Σάββατο, 29 Νοεμβρίου 2014

Algae and Seaweed in Europe

Μην παραξενεύεστε! Είναι ένα άρθρο που γράφω για μια εργασία στο erasmus House! Για όποιον δεν ξέρει αγγλικά αναφέρεται στα φύκη και τις δυνατότητες χρήσης τους οι οποίες θα μπορούσαν να αποτελέσουν πραγματικά μια καλή πηγή εσόδων.  Αφήστε που είναι επίσης ένα νοστιμότατο και υγιεινότατο πιάτο. 

Recently, I read an article about Algae, as the simplest and oldest known form on earth and as source of financial development.
Thus, I decided to conduct some research on the internet about the use of algae across Europe and I was surprised at my discoveries. It was fascinating to discover that there were not many papers written in Greek about this topic. Globally, Greece is known for its beaches, and so, it seemed odd that there was not a lot of information concerning algae.
European waters are filled with thousands of seaweed and algae and some of them are edible while others seem useful as energy sources or to be used in beauty products.    Furthermore, algae acts as an active ingredient in food and that is why it is ideal for our well–being.    In addition, using the same logic, algae should be a valuable ingredient and source of energy for animal nutrition.
Nevertheless, even with its abundance in European seas, it seems that countries are not unified in their research on it, and therefore, there are no cohesive ideas throughout Europe concerning this topic.  
For example, the use of algae in Crete, the 5th largest island in the Mediterranean is virtually non-existent.  With its abundance in Crete, it seems that the general attitude toward that plant is as something completely useless, and in fact, annoying to humans. This attitude persists as in the summer, when people are ready to swim in Cretan beaches, algae makes it difficult to swim to the bottom of the sea.  
However, in Chania prefecture, which is located in Western Crete, algae is a gourmet dish in several seaside taverns, although many are still unaware of this.  Only certain natives know how to appropriately prepare this delicious dish.  As my friend Eleni from Chania explained, one gathers algae early in the morning, and then boils it for several minutes in water.  She further explained that algae can be quite delicious if treated like a salad, and served with olive oil and lemon.  
All European waters are filled with algae and in a country, such as Ireland, it has served as a great source of business. Upon conducting my research, I believe that there should be further discussion and an exchange of ideas among Europeans concerning algae its various uses across our continent.  Perhaps the Erasmus program could help make this issue more public through each country’s education system.  Finally, further exploration into Algae and its uses could pose as an economic and profitable business solution to the European financial crisis.

 Maria Melessanaki

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