People in the far-flung coastal communities need not anymore try their luck in the country’s key cities to live comfortably. For sure, there’s more "wealth" near their homes than in Manila, for instance. This is particularly true for those who depend on the country’s vast coastal areas for a living. The "wealth" is in seaweed.

A renaissance in technology has led to new discoveries on the unique qualities of certain marine plants. One of the most talked about marine plants today is the seaweed. Cebuanos call it "goso". Marine biologists have another term for it – "sea lettuce". "Irish Mosh", some seafarers call it. Chinese culinary experts before were fond of making "gulaman" out of seaweed, providing genial hosts with a favorite "after-dinner mint" for their guests.

Seaweed or halamang-dagat is a red-to-brown grass of the sea that provides nourishment for man. Aside from being consumed as food, seaweed is utilized as a raw material in the manufacture of industrial products such as alginate, agar and carrageenan.

There are five (5) species of seaweed in the country. They are Eucheuma (usually exported fresh), Caulerpa (exported fresh or in salted form), Sargassum (produced as meal for animal feed manufacture), Gelidiella and Gracilaria (both exported dried and/or alkali-tested). Eucheuma, however, has a number of uses and enjoys the heaviest demand in the market, both here and abroad. In addition, Eucheuma can be farmed commercially almost anywhere in the country’s coastal areas.

It took more than 50 years before Filipinos were able to unlock the hidden wonders of seaweed. With the advent of modern processing techniques, seaweed has been transformed into white powder called "carrageenan". The wonder of carrageenan is very much part of modern day living. In fact, many people refer to carrageenan as the "wonder powder" derived form processed seaweed. Food processing firms use it to enhance the quality of certain food products such as poultry, hams, sausages, and other meat products. Its functions as binder, moisture holder, and gelling agent have been acclaimed by food processors all over the world. Sauces, salad dressings and dips require carrageenan to impart body, provide thickness and stabilize emulsions. Carrageenan, likewise, creates a stable gel for canned meat products and shrimp or fish gels. From food products, profound uses of carrageenan have been established in dairy and dessert products. Whipped creams and toppings retain their stable form due to carrageenan. The wonder powder gives body to acid milk product such as cheese and, in case of yogurt, improved fruit suspension. Much of the wonder powder’s fine attributes are also found in milk products. In ice cream, for instance, carrageenan prevents whey separation and ice crystal formation. It is also present in puddings and pie fillings as it creates a stable gel. Even chocolate drinks maintain their quality with the aid of carrageenan.

But the wonders of carrageenan are far from over. Through persistent research, new frontiers are set. Non-food products have been added to the list of beneficiaries of carrageenan. The list includes beauty care product lines and pharmaceuticals that make use of the seaweed derivative. Shampoos have acquired improved foam stability and thickness due to carrageenan. Lotions and creams have attained a special quality in terms of body, slip, and improved "rub-out" sensation. Even in toothpaste, carrageenan is very much at work acting as a binder while improving foam stability in the product.

1966 was a turning point in Philippine exports as it saw the emergence and the eventual recognition of the Seaweed Processing as an industry in the Philippines with a record volume of 800 metric tons (MT). Although initially, no attempts were made to cultivate Eucheuma. People gathered only wild species and, quite surprisingly, it satisfied the foreign market. Each year, the demand for Eucheuma increased but the supply dropped alarmingly in the late 60’s as a result of over-harvesting. It was the Marine Colloid Philippines, Inc. (MCPI), a pioneering industry leader, which took the task of incisively studying the possibility of commercial Eucheuma farming. The experiment was proven to be successful which led to the sprouting of firms specializing in the manufacture of a new grade of carrageenan from seaweed of the Eucheuma variety.

It took exactly another two decades for the Philippine seaweed industry to take a leap forward through Shemberg Marketing Corporation, a Cebu-based exporter of seaweed products, which established the first full-scale carrageenan refinery in the Philippines. In 1986, Shemberg Marketing Corporation has penetrated the markets of Western Europe, Japan and Australia.

Carrageenan exports are expected to increase anywhere between 15-20% this year (1998) as outward shipments get a boost from demand of European countries for the product. Considered one of the country’s next marine-based export winner after shrimps and tuna, carrageenan is a hard-type gel popularly used as suspending agent for various products. It usually accounts for some of product weight for processed food like jams and syrup, baby food, ice cream and coffee creamers. It can also be used as thickener for toothpaste, shampoos, lotions, cream and other toiletries. In the textile industry, it is used as stiffening and binding material for a soft finish.

