We Specialize in Sea Vegetables
Pioneers Since 1996
Galicia (northwestern Spain) has 35% of the total Spanish coastline. It is a region with an abundance and wide diversity of marine species and has a deeply-rooted seafaring tradition. It's location, between the 42nd and 44th parallels, is, strangely enough, on the same latitude as the coasts of Japan.
ALGAMAR Quality
We use every effort to preserve the nutritional value during the Hand Harvest and processing phases.
Sustainable Hand Harvesting
Hand harvesting and hand selection of fresh and dried seaweed guarantees a top quality product and supports the local community with sustainable employment.
The ALGAMAR Process
Harvesting
Using our “Waters Exploitation Plan”, we guarantee that the resources taken from the sea are renewable and maintain the balance of the ecosystem.
The algae are collected by hand on the rocks and usually in the water, selecting and cutting the adult plants at their optimum point of development, just before they wither.
Drying
Following their selection and harvesting from the sea, the fresh algae are checked, subjected to a second selection process and then desiccated in drying chambers, at a low temperature, for human consumption as a dehydrated vegetable. In this way the air and the algae’s own sea salt provide long-lasting, natural preservation.
Preparation
One we have the harvested algae, we do in-depth testing and analysis to ensure the quality of the sea vegetable.
Once satisfactory analytical and scientific results are achieved we begin the preparation process for public consumption.
Harvesting Since 1996
Algamar was established in 1996 by two brothers, Clemente and Fermín Fernández Sáa, with the aim of promoting and spreading the wonderful nutritional properties of the native marine algae from Galicia.
What makes us different?
Galicia (northwestern Spain) has 35% of the total Spanish coastline. It is a region with an abundance and wide diversity of marine species and has a deeply-rooted seafaring tradition. It's location, between the 42nd and 44th parallels, is, strangely enough, on the same latitude as the coasts of Japan.
Galicia owes the exceptional wealth of its seas to:
• Its geographical situation, in the shape of a corner that juts into the sea.
• The great ocean currents that converge here.
• The jagged, capricious nature of it's coastline.
Its annual capacity for producing life is similar to that of the equatorial jungles, making it one of the richest marine environments in the world.
As far as sea vegetables are concerned, this area has the best resources in southern Europe, with luxuriant underwater gardens and many different shapes and colors.
Its headquarters are in the Bay of Vigo, 18 km from the city of Vigo and 30 km north of the Portuguese border. Most of the company’s algae are harvested on the southern coast of Galicia, in the area classified by the European Union as part of the Natura 2000 network, very close to the Atlantic Islands Natural Reserve.
The seaweed or sea vegetables harvested by ALGAMAR in Galicia are wild vegetables. As the official publications of the Fisheries Authority state, seaweed is an abundant, native and natural resource that moreover renews itself every year in the sea and is therefore a stable and sustainable foodstuff. Sea vegetable harvesting is regulated and supervised by the Xunta de Galicia (the Regional Autonomous Government) by which ALGAMAR has been licensed on a yearly basis since it was established (published in the DOGA – the Official Bulletin of Galicia).
Our company is located in a rural community –Pazos de Borbén– considered by the European Union to be“an area at risk of depopulation”. The work provided by ALGAMAR helps the local population stay in their place of origin, thus keeping alive their social and cultural wealth.
The company was founded in 1996 by the Fernández Sáa brothers, Clemente and Fermín, with the aim of promoting and spreading the word about the marvelous nutritional properties of Galicia’s native marine algae.
The company is registered with the Official Control Authority (CRAE) as an Organic Producer.
In 2008 the Department of Nutrition and Food Technology of the University of Santiago de Compostela concluded and certified that Algamar’s sea vegetables “have the characteristics expected of a healthy foodstuff”.
In 2009, the Spanish Ministry of the Environment awarded the BIODIVERSITY 2009 PRIZE, to Algamar for its example of innovation and solidity in the management of and respect for natural resources.
In a first for the organic sector, in 2010 Algamar’s sea vegetables received the European ORGANIC CERTIFICATION under the new European Commission Regulation No. 710/2009 that came into force on 1 July 2010.
Since its beginnings Algamar has cooperated with the local fishermen’s associations, offering an innovative alternative to conventional fishing.
In 2013, Algamar took one step further in its commitment with ecology. High efficiency photovoltaic solar panels were placed on the rooftops of the plant, so all the electricity used in the process is self-produced in a clean and sustainable way.
In 2014 ALGAMAR expanded by building its second factory, further developing the company policy to energy sovereignty and use of renewable local resources. New seaweed dehydrators, working with a biomass boiler system and fed with local woodland debris were installed in this plant.
ALGAMAR publications: all our books, posters, catalogues and leaflets are printed on certified FSC ecological paper made with trees from responsibly managed forests.