If you live near the sea, you will probably notice that there are seaweeds that are brought to the shore by the strong waves. 

By Zac Sarian

For instance, during a recent visit to Bolinao, Pangasinan, we came across Rodel Tumbaga, whose job is to gather the seaweeds brought to the shore by the waves. He works for a resort and his assignment is to remove the seaweeds strewn all over the beach in front of the resort.

Is there any economic use for the seaweeds that Rodel that he collects every day? None at all. He just piles them at the edge of the sea so the sandy beach looks clean.
Our companion, Dr. Rene Sumaoang, who is an expert in fermentation technology, said that the seaweeds can be fermented to make a potent foliar fertilizer.

Here’s how you can make your own fermented seaweed fertilizer It is organic and effective plant
growth promotant. 


1. Gather seaweeds and wash them to remove dirt and sand. For the fnal wash, use tap water, rinse.

2. Prepare the following materials:

• 10 kilos of seaweeds

• 1 kg of enzyme (Novatech Bioenzyme)

• 1 kg high-grade molasses or 1.5
raw sugar (brown or muscovado

• Clean water

• Glass or plastic container (about
20 liters capacity)

• A clean cloth

3. Fermentation proper:

a) Grind or mash clean seaweeds.

b) Add clean water to make 10 liters in volume. Put seaweeds and water in glass or plastic
container that can contain 20 liters.

c) Cover with clean cloth and set aside in cool dry place with no direct sunlight.

d) Allow to ferment for 30-45 days or until solids are totally liquefed.

4. Final processing

a) Filter liquefed seaweeds through fne mess or “katsa”.

b) Dispense in 1-liter plastic or glass bottles. Cover these tightly.

c) Store in cool place and out of reach of children and pets. There you are! Now you have
your own potent fertilizer. Now you can mix 10 tablespoons of the foliar fertilizer in a 16-
liter knapsack sprayer and start spraying your favorite vegetables, fruit trees, and any other plant you are growing.

This story appeared in Agriculture Monthly’s May 2017 issue.