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However, climate change is creating growing risks for its production.
As marine ecosystems change rapidly, securing a stable supply of raw seaweed is becoming increasingly difficult.
Gim production varies depending on environmental conditions, especially water temperature.
It grows best in water between 5 and 15 degrees Celsius.
When seawater stays warm longer, farmers must delay cultivation, shortening the growing season.
This is particularly concerning because the waters surrounding the Korean Peninsula are warming unusually fast.
According to the National Institute of Fisheries Science, the average annual sea surface temperature in Korean waters rose by approximately 1.60 degrees Celsius between 1968 and 2025.
This was more than twice the global average increase of 0.76 degrees Celsius during the same period.
In response, Pulmuone began researching land-based gim cultivation in 2021.
Researchers filter seawater from the Yellow Sea and carefully control its temperature, light, salinity, and nutrient levels.
By creating optimal ocean conditions, they aim to produce gim year-round.
If commercially successful, this technology could protect gim production from climate change and provide a more reliable supply.",
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NewspapersController::index() - CORE/lib.times/controllers/newspapers_controller.php, line 214
Dispatcher::_invoke() - CORE/cake-1.3.18/dispatcher.php, line 205
Dispatcher::dispatch() - CORE/cake-1.3.18/dispatcher.php, line 172
[main] - APP/webroot/index.php, line 88
Notice (8): Undefined index: junior.spaysm.com [CORE/lib.times/controllers/newspapers_controller.php, line 215]
$params = array(
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However, climate change is creating growing risks for its production.
As marine ecosystems change rapidly, securing a stable supply of raw seaweed is becoming increasingly difficult.
Gim production varies depending on environmental conditions, especially water temperature.
It grows best in water between 5 and 15 degrees Celsius.
When seawater stays warm longer, farmers must delay cultivation, shortening the growing season.
This is particularly concerning because the waters surrounding the Korean Peninsula are warming unusually fast.
According to the National Institute of Fisheries Science, the average annual sea surface temperature in Korean waters rose by approximately 1.60 degrees Celsius between 1968 and 2025.
This was more than twice the global average increase of 0.76 degrees Celsius during the same period.
In response, Pulmuone began researching land-based gim cultivation in 2021.
Researchers filter seawater from the Yellow Sea and carefully control its temperature, light, salinity, and nutrient levels.
By creating optimal ocean conditions, they aim to produce gim year-round.
If commercially successful, this technology could protect gim production from climate change and provide a more reliable supply.",
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NewspapersController::index() - CORE/lib.times/controllers/newspapers_controller.php, line 215
Dispatcher::_invoke() - CORE/cake-1.3.18/dispatcher.php, line 205
Dispatcher::dispatch() - CORE/cake-1.3.18/dispatcher.php, line 172
[main] - APP/webroot/index.php, line 88
Notice (8): Undefined index: junior.spaysm.com [CORE/lib.times/controllers/newspapers_controller.php, line 246]
$params = array(
"order" => array(
"ArticleSection.page" => "ASC",
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"context_text" => "Gim, or Korean dried seaweed, has become a popular K-food product worldwide.
However, climate change is creating growing risks for its production.
As marine ecosystems change rapidly, securing a stable supply of raw seaweed is becoming increasingly difficult.
Gim production varies depending on environmental conditions, especially water temperature.
It grows best in water between 5 and 15 degrees Celsius.
When seawater stays warm longer, farmers must delay cultivation, shortening the growing season.
This is particularly concerning because the waters surrounding the Korean Peninsula are warming unusually fast.
According to the National Institute of Fisheries Science, the average annual sea surface temperature in Korean waters rose by approximately 1.60 degrees Celsius between 1968 and 2025.
This was more than twice the global average increase of 0.76 degrees Celsius during the same period.
In response, Pulmuone began researching land-based gim cultivation in 2021.
Researchers filter seawater from the Yellow Sea and carefully control its temperature, light, salinity, and nutrient levels.
By creating optimal ocean conditions, they aim to produce gim year-round.
If commercially successful, this technology could protect gim production from climate change and provide a more reliable supply.",
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"context_text" => "Gim, or Korean dried seaweed, has become a popular K-food product worldwide.
