caulerpa vc report 2011 - final

Transcription

Caulerpa Value Chain
Review 2011:
Fiji & Samoa
Theo Simos (University of Adelaide, Australia)
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Table of Contents
WHY CAULERPA?
3
BACKGROUND
3
PROCESS FLOW & INDUSTRY STRUCTURE
4
CONSUMER MARKETS
5
PRELIMINARY VALUE CHAIN RESEARCH
5
OPPORTUNITIES IN RESEARCH FOR DEVELOPMENT
7
REFERENCES
8
APPENDIX
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CAULERPA CHAIN REVIEW
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Why Caulerpa?

Caulerpa is a popular and widely used sea vegetable in Pacific Island Communities where it is
harvested, and consumed as an accompaniment to fresh food.

In Fiji and Samoa Caulerpa (sea grapes and commonly referred to as “Nama” in Fiji and “Limu”
in Samoa) is important to many small coastal communities as an income earning activity.

The consumption of sea grapes is popular in Japan and in some Japanese restaurants in Asia
and the export of Caulerpa may have potential for development.

Caulerpa in the current form as offered for sale is very perishable and new techniques
(enhancing shelf life) improving packaging may enable the product to be distributed to more
consumers to increase consumption.

Understanding the scale of harvesting and distribution of Caulerpa and analysis of chains to
market can determine whether opportunities for further research can be developed to improve
this resource and to better economic returns.
Background
Worldwide, there are many seaweed species of the genus Caulerpa, but Caulerpa lentillifera and C.
racemosa are the two most popular edible species. Present in Fiji and Samoa, Caulerpa racemosa
(sea grapes) is commonly found near reefs on sandy and sea grass bottoms in shallow protected
waters that are accessible during low tides. Popular in Japan, pond cultivation of C. lentillifera has been
very successful on Mactan Island, Cebu, in the central Philippines, with markets in Cebu and Manila
and some exports to Japan (FAO, 2003). Mariculture of seaweed has been of interest in Australia and
the Pacific and researchers at James Cook University are undertaking trials to determine whether
Caulerpa racemosa can be cultivated in Samoa and will report findings separately.
Evaluation of Caulerpa is one of the main components of a project ACIAR/PARDI Project 2010/002.
“Value-adding and supply chain development for fisheries and aquaculture products in Fiji, and Samoa”
The project team led by Professor Robin South made up of University of South Pacific (USP)
researchers has during the course of this project undertaken considerable investigations and scoping
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studies. Further Dr Jimima Lako and her team of student researchers at USP have conducted various
product development consumer trials around extending the life of Caulerpa which are currently
underway. During 2011, researchers Ms Sheree Morris and Shirleen Bala from the Institute of Marine
Resources (IMR) at USP and Theo Simos of Adelaide University conducted a field visit of a prominent
group of harvesters located on Naviti Island, Yasawas and municipal markets in Fiji. A similar exercise
was repeated in Samoa with the kind assistance of Ms Malwine Lober and Ms Joyce Samuelu Ah
Leong from the Ministry of Agriculture and Fisheries. As a result further research surveys were
commissioned to identify other harvest and distribution sites around Fiji and these were integrated with
this report.
Process Flow and Industry Structure
The following process is followed by harvesters (generally women in remote locations) and vendors.
1. Harvest (access by boat and walking waist deep, “gleaning” to collect individual grape clusters
(in some cases collectors remove plant runners with grapes attached)
2. Return to shore and clean to remove stems or damaged/ bleached berries.
3. Pack in 15-35 kg bags (perforated) and store in seawater (temporarily overnight to whilst
awaiting transport).
4. Transport in ambient conditions by boat/motor vehicle to local markets
5. Deliver to wholesale buyer (quality check and weigh before payment) or transfer direct to
market for sale by harvester/vendor direct to consumers at the local municipal market where
fresh seafood, fruits and vegetables are generally sold.
6. Vendor prepares portions (heaps) of sea grapes by either wrapping them in “Via” leaf packs or
open on plastic plates.
7. Consumers purchase packs or plates sometimes accompanied by fermented coconut and chili
peppers and take home for consumption.
8. Some vendors distribute small quantities direct to hotel restaurants.
For additional supporting information refer to: Morris, C. & Bala, S. (2012). Supply chain for sea
grapes (Caulerpa racemosa) in Fiji. USP Institute of Marine Resources Technical Report 05/2012.
15 pp. ISBN 978-982-9143-11-2.