Thus far, the Philippines is now considered as one of the world’s few which has successfully cultivated seaweeds on a commercial scale. But the road trod by the seaweed industry was not, at all, a bed of roses. The years 1991-1993 were the most turbulent years. It was during this period that the raging controversy on Philippine Natural Grade (PNG) carrageenan’s possible ban in the United States determined the fate of the industry. The issue then was whether PNG is safe for human consumption or not. Fortunately, the issue has been answered in the affirmative in a letter of approval signed by the Director of the Division of Food and Color Additives, Center for Food and Safety and Applied Nutrition of the United States Food and Drug Authority (FDA).

The Philippine Seaweed Industry clinched two big wins in the American market as the US Food and Drug Administration (FDA) reaffirmed its 1991 pro-Philippine Natural Grade Carrageenan decision. The development came as the U.S. FDA’s Office of Compliance rejected the letter-request of two international seaweed-based groups to reverse its 1991 policy decision accepting PNG as food additive and approving the change of name in the American market. These two groups, the US-based International Food Additives Council (IFAC) and the France-based Marinalg, have lobbied for years against the entry of the high fibrous carrageenan in Europe and the US. But, the U.S. FDA has made a third pronouncement in favor of PNG. The first and second pronouncements were issued on July 12, 1990 and July 8, 1991 respectively.

More so, in a historic decision, the Codex Alimentarius Commission (CAC) approved an International Numbering System (INS) - E407a- for Philippine Natural Grade (PNG) on July 1995 in Rome. This new number now classifies PNG as carrageenan in its food additive list. The CAC is a joint international food hygiene agency of the World Health Organization (WHO) and the Food and Agriculture Organization (FAO). On the other hand, the Joint Expert on Food Additives and Contaminants assigned to PNG a temporary allowable daily intake (ADI) of 0-20 mg/kg of body weight.

A renaissance in technology has led to new discoveries on the unique qualities of certain marine plants. One of the most talked about marine plants today is the seaweed. Cebuanos call it "goso". Marine biologists have another term for it – "sea lettuce". "Irish Mosh", some seafarers call it. Chinese culinary experts before were fond of making "gulaman" out of seaweed, providing genial hosts with a favorite "after-dinner mint" for their guests.

Seaweed or halamang-dagat is a red-to-brown grass of the sea that provides nourishment for man. Aside from being consumed as food, seaweed is utilized as a raw material in the manufacture of industrial products such as alginate, agar and carrageenan.

There are five (5) species of seaweed in the country. They are Eucheuma (usually exported fresh), Caulerpa (exported fresh or in salted form), Sargassum (produced as meal for animal feed manufacture), Gelidiella and Gracilaria (both exported dried and/or alkali-tested). Eucheuma, however, has a number of uses and enjoys the heaviest demand in the market, both here and abroad. In addition, Eucheuma can be farmed commercially almost anywhere in the country’s coastal areas.

It took more than 50 years before Filipinos were able to unlock the hidden wonders of seaweed. With the advent of modern processing techniques, seaweed has been transformed into white powder called "carrageenan". The wonder of carrageenan is very much part of modern day living. In fact, many people refer to carrageenan as the "wonder powder" derived form processed seaweed. Food processing firms use it to enhance the quality of certain food products such as poultry, hams, sausages, and other meat products. Its functions as binder, moisture holder, and gelling agent have been acclaimed by food processors all over the world. Sauces, salad dressings and dips require carrageenan to impart body, provide thickness and stabilize emulsions. Carrageenan, likewise, creates a stable gel for canned meat products and shrimp or fish gels. From food products, profound uses of carrageenan have been established in dairy and dessert products. Whipped creams and toppings retain their stable form due to carrageenan. The wonder powder gives body to acid milk product such as cheese and, in case of yogurt, improved fruit suspension. Much of the wonder powder’s fine attributes are also found in milk products. In ice cream, for instance, carrageenan prevents whey separation and ice crystal formation. It is also present in puddings and pie fillings as it creates a stable gel. Even chocolate drinks maintain their quality with the aid of carrageenan.

