Brown seaweed producers achieve world first certification
Five Okinawan mozuku producers have secured ASC-MSC certification, setting a global precedent for responsible seaweed farming
DNV has awarded ASC-MSC Seaweed (Algae) certification to five mozuku producers on Izena Island, Okinawa, marking the first time Okinawan mozuku has achieved the international sustainability certification.
The group, managed by Churayuna Co., received the certification on 20 October 2026 following around 12 months of preparation and an independent assessment by DNV.
“By obtaining the ASC-MSC Seaweed (Algae) certification, we can objectively demonstrate our efforts through an independent third party, which will also help further differentiate our Okinawan mozuku,” said Yuna Kondo, representative of Churayuna.
Established in 2010, Churayuna specialises in producing and distributing mozuku, an edible brown seaweed widely used in Japanese cuisine. The company has exported internationally since 2018 and aims to expand awareness of Okinawan food products in overseas markets.
The certification comes amid growing global demand for edible seaweed and more sustainable food production. According to the Food and Agriculture Organization, global seaweed production reached 36.3 million tonnes in 2021, with approximately 97% produced through aquaculture.
The ASC-MSC Seaweed Standard assesses environmental impacts, resource management, working conditions and relationships with local communities. Independent certification enables producers to demonstrate responsible practices while strengthening product credibility and access to domestic and international markets.
Andy Yi, head of Seaweed Program at ASC and MSC, welcomed the achievement, highlighting the value of collaboration among small-scale producers and its potential to inspire other seaweed-producing communities across Asia.
DNV area manager – Japan, Saravanan Gopal, said the certification demonstrated the potential to extend responsible production practices across diverse seaweed species and farming environments.
The achievement is expected to help raise the profile of Okinawan mozuku while providing an example of how collective certification can support sustainability and market differentiation among smaller producers.
