Seaweeds are a source of food throughout the Pacific region. Kiribati, however, does not have a strong history of using seaweed in their diets, despite having reliable access to indigenous edible seaweeds. A series of peer-led seaweed training workshops held in Kiribati between 2018 and 2019 provided women with knowledge, skills, and motivational support needed to engage in the seaweed supply chain, from harvesting, processing, and marketing to consumption. This study aimed to identify opportunities and enablers to support women’s participation across the seaweed supply chain. Structured interviews with 49 women explored their interest and expected costs and benefits from involvement in the supply chain. There was high interest in most seaweed-related activities and the key motivators were health and nutrition for themselves and their family. Participants were also interested in developing and sharing new skills and saw the potential for income generation. However, there were also clear barriers including a desire for further training in seaweed harvesting, processing, and recipe creation; additional social support; and in public promotion. Given the natural resources and desire of women to engage in developing this new edible seaweed supply chain in Kiribati, there is now a need for capacity development to build social and economic wellbeing and food security across the broader community. Additional peer-to-peer training opportunities may look to other Pacific Islands where seaweed is already an established and traditional food.

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.

Edible seaweeds have significant potential to contribute to sustainable diets that promote health of Pacific Islanders in ecologically, economically, and socially acceptable ways. No studies to date have investigated motivators for and the consumption of edible green seaweed from the genus Caulerpa (sea grapes) in Samoa and Kiribati. An observational, cross-sectional study utilized an interviewer-administered questionnaire to explore consumption behaviors and the role of sea grapes in the current diets of individuals in Samoa and Kiribati. Of the total 145 participants (n = 79, 54.5% Samoa; n = 66, 45.5% Kiribati), half (n = 76, 52%) reported consuming sea grapes. A significantly greater proportion of Samoans (n = 56, 70.9%) reported consumption than I-Kiribati participants (n = 20, 30.3%). A greater proportion of consumers were male (n = 47, 61.8%). Samoan consumers reported consumption of sea grapes with a higher diversity of foods and being related to traditional events or ceremonies. Motivators for consumption varied between countries, with Samoan consumers reporting strong agreement for taste and value for money, and identified sea grapes as nutritious food, as influences on consumption. Easy access was a motivator in Kiribati only. The findings of this study are underpinned by the degree of food security and differences in culture in Samoa and Kiribati. Future public health efforts to integrate traditional fresh food into local food systems will need to work within the existing social parameters in each respective country.