In a modest laboratory at Sher-e-Bangla Agricultural University (SAU) in Dhaka, a quiet revolution is simmering, one that could transform coastal livelihoods, tackle malnutrition, and launch a new chapter in Bangladesh’s food industry.
It comes not from a multinational corporation, but from a team of university researchers turning seaweed, long overlooked in the country, into a ready-to-cook, nutrient-rich packaged soup.
Dubbed SAU Seaweed Soup, this innovation is more than just a new product on the shelf. It’s a powerful example of academia-industry collaboration with real-world impact, blending scientific research, sustainable agriculture, and social entrepreneurship to address national challenges.
Seaweed: A superfood waiting to be discovered
Globally hailed as a “superfood”, seaweed is rich in natural calcium, iron, iodine, vitamin C, and antioxidants, all while being low in calories and free from artificial additives.
It plays a central role in the diets of countries like Japan, Korea, and China, and is widely used in pharmaceuticals, cosmetics, and industrial applications like agar and carrageenan production.
Yet in Bangladesh, despite having 260 km of coastline and around 200 species of seaweed, 14 of which are commercially viable, the potential of this marine treasure has remained largely untapped.
“Farmers harvest seaweed, but there’s no structured market. Without buyers, they get poor prices and lose interest,” says Dr Mir Mohammad Ali, Assistant Professor at SAU’s Faculty of Fisheries and Marine Science, and lead researcher of the project.
According to FAO (2022–23), Bangladesh produces about 400 tonnes of seaweed annually, with an estimated economic value of Tk 878 crore. Yet, due to lack of processing, branding, and consumer awareness, most of it goes to waste.
From research to ready-to-cook: The birth of SAU Seaweed Soup
Determined to change this, Dr Ali and his team embarked on a research initiative under the SAU Research and Innovation Centre (SAU-RIC), supported by the EDGE Project, a government-backed program promoting innovation in agriculture and food technology.
Their goal? To develop a locally produced, affordable, and nutritious food product using native seaweed species.
After extensive trials with three varieties, including Ulva lactuca, commonly known as sea lettuce, the team formulated a palatable, shelf-stable soup mix.
The final product, SAU Seaweed Soup, contains 2.5 grams of dried seaweed per 12.5-gram serving, blended with traditional spices and dehydrated vegetables.
Packaged in single-serve (12.5g), duo (25g), family (51g), and six-person (75g) variants, the soup is designed for ease, nutrition, and scalability.
It requires only boiling water to prepare making it ideal for urban consumers, school feeding programs, and emergency nutrition kits.
“This is the first ready-to-cook packaged seaweed soup developed entirely in Bangladesh,” Dr Ali emphasises. “Earlier, seaweed powder was used in small quantities in some health foods, but never as a core ingredient in a mainstream, market-ready product.”
Bridging the gap: Academia meets industry
What makes SAU Seaweed Soup stand out is not just its nutritional value, but the collaborative model behind it.
The project brings together: University researchers (from aquaculture, food technology, and nutrition),
coastal farmers in Cox’s Bazar and Patuakhali, government agencies like the Department of Fisheries,
And potential private sector partners in food processing and retail.
“This isn’t just a lab experiment,” says Dr Ali. “We’re building a value chain, from cultivation to packaging, from farmer to consumer.”
The team is currently conducting sample safety and shelf-life tests, with plans to partner with food processing companies for mass production. Discussions are underway with NGOs and development agencies to include the soup in nutrition programs targeting malnourished children and pregnant women.
Empowering coastal communities
Beyond nutrition, the project aims to create sustainable livelihoods for coastal communities.
Fishermen in Cox’s Bazar face growing threats, depleting fish stocks, climate change, and the annual 58-day ban on sea fishing. Seaweed farming offers a low-cost, eco-friendly alternative that can be done year-round.
“During the fishing ban, they can cultivate seaweed in intertidal zones,” Dr Ali explains. “It doesn’t require feed or freshwater, grows fast, and can be harvested in 30-45 days.”
SAU is already training local farmers in sustainable cultivation techniques and linking them to the supply chain. The vision? A “blue economy” driven by local innovation.
A model for future innovation
The SAU Seaweed Soup project exemplifies how universities can be engines of national development, not just through teaching, but through applied research with real market potential.
Dr Nazmul Hossain, Director General of the Department of Agricultural Research, praised the initiative: “This is exactly the kind of innovation we need, science serving society, research solving real problems.”
With proper branding, regulatory approval, and private-sector collaboration, SAU Seaweed Soup could soon be found in supermarkets, school canteens, and disaster relief kits across the country.
And perhaps, one day, “Made in Bangladesh” seaweed products could even be exported, turning a forgotten coastal resource into a global superfood brand.
The future is green, and in the sea
As Dr Mir Mohammad Ali puts it: “We don’t need to import superfoods. We can grow them right here – in our seas, with our people, for our people.”
In the journey from sea to shelf, SAU’s seaweed soup is more than a meal.
It’s a blueprint for a smarter, more sustainable, and inclusive food future where academia doesn’t just study problems, but helps solve them.