😇 ~ World Wellness Day ~ 😇

To mark World Wellness Day, we've decided to go against the museum's past 🏛🏭 and offer you a day full of gentleness and creativity 😇 After an immersive introduction to mindfulness in the maritime and industrial world of canneries 🏭🌊 guided by the museum's cultural mediator 🏛 you'll have the opportunity to take part in a creative workshop based around sensitive & memory cards 🎴imagined by the artist 👩‍🎨 Elucidée.

🗓 Saturday 10 June 2023

⚠ Limited capacity (10 places available)

🗒🖊 Bookings only by email (musee.alexislegall@loctudy.fr)

⏳ Total length of experience: 2h30 (30-minute immersion + 2h00 creative workshop)

2⃣ Your choice of sessions: 10am-12.30pm or 2pm-4.30pm

🧒👧 Accessible to young audiences aged 13 and over

💶 Prices: €7.5/adult - €3/minor

Credits 📷

- n°1, 2 & 3 : ©Elucidée

- n°4: ©museedelaconserverie

Algae play an important role in ecology. Found in oceans, rivers, lakes and even on land, they are more than just marine plants. Their presence affects many aspects of our environment, from climate regulation to the preservation of biodiversity. In this article you will discover how important algae are to ecosystems and why we should preserve them.

A high source of oxygen

Algae produce much of the oxygen we consume. Through photosynthesis, they capture sunlight and absorb carbon dioxide, while releasing oxygen into the atmosphere. It has been estimated that almost half of the oxygen we breathe comes from algae. At a time of increasing deforestation, the role of algae is set to change to maintain a balance in the air we breathe.

A positive impact on the climate

They also have a significant impact on the climate of our planet. As they capture CO2 during photosynthesis, they play a major role, just like land plants, in regulating this greenhouse gas. By doing so, they help to mitigate climate change by limiting the increase in the concentration of this gas in the atmosphere.

A natural filter in the water

Algae act as natural filters in aquatic ecosystems. They absorb nitrogen and phosphorus from wastewater and agricultural runoff, thereby reducing pollution of marine areas. This capacity is essential to keep aquatic organisms alive and to maintain water quality. However, as the years go by and pollution increases, some species of algae grow too much thanks to the nutrients they ingest. An example we all know in Brittany is the green algae tides which are responsible for many accidents.

A habitat for many species

They provide a vital habitat for many aquatic species. Micro-organisms, fish and marine mammals use algae in a variety of ways: as a nursery, as a breeding ground and as a refuge. They are also a source of food for many marine organisms. They are therefore essential for maintaining marine biodiversity and protecting ecosystems.

Algoculture: a practice that is good for the environment

With the increasing popularity of seaweed around the world, a new practice has been devised to meet the demand. This is algoculture, a practice that refers to the mass cultivation of seaweed. This type of cultivation has a positive impact on the environment and ecology. As you can see in this article, algae are crucial for maintaining the balance of marine ecosystems and for combating climate change. Moreover, this type of cultivation does not require the use of fertilisers or pesticides.

Some programmes and projects to protect these marine plants:

- Projects of restoration of eelgrass beds
- The fight against green algae (PLAV)
- The European Commission has set up the "Towards a strong and sustainable EU seaweed sector
– Project implemented by the Lloyd's Register Foundationin partnership with the CNRS and UN Global Compact, to better support the industrial development of the
algae industry, with the support of the research community
- Implementation of the "Kelp Forest Challenge (the challenge to replant kelp forests), the aim is to plant one million hectares of kelp forest

Sources :

National Geographic - Overfishing: is aquaculture a sustainable solution?

National Geographic - Algae forests: an effective tool against climate change  

Seaweed, a promising way to preserve the planet

Seaweed 

Biodiversity: giant underwater algae provide unsuspected services 

The future of algae in our society 

Ecological benefits of algaculture 

Algae: a global issue

Eelgrass beds

Plan to combat green algae 

1 million hectares of Kelp forests must be planted by 2040 to preserve this fragile ecosystem

Seaweed has been a part of people's diet for thousands of years. Indeed, the first traces of seaweed consumption by humans can be traced back to 14,000 years ago. Over the centuries, they have managed to find their place in gastronomy. In this article, you will discover how their use developed.

Seaweed consumption in the world through the centuries

Seaweed was particularly consumed by coastal dwellers around the world. The Celts and Vikings consumed certain seaweeds during their long journeys, particularly dulse, which protected them from scurvy, among other things. In North America and Europe, seaweed was never forgotten in times of famine by coastal populations. In Ireland, during the Great Famine (1845-1852), farmers used seaweed to make fertiliser for their fields or as a supplement to their food. The Inuit, the Hawaiians as well as the Chileans and Peruvians also consumed seaweed. When the conquistadores arrived in Peru and Chile, they tried to prevent the local communities from eating the seaweed. Eventually, they added it to their own diet. Another part of the world has always been attracted to this food: Asia, which nowadays consumes the most seaweed.

