The Chilean seaweed industry is bolstering economies of rural communities, providing food security, and inspiring chefs across the country. In a region (Latin America) where 34 million people are food insecure and 47 percent of the population is living in rural areas, low-input, wild seaweed cultivation makes for an accessible, relatively lucrative industry for some-odd 30,000 Chileans.

However, the rapid influx in cultivation is inching many countries closer to dangerously low seaweed populations. A team of scientists from The Journal of Applied Psychology wrote, “It is possible that over exploitation of natural seaweed resources could lead to significant ecological, economic, and social consequences at local, regional, and even global scales.” Thus, innovative, regional models of sustainability are more important than ever for the seaweed industry.

Of the country’s 750 species of seaweed, Chilean cuisine has traditionally featured cochayuyo, used in stews and as a meat substitute. Seaweed has long been a culinary feature, popular for its savory umami flavor, and its high concentration of amino acid monosodium glutamate (MSG). Additionally, seaweed’s use as a global commodity ranges from fiber, fertilizer and biofuel to Carrageenan, a polysaccharide found in red seaweeds and used throughout the food industry. Chile produces an equal 50-50 ratio of brown and red seaweed (contains Carrageenan). Recently, chefs across the country’s coastal regions are highlighting seaweed-based dishes in their restaurants, gaining international attention for illuminating indigenous marine plants. .

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