Gigartina chamissoi Seaweeds from peru-Wholesale Supply

*Gigartina chamissoi*                                                                                                                                                                                                                                                                                  is a red seaweed characteristic of and endemic to the South Pacific—specifically the coasts of Peru and Chile—distributed along rocky coastlines. In the Los Lagos region, the species inhabits intertidal and subtidal zones, generally at depths of 0 to 15 meters; it grows on hard substrates in areas sheltered from wave action and reaches a maximum size of 15 cm. A distinctive feature of this species is its growth pattern on rocks, where it produces small stolons or secondary attachment points that allow for the formation of new stems capable of becoming independent individuals. This seaweed is exported in dried form to Asia, Europe, and the United States, where it is consumed in salads or used as a garnish.

Harvesting involves diving, followed by washing, combing, and drying the seaweed in the sun or in a warm, dry environment before storing it in containers. It is a species endemic to the temperate South Pacific coast; While it grows in areas with sandy seabeds, it is also cultivated. It has been used in human nutrition since pre-Inca times and holds promise for carrageenan extraction. Carrageenan—a viscous carbohydrate (sugar) capable of forming gels—is extracted from this alga using a chemical process. Agar-agar is also derived from it and is used to prepare culture media for microorganisms. Carrageenan is used in dairy production, as well as in the textile, cosmetic, pharmaceutical, and printing industries, among others. Both substances are chemically related and possess suspension, emulsification, stabilization, and gelling properties; The fresh algae is also consumed directly due to its high protein and carbohydrate content. *C. chamissoi* is a resource of great commercial importance, suitable for both industrial use and direct consumption. Industrially, it is valued for synthesizing high-quality sulfated polysaccharides (carrageenans), which are primarily used in the meat and dairy industries. In Peru, it is widely consumed fresh in a variety of traditional dishes.
Thanks to its high nutritional value and content of vitamins, proteins, fiber, and essential fatty acids, the consumption of *yuyo* (seaweed) has become a healthy dietary alternative for modern households.
NUTRITIONAL COMPOSITION PER 100 GRAMS OF *GIGARTINA CHAMISSOI*:
Calcium 362 mg. Ash 24.7 g. Iron 34 mg. Protein 12.6 mg. Magnesium 818 mg. Crude fat (oil) 0.1 g. Phosphorus 8.3 g. Total dietary fiber 46.6 g. Vitamin A 0.2 mg. Available carbohydrates 0.1 g. Vitamin E 1.9 mg.

Energy (kcal) 52.2 mg. Sodium 6243 mg. Calories 85 g. Protein 12 g. Fat 0.27 g. Fiber 47.5g. Carbohydrates 8.67 g. Iron 32 mg. Calcium 1160 mg. Phosphorus 142.2 mg. Zinc 1.6 mg. Magnesium 1015 mg. Manganese 1130 mg. At 490 mg. Potassium 3.46 mg. Sodium 3.45 mg. Histidine 140 mg. Isoleucine 386 mg. Leucine 560 mg. Methionine 320 mg, Phenylalanine 230 mg, Threonine 500 mg, Tryptophan 90 mg, Aspartic acid 1150 mg, Glutamic acid 1138 mg, Serine 600 mg.

Glycine 570 mg, Cystine 1,830 mg, Alanine 800 mg, Arginine 590 mg, Folic acid 1.68 mg, Tyrosine 370 mg. After extraction, the product is transported to and received at the plant, where the following procedures are carried out: – Selection and removal of foreign matter (pebbles, shells, etc.).

– Packaging in clear plastic bags at the customer-specified weight, and in boxes at the stipulated weight.
Store at room temperature in a dry place. Keep away from direct sunlight and direct contact with the ground. Once opened, store in an airtight container in a dry place and consume before the expiration date.
– Intended use: Requires prior hydration and/or cooking.
– Hydration: Soak in water for 5 minutes. Once hydrated, the weight increases sixfold.
– Cooking and use: Cook for 20 minutes; use in salads, scrambled eggs, soups, cream soups, stews, and casseroles. Can be battered and fried. Used as a thickener and stabilizer in sauces, jams, and desserts.
– Target consumer: General public, excluding infants and young children.
Final destination: Supermarkets, produce sections, and/or organic product sections; Specialty food stores, organic shops, fruit and vegetable shops, herbalists, and gourmet stores—both domestic and international. Place your order via WhatsApp at +51968610577, or via Messenger or email at seaweed.peru@gmail.com. Contact us for more information.