Traditional Knowledge and Modern Motivations for Consuming Seaweed (Limu) in Samoa

Ulusapeti Tiitii, Nicholas Paul, Sarah Burkhart, Silva Larson and Libby Swanepoel
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Ulusapeti Tiitii: School of Science, Technology and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia
Nicholas Paul: School of Science, Technology and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia
Sarah Burkhart: School of Health and Behavioural Sciences, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia
Silva Larson: School of Science, Technology and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia
Libby Swanepoel: School of Health and Behavioural Sciences, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia

Sustainability, 2022, vol. 14, issue 10, 1-13

Abstract: Seaweeds are a traditional food throughout the Pacific. In Samoa, the edible seaweeds limu fuafua (sea grapes, Caulerpa racemosa and C. chemnitzia ) and limu a’au (red seaweed, Halymenia durvillei and Halymenia sp.) are hand-harvested and consumed fresh or cooked, respectively. However, there is limited scientific or traditional documentation of these commodities. Here, we assess the traditional use and cultural value of edible seaweeds and explore modern consumer preferences and perceived nutritional benefits. Structured enumerator-administered questionnaires were used to examine the relationship between consumption and demographics and subsequently to assess the key motivators for consumption, including perceived nutritional benefits. A total of 320 participants were surveyed across 20 village communities, with 95% reporting consumption of Caulerpa and 40% of Halymenia . Consumption was primarily on a weekly to monthly basis, and even once a day. Motivators and barriers for consumption were then assessed in 320 village participants with an additional 203 intercept interviews at fish markets. A content analysis of the open-ended questions revealed the key motivators for eating limu were health and taste (positive), whereas the key barriers were taste (negative) and availability. We identify opportunities to develop a nutrient evidence base for Samoan seaweeds to aid in marketing, especially for youth.

Keywords: seaweed; food security; nutrition; dietetics; sustainable development; minerals; marketing; consumer preference; Pacific (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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