The place of seaweed in Asia

In Asia, the consumption of seaweed is widespread. In Japan, it has been part of the culinary culture for thousands of years. In 701, Japanese law stipulated that the precious seaweeds Wakame and Nori could be used to pay taxes. It was the favourite food of the imperial court. Leftover imperial food was sold on the market. Today, the Japanese consume a wide variety of seaweeds, including Nori, Wakame, Kombu and Agar-agar. Nori is used to wrap sushi, while Wakame is often used in salads and soups.

In China, the consumption of seaweed dates back more than 2,000 years. Seaweed is used in many traditional Chinese dishes, including soups and stir-fried vegetable dishes. Seaweed has also been used in traditional Chinese medicine for centuries to treat diseases.

In Korea, the consumption of seaweed also dates back centuries. Jeju Island in South Korea is famous for the Haenyeo (or "sea women"). They harvested seaweed and molluscs from depths of more than 10 metres while scuba diving. Part of their harvest was given to the authorities. Seaweed is a common ingredient in Korean cuisine, especially in fermented vegetable dishes such as kimchi. Seaweed is also used to make miyeok-guk, a traditional Korean soup served for holidays and celebrations.

Millennia ago, seaweed consumption in Asia was more common among coastal populations who had easy access to these foods. However, seaweed was consumed at different levels of society, both by the rich and the poor. In China, it was considered a food of choice by the nobility and the upper class, but it was also consumed by peasants and the lower classes.

The development of the use of seaweed in French gastronomy

In France, seaweed began to be popularised in gastronomy in the 1970s, mainly through the efforts of Breton chefs who sought to rediscover the traditional ingredients of their region. At that time, seaweed consumption was still relatively rare outside Brittany, but it gradually gained popularity in the following decades. Today, seaweed is widely used in French cuisine, whether to add flavour and texture to dishes, or to create new and innovative seaweed-based recipes. In Loctudy, you can find this food in many dishes at the AC Le Levier restaurant. The development of seaweed in French gastronomy is explained by the development of a desire to eat better, to have a more sustainable and environmentally friendly diet. Seaweed is a renewable marine resource and can be grown in a sustainable way, making it an ecological and responsible ingredient for cooking. It is also very popular because of its high nutritional value and umami taste. This flavour is characterised by its depth and length in the mouth, but also by its roundness.

Here are some examples of recipes:

Wakame tapenade and seaweed gingerbread

Tabbouleh with Royal Kombu

Wakame and Raspberry Jam

Puff pastry tartlets with vegetable flowers and sea beans

Cookbooks with seaweed recipes: 

Cooking with seaweed - Bretalg 

Long live seaweed! Iodized flavours for gourmet recipes by Hugo Morel - On sale at the Musée de la Conserverie de Loctudy

Sources :

The consumption of seaweed as a vegetable

The history of algae 

Umami flavour 

What about seaweed? 

Algae in the St. Lawrence

Wakame 

The history of seaweed 

Benefits of seaweed 

Seaweed around the world 

Culinary seaweed is becoming more popular 

The "Haenyeo" of Jeju Island

The Haenyeo

AC Le Levier 

Bretalg 

One month to adopt the bike for life

For the second year in a row, the commune of Loctudy participates in the national event May by bike at the invitation of the community of communes of the south bigouden country. On this occasion, the museum's cultural mediator has designed a cycle route to discover the heritage buildings in the town centre and its surroundings. Discover the map of the route by clicking on the button opposite.

To take part in the Mai à vélo challenge in Loctudy, it is here.

Seaweed is very abundant in Brittany, the region that produces the most in France. In this article, you will discover or re-discover the history of seaweed harvesting throughout the ages in Brittany.

A region that produces 65,000 tonnes of seaweed per year

Brittany is a region where life is good, which is why we can find large quantities of seaweed in our waters. With our strong tides that provide nutrients, our still preserved waters, our temperate currents, and our diverse marine spaces, it can be said that our beautiful region is truly the perfect place for seaweed to grow. As a result, many seaweed-producing companies have sprung up. In Loctudy, for example, we find the Algolesko company: it cultivates seaweed off Lesconil in the Pays Bigouden in an area classified as Natura 2000 and sells it all over the world! Moreover, Brittany is the leading producer of seaweed in Europe and the tenth largest in the world, with a production of 65,000 tonnes per year. But this is nothing new: harvesting seaweed is an old local tradition.

The harvesting of seaweed in the 14th century

Brittany is a region where seaweed is very abundant. During the Middle Ages, it was harvested by the inhabitants to supplement their income. As most of them were farmers, they used seaweed as fertiliser, for feeding cows and as fuel. They also sold part of their harvest to farmers in the hinterland. This was a family activity. The seaweed could be harvested on the shore or further out to sea. Then it was transferred to carts.

