Lobsters and apples: Preserving freshness and quality through the supply chain

About 20 years ago, a family friend from California told me while she was visiting northern Michigan that she didn’t bother to eat seafood in the Midwest, because being able to enjoy the freshness and taste of seafood in her home state—a state that sits on the ocean—meant her palate didn’t appreciate the lesser quality that us land-locked citizens were forced to accept. At the time, I thought her comment was rude and pretentious, but then I started thinking about the fresh food I had access to. 

For Mook Sea Farm, “Problems are the raw material for innovation”

During a time when seafood markets have plummeted and businesses are searching for innovative ways to stay afloat, cost-saving innovations may be critical, and climate adaptation and mitigation can be good for business. As the Maine Climate Council works to propose strategies to meet Governor Mills’ ambitious mitigation and adaptation goals, they are assessing the impacts of ocean climate change on ecosystems and businesses in our state and looking to marine businesses like Mook Sea Farms as a model for adopting innovative resiliency strategies to address the challenges posed by climate change.

Island Institute’s Edible Seaweed Analysis

The Island Institute has published a new study, the “Edible Seaweed Market Analysis,” that describes the growth potential for Maine’s edible seaweed market over the next 15 years. More than 95 percent of edible seaweed products found in the U.S. is imported, yet Maine waters provide

ideal conditions for growing quality sea vegetables locally. Maine aquaculturists are harvesting a highly nutritious, organic product and are seeing a surge in interest in edible seaweed across the country.

Aquaculture Business Development Program Accepting Applications Through March 13

Have you ever thought about gaining a new source of income by growing mussels, oysters or seaweed? The Island Institute is now accepting applications for its 2020 Aquaculture Business Development program and is looking to support coastal and island residents who are highly motivated to start shellfish or seaweed aquaculture businesses within the next two years.
To be considered for the program, those interested must submit a short, six-question application by March 13.

Luke’s Lobster mini-grants designed to strengthen coastal communities

The Luke’s Lobster Keeper Fund has awarded $25,000 in mini-grants to 10 coastal projects from Portland to Beals Island.
The grant program is designed to strengthen economic opportunities for fishing communities and keep coastal waterways clean, according to a news release. 
The projects include island and coastal clean ups; educational projects for elementary and middle school students and projects that support aquaculture and the remediation of ocean acidification. 

Report: Kelp contributes millions to Maine’s economy

SCARBOROUGH, Maine — Tom Roth traded fishing for farming. He’s always finding new ways to use farmed and wild seaweed.
“People get excited when they see something that’s good for them,” he said.
His latest kelp-based product: sunscreen.
“It’s all-natural. There [are] no chemicals. There’s no plastic involved. We’re really trying to be true to the environment.”
Roth also is one of the providers of edible sugar kelp in the state, the focus of a recent report from the Island Institute.
It sheds new light on what the industry means for Maine.

State’s edible seaweed processors ‘split’ over role of organics

Maine edible seaweed processors are “split” regarding the role of organic in their industry’s product offerings. products’ strategic role in their product offerings.
That’s according to a new report by the Island Institute, a Rockland, Maine-based nonprofit, that describes the growth potential of the edible seaweed market in Maine, a major farmed seaweed producing state, over the next 15 years.