Mexico researchers turn sargassum into food and farm inputs

Scientists led by Professor Imran Ahmad of the International University of Florida are testing high‑pressure processes to make the invasive marine algae sargassum safe for human consumption. The proposed products include sauces, ice‑cream, soups, dairy items and sports drinks, using sodium alginate and polysaccharides already accepted in the food industry.

In Quintana Roo, the state’s agricultural agency SEDARPE and local producers are promoting the algae as a soil amendment and bio‑fertilizer. Workshops in Playa del Carmen showcase how cleaned, dried and fermented sargassum can be turned into compost, liquid fertilizers and even animal‑feed supplements, improving soil fertility, moisture retention and reducing waste.

Both initiatives aim to transform an annual environmental nuisance that harms beaches and tourism into a circular‑economy resource, potentially creating new market opportunities for coastal communities.