But the wonders of carrageenan are far from over. Through persistent research, new frontiers are set. Non-food products have been added to the list of beneficiaries of carrageenan. The list includes beauty care product lines and pharmaceuticals that make use of the seaweed derivative. Shampoos have acquired improved foam stability and thickness due to carrageenan. Lotions and creams have attained a special quality in terms of body, slip, and improved "rub-out" sensation. Even in toothpaste, carrageenan is very much at work acting as a binder while improving foam stability in the product.

1966 was a turning point in Philippine exports as it saw the emergence and the eventual recognition of the Seaweed Processing as an industry in the Philippines with a record volume of 800 metric tons (MT). Although initially, no attempts were made to cultivate Eucheuma. People gathered only wild species and, quite surprisingly, it satisfied the foreign market. Each year, the demand for Eucheuma increased but the supply dropped alarmingly in the late 60’s as a result of over-harvesting. It was the Marine Colloid Philippines, Inc. (MCPI), a pioneering industry leader, which took the task of incisively studying the possibility of commercial Eucheuma farming. The experiment was proven to be successful which led to the sprouting of firms specializing in the manufacture of a new grade of carrageenan from seaweed of the Eucheuma variety.

It took exactly another two decades for the Philippine seaweed industry to take a leap forward through Shemberg Marketing Corporation, a Cebu-based exporter of seaweed products, which established the first full-scale carrageenan refinery in the Philippines. In 1986, Shemberg Marketing Corporation has penetrated the markets of Western Europe, Japan and Australia.

Carrageenan exports are expected to increase anywhere between 15-20% this year (1998) as outward shipments get a boost from demand of European countries for the product. Considered one of the country’s next marine-based export winner after shrimps and tuna, carrageenan is a hard-type gel popularly used as suspending agent for various products. It usually accounts for some of product weight for processed food like jams and syrup, baby food, ice cream and coffee creamers. It can also be used as thickener for toothpaste, shampoos, lotions, cream and other toiletries. In the textile industry, it is used as stiffening and binding material for a soft finish.

Thus far, the Philippines is now considered as one of the world’s few which has successfully cultivated seaweeds on a commercial scale. But the road trod by the seaweed industry was not, at all, a bed of roses. The years 1991-1993 were the most turbulent years. It was during this period that the raging controversy on Philippine Natural Grade (PNG) carrageenan’s possible ban in the United States determined the fate of the industry. The issue then was whether PNG is safe for human consumption or not. Fortunately, the issue has been answered in the affirmative in a letter of approval signed by the Director of the Division of Food and Color Additives, Center for Food and Safety and Applied Nutrition of the United States Food and Drug Authority (FDA).

The Philippine Seaweed Industry clinched two big wins in the American market as the US Food and Drug Administration (FDA) reaffirmed its 1991 pro-Philippine Natural Grade Carrageenan decision. The development came as the U.S. FDA’s Office of Compliance rejected the letter-request of two international seaweed-based groups to reverse its 1991 policy decision accepting PNG as food additive and approving the change of name in the American market. These two groups, the US-based International Food Additives Council (IFAC) and the France-based Marinalg, have lobbied for years against the entry of the high fibrous carrageenan in Europe and the US. But, the U.S. FDA has made a third pronouncement in favor of PNG. The first and second pronouncements were issued on July 12, 1990 and July 8, 1991 respectively.

More so, in a historic decision, the Codex Alimentarius Commission (CAC) approved an International Numbering System (INS) - E407a- for Philippine Natural Grade (PNG) on July 1995 in Rome. This new number now classifies PNG as carrageenan in its food additive list. The CAC is a joint international food hygiene agency of the World Health Organization (WHO) and the Food and Agriculture Organization (FAO). On the other hand, the Joint Expert on Food Additives and Contaminants assigned to PNG a temporary allowable daily intake (ADI) of 0-20 mg/kg of body weight.

A renaissance in technology has led to new discoveries on the unique qualities of certain marine plants. One of the most talked about marine plants today is the seaweed. Cebuanos call it "goso". Marine biologists have another term for it – "sea lettuce". "Irish Mosh", some seafarers call it. Chinese culinary experts before were fond of making "gulaman" out of seaweed, providing genial hosts with a favorite "after-dinner mint" for their guests.

Seaweed or halamang-dagat is a red-to-brown grass of the sea that provides nourishment for man. Aside from being consumed as food, seaweed is utilized as a raw material in the manufacture of industrial products such as alginate, agar and carrageenan.

