Files and links (2)
Published VersionCC BY V4.0, Open Access
Journal article
Traditional Knowledge and Modern Motivations for Consuming Seaweed (Limu) in Samoa
Sustainability, Vol.14(10), pp.1-13
2022
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.
Details
- Title
- Traditional Knowledge and Modern Motivations for Consuming Seaweed (Limu) in Samoa
- Authors
- Ulusapeti Tiitii (Author) - University of the Sunshine Coast, Queensland, School of Science and Engineering - LegacyNicholas Paul (Author) - University of the Sunshine Coast, Queensland, School of Science, Technology and EngineeringSarah Burkhart (Author) - University of the Sunshine Coast, Queensland, Australian Centre for Pacific Islands ResearchSilva Larson (Author) - University of the Sunshine Coast, Queensland, School of Science, Technology and EngineeringLibby Swanepoel (Author) - University of the Sunshine Coast, Queensland, Australian Centre for Pacific Islands Research
- Publication details
- Sustainability, Vol.14(10), pp.1-13
- Publisher
- MDPI AG
- Date published
- 2022
- DOI
- 10.3390/su14106212
- ISSN
- 2071-1050
- Copyright note
- © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).
- Organisation Unit
- School of Science and Engineering - Legacy; Australian Centre for Pacific Islands Research; University of the Sunshine Coast, Queensland; School of Health - Nutrition & Dietetics; School of Science, Technology and Engineering; School of Health and Behavioural Sciences - Legacy
- Language
- English
- Record Identifier
- 99646379102621
- Output Type
- Journal article
Metrics
24 File views/ downloads
193 Record Views
InCites Highlights
These are selected metrics from InCites Benchmarking & Analytics tool, related to this output
- Collaboration types
- International collaboration
- Web Of Science research areas
- Environmental Sciences
- Environmental Studies
- Green & Sustainable Science & Technology
UN Sustainable Development Goals (SDGs)
This output has contributed to the advancement of the following goals:
Source: InCites