It is the people that make the company. Here, the production team. Photo: Siv-Elin Nærø
Seaweed is the future It was their shared interest in the world of seaweeds and a vision to develop a new type of aquaculture that, in 2016, led Annelise Chapman and Bjørn Otterlei to found TANGO Seaweed AS. Kelps cultivated in clear Norwegian ocean waters become organically certified food products that are healthy for people, as well as for the environment. By Ndéla Faye | Photos: TANGO Seaweed
Located just north of the West Cape, TANGO Seaweed is a pioneer in seaweed farming in Norway. When the company first started, it was very much a jump in at the deep end. “It was a real learning
curve for us, as we had to gain a true understanding of open-water systems, ecology and turning seaweed into a business,” says Chapman, who has a background in marine science.
TANGO Seaweed’s product line is an easy way to get acquainted with new tastes of kelps. Photo: Siv-Elin Nærø
52 | Issue 137 | December 2021
TANGO Seaweed is now at the forefront of an emerging seaweed economy in Norway and Europe. Building a completely new value chain requires different types of knowledge, and the team and network surrounding TANGO include researchers, former fishermen, engineers, financial advisors and marketing experts, but also foodies and ocean enthusiasts. “We believe that the people make our company,” Chapman adds. Currently, the company is cultivating local seaweed species, sugar kelp and winged kelp at their sea farm at Skarveskjæret. No chemicals are used during the cultivation process, where minute seedlings applied to horizontal long-lines right below the surface grow into two-metre plants. During winter, there is little visible development, but the seaweed grows rapidly in the spring as the days get longer. Harvesting takes place between April and June. To ensure top quality,
