Agar comes from multiple sources, as many red seaweeds are “agarophytes” (that is, seaweeds containing agar in their cell walls). Species of Gelidium are the most important source of bacteriological (lab-grade) agar. Other main agarophytes, largely used for culinary agar, include red seaweeds from the genera Gracilaria, Pterocladia, Ahnfeltia, and others. Species from the genera Eucheuma, Gigartina, and Chondrus have been used as agarophytes in research during agar shortages.9
The best advice I can give to a person starting a business is to stay focused, don’t be discouraged by naysayers and don’t get overwhelmed by the process — you’re bigger than it and you can handle more than you think. Focus on small daily tasks, tackle them consistently, and over time, you’ll realize you’ve built something far bigger than you ever imagined. And that feeling is incredible.
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