Gracilaria is a genus of red algae (Rhodophyta) notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish.
Various species within the genus are cultivated among Asia, South America, Africa and Oceania.
Gracilaria is used as a food in Japanese, Hawaiian, and Filipino cuisine. In Japanese cuisine, it is called ogonori or ogo. In the Philippines, it is called gulaman or guraman.

Style: raw seaweed

Moisture : 18-20%max
Impurities : 3-5%max
Packing   : bale of 50kgs/bag

Style: seaweed powder 
Moisture : 11% max
Impurities : 3% max
Packing   : bale of 50kgs/bag


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