Algae (micro- and macroalgae)

Algae provide the basis for the aquatic food chain, produce about 50 percent of the atmospheric oxygen and form a significant share of the global biomass resources.
The UN Food and Agriculture Organization (2018) estimates that 31 million tons of algae are harvested each year world-wide; the share of microalgae is still low but steadily increasing.
Microalgae are cultivated in ponds (“open systems”) and photobioreactors (“closed systems”) or they originate from wild collection. Macroalgae are either collected or farmed in natural waters.
Algae ingredients and possible applications are very diverse: they are used as a dietary supplement, as foodstuff and animal feed and for pharmaceutical and cosmetic purposes.
Algae cultures managed in line with organic principles have to follow a multitude of rules – for consumer protection and environmental reasons. The rules vary depending on cultivation system, algae species and the applicable regulations and standards.

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