17th - 19th century: new uses for seaweed

In the 17th century, the workforce specialising in the harvesting of seaweed increased. It was discovered that the burning of seaweed could produce soda ash, which could then be used in the manufacture of glass. Thanks to this discovery, production intensified and more and more Bretons took up the profession of seaweed harvesters. Two centuries later, a new technique was discovered: the iodine from the burnt seaweed could be used for pharmaceutical purposes. This discovery once again allowed the population to develop their activities around this product.

Harvesting seaweed on the Breton islands

In the Breton islands, this practice was as popular, if not more so, than on the mainland, which created tensions between the islanders and the mainlanders.
The harvesting of seaweed is a different activity on the islands. Indeed, along with fishing, it was the main activity and source of income for the inhabitants. In 1890, a decree was issued on the mainland to prohibit the collection of seaweed during certain periods of the year: anger rose on the islands, particularly in Ouessant. According to the islanders, the rules could not be the same everywhere, as the fuel was lacking on the island. Moreover, most of the population used dried seaweed for cooking. The harvesting of seaweed on the islands was different from that on the mainland. The women were in charge of the harvesting because the men were usually engaged in the navy or in fishing. The harvest was divided among all the islanders.

Modernisation of seaweed harvesting

Due to the increasing demand for seaweed, the harvesting of seaweed had to be modernised to allow for a larger and more efficient production. Therefore, new types of vessels were introduced. However, despite the modernisation of the vessels, the safety of the seaweed harvesters was still at risk. In order to fetch this resource, the crews of these ships took many risks by venturing into dangerous areas. Unfortunately, this situation led to several shipwrecks of seaweed vessels in the 1990s, such as the "Concorde" and the "Tali". This situation has prompted those involved in the sector to consider ways of improving the safety of seaweed harvesters and limiting the risks associated with this activity.

The decline of the seaweed trade

In the 2000s, the profession of seaweed grower became less attractive. Indeed, fewer and fewer people in Brittany wanted to do this job. This was mainly due to the dangers associated with seaweed harvesting at sea, such as difficult weather conditions, the risk of drowning and the accidents associated with the use of heavy tools. In addition, the industrialisation of seaweed production has led to a decrease in demand for the manual work of seaweed harvesters, which has contributed to the decline in the attractiveness of this traditional profession in Brittany. However, a new practice has started to slowly developing: the cultivation of seaweed. A few aquaculture farms have been set up in Brittany, which have made it possible to cultivate better quality algae, while respecting the environment.

The development of seaweed cultivation

From 2010 onwards, the market for seaweed was important worldwide. However, seaweed cultivation in Brittany was stagnating. Thanks to a few people who were trying to develop this resource, it began to grow. The objective of the actors in this sector was to propose a reasoned and sustainable culture, while limiting their impact on the environment and respecting the natural cycles of marine ecosystems. They wanted to preserve the region's biodiversity while meeting the growing demand for seaweed-based products worldwide. Moreover, by developing this local resource, they contributed to job creation and economic development in Brittany, while reinforcing regional pride and identity. Thus, seaweed farming in Brittany has the potential to become a successful example of sustainable and responsible maritime agriculture.

Sources : 

IFREMER, Histoires d'algues en Finistère 

Espace des sciences, cultivating algae: a challenge in Brittany

France 3, they are revolutionising the algae business

Wikipedia on seaweed harvesting 

CPMR, seaweed farming 

Wikipedia on seaweed ovens

Nhu.bzh the history of seaweed in Brittany

Wikipedia on the seaweed farmers 

France 3, Europe's largest algae field 

📷🏆 ~ PHOTO COMPETITION ~ 🏆📷

🏭👁️ ~ Your eye in the cannery ~ 👁️🏭

This spring 🌸 the association of the Friends of the Cannery has decided to offer you a photographic competition 📷🏆

➡ Find out more about the competition 🗒🖋 by clicking on the buttons opposite:

Enjoy your reading 🤓 and good luck to all

Spring has arrived, and with it the museum's cultural programme.

🥳📜🖌 ~ Illustration of a party recipe ~ 🖌📜 🥳

During the Christmas holidays🎄🎁🎅🧑🎄 we propose you to take part in a family workshop 🎨👪 to illustrate a recipe 📜🖌 for the festive season 🥳🎆 This is the opportunity for you to spend a convivial and creative moment with your family with the illustrator Chloé Fraser 👩🎨 inspired by the book "Une cuisine qui sent bon les soupes du monde" 📖🍳🌍 published by Rue du Monde.

➡ Festive recipe illustration workshop

🗓 Wednesday 21 & 28 December 2022

⌚ from 10:00 to 12:00

⏳ 2h00

💶 3€/person

⚠ Limited number of seats, by prior reservation only

🤳 02.98.98.83.99

💻musee.alexislegall@loctudy.fr