4
Consumer Markets
The distribution of Caulerpa is largely limited to roadside stalls and main municipal markets where fresh
seafood and fruit and vegetable purchasing is undertaken by local consumers. The bulk of the
purchasing is carried out on Fridays and Saturdays in preparation for the Sunday family meal.
Generally consumed as a salad to accompany a main meal, sea grapes can be mixed with canned
tuna or mixed with coconut milk and fresh chili pepper to balance the saltiness of the sea grapes. In
some cases restaurants offer Caulerpa as a garnish to salads and during traditional “lovo“ feasts for
tourists to enjoy. Distribution is therefore limited to local markets and there are no sales in modern
supermarkets.
Irregular supply due to weather and a limited shelf life of 4-5 days appears to be a major constraint.
The availability of the natural resource and safe access for gleaning by harvesters may also be a
limiting factor to supply particularly in Samoa where fishery department data have shown a decrease in
harvest volumes but an increase in price over the last 5 years. The development of consumer markets
beyond what is currently in place will be limited and it is unlikely that there will be any local investment
to develop this niche market.
Preliminary Value Chain outcomes
The harvesting of Caulerpa is limited to few locations where the resource grows readily and is easily
and safely accessible to harvesters in coastal communities. Harvesting is part of a traditional activity
(mostly women and children) which for most includes in-shore gleaning for shells, sea cucumber and
fishing for the daily family meal. One particular group of “entrepreneurial” women in the remote village
of Gunu located in the Yasawa Island group have been able to exploit the natural resource around their
village and have developed a significant income stream from sales to mainland Fiji. Over 60% of the
annual earnings of the village of some 130 inhabitants come from exploiting Caulerpa with the balance
coming from conducting tours for tourists who regularly visit on the Captain Cook cruise ship. The
income is critical to the economy of the village as apart from fishing activities carried out by the men
there are no other opportunities for income generation. The group of about 30 women operate a weekly
harvesting schedule (depending on weather) and take particular attention to their harvesting methods
to preserve the runners and to not damage the growing fields. Shipment to the mainland is a weekly
exercise and market volumes and vendor requests are co-ordinated by mobile phone as far as Suva.
In some cases the harvesters will travel with stock on the small island ferry to the port of Lautoka and
do their own retailing at the local municipal market. Generally as the majority of consumption occurs in
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Suva they will depend on vendors and other wholesalers to do the sales on their behalf. The port and
the market serve as the consolidation point for middlemen who then carry out the distribution to other
local markets and road side stalls and in some case to some resorts. Regular supply fulfilment has
given vendors particularly in Suva confidence. Export development is currently being explored by a
Queensland company interested in Asian and Australian markets (see appendix South Pacific
Seaweeds) and a Fijian exporter who has carried out some export shipments to Auckland New
Zealand. Export may have some potential but issues such as supply, shelf life, air freight costs, export
packaging phyto-sanitary access, markets and consumer development would need to be carefully
considered. Our rapid assessment suggests that exporting is unlikely to be commercially viable in the
medium term until cultivation and shelf life issues are addressed.
Industry wide Value Chain maps for Caulerpa in Fiji and Samoa are shown in Fig. 1 and Fig. 2,
respectively.
Fig. 1. Industry Wide Chain Map for Caulerpa in Fiji
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Fig. 2. Industry Wide Chain Map for Caulerpa in Samoa
Opportunities in Research for Development
As a result of the initial rapid chain analysis the key researchable issues to facilitate the development of
the Caulerpa industry were identified as;
1. Assessing the status of current harvest areas to understand the available capacity of the existing
resource and confirm current and identify new fields in Fiji /Samoa.
2. This should include a scientifically designed study of the carrying capacity of primary harvest sites
in both Samoa and Fiji. In addition, an extensive study of the reproductive biology and ecology of
Caulerpa (never yet done in the Pacific region) should be carried out.
3. The results of both of these studies would help in the development of a management strategy for
Caulerpa, which currently does not exist. A Third study of the various “forms” of “Nama” being
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harvested and sold in Fiji would be useful; this might need to include some genetic (DNA) work.
The formal taxonomy of these forms is currently inadequate
4. Educate harvesters about correct harvest methods to ensure fields are sustainable over time.
5. Evaluate alternative packaging methods for the transfer of the sea grapes to market (storage in the
ferry boat and vehicles in heavy bags squashes and causes considerable damage which reduces
returns and means substandard product is sold to consumers.
6. Develop techniques that can improve shelf life (Caulerpa when cut off the runner will weep and
once out of seawater will dehydrate and firm up losing its crispy textural properties) Current shelf
life is 3-5 days and this limits its potential for distribution and consumer acceptance.
