#Genome study opens pathway toward sustainable edible seaweed
“#Genome study opens pathway toward sustainable edible seaweed” The four strains were originally cultivated in different areas of Okinawa, labelled on the diagram. Credit: OIST Since the 1980s, in seaweed farms dotted along the coastline of the subtropical islands of Okinawa, farmers have cultivated the edible brown alga Okinawa mozuku (Cladosiphon okamuranus). Popular in Japanese…