“Seaweed, we see little, but there are everywhere where there are rocks”, summarizes Ingrid Peperstraete, co-founder of Lumi’Algues with her husband Florian Lucas. At 30 and 26 respectively, this couple started in September in the production of edible seaweed on the island of Oléron, in the Arceau channel, in Dolus-d’Oléron. She graduated with a master’s degree in marine ecology from La Rochelle University, he holds a baccalaureate in marine cultures, obtained at the maritime school in La Rochelle. After having worked in aquaculture as employees, they threw themselves into the bath of entrepreneurship.
“We wanted to stay in our field but by being in an approach of respect for the environment. Seaweed is a green, healthy and sustainable product, for which we do not use any input”, explains Florian Lucas. “She just needs water, nutrients and light. It is rich in protein, magnesium and trace elements. In addition, it has the advantage of transforming CO2 into oxygen”, adds his wife. The couple bought an “abandoned” oyster marsh, with a cabin and three clears (basins traditionally used for oysters, Editor’s note).
Administrative and land difficulties
Still in the works, Ingrid Peperstraete and Florian Lucas will market their algae at the beginning of May. They will be sold directly on site where tasting workshops will also be organized, but also on their website and in local shops. “They can be sold fresh or dried and then ground to make condiments, for example. We provide on-site processing,” explains the co-manager. In concrete terms, they obtained authorization to pick four types of seaweed on the Oléron foreshore in spring and summer: ulva, dulse, porphyra and wakame.
At the same time, these young people will start a culture of Ulva intestinalis, also called sea parsley, indoors. , they point out.
An activity of this type is unprecedented on the island of Oléron and remains underdeveloped in Charente-Maritime. In the department, the pioneers of seaweed farming are found on the Ile de Ré, within the company Algorythme. A few local salt workers have embarked on the adventure, an official harvester also sells her products at the Fumoir d’Angoulins, near La Rochelle. “Seaweed farming is highly developed in Brittany but not yet too much here”, concludes the couple, who do not hide the difficulties both administrative and land they encountered during their installation.