MACROSCOPIC ALGAE (SEAWEEDS) 5 



defines it as including all those elements in plankton ten micra or less 

 in diameter of cell body. Other descriptive terms sometimes used are 

 "littoral" and "benthal," indicating growths along the shore or in deep 

 waters; and "limnetic," designating growths occuring in moving water. 

 Of great practical importance is the fact that the quantities and 

 composition of plankton vary tremendously with geographical area, sea- 

 son, temperature, light, water depth and currents, and nutrient concen- 

 trations. 



III. MACROSCOPIC ALGAE 

 (SEAWEEDS) 



A. NUTRITIONAL ASPECTS 



The use of macroscopic algae (seaweeds and 

 occasional fresh water forms) as food extends far back into antiquity, 

 most notably in the Oriental community. 46 One of the earliest records 

 of algae is found in the Chinese Book of Poetry, circa 800 B.C., wherein 

 "pond weed" and "duckweed" appear as edible delicacies worthy even of 

 sacrifice to revered ancestors. References to the emblematic beauty of algae 

 are made in the Book of History and in the Analects of Confucius. 43 



In the Far East, seaweed generically goes by various names 47 : in 

 China, it is called hat t'sai; in Japan, nori; in Guam, lumut; in Tahiti, 

 rimu; and in Hawaii, limu. Hawaii has the largest variety of edible sea- 

 weeds in the world — 75 types — but these are not all of choice quality. 

 The considerable regard the Japanese manifest for algal foods has been 

 related to the fact that, apart from rice, they have very few vegetables. 

 Yet, in spite of the numerous types of seaweed available, it is striking 



