ligav 2. 



Men dlTe for agar-agar seaveed 

 in depths greater than 10 

 fathoms. 



one year to the next without 

 fe&r of deterioration. The 

 "kanten genryo" or agar-agar 

 raw material, packed in 

 bundles weighing from 60 to 

 80 pounds, is shipped tj rail 

 to the processing centers. 



7. Agar- agar may 

 be extracted from the dried 

 seaweed in individ'oal homes 

 by a simple boiling process. 

 Agar-agar when used as food 

 l3 eaten either plain or 

 mixed with other foods BMch. 

 as beans, or with fruits for 

 a desert. During the 

 present food shortage much 

 of tne seaweed has been sold 

 direct t& consumers for use 

 in this manner. This direct 

 sale of agar-agar bearing 

 seaweed through unauthorized 

 channels has resulted in the 

 present low production of 

 agax^agar for eoomercial use. The Jelly obtained from this simple boil- 

 ing process is called tokoroten. It is highly regarded as a food, 

 especially daring the sunmertime when it is considered a great delicacy. 



8. In the production of agar-agar in Japan, about thirty 

 species of seaweed are used. These species are classified in seven 

 groups under the following names: tengusa, onl, toriashi, ego, ogo, 

 igisu, and hirakusa. Four of the groups, tengusa, onl, toriashi, and 

 hirakusa are classified as hard weeds, and the others, ego, ogo, and 

 igisu are classified as soft weeds. 



B. Processing Plants 



1. The choice of a site for a processing plant is extremely 

 important as the freezing and thawing method of dehydration and purifi- 

 cation requires a combination of ideal weather and water conditions. 

 Ideal weather conditions incltide freezing at night with the t^nperature 

 remaining above 7^ to 8° below zero Centigrade and clear, sunny days 

 with light southerly winds. Strong winds would blow dust and soot onto 

 the drying gelatin, resulting in an impure product. Because of the alti- 

 tude of the processing areas and the season of the year, north winds 

 usually cause a low temperature that drops below the desired point at 

 night and retards the thawing process during the day. Soft water should 

 be used in the process. 



5 ■ 



