Dr. Maeve Edwards:

There are too many examples out there not to go down that road again. From what we understand even about the genetics of seaweed, populations can potentially be quite conservative within small regions. For example, if I was to grow a seaweed in Killary, I would like it to come from Killary because one gets natural competition, which is of benefit as well. One wants to keep things as close to the natural environment as possible. I hope that allays any fears.

We have a lot of experience of growing seaweed and finfish in this country. I think the two things will co-exist very happily together. The growing of the seaweed will happen on ropes, as per mussel long line, so it will not grow underneath the cages. If one is interested in going further, one can add as many different species as one likes to an integrated system. One can even put, dare I say it, things like sea cucumbers on the bottom. This is particularly experimental at the moment but they have a very high value and are eaten by the Chinese, for example. I am not sure it is a delicacy for which Ireland is yet ready, but certainly the seaweed is. It is all about understanding the flow of nutrients around cages. The seaweeds will take dissolved nutrients while other animals and mussels will take particle nutrients from the water. Everything together forms a more holistic approach.

It is something that is being ramped up in other countries. It started in Canada in its current form. In China, it only started about 2,500 years ago, so there are a lot of examples. We have got good aquaculture to try this with and it could be something that strengthens the organic finfish aquaculture, as it is at the moment, and would certainly help.