Some beaches in the Eastern Algarve have turned green in recent days due to algae growing on the sand and in surf spots. The natural phenomenon is becoming more common but does not pose any danger to swimmers.
“This has been happening for many years, sometimes they settle on the beach and then decompose in the sand,” he said. CM Rui Santos, a researcher at the University of the Algarve.
In the Eastern Algarve, the most common seaweed is greenish in colour. It is known as sea lettuce, as this species tends to proliferate in the Ria Formosa when there is a combination of good temperature and light with a higher concentration of nutrients. It is an edible seaweed, rich in antioxidants and widely used in Japanese cuisine. In turn, in the Barlavento area of the Algarve, brown and red seaweed are more common, emerging from the rocky bottom usually after several days of constant gusts of wind.
During the holiday season and with large crowds on the beaches of the south of the country, the appearance of these algae in the surf zones and on the sand has upset some bathers.
The lack of waves and warm water eventually consolidate the presence of algae on the beaches, since the seawater does not move as much. To study these phenomena, the University of the Algarve has had an online platform available since 2021 where you can report where you see them. This way, you can study the most frequent areas of each species.
AND ALSO
INVESTIGATION
A biology professor at the University of the Algarve, researcher Rui Santos has coordinated several algae research projects for decades. He is part of the Marine Science Centre and is currently involved in the Vertical Algae project with researchers João Silva and Esther Serrão.
Care
Seaweed is rich in iodine, which is essential for health, among other minerals. However, excessive consumption of it can affect thyroid function.
CAVIAR
The GreenCoLab platform wants to become a major hub for the seaweed sector in the Algarve, providing specialized laboratory services. The site has already developed beer and caviar production lines using seaweed of national origin.
Author: Rafael Dominguez
Source: CM Jornal
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