7. Identify lessons learned from JCU cultivation trial in Samoa and then undertake comparable
cultivation trials in Fiji to establish whether C. racemosa can be grown economically.
8. If considered successful introduce cultivation methods and village/Farmer extension support to
groups currently participating in wild harvest collection.
References
FAO (2003) Seaweeds used as human food. Ch 8: A Guide to the Seaweed Industry. FAO Fisheries
Technical Paper.
PARDI Manuscript (2012) Supply chain and marketing of sea grapes, Caulerpa racemosa (Forsskål) J.
Agardh (Chlorophyta: Caulerpaceae) in Fiji and Samoa. G. Robin Southi, Cherie Morris, Shirleen
Bala, Malwine Lober and Theo Simos [to be submitted for publication in Botanica marina].
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Appendix
1. Australian export Company South Pacific Seaweeds
(http://southpacificseaweeds.com.au/about-us)
South Pacific Seaweeds is an Australian family-owned business dedicated to provide consumers with
the highest quality of Green Caviar. Green Caviar (Caulerpa lentillifera) is found in very few places in
the world, one just so happens to be off the coast of Australia. Our unique climate is ideal f or growing
and harvesting this unique plant. Our Green Caviar is grown, harvested and packed in our ultramodern
facility at Bundaberg, Queensland. We exist to produce the highest quality seaweed to order year
round from a “world’s best practice” facility located in the world’s finest marine environments.South
Pacific Seaweeds is dedicated to providing sustainable seafood as well as preserving Australia’s
beautiful natural environments. By spawning and growing our own product we are taking some of the
strain off Australia’s diminishing wild seafood and the effects of over fishing. South Pacific Seaweeds
products and services are extensively tested to meet Australian Standards. We exist to produce the
highest quality seafood to order year round from a “world’s best practice” facility located in the world’s
finest marine environments.
South Pacific Seaweeds packages Green Caviar in a variety of sizes to accommodate large and small
orders:


125g/4.01 oz. packs
20 kg air safe packaging
We pride ourselves on our ability to despatch and subsequently deliver within hours of harvesting the
Green Caviar and in most cases can have to product to your door within 1 – 3 days of order. Our
product has a shelf life of 10 days.
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2. Scoping study for Caulerpa (sea grapes)
Report prepared by G. Robin South, Cherie Morris, Shirleen Bala, Malwine Lober and
compiled by Dikoila Valemei October 2011
INTRODUCTION
Sea grapes (Caulerpa species. Chlorophyta) are widely consumed in the Pacific as a delicacy, a salad
and as an addition to many dishes. The traditional harvesting and consumption of sea grapes in the
Pacific may well have had their origins among the SE Asian peoples who migrated to and colonized the
Pacific Islands 3-4,000 years ago (FAO, 2003). Sea grapes are consumed throughout the region by
Melanesian, Micronesian and Polynesian peoples. It is not, however, a preferred food item in Hawaii,
where other edible seaweeds are consumed (Abbott and Williamson, 1974).
The Fijian name most commonly used is nama (South 1993a-c), the Samoan is limu fuafua and the
Tongan name is tangau or limu fuafoa. In Fiji, Samoa and Tonga, with some local exceptions, Caulerpa
racemosa (Forsskål) J. Agardh var. uvifera (Turner) J. Agardh (1873: 35), as illustrated in Meñez and
Calumpong (1982:9, p. 21), is the most commonly harvested variety.
VALUE-ADDING IN THE PACIFIC
Post-harvest treatment of sea grapes in the Pacific is primarily focused on how the plants are stored
after harvesting. Plants are retained in sacks away from the light and from any influence of freshwater.
This method keeps them fresh for several days, in keeping with the harvesting, transportation and
marketing system.
Chamberlain and Pickering (1996) conducted a Hazard Analysis Critical Control Point-type study of the
post-harvest treatment of sea grapes for the artisanal and export fisheries in Fiji. Approximate analysis
of C. racemosa purchased from the Suva market indicated a 95.4 % water and 0.66 % dietary fibre
content (Chamberlain and Pickering, 1996). Holding the sacks in sea water for two days allows for
healing of the wounds created by harvesting. Attempts were made to ship the plants in vented,
polystyrene boxes. The boxes were drained and prepared for air shipment. During this process
approximately 50 % of the plants were rejected. After a 9.5 hour flight to Japan, followed by a 15 hour
road journey from Osaka to Nagoya, 100 % of the shipment was rejected. Apart from the quality and
storage issue, it was calculated that the shipment costs were prohibitive. While this study was
unsuccessful, it led to a number of recommendations for future ways of shipment and loss of plants
(Chamberlain and Pickering, 1996).
