In the sheltered waters of northwest Tunisia's Bizerte lagoon, red algae is being transformed into valuable food additives using nothing but sunlight – a natural process that is creating jobs and reviving marine life in the process.
Led by Franco-Tunisian company Selt Marine, the project involves turning the algae into plant-based gelatine, offering a sustainable alternative for the global food industry.
It took three decades to launch due to ongoing research and environmental impact studies. Now it spans 80 hectares of marine concessions and is set to grow, with plans to invest €8 million over the next two years.
Inside a small workshop overlooking the lagoon, a group of women meticulously wash the freshly harvested algae in large water tanks.
“I clean them thoroughly, then they are dried. Once that’s done, the fishermen bring us a new batch, and we start over,” said 55-year-old Mongia Thabet, who has performed this task daily for almost seven years.
Sun-bleached algae
The algae is laid out to dry under the Tunisian sun on large tables, a natural process that distinguishes Selt Marine from competitors who use chemical bleaching.
“Most of our rivals, if not all, use peroxide to whiten the algae,” company founder Mounir Boulkout told RFI. “We rely on the Tunisian sun to whiten ours, and that whiteness is a mark of quality for our clients.”
On their vast marine concessions, algae grows on ropes and tubes submerged in the sea, allowing controlled reproduction. The harvested algae – nearly 10,000 tonnes annually – is then processed into plant-based gelatine or emulsifiers, catering to industrial giants worldwide.
"Boulkout in Arabic means 'the one who gives food' so I have a bit of an obligation," joked Boulkout. “In many processed products, you’ll find additives that are neither healthy nor plant-based. We create a product with ecological virtues.”
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Impact of climate change
Beyond food production, the algae farms are helping restore marine biodiversity, attracting fish and shellfish to an area that has been badly affected by overfishing and climate change – which has also had an impact on the company's operations.
"When I arrived in 1995, we collected and found enormous amounts of algae in July and August. That's no longer the case. There's nothing left because about three or four years ago, the Mediterranean warmed 5C during summer," said Boulkout.
To adapt, the company now operates mainly from October to June and has expanded to include operations in Mozambique and Zanzibar to ensure year-round production.
This article was adapted from the original version in French by Lilia Blaise
