The idea came in 1980, on a November evening while having a seaweed soup. The soup contained vegetables and Wakame imported from Japan. Once back in Saint-Malo, we thought it could be interesting to value local seaweed species. For such, we have selected them by species, harvested, then dried ans packed.

Seaweeds always have been part of human diet all along historical ages. The Ancients Indians in America used to know the Alaria and the Porphyra. In Japan, South Korea and China the Kombu ( Laminaria-kelp), the Nori ( Porphyra), the Wakame, the Iziki ( Izikia) are daily consumed, among species.
In Europe, the red seaweed Palmaria ( Dillisk, Dulse) still remains popular in Wales, Ireland, Scotland.In Brittany, the popular tradition has retained the Carragheen ( Chondrus crispus) to prepare a gorgeous natural jelly.

The food ( dietary) value of seaweed is no longer to demonstrated: tradition and science have joined : the former bringing its intuitive knowledge of "what is good to eat" to the rigourous analysis of the latter.

A constant is pointing out of the chemical composition of seaweeds: their richness in mineral salts, a wide range of amino-acids including the essential 8 for human, trace- elements , vitamins ( provided drying seaweeds at low temperature) off which the B12 vitamin, indispensable to nervous system.
Different favourable actions of seaweeds are now recognized in case of "malnutrition", dietary disorders, overweight, mineral carency.

Seaweeds are playing a major and perfect rule as dietary complement while bringing a rich and various source of mineral salts, those being too absent in our industrialized , refined and more and more synthetic food.