Preservation methods
Shelf life of C. racemosa can be improved by preservation in brine, and some preliminary trials have
been conducted at the University of the South Pacific’s Post Harvest Facility (Lako, pers com). When
bottled in weak (10%) brine, following treatment to reduce bacterial numbers, shoots have lasted for 3 4 months. For C. racemosa preserved shoots have higher fibrosity than fresh ones, and this could
reduce their value to consumers. Brine has also been used successfully with cultivated C. lentillifera for
shipment to Japan and Denmark from the Philippines (Trono, 1988). According to Chamberlain (1997)
the Japanese seaweed company Horichi Co. Ltd. in Fukuoka, in collaboration with H. Tanaka,
previously the FAO’s Chief Technical Advisor to the FAO’s South Pacific Aquaculture Development
Project, has a patent pending that does not use chemical dips, but that works by restricting the
chemical messenger system that causes shrinkage of the thalli, possibly by using a plant hormone
such as metilen chloride to dissolve steroid receptor cells.
10
Figure 1: Nama on sale at Suva Market, with fermented coconut and chilli. (Photo: Johnson Seeto)
With regards to Asia, Horsmann (1983) described the cultivation and marketing of C. racemosa var.
occidentalis in the Philippines. Plants are cultivated in artificial ponds in the intertidal mangrove zone,
where they show good tolerance of a range of variable conditions: in extreme conditions, however, the
plants are unlikely to survive. The Philippines C. racemosa can be kept fresh for up to 7 days if the
shoots are kept wet, and chilled.
After harvesting, the shoots are washed in seawater and then placed in 100 – 200 g packages. When
air freighting (e.g. to the market in Metro Manila) the shoots are packed in baskets lined with banana
leaves (20-30 kg per basket), covered with more banana leaves and then placed in a plastic sack
(www.veganforum.com). In Thailand (www.beb.uwc.ac.za) C. racemosa is common in the Phuket
market, where 10-20 kg per day are sold for use in the making of spicy sauces.
Bintang Puspita Bumidwipa, a company based in Jakarta, Indonesia is the country’s sole supplier of
dried C. racemosa (www.alibaba.com). The plants are dried to 15% moisture content and <5%
impurities, and are sold in 50 kg bales. It is not clear who the consumers of this dried material are or
how it is treated for use in the food industry. In Japan, imported Caulerpa (C. lentillifera) is known as
green caviar, with the Japanese name umi-budo.
FIJI
Markets in Suva, Nadi, Sigatoka, Lautoka and Nausori were surveyed during this scoping study. Some
seasonal aspects were noted, in part due to weather variability. Cyclonic conditions temporarily
decimate nama populations but the cryptic nature of the stolons allows the rapid regeneration of new
uprights. The popularity of nama in Fiji continues to grow, as shown in Suva market surveys reported in
Pickering and Mario (1999) and in this study.
Peak quantities were harvested in July – August in 1993, and again in December – January 1994,
although Pickering & Mario (1999: 20) indicate that there is no real seasonality in the harvesting levels.
The figures may represent opportunistic harvesting of nama compared with the relative availability of
other edible seaweeds such as Hypnea (lumicevata) and Gracilaria (lumiwawa) which are certainly
more seasonal in occurrence.
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Case Study of harvesting from Gunu Village, Naviti Island, Fiji (Chamberlain and Pickering, 1996).
“Approximately 40 women from Gunu village harvest C. racemosa. Traditionally only women harvest however, due to the
commercial nature of the resource, husbands often assist with the harvesting. During school holidays children also assist
and lunch is prepared and taken out to the harvesting site. On Mondays and Tuesdays of each week (weather permitting),
C. racemosa is harvested from the sandy areas; on Wednesdays it is harvested from the rocky areas. The reef is gleaned for
3 to 4 hours during low tide when the seaweed is most accessible. There is no particular season for harvesting C. racemosa.
Variations in supply are attributed to other factors such as bad weather or inappropriate tide times that deter collection.
Rain is the most important criterion for ”bad weather” because fresh water decreases the salinity in the lagoon causing the
C. racemosa to go soft and die soon after harvesting. The Lau women educated the people of Gunu on how to harvest C.
racemosa sustainably. The C. racemosa stems growing on the sand are picked individually with the tip of the runner not
being picked. The C. racemosa growing on the coral is picked by the handful. The base of the stem is broken by pinching it
with the fingers.