However, climate change is creating growing risks for its production.
As marine ecosystems change rapidly, securing a stable supply of raw seaweed is becoming increasingly difficult.
Gim production varies depending on environmental conditions, especially water temperature.
It grows best in water between 5 and 15 degrees Celsius.
When seawater stays warm longer, farmers must delay cultivation, shortening the growing season.
This is particularly concerning because the waters surrounding the Korean Peninsula are warming unusually fast.
According to the National Institute of Fisheries Science, the average annual sea surface temperature in Korean waters rose by approximately 1.60 degrees Celsius between 1968 and 2025.
This was more than twice the global average increase of 0.76 degrees Celsius during the same period.
In response, Pulmuone began researching land-based gim cultivation in 2021.
Researchers filter seawater from the Yellow Sea and carefully control its temperature, light, salinity, and nutrient levels.
By creating optimal ocean conditions, they aim to produce gim year-round.
If commercially successful, this technology could protect gim production from climate change and provide a more reliable supply.",
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NewspapersController::index() - CORE/lib.times/controllers/newspapers_controller.php, line 246
Dispatcher::_invoke() - CORE/cake-1.3.18/dispatcher.php, line 205
Dispatcher::dispatch() - CORE/cake-1.3.18/dispatcher.php, line 172
[main] - APP/webroot/index.php, line 88
Notice (8): Undefined index: junior.spaysm.com [CORE/lib.times/controllers/newspapers_controller.php, line 249]
$params = array(
"order" => array(
"ArticleSection.page" => "ASC",
"ArticleSection.sort_key" => "ASC"
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"title" => "Seaweed Farming Adapts to Rising Ocean Temperatures",
"context_text" => "Gim, or Korean dried seaweed, has become a popular K-food product worldwide.
However, climate change is creating growing risks for its production.
As marine ecosystems change rapidly, securing a stable supply of raw seaweed is becoming increasingly difficult.
Gim production varies depending on environmental conditions, especially water temperature.
It grows best in water between 5 and 15 degrees Celsius.
When seawater stays warm longer, farmers must delay cultivation, shortening the growing season.
This is particularly concerning because the waters surrounding the Korean Peninsula are warming unusually fast.
According to the National Institute of Fisheries Science, the average annual sea surface temperature in Korean waters rose by approximately 1.60 degrees Celsius between 1968 and 2025.
This was more than twice the global average increase of 0.76 degrees Celsius during the same period.
In response, Pulmuone began researching land-based gim cultivation in 2021.
Researchers filter seawater from the Yellow Sea and carefully control its temperature, light, salinity, and nutrient levels.
By creating optimal ocean conditions, they aim to produce gim year-round.
If commercially successful, this technology could protect gim production from climate change and provide a more reliable supply.",
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However, climate change is creating growing risks for its production.
As marine ecosystems change rapidly, securing a stable supply of raw seaweed is becoming increasingly difficult.
Gim production varies depending on environmental conditions, especially water temperature.
It grows best in water between 5 and 15 degrees Celsius.
When seawater stays warm longer, farmers must delay cultivation, shortening the growing season.
This is particularly concerning because the waters surrounding the Korean Peninsula are warming unusually fast.
According to the National Institute of Fisheries Science, the average annual sea surface temperature in Korean waters rose by approximately 1.60 degrees Celsius between 1968 and 2025.
This was more than twice the global average increase of 0.76 degrees Celsius during the same period.
In response, Pulmuone began researching land-based gim cultivation in 2021.
Researchers filter seawater from the Yellow Sea and carefully control its temperature, light, salinity, and nutrient levels.
By creating optimal ocean conditions, they aim to produce gim year-round.
If commercially successful, this technology could protect gim production from climate change and provide a more reliable supply.",
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NewspapersController::index() - CORE/lib.times/controllers/newspapers_controller.php, line 249
Dispatcher::_invoke() - CORE/cake-1.3.18/dispatcher.php, line 205
Dispatcher::dispatch() - CORE/cake-1.3.18/dispatcher.php, line 172
[main] - APP/webroot/index.php, line 88
Notice (8): Undefined index: junior.spaysm.com [CORE/lib.times/controllers/newspapers_controller.php, line 255]
$params = array(
"order" => array(
"ArticleSection.page" => "ASC",
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"title" => "Seaweed Farming Adapts to Rising Ocean Temperatures",
"context_text" => "Gim, or Korean dried seaweed, has become a popular K-food product worldwide.
