Seaweed transformation in Cap-aux-Os: slowly but surely

For the past three years, the agronomist has been going out to sea to harvest seaweed, both manually and by snorkeling. Along with two other employees, the company Un Océan de Saveurs harvests 16 different species, which are processed and then shipped to restaurants in Quebec. To increase production, Antoine Nicolas took over the former Couture grocery store, which he wants to convert into an artisanal processing center. He harvested 1.3 tons of seaweed last year, and would like to reach 20 tons this year. Read the full article by Jean-Philippe Thibault published in Le Pharillon