SAMOA
Most of the product surveyed appeared healthy but there were some that looked wilted or light brown.
From the fresh look of the plants for sale on Sundays it could be deducted that they were harvested the
previous day. All of the harvesters surveyed in Upolu harvested the runners and uprights. In Savaii,
one location harvested uprights whilst another site harvested both. The ofu limu sold at the markets of
Upolu and along the roadside were wrapped in breadfruit leaves. Limu is eaten raw as an
accompaniment to the main meal, as a decorative feature in dishes and for the Sunday feast or to’onai.
The consumers of limu fuafua are locals.
Harvesting, handling and sale of sea grapes (limu fuafua) on Savai’i Island, Samoa, Lano Village
One of the main harvesting sites for sea grapes (limu fuafua) is at the village of Lano along the
northwest of Savaii island. Harvesters from the neighbouring villages of Asaga and Siufaga harvest
limu almost on a daily basis.
Men are usually the harvesters, with occasional help from their wives, children or relatives. Canoes are
used to get to the site which is about 300 m from the shore. Coverage of Caulerpa on the reef top was
generally patchy with extensive coverage in some places. The harvest site was bisected by a reef
opening with coverage on either side of the reef. The habitat was of a high energy reef with waves
crashing at about 8-10 m from the sea grapes growing area.
Village of Vailoa, Palauli
The harvesters at Vailoa, Palauli stated that the limu growing on the reef top is different from that
harvested at Lano. According to them the runners and uprights are harvested and both have different
taste. The harvesters also mentioned that starting in April of each year the limu starts to die out,
although some remains until October when it is in full bloom again and harvests are plentiful.
At any one harvest, an average of 16 ofu limu (baskets or containers of sea grapes) are harvested but
special orders will usually require a bigger harvest of up to 20 ofu. In a good week one harvester said
he can sell up to 70 ofu a week, or when there are special orders, although this is rare. The average
weight of ofu limu harvested each day is estimated to be 22.08 kg. Harvesters whose livelihood
depends on limu sales is estimated to harvest up to 110 kg a week based on the average weight of ofu
limu harvested per day (1.38 kg). Not all of the harvest is sold as some are given away or donated to
neighbours, 3-4 ofu limu a week and some eaten by the family, 1-2 ofu limu a week.
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Salimu, Faga village:
A harvester from Siufaga harvests his limu from the reef crest at Salimu, a neighbouring sub-village of
Faga usually with the help of a family member. He uses his canoe to get to the harvest site. He usually
harvests about 22 ofu limu at a time and puts them into an empty 20 kg rice sack to hold for transport
back to shore. He harvests limu three times a week and takes about 30 minutes to fill the 20 kg sack.
This site could not be accessed as the harvester was occupied with other family commitments during
the survey.
Handling & Storage:
After harvesting, the limu fuafua were kept inside sacks, coconut baskets, buckets or pots overnight for
6 – 8 hours prior to preparation for sale the following day. Water is drained from the storage vessel and
the limu is rinsed in saltwater and allowed to drain inside the vessel. Once drained, the limu is scooped
as heaps into breadfruit leaves before wrapping them in young coconut leaves and tied at the top to
hold them upright. The harvested limu is generally stored overnight prior to sale the following day.
Unsold limu is taken back home and rinsed in saltwater and kept in storage vessel to drain. The
following day new breadfruit leaves are used to wrap the limu for reselling at the market.
According to the harvesters, the limu will hold up to three days at the most in postharvest. Conflicting
reports from the harvesters with regards to the weight of the limu after 3 days, with most reporting no
change, but one asserting there was a change. It is uncommon for the limu to be used after the 3 days.
If there are leftovers, which according to the harvesters are usually about 3 ofu limu, these are either
consumed by the harvester’s family or given to neighbours.
Marketing:
Packaging of limu in Savaii was usually with breadfruit leaves and a then a layer of young coconut
leaves known as “lau o’o”; other harvesters use laugapā leaves and tied with the stripped bark of beach
hibiscus plant. These are the standard practice used for marketing the limu at the Savaii market or
along the road-side.
The limu in Savaii is sold at a standard price of SAT$ 5.00 per ofu (bundle) at the market and along the
roadside. The survey noted a considerable weight difference of ofu limu among the Savaii vendors.
According to the Fisheries Division staff, the Savaii ofu limu were heavier than those sold in Upolu. The
weight range of ofu limu sold in Savaii was 1.1–1.6 kg, with an average of 1.38 kg. This is the weight of
the limu without the leaf wrapping.
