red sea plume

Asparagopsis is one of the most popular types of limu. in the cuisine of Hawaii, it is principally a condiment. It is known as Limu kohu in the Hawaiian language, meaning "pleasing seaweed". Limu kohu has a bitter taste, somewhat reminiscent of iodine, and is a traditional ingredient in poke. The essential oil of limu kohu is 80% bromoform (tri-bromo-methane) by weight. It also includes many other bromine- and iodine-containing organic compounds.

A. taxiformis has yet to be commercially farmed at scale, but several companies are working towards it as they make the seaweed available to the livestock industry. A research/development initiative called Greener Grazing is seeking to close the life cycle of A. taxiformis and demonstrate ocean-based grow-out. A startup out of KTH Royal Institute of Technology, Volta Greentech, Sea Forest, SeaStock, Immersion Group, Synergraze, Symbrosia and Blue Ocean Barns, are growing A. taxiformis in vertical, near-shore land-based tanks, using seawater to provide the proper temperature and nutrients. Symbrosia, from Yale University, is looking to integrate the cultivation with whiteleg shrimp on land, using a patent-pending technology. Another start-up, CH4 Global, has developed energy-efficient EcoParks in Australia and New Zealand to produce A. taxiformis for use in its solutions for feedlot cattle. CH4 Global has partnered with Clean Seas to grow A. taxiformis at Arno Bay, Australia, where it uses carbon and nitrogen waste from Clean Seas' ocean-based fish farms as food for the seaweed. In 2023 CH4 global reported its first commercial sale and intentions to feed the additive to 10,000 cattle. Volta Greentech, Blue Ocean Barns, Symbrosia and CH4 Global have been backed by venture capital funds.