[Edaily Reporter Kim Mi-kyung] CJ CheilJedang is accelerating the commercialization of land-based seaweed farming. Amid growing uncertainty in marine aquaculture production due to climate change, the company’s strategy is to establish a land-based farming system capable of producing seaweed stably year-round, thereby speeding up the commercialization of “K-Seaweed” globally.

#CJ CheilJedang announced on the 15th that it will break ground on a "land-based nori commercialization facility" in Cheonan, South Chungcheong Province, this coming August. The nori produced there is scheduled to be supplied to domestic and international markets as "Bibigo Nori" products, with completion targeted for the first half of next year.

This facility serves as a commercialization hub equipped with numerous tanks and cultivation facilities. It will play a key role in applying the research and development (R&D) achievements accumulated over the years to the actual production stage. CJ CheilJedang became the first company in the domestic food industry to embark on the development of land-based seaweed cultivation technology in 2018. The company successfully cultivated seaweed in a 3-ton tank in 2021 and, following a research and development (R&D) process that included securing a dedicated land-based cultivation variety in 2022, completed the patent registration this year.

Until now, seaweed could only be harvested at sea during the winter, leading to persistent concerns about declining productivity due to climate change and rising sea temperatures. Meanwhile, the popularity of Korean seaweed in the global market has been soaring, making the securing of a stable supply chain an urgent priority.

The commercialization facility in Cheonan, which is now breaking ground, will consist of multiple tanks and precision cultivation equipment. Based on the proven technology from the ‘CJ Blossom Park’ research institute in Suwon, Gyeonggi Province, the facility will be equipped with a system that fully controls the entire life cycle of laver on land. CJ CheilJedang has secured technology to control the entire life cycle of laver on land, as well as dedicated culture media (nutrient solutions) and comprehensive quality control technology. Based on this, the company plans to move toward large-scale commercialization in the future.

The greatest strength of land-based seaweed farming is that it is not affected by seasonal changes or marine environmental conditions. In particular, it enables the production of fresh seaweed with consistent quality throughout all four seasons. The company expects that, as the seaweed is cultivated in a precisely controlled production environment, it will offer a distinctive taste and aroma, as well as high quality reliability.

Through this initiative, CJ CheilJedang aims to stably meet the growing global demand for “K-seaweed” while establishing a sustainable supply chain. Additionally, the company plans to collaborate with local governments and fishermen to develop a mutually beneficial regional aquaculture model. The industry is paying close attention to land-based aquaculture technology as a new alternative for the future of the seaweed industry.

CJ CheilJedang has also completed consumer validation prior to the groundbreaking of its commercial facility. CJ CheilJedang had the opportunity to verify the quality and taste of its land-based farmed seaweed by producing roasted seaweed. Last April, the O’Neill team from the Korean cuisine chef project “Cuisine.K,” held in Gangnam, Seoul, operated a pop-up restaurant for three days, showcasing various menus featuring land-based farmed seaweed.

Adam Ricardone, Chief Technology Officer (CTO) of CJ CheilJedang’s R&D division, stated, “This facility will serve as a key testing ground for applying the land-based farming technology we have accumulated over the past decade to industrial production, as well as a forward base for opening a sustainable future for K-food.” He added, “We plan to accelerate commercialization so that consumers can enjoy delicious and fresh ‘Bibigo Seaweed’ all year round.”