Transport
The transport of limu to the markets is usually by bus, and/or by boat if the orders are from Upolu. The
cost associated with transport to Salelologa market by bus (return bus fare) ranges from SAT$ 4–5.00.
Some orders do come from caterers and hotels, but more often these buyers will buy directly from the
harvesters in Savaii. A Lano harvester supplies orders for Upolu caterers and hoteliers usually up to 20
ofu limu at one time. These are taken by bus to Salelologa wharf by the harvester or a relative, and
then by boat to Mulifanua Wharf in Upolu, and then by bus to Fugalei market and finally by taxi to its
final destination. The costs associated with this is approximately SAT$ 48.00. The price of limu
according to the harvester from Lano remains the same at $5.00 per ofu limu for Upolu orders.
Product description
Most of the ofu limu sold ranges from fresh to a few days old. Some harvesters admitted that they will
keep the ofu limu and rinse with saltwater and change the breadfruit leaves each day. Some of the ofu
limu that was said to be a few days old looked old despite the daily rinsing and new wrappings. During
the survey there was no bleached limu seen in any of the bundles. According to the sellers they
remove the bleached or light coloured limu as they do not look good and appear to be ‘wilting’.
13
Consumption
The limu is always eaten raw, and is never cooked by locals. It is used as an accompaniment or side
dish to the main meal. It is also used for decorative purposes usually in the presentation of dishes.
Some buyers are aware of the two different types of limu fuafua that are available. There is the variety
harvested from Lano where only the uprights are plucked, and the variety from Vailoa, Palauli where
the whole plant (the runners and uprights) is harvested. Limu is also commonly used as a decorative
feature in hotel and restaurant dishes but the main consumers are the locals. It is also used as a main
dish for the Sunday feast or to’onai.
Tables 1-4. Sea Grapes production Figures for Samoa, 2005-2010. Derived from the Samoa
fisheries database, with permission.
Table 1: Value, production and average price of limu fuafua from 2005 to 2010
Period
Value (SAT$)
Weight (kg)
2005
2006
2007
2008
2009
2010
$100,090.20
$91,336.78
$128,379.40
$129,786.36
122,907.16
$134,241.46
9,571.91
6,071.13
8,897.34
9,157.32
8,266.73
9,753.25
Average price per kg
(SAT$)
10.46
15.04
14.43
14.17
14.87
13.76
Table 2. Limu fuafua production (kg) by the top five villages from 2005 to 2010
Year
Leauvaa
Satapuala
Mulifanua
Satuimalufilufi
Lalovi
2005
2006
2007
2008
2009
2010
Total
5065.68
3080.23
2951.76
2611.23
2776.65
3004.55
19490.10
1936.89
1424.33
2822.13
1379.64
913.77
765.71
9242.47
264.72
384.70
675.29
1002.42
1903.61
2452.19
6682.93
1242.28
907.31
589.98
804.83
524.60
639.21
4708.21
50.76
55.09
786.94
1003.14
770.73
933.15
3599.81
Table 3: Value of lima fuafua from the top five harvesting villages
Year
Leauvaa
Satapuala
Mulifanua
Satuimalufilufi
Lalovi
2005
2006
2007
2008
2009
2010
Total
57,331.68
46,520.50
43,999.79
41,850.25
43,656.24
44,132.55
$277,491.01
20,741.85
21,848.51
43,285.35
21,531.75
14,215.35
11,913.43
$133,536.24
2,134.04
5,918.46
10,329.11
16,046.03
29,947.75
37,698.27
$102,073.66
10,964.01
13,852.95
8,931.88
12,655.89
8,594.11
9,615.20
$64,614.04
478.55
847.59
12,106.82
16,039.14
12,380.89
14,264.45
$56,117.44
14
Table 4: Limu fuafua production (kg) from the top five villages in Savaii Island
Year
2005
2006
2007
2008
2009
2010
Total
Asaga
433.92
1,417.62
1,851.54
Faga
277.05
96.05
382.30
447.30
111.65
1,314.35
Salelologa
Lano
425.57
243.75
669.32
VailoaPalauli
447.30
429.53
68.47
498.00
447.30
Seasonality
There seems to be no clear pattern of seasonality of limu fuafua as production data suggests a year
round availability. However, prices seemed to increase at the end of the year coinciding with the festive
season and New Year’s celebrations. The harvester from Lano that harvests limu year round with no
observed high or low season also supports this. The harvester from Vailoa, Palauli claimed that the
harvest season starts from October - March for the variety available there. She observed that a lower
abundance of limu is available during the low season from April onwards and would take longer for her
to harvest the same quantity.
