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The Good Ocean ethically harvests indigenous seaweed from the coast of Goa and processes it for restaurants, breweries, distilleries, beauty companies and individual customers

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Seaweed may be associated with countries like Japan and Korea, however, there are over 800 indigenous species along the coast of India. Nearly all of these species are edible, contain regenerative properties sought-after in the beauty industry and have potential uses in animal feed, fertiliser, health supplements and bioplastics.

While research on seaweed in India, and in Goa specifically, is limited, more than 145 species have already been identified along the state's 160km of coastline.


Seaweed forests are a vital primary ecosystem in the ocean, acting as feeding grounds and nurseries for a large diversity of marine life.


As a result, they form the base of the nutrient chain in coastal ecosystems. In addition, these underwater forests reduce ocean acidity levels, help dissipate storm surges and absorb a significant quantity of carbon from the atmosphere.

We at The Good Ocean work with community members to harvest several species of seaweed along the coast of Goa before transporting it to our purpose-built processing unit. Our process ensures the removal of contaminants from the seaweed while maintaining its nutritional value.

One of our aims is to bring the benefits generated from this valuable product back to the communities along the coast. We plan on involving fishing communities by training them in ethical and regenerative harvesting techniques.


We also host community harvests for people interested in engaging with the ocean, and spending time in the tidepools and seaweed forests.


Our hope is that this will help to foster a deeper appreciation for the richness and fragility of Goa's coastal ecosystems.

Our focus this season is one of Goa's most prolific local species, Sargassum. In its raw form it has a golden, brown colour that darkens through drying and cooking. Sargassum's flavour profile is most similar to the Japanese seaweed Kombu.

In its dried form it can be used to make stocks and dashis. Once rehydrated, it is an excellent addition to salads. We also pickle it in vinegar which removes some of the salt-forward flavours and gives it a sweetness, while highlighting the more smokey, earthy notes. The vinegar also acts to break down the texture somewhat, giving the seaweed a meaty chew.

To learn more about what we are doing find us on LinkedIn and Instagram.

Want to get in touch? Drop us an email at

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