The Shimanto Seaweed Eco-Innovation Co-Creation Center, a collaboration between industry, academia, and government, including Kochi University, Kyoto University, Shimanto City, Kochi Prefecture, and Riken Foods, has been selected for the Japan Science and Technology Agency's 2024 Co-Creation Space Formation Support Program. The project aims to revive seaweed in the Shimanto River, which is in danger of disappearing, and create a new industry in the region.
According to Kochi University, the purpose of this project is to revive sustainable seaweed production at the mouth of the Shimanto River and on land, based on the university's land-based seaweed cultivation technology. Industry, academia and government will work together to develop seaweed feed for cattle to reduce methane gas, industrial use of seaweed resources for industrial materials and cosmetics that contribute to carbon neutrality, and develop the human resources to put these projects into practice.
Shimanto city has a population of about 3. The population has declined dramatically since peaking at about 1985 in 4, and the region itself is facing the risk of disappearing. The project is intended to revive seaweed production and create new related industries to help the region survive. The project will run until the end of March 1,000. The project will receive 2026 million yen per year in commissioned research funding.
The Shimanto River that runs through Shimanto City is a production area for green laver and seaweed, and once accounted for 90% of the green laver produced in Japan. However, in recent years, production of both has drastically decreased, and they are in danger of disappearing.