Summary of Sea grapes production in Samoa (Samoa Fisheries database):
1
2
3
4
5
6
7
Production data are recorded by the Fisheries Division from vendors at the Fugalei (Upolu) and
Salelologa (Savaii) markets and along the roadside, which is surveyed three times a week The
roadside surveys are carried out on Upolu Island only. The bulk of harvested production each
year is sold at the Fugalei market followed by the Salelologa market and with the least sold at
the roadside.
Vendors are asked which village they are from, how much limu they are selling on the day, and
the price. The total production is estimated from a weighted average raised by a factor
calculated regularly. This average is currently under review following the results of the surveys
carried out under this project.
Limu was harvested from a total of 47 villages on Upolu and Savaii islands from 2005 to 2010.
On Upolu Island, 32 villages produced limu while the latter recorded 15 villages that harvested
limu.
Annual harvests for 2005 to 2010 [Tables 1 & 2] showed production was generally high during
this period with the highest recorded in 2010 (9,753.25 kg). Smaller harvests in 2006 (6,071.13
kg) and 2009 (8,266.73 kg) were exceptions to the trend. The cause for the marked decrease in
limu in 2006 is not known.
Value of limu generally increased from SAT$100,090.29 to $134,241.46 in 2005 to 2010 (Table
2). The lowest value of limu in 2006 (SAT$ 91,336.78) equated to smaller harvests but this
short-fall in supply led to an increased average price per kg (SAT$15.04/ kg). This was a sharp
increase from SAT$ 10.46 / kg in 2005. A drop in price and production in 2006 and 2009 (SAT$
122,907.16; 8,266.73 kg) were the exceptions to the trend. Average prices dropped to SAT$
13.76 / kg in 2010.
The five villages with the highest annual harvests recorded overall in descending order are
Leauva’a, Satapuala, Mulifanua, Satuimalufilufi and Lalovi [Table 4]. All villages are located on
north to north-west Upolu where the widest expanse of lagoon up to 3 km occurs in Samoa at
its widest point. [map of Upolu showing the villages?]
Leauva’a consistently produced the highest harvests overall from 2005 to 2010 ranging from
2,776.65 to 5,065.68 kg per annum. The highest production for Leauva’a in 2005 (5065.58 kg)
had an estimated value of SAT$ 57,331.68 [Table 2]. The general trend however showed a
15
decrease in harvests over the years with the lowest in 2008 (2,611.23 kg) followed by moderate
increases into 2010 (3,004.55 kg). The value of Leauva’a limu showed a similar trend,
decreasing from the high of 2005 (SAT$ 57,331.68) to its lowest in 2008 (SAT$ 41,850.25) and
rising slowly in 2010 (SAT$ 44,132.55).
8 Satapuala the second highest producer harvested about half of what Leauva’a produces each
year. The exception was 2007 with its highest recorded harvests in that period of 2,822.13 kg.
The trend of limu value is similar to that of production rising to its peak in 2007 (SAT$
43,285.35) and has since plummeted to SAT$ 11,913.43 in 2010.
9 Mulifanua has increased annual production over the study period with highest production in
2010 (2,452.19 kg). Satuimalufilufi and Lalovi has had erratic production since 2005 with
highest production for the former in 2005 (1,242.28 kg) and the latter in 2008 (1,003.14 kg). The
value of Mulifanua limu has increased over the years from 2005 (SAT$2,134.04) to 2010 (SAT$
37,698.27). The value of limu from Satuimalufilufi and Lalovi fluctuated from 2005 to 2010.
10 Production from Savaii island is small in comparison though the biggest producers are Asaga,
Faga, Salelologa, Lano and Vailoa, Palauli during 2005 to 2010 [Table 4]. The first four villages
are located on the north to north-west of Savaii Island while Vailoa, Palauli is towards the east.
Unlike the villages in Upolu, those villages in Savaii do not produce consistently as in some
years data is not available.
11 Similarly, monthly production of limu fuafua showed no general trend or season. Availability of
limu suggested by the data is year round with outliers of exceptional monthly production during
the year. These are believed to be associated with annual events such as annual church
meetings, White Sunday, Mother’s and Father’s Days, Christmas and New years.
