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Could Algae Be Dairy’s Next Food Source?

Could algae be the next ingredient used in dairy rations alongside corn and soybeans? Robert Gardner and his research team think so. As a room filled with listening ears, Gardner presented his preliminary research findings during the Midwest Farm Energy

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Macroalgae Study Documents Its Food Value

In a study just published in Phycologia, alga researchers compiled existing data from the scientific literature with respect to contents of compounds that are known to decrease certain risks associated with cardiovascular diseases (CVD). The study provides further support to

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Linda Graham’s Dual Focus: Macroalgae For Clean Water & Biofuels

                Members of Graham’s team (pictured at right) optimize growth of macroalgae at UW–Madison’s Biotron Laboratory. Pictured at left are strands of freshwater macroalgae from Madison’s Lake Mendota. This alga is a feedstock

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Seaweed for an alternative fuel source

Currently, the industrial applications for seaweed uses 85% or more for human consumption. Asia is the greatest location for macroalgae with China being the major producer. The remaining 15% of the industry use is for specific extracts such as the

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