From a Southeast Asian folk food to a European-recognized “superfood,” duckweed is emerging as a potential solution to food security and sustainable diets.
From a Southeast Asian folk food to a European-recognized “superfood,” duckweed is emerging as a potential solution to food security and sustainable diets.
According to a VNA reporter in Europe, although still quite new in the West, duckweed has long been a familiar part of the cuisine of many Asian countries.
Now, after years of research, this tiny aquatic plant has been officially recognized as a fresh vegetable by the European Union (EU), paving the way for its appearance on European dinner tables.
Duckweed is more than just a common green vegetable. It is considered a “superfood” with an impressive nutritional profile. According to research from Wageningen University in the Netherlands, duckweed contains a high protein content, up to 45% when grown under optimal conditions. It is also rich in vitamins, minerals, and other nutrients.
The special thing is that duckweed has an extremely fast growth rate. They can double in number in less than 48 hours.
This means that duckweed's yield per hectare outperforms many other crops, including soybeans, a legume widely grown worldwide.
With its superior nutritional and productivity advantages, duckweed is considered a potential solution to many global challenges. It can help reduce pressure on agricultural land, as it can grow in a closed aquatic environment without soil.
This is especially important as arable land shrinks due to climate change and urbanization. Furthermore, duckweed cultivation has a lower environmental impact than many other crops.
They don't require much water and can help reduce carbon emissions associated with food production.
Despite its huge potential, bringing duckweed to market and making it popular still presents many challenges. Researchers and businesses are working hard to find ways to process, package and preserve duckweed so that it can reach consumers in a convenient and attractive way.
One potential direction is to use duckweed in prepared dishes, such as pesto, ravioli, or combine them with other ingredients to create ready-to-eat products.
Restaurants also play an important role in introducing duckweed to the public through creative and appealing dishes.
With outstanding benefits in terms of nutrition, productivity and sustainability, duckweed is gradually asserting its position as a potential "superfood" of the future./.
Source: https://www.vietnamplus.vn/beo-tam-sieu-thuc-pham-tiem-nang-cua-tuong-lai-post1011362.vnp
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