There are five (5) species of seaweed in the country. They are Eucheuma (usually exported fresh), Caulerpa (exported fresh or in salted form), Sargassum (produced as meal for animal feed manufacture), Gelidiella and Gracilaria (both exported dried and/or alkali-tested). Eucheuma, however, has a number of uses and enjoys the heaviest demand in the market, both here and abroad. In addition, Eucheuma can be farmed commercially almost anywhere in the country’s coastal areas.

It took more than 50 years before Filipinos were able to unlock the hidden wonders of seaweed. With the advent of modern processing techniques, seaweed has been transformed into white powder called "carrageenan". The wonder of carrageenan is very much part of modern day living. In fact, many people refer to carrageenan as the "wonder powder" derived form processed seaweed. Food processing firms use it to enhance the quality of certain food products such as poultry, hams, sausages, and other meat products. Its functions as binder, moisture holder, and gelling agent have been acclaimed by food processors all over the world. Sauces, salad dressings and dips require carrageenan to impart body, provide thickness and stabilize emulsions. Carrageenan, likewise, creates a stable gel for canned meat products and shrimp or fish gels. From food products, profound uses of carrageenan have been established in dairy and dessert products. Whipped creams and toppings retain their stable form due to carrageenan. The wonder powder gives body to acid milk product such as cheese and, in case of yogurt, improved fruit suspension. Much of the wonder powder’s fine attributes are also found in milk products. In ice cream, for instance, carrageenan prevents whey separation and ice crystal formation. It is also present in puddings and pie fillings as it creates a stable gel. Even chocolate drinks maintain their quality with the aid of carrageenan.

But the wonders of carrageenan are far from over. Through persistent research, new frontiers are set. Non-food products have been added to the list of beneficiaries of carrageenan. The list includes beauty care product lines and pharmaceuticals that make use of the seaweed derivative. Shampoos have acquired improved foam stability and thickness due to carrageenan. Lotions and creams have attained a special quality in terms of body, slip, and improved "rub-out" sensation. Even in toothpaste, carrageenan is very much at work acting as a binder while improving foam stability in the product.

1966 was a turning point in Philippine exports as it saw the emergence and the eventual recognition of the Seaweed Processing as an industry in the Philippines with a record volume of 800 metric tons (MT). Although initially, no attempts were made to cultivate Eucheuma. People gathered only wild species and, quite surprisingly, it satisfied the foreign market. Each year, the demand for Eucheuma increased but the supply dropped alarmingly in the late 60’s as a result of over-harvesting. It was the Marine Colloid Philippines, Inc. (MCPI), a pioneering industry leader, which took the task of incisively studying the possibility of commercial Eucheuma farming. The experiment was proven to be successful which led to the sprouting of firms specializing in the manufacture of a new grade of carrageenan from seaweed of the Eucheuma variety.

It took exactly another two decades for the Philippine seaweed industry to take a leap forward through Shemberg Marketing Corporation, a Cebu-based exporter of seaweed products, which established the first full-scale carrageenan refinery in the Philippines. In 1986, Shemberg Marketing Corporation has penetrated the markets of Western Europe, Japan and Australia.

Carrageenan exports are expected to increase anywhere between 15-20% this year (1998) as outward shipments get a boost from demand of European countries for the product. Considered one of the country’s next marine-based export winner after shrimps and tuna, carrageenan is a hard-type gel popularly used as suspending agent for various products. It usually accounts for some of product weight for processed food like jams and syrup, baby food, ice cream and coffee creamers. It can also be used as thickener for toothpaste, shampoos, lotions, cream and other toiletries. In the textile industry, it is used as stiffening and binding material for a soft finish.

Thus far, the Philippines is now considered as one of the world’s few which has successfully cultivated seaweeds on a commercial scale. But the road trod by the seaweed industry was not, at all, a bed of roses. The years 1991-1993 were the most turbulent years. It was during this period that the raging controversy on Philippine Natural Grade (PNG) carrageenan’s possible ban in the United States determined the fate of the industry. The issue then was whether PNG is safe for human consumption or not. Fortunately, the issue has been answered in the affirmative in a letter of approval signed by the Director of the Division of Food and Color Additives, Center for Food and Safety and Applied Nutrition of the United States Food and Drug Authority (FDA).

