Undaria is such a valuable resource," says White. "My pick is that within the next few years we'll be farming it, not just harvesting it." Contact Dr Lindsey White, AUT University, phone 09 921-9999 x 8065 or email lindsey.white@aut.ac.nz NOVEMBER/DECEMBER 2011 ■ NZ AQUACULTURE ■ 13