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Article

Supporting Women’s Participation in Developing A Seaweed Supply Chain in Kiribati for Health and Nutrition

1
School of Health and Sport Sciences, University of the Sunshine Coast, Maroochydore 4558, Queensland, Australia
2
Ministry of Fisheries and Marine Resource Development, PO Box 64, Bairiki, Tarawa, Kiribati
3
Ministry of Agriculture and Fisheries, Apia WS1300, Samoa
4
School of Science and Engineering, University of the Sunshine Coast, Maroochydore 4558, Queensland, Australia
*
Author to whom correspondence should be addressed.
Foods 2020, 9(4), 382; https://doi.org/10.3390/foods9040382
Received: 16 February 2020 / Revised: 13 March 2020 / Accepted: 23 March 2020 / Published: 26 March 2020
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. View Full-Text
Keywords: seaweed; Kappaphycus; Caulerpa; Acanthophora; carrageenan; sea grapes; peer-led training; sustainable diets; Pacific; SDGs seaweed; Kappaphycus; Caulerpa; Acanthophora; carrageenan; sea grapes; peer-led training; sustainable diets; Pacific; SDGs
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MDPI and ACS Style

Swanepoel, L.; Tioti, T.; Eria, T.; Tamuera, K.; Tiitii, U.; Larson, S.; Paul, N. Supporting Women’s Participation in Developing A Seaweed Supply Chain in Kiribati for Health and Nutrition. Foods 2020, 9, 382. https://doi.org/10.3390/foods9040382

AMA Style

Swanepoel L, Tioti T, Eria T, Tamuera K, Tiitii U, Larson S, Paul N. Supporting Women’s Participation in Developing A Seaweed Supply Chain in Kiribati for Health and Nutrition. Foods. 2020; 9(4):382. https://doi.org/10.3390/foods9040382

Chicago/Turabian Style

Swanepoel, Libby, Tereere Tioti, Taati Eria, Karibanang Tamuera, Ulusapeti Tiitii, Silva Larson, and Nicholas Paul. 2020. "Supporting Women’s Participation in Developing A Seaweed Supply Chain in Kiribati for Health and Nutrition" Foods 9, no. 4: 382. https://doi.org/10.3390/foods9040382

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