The Philippine Seaweed Industry clinched two big wins in the American market as the US Food and Drug Administration (FDA) reaffirmed its 1991 pro-Philippine Natural Grade Carrageenan decision. The development came as the U.S. FDA’s Office of Compliance rejected the letter-request of two international seaweed-based groups to reverse its 1991 policy decision accepting PNG as food additive and approving the change of name in the American market. These two groups, the US-based International Food Additives Council (IFAC) and the France-based Marinalg, have lobbied for years against the entry of the high fibrous carrageenan in Europe and the US. But, the U.S. FDA has made a third pronouncement in favor of PNG. The first and second pronouncements were issued on July 12, 1990 and July 8, 1991 respectively.

More so, in a historic decision, the Codex Alimentarius Commission (CAC) approved an International Numbering System (INS) - E407a- for Philippine Natural Grade (PNG) on July 1995 in Rome. This new number now classifies PNG as carrageenan in its food additive list. The CAC is a joint international food hygiene agency of the World Health Organization (WHO) and the Food and Agriculture Organization (FAO). On the other hand, the Joint Expert on Food Additives and Contaminants assigned to PNG a temporary allowable daily intake (ADI) of 0-20 mg/kg of body weight.

A renaissance in technology has led to new discoveries on the unique qualities of certain marine plants. One of the most talked about marine plants today is the seaweed. Cebuanos call it "goso". Marine biologists have another term for it – "sea lettuce". "Irish Mosh", some seafarers call it. Chinese culinary experts before were fond of making "gulaman" out of seaweed, providing genial hosts with a favorite "after-dinner mint" for their guests.

Seaweed or halamang-dagat is a red-to-brown grass of the sea that provides nourishment for man. Aside from being consumed as food, seaweed is utilized as a raw material in the manufacture of industrial products such as alginate, agar and carrageenan.

There are five (5) species of seaweed in the country. They are Eucheuma (usually exported fresh), Caulerpa (exported fresh or in salted form), Sargassum (produced as meal for animal feed manufacture), Gelidiella and Gracilaria (both exported dried and/or alkali-tested). Eucheuma, however, has a number of uses and enjoys the heaviest demand in the market, both here and abroad. In addition, Eucheuma can be farmed commercially almost anywhere in the country’s coastal areas.

It took more than 50 years before Filipinos were able to unlock the hidden wonders of seaweed. With the advent of modern processing techniques, seaweed has been transformed into white powder called "carrageenan". The wonder of carrageenan is very much part of modern day living. In fact, many people refer to carrageenan as the "wonder powder" derived form processed seaweed. Food processing firms use it to enhance the quality of certain food products such as poultry, hams, sausages, and other meat products. Its functions as binder, moisture holder, and gelling agent have been acclaimed by food processors all over the world. Sauces, salad dressings and dips require carrageenan to impart body, provide thickness and stabilize emulsions. Carrageenan, likewise, creates a stable gel for canned meat products and shrimp or fish gels. From food products, profound uses of carrageenan have been established in dairy and dessert products. Whipped creams and toppings retain their stable form due to carrageenan. The wonder powder gives body to acid milk product such as cheese and, in case of yogurt, improved fruit suspension. Much of the wonder powder’s fine attributes are also found in milk products. In ice cream, for instance, carrageenan prevents whey separation and ice crystal formation. It is also present in puddings and pie fillings as it creates a stable gel. Even chocolate drinks maintain their quality with the aid of carrageenan.

But the wonders of carrageenan are far from over. Through persistent research, new frontiers are set. Non-food products have been added to the list of beneficiaries of carrageenan. The list includes beauty care product lines and pharmaceuticals that make use of the seaweed derivative. Shampoos have acquired improved foam stability and thickness due to carrageenan. Lotions and creams have attained a special quality in terms of body, slip, and improved "rub-out" sensation. Even in toothpaste, carrageenan is very much at work acting as a binder while improving foam stability in the product.

1966 was a turning point in Philippine exports as it saw the emergence and the eventual recognition of the Seaweed Processing as an industry in the Philippines with a record volume of 800 metric tons (MT). Although initially, no attempts were made to cultivate Eucheuma. People gathered only wild species and, quite surprisingly, it satisfied the foreign market. Each year, the demand for Eucheuma increased but the supply dropped alarmingly in the late 60’s as a result of over-harvesting. It was the Marine Colloid Philippines, Inc. (MCPI), a pioneering industry leader, which took the task of incisively studying the possibility of commercial Eucheuma farming. The experiment was proven to be successful which led to the sprouting of firms specializing in the manufacture of a new grade of carrageenan from seaweed of the Eucheuma variety.

