Seaweed production: overview of the global state of exploitation, farming and emerging research activity

By A. Buschmann, C. Camus, Javier Infante, A. Neori, Á. Israel, M. Hernández-González, S. Pereda, J. Gómez‐Pinchetti, A. Golberg, Niva Tadmor-Shalev and 1 more. 2017

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The rise of seaweed gastronomy: phycogastronomy (2018, background): “About 45% of the seaweeds were used directly for human consumption and the rest for production of hydrocolloids, some of which also end up in food products (Buschmann et al. 2017).”
Macroalgal biorefinery concepts for the circular bioeconomy: A review on biotechnological developments and future perspectives (2021, background): “For such biorefineries to flourish sustainably and economically, the process cannot be reliant upon the wild-stock harvesting of species, or on the cultivation of on-shore or near shore farms [88,89].”
Concise review of the genus Caulerpa J.V. Lamouroux (2019, background): “loids (alginate, carrageenan and agar) or human food (White and Wilson 2015; FAO 2016; Buschmann et al. 2017; Porse and Rudolph 2017).”