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Article

Role of Seaweed in Diets of Samoa and Kiribati: Exploring Key Motivators for Consumption

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School of Health and Sport Sciences, University of the Sunshine Coast, Maroochydore 4557, QLD, Australia
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Australian Centre for Pacific Islands Research, University of the Sunshine Coast, Maroochydore 4557, QLD, Australia
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School of Science and Engineering, University of the Sunshine Coast, Maroochydore 4557, QLD, Australia
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Ministry of Agriculture and Fisheries, Apia WS1300, Samoa
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Ministry of Fisheries and Marine Resources Development, PO Box 64 Bairiki, Tarawa, Kiribati
*
Author to whom correspondence should be addressed.
Sustainability 2020, 12(18), 7356; https://doi.org/10.3390/su12187356
Received: 30 July 2020 / Revised: 1 September 2020 / Accepted: 2 September 2020 / Published: 8 September 2020
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. View Full-Text
Keywords: sustainable diet; algae; Caulerpa; research for development; RDI; livelihood; Pacific; nutrition; NCDs sustainable diet; algae; Caulerpa; research for development; RDI; livelihood; Pacific; nutrition; NCDs
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MDPI and ACS Style

Butcher, H.; Burkhart, S.; Paul, N.; Tiitii, U.; Tamuera, K.; Eria, T.; Swanepoel, L. Role of Seaweed in Diets of Samoa and Kiribati: Exploring Key Motivators for Consumption. Sustainability 2020, 12, 7356. https://doi.org/10.3390/su12187356

AMA Style

Butcher H, Burkhart S, Paul N, Tiitii U, Tamuera K, Eria T, Swanepoel L. Role of Seaweed in Diets of Samoa and Kiribati: Exploring Key Motivators for Consumption. Sustainability. 2020; 12(18):7356. https://doi.org/10.3390/su12187356

Chicago/Turabian Style

Butcher, Hayley, Sarah Burkhart, Nicholas Paul, Ulusapeti Tiitii, Karibanang Tamuera, Taati Eria, and Libby Swanepoel. 2020. "Role of Seaweed in Diets of Samoa and Kiribati: Exploring Key Motivators for Consumption" Sustainability 12, no. 18: 7356. https://doi.org/10.3390/su12187356

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