A red alga with a Greek name Another success story for our laboratory within the NOVAFOODIES project: The mass cultivation of an Indigenous uni-algally cultivated strain of Chondracanthus teedei (Mertens ex Roth) Fredericq under greenhouse conditions. Chondracanthus comes from the Greek words chondrus (cartilage) and akanthos (thorn, alluding to its spiny appearance). It has relatively high levels of protein (14.66%), ash (28.68%), fibers (2.21%), lipids (1.82%), and moisture (86.73%), making this alga able to be considered for its implementation as food (see Pereira & Silva, 2020). In our laboratory, we have both phases of Chondracanthus (gametophyte and tetrasporophyte)! In the photo, the gametophyte that contains the carrageenans.