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Sea Asparagus, aka Sea Beans or Samphire, is a type of salt-tolerant plant that grows in salt marshes and near beaches. It is valued for its crunchy texture and natural salty flavor. It's also acclaimed for its nutritional content, and is considered a healthy, low-calorie food.
Ogo is a type of edible seaweed commonly found in the coastal waters of the Hawaiian Islands and other parts of the Pacific. It is reddish-brown and bushy. Ogo is a popular ingredient often used in poke, salads, and sushi for its unique texture and subtle briny flavor. It is rich in vitamins, minerals, and iodine, and support thyroid function. Growing ogo is great for the environment too, as seaweed farming can be sustainable and beneficial for marine ecosystems.
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WENHAO H. SUN, PH.D
Dr. Sun is the Co-founder and President for Olakai. In addition to his role with the company, Dr. Sun has worked for several organizations in the area of phytoremediation. He is trained in multiple disciplines including plant stress physiology, weed science, molecular biology, and was a six-year postdoctoral researcher, three-year Assistant Researcher, one-year industrial environmental consultant, specializing in phytoremediation of polluted coastal water and soils. His passion in agriculture from his young age and his interests in molecular mechanisms of salt tolerance of halophytes and applied biotechnology have led him to founding Olakai (formerly Marine Agrifuture).
Dr. Sun received his Ph.D. in Horticulture from the University of Hawaii and his M.S. in Plant Physiology from the Shanghai Institute of Plant Physiology at Academia Sinica, and his College Diploma in Mechanical Engineering. He has numerous academic honors and publications, is the co-inventor of the floating saltwater cultivation platform, and the co-inventor of the Anti-algae Saline Aquaculture Systems and Methods.