It took exactly another two decades for the Philippine seaweed industry to take a leap forward through Shemberg Marketing Corporation, a Cebu-based exporter of seaweed products, which established the first full-scale carrageenan refinery in the Philippines. In 1986, Shemberg Marketing Corporation has penetrated the markets of Western Europe, Japan and Australia.

Carrageenan exports are expected to increase anywhere between 15-20% this year (1998) as outward shipments get a boost from demand of European countries for the product. Considered one of the country’s next marine-based export winner after shrimps and tuna, carrageenan is a hard-type gel popularly used as suspending agent for various products. It usually accounts for some of product weight for processed food like jams and syrup, baby food, ice cream and coffee creamers. It can also be used as thickener for toothpaste, shampoos, lotions, cream and other toiletries. In the textile industry, it is used as stiffening and binding material for a soft finish.

Thus far, the Philippines is now considered as one of the world’s few which has successfully cultivated seaweeds on a commercial scale. But the road trod by the seaweed industry was not, at all, a bed of roses. The years 1991-1993 were the most turbulent years. It was during this period that the raging controversy on Philippine Natural Grade (PNG) carrageenan’s possible ban in the United States determined the fate of the industry. The issue then was whether PNG is safe for human consumption or not. Fortunately, the issue has been answered in the affirmative in a letter of approval signed by the Director of the Division of Food and Color Additives, Center for Food and Safety and Applied Nutrition of the United States Food and Drug Authority (FDA).

The Philippine Seaweed Industry clinched two big wins in the American market as the US Food and Drug Administration (FDA) reaffirmed its 1991 pro-Philippine Natural Grade Carrageenan decision. The development came as the U.S. FDA’s Office of Compliance rejected the letter-request of two international seaweed-based groups to reverse its 1991 policy decision accepting PNG as food additive and approving the change of name in the American market. These two groups, the US-based International Food Additives Council (IFAC) and the France-based Marinalg, have lobbied for years against the entry of the high fibrous carrageenan in Europe and the US. But, the U.S. FDA has made a third pronouncement in favor of PNG. The first and second pronouncements were issued on July 12, 1990 and July 8, 1991 respectively.

More so, in a historic decision, the Codex Alimentarius Commission (CAC) approved an International Numbering System (INS) - E407a- for Philippine Natural Grade (PNG) on July 1995 in Rome. This new number now classifies PNG as carrageenan in its food additive list. The CAC is a joint international food hygiene agency of the World Health Organization (WHO) and the Food and Agriculture Organization (FAO). On the other hand, the Joint Expert on Food Additives and Contaminants assigned to PNG a temporary allowable daily intake (ADI) of 0-20 mg/kg of body weight.

The Philippines offers a wide product range, from the raw dried seaweed and semi-refined or PNG carrageenan, to highly-refined carrageenan otherwise known as conventionally purified (CP) carrageenan. Generally, however, there are four (4) main groups of marine seaweed on the basis of pigmentation: red algae (botanical class Rhodophycae), brown algae (Phaeophycae), green algae (Chlorophycae) and, blue-green algae (Cyanophycae). The red and brown seaweeds which are grown in large are utilized to manufacture four seaweed colloids. These include: agar, alginate, carrageenan and furcellaran.

Agar is a dried colloid obtained from the hot water extraction of red seaweeds. It is produced mainly in Japan (where it is called kanten) and is used in the following;

On the other hand, carrageenan is a jelly-like substance obtained by extraction with alkaline of red seaweed which grow abundantly in warm waters. Carrageenan is a yellowish or tan to white, coarse to fine powder that is practically odorless and has mucilaginous taste. It is a valuable substance used mainly in products that need gelling, suspending, thickening or water-holding properties. The various end-uses of carrageenan may be classified into two main headings --- food and non-food --- wherein the former accounts for nearly 70% of the world market demand for the product. The main food uses are as follows:

Seaweeds are grown in abundance in Philippine waters. The biggest natural ground and the best sources of Eucheuma seaweed are the wide shallow water areas located particularly in the provinces of Cebu, Bohol and Negros Oriental for Region VII and are also present in the provinces of Palawan, Leyte, Zamboanga del Norte and Tawi-tawi.