Pioneer Hans Elenbaas on a journey of discovery in the world of sea vegetables

Pioneering mentality, that's what you need to trade in sea vegetables according to seafood specialist Hans Elenbaas. "Growing sea vegetables on land is not happening much and not that long, it is still in its infancy," explains Elenbaas. Behind the sea dikes on the Zeeland island of Schouwen-Duiveland, cultivation of sea vegetables takes place as a samphire and experimental lamb ears, grown on so-called salinated soils using tormented water. "Here we grow the first sea vegetables. Furthermore, most of it still comes from the wild as it used to, just from the sea, harvested with a permit in the Netherlands or France,", says Elenbaas. That's why he sees himself as a 'specialist' rather than a grower.

"The love of sea vegetables has been taught me from early age. It's my passion. Originally I am a biologist, only I and my brother made my hobby my work when we started in the sea vegetables." Unfortunately, his brother has passed away, but the passion for the profession has not diminished. "I am constantly looking for new sea vegetables. To innovations and to improvements for the cultivation of existing and new sea vegetables. I have everything left for an optimal product and a high quality", says Elenbaas.