Founded in 1996 by the Fernandez Saa brothers, Clemente and Fermin, Algamar is the leading Spanish firm specialising in dried sea vegetables. As consumers and producers of organic foods since the 1970s, their aim is to endorse the marvellous nutritional properties of Galicia's native sea vegetables, a region with a wide diversity and abundance of marine species and a deep-rooted maritime tradition
Algamar’s headquarters are in the Bay of Vigo, 18 km from the city of Vigo and 30 km north of the Portuguese border. Most of the company's sea vegetables are harvested on the southern coast of Galicia, a designated part of the European Union's Natura 2000 network and very close to the Atlantic Islands Natural Reserve.
Ecology and the environment
As some of the oldest living beings on the planet, sea vegetables are also one of the world’s few wild vegetables and represent a true luxury. They constitute a natural resource that renews itself every year in the sea, making them a stable and sustainable food source.
One of Algamar's objectives is to run its production facilities completely on renewable energy. Algamar is also participating in a programme to plant 100 million trees in Spain to help combat climate change.
The business is based in a rural area categorised as being at risk of depopulation. Algamar provides jobs for local people, allowing them to stay in their place of origin and help to keep their social and cultural values alive.
Since it was founded, the business has cooperated closely with the local fishermen's guilds, offering them an innovative alternative to their traditional fishing activities. It is also currently participating in a Spanish ethical business initiative.
Since 1998, Algamar has cooperated with the prestigious Spanish National Research Council (CSIC) (Department of Metabolism and Nutrition), the University of Santiago de Compostela (Food Sciences) and the Complutense University of Madrid (Pharmacy) in various studies relating to the potential of native edible sea vegetables.
The CSIC is currently working on a "new foods" project based on Algamar's sea vegetables.