However, climate change is creating growing risks for its production.
As marine ecosystems change rapidly, securing a stable supply of raw seaweed is becoming increasingly difficult.
Gim production varies depending on environmental conditions, especially water temperature.
It grows best in water between 5 and 15 degrees Celsius.
When seawater stays warm longer, farmers must delay cultivation, shortening the growing season.
This is particularly concerning because the waters surrounding the Korean Peninsula are warming unusually fast.
According to the National Institute of Fisheries Science, the average annual sea surface temperature in Korean waters rose by approximately 1.60 degrees Celsius between 1968 and 2025.
This was more than twice the global average increase of 0.76 degrees Celsius during the same period.
In response, Pulmuone began researching land-based gim cultivation in 2021.
Researchers filter seawater from the Yellow Sea and carefully control its temperature, light, salinity, and nutrient levels.
By creating optimal ocean conditions, they aim to produce gim year-round.
If commercially successful, this technology could protect gim production from climate change and provide a more reliable supply.",
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"title" => "RE: A Country I Would Recommend",
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"enie" => "",
"guide" => "",
"context_text" => "Dear Jane,
I hope you had a great summer vacation!
I’ve been dying to tell you about mine.
I visited Italy with my family last month, and I was fascinated by its food, art, and history.
We had delicious food like pizza, pasta, and risotto.
We also visited amazing ancient landmarks in Rome, including the Colosseum.
With so much to see and do, I highly recommend Italy for your next trip!
Your friend,
Peter
Dear Peter,
Your trip sounds wonderful!
I recommend Thailand for your next vacation because of its unique traditions, food, and festivals.
Thailand is famous for flavorful dishes like pad thai and tom yum.
It is also known for magnificent Buddhist temples scattered throughout the country.
Festivals such as Songkran let visitors experience local traditions.
I hope we can both experience Italian and Thai cultures someday!
Talk soon,
Jane",
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NewspapersController::index() - CORE/lib.times/controllers/newspapers_controller.php, line 255
Dispatcher::_invoke() - CORE/cake-1.3.18/dispatcher.php, line 205
Dispatcher::dispatch() - CORE/cake-1.3.18/dispatcher.php, line 172
[main] - APP/webroot/index.php, line 88
Notice (8): Undefined index: junior.spaysm.com [CORE/lib.times/controllers/newspapers_controller.php, line 1372]
NewspapersController::_month_issues() - CORE/lib.times/controllers/newspapers_controller.php, line 1372
NewspapersController::index() - CORE/lib.times/controllers/newspapers_controller.php, line 330
Dispatcher::_invoke() - CORE/cake-1.3.18/dispatcher.php, line 205
Dispatcher::dispatch() - CORE/cake-1.3.18/dispatcher.php, line 172
[main] - APP/webroot/index.php, line 88
Notice (8): Undefined index: junior.spaysm.com [CORE/lib.times/controllers/newspapers_controller.php, line 1373]
NewspapersController::_month_issues() - CORE/lib.times/controllers/newspapers_controller.php, line 1373
NewspapersController::index() - CORE/lib.times/controllers/newspapers_controller.php, line 330
Dispatcher::_invoke() - CORE/cake-1.3.18/dispatcher.php, line 205
Dispatcher::dispatch() - CORE/cake-1.3.18/dispatcher.php, line 172
[main] - APP/webroot/index.php, line 88
include - CORE/lib.times/views/newspapers/index.ctp, line 4
View::_render() - CORE/cake-1.3.18/libs/view/view.php, line 736
View::render() - CORE/cake-1.3.18/libs/view/view.php, line 431
Controller::render() - CORE/cake-1.3.18/libs/controller/controller.php, line 909
Dispatcher::_invoke() - CORE/cake-1.3.18/dispatcher.php, line 208
Dispatcher::dispatch() - CORE/cake-1.3.18/dispatcher.php, line 172
[main] - APP/webroot/index.php, line 88