Post-harvest handling is a critical stage in the supply chain, with outsized impact on final product quality in comparison to later stages of processing. The seaweed industry is in the very early stages of learning about the post-harvest physiology of sugar kelp — that is, what biochemical processes are involved with the degradation of sugar kelp after it has been harvested. As more scientific studies are completed, farmers and processors alike will need to adopt new practices, equipment, and materials to meet new standards of quality control. 

An underlying assumption with quality control is that there are objective standards that define “quality” for sugar kelp. While the industry has yet to arrive at a mutually agreed-upon set of standards, most large purchasers of sugar kelp have developed internal quality guidelines which they use to sort and grade seaweed, some of which are tied to different pricing tiers. 

By understanding quality, we also obtain insight into shelf life. A product’s stated shelf life is not a guarantee, but rather a statement of high likelihood that a product will remain usable for that time under typical supply chain conditions.

The post-harvest handling practices outlined in this course are directly applicable to sugar kelp quality and have implications for shelf life, but they are not intended to serve as food safety guidelines. 

A product that has gone beyond its expected shelf life is likely not in an optimal state of quality, but it may still be physically safe to consume. If the handling of a product has violated food safety best practices, it is not physically safe to consume regardless of whether or not it is within the stated shelf life. There are additional resources at the end of this course related to food safety best practices for seaweed.