Some Edible Algae of Thailand

Abstract

In Thailand, algae are used as food only in particular areas. The northern and north-eastern people use some species of fresh-water algae that belong to the genera Nostochopsis and Apirogyra as food. Those along the coasts of the Gulf of Thailand and Indian Ocean know how to utilize seaweeds more than people in the other part of the country. The majority of edible marine algae are reds in the genera Gracilaria, Porphyra, Hypnea, Laurencia, and Acanthophora. Green algae of the genus Caulerpa are commonly used as food for people in the south while those in the genus Chaetomorpha are restrictly used only in certain area. The edible brown algae are those belong to the genera Sargassum, Padina, Dictyota and Hydroclathrus. The algae are consumed fresh or blanched as salad vegetables or mixing with some ingredients or making soup. Besides, the red algae belong to the genera Gracilaria, Hypnea, and Gelidium are also used for ectracting agar.