Santiago Pérez Haz, as well as harvesting barnacles, has developed a range of delicatessen products that includes barnacle pâté, seaweed croquettes with barnacles, packaged barnacles and seaweed jam.

This example illustrates how seaweed can be incorporated into the local culinary offering as an ingredient that diversifies the range and adds value for those who make their living from the sea.

At BIOCHAINS Atlantic, we are working to ensure that uses such as this – ranging from small-scale artisanal to industrial production – are supported by organised value chains for micro- and macroalgae in the food and cosmetics sectors across the Atlantic Area.