Drying & baling
Low-temperature drying that keeps the nutrients and the colour.
Low and slow
We dry below 40 °C so the blades keep their colour, their nutrients, and the savoury-sweet umami that makes kelp worth eating. Fast heat kills all three.
route output air-dried whole blades low-temp milled powder cold-pack fresh, chilled
Then the bales
Dried product is compressed into bales and logged with the line it came from — every bale traceable back to a specific rope in a specific bay.