TONGA
Sea grapes or limu fuofua (Caulerpa sp.) in Tongan is eaten by locals as a side dish or accompaniment
to the main meal. It is harvested as a subsistence activity within communities and sold as a source of
income. Harvests are mainly carried out on the back reef area of the Onevai island (14 km north-east of
Nuku’alofa) by members of 3 families. The frequency of harvest differs amongst these families. Family
1 harvests 8-10 onion sacks per week once a week. Family 2 harvests 14 onion sacks full twice a
week. Family 3 harvests 1 large bin full 5 days a week. Limu fuofua is transported by boat (1 hour) and
vehicle (10 minutes) to the market and costs range from TOP$40-90 for fuel, food (while selling) and for
the purchase of onion sacks. Limu fuofua can last up to 1 week and is kept in a sack anchored in the
sea. Plants are kept up to 2 days before taking to market if harvested on Saturday. There is some loss
from the point of harvest to the point of sale (equivalent of 2-3 packs).
Limu is sold plain in breadfruit and coconut leaves and markets for TOP$5.00 per pack and packs are
approx. 500-600g (twice the amount of the Fiji packs). About 10 packs are sold per day during the
week days and 20-30 packs sold on Saturdays. One vendor sells every day. About 2-4 packs are
usually unsold. The sea grapes appear generally healthy but some are bleached. Sales from limu
fuofua belong to the family although exceptions include some money given to individuals transporting
their produce to market. According to the market vendors, there seems to be no clear pattern of
seasonality of limu fuofua and it is available all year round.
One local businessman has conducted small trial shipments of 5-6 kg to New Zealand for food
condiments and this is packed in full seawater a few hours before shipment. According to the
businessman, there are different types of limu fuofua (maybe 3) and this may be site specific. It
appears that the sea grapes from Ha’apai, are larger in size than those from Onevai. The key
challenges for export are to preserve limu fuofua somewhat like that of vegetables and to find new
markets (George Nakao pers. comm.., April 2011).
16
Potential of Cladosiphon in Tonga, compared with Caulerpa
It seems that the brown seaweed, Cladosiphon sp. may have more potential in Tonga as the fishery is
larger than Caulerpa (this cool-water preferring species does not occur in Fiji or Samoa – GR South
pers comm.), According to Malimali (2007), Cladisiphon sp. or limu tanga’u in Tongan (Mozuku in
Japanese) supplemented supply for the Japanese sushi market in the late 90’s when the production
from Okinawa declined due to damages from a typhoon. When the Okinawa production re-surged in
2006, the feasibility of cultivating and shipping limu tanga’u from Tonga to Japan was lost. This
seaweed is used to extract fucoidan which is used as a health supplement. There is a need for Pacific
island countries like Tonga to go one step further and carry out value adding for fisheries products like
seaweed and sea grapes in order to provide a niche product.
larger than Caulerpa (this cool-water preferring species does not occur in Fiji or Samoa – G
Figure 2: A typical roadside stall selling limu at Lano,
Savaii Island (Photo: Malwine Lober)
Figure 3: Caulerpa vendor, Nuku’alofa, Kingdom of
Tonga (Photo: Cherie Morris)
Tongan database
The Department of Fisheries (DOF) do not monitor the production of limu fuofua, however, they have
done some grow-out trials in tanks. There is no information available on Caulerpa sp. at the DOF. DOF
staff will have to be formally engaged to carry out a more detailed survey of harvest sites around
Tonga.
PRELIMINARY ANALYSIS OF THE SUPPLY CHAIN
In Fiji, the market/supply chain which occurs over a 3-5 day weekly cycle are:
1. Community/village-based harvesting;
2. Sale of harvest to middlemen, usually in 30 kg sugar sacks;
3. Transport to the markets (usually involves road and boat transport);
4. Sale in municipal markets on Fridays and Saturdays;
5. Consumption by end-users (mostly non-commercial users).
Cash flow in the supply chain
The steps involved in Fiji include:
1. Value of crop to the harvesters as paid to them by middle-men
2. Transportation and related costs to the market
3. % loss of crop due to damage and/or deterioration
4. Purchase price of sea grapes to vendors
17
5. Income to vendors
Note: Vendors may experience 5-10% wastage because of loss of quality between harvesting and
selling.
Table 5. Example of cash flow in a generalized Yasawa-to-Suva Market supply chain:
Harvesters
(Individuals or
community)
1-3 sacks weighing
ca. 30kg/ sack
Middlemen
Purchase sacks @
$50/ sack
Harvester income of
$50-$150/ week
Transportation Ferry
and/ or road
Average $8
Net income to
middlemen $42/
sack
Vendors
Buy at $50 per sack
and sell 60-100 x
500g heaps at $2/
heap with a weekly
income of $120$200
Net income $100$150/ week less
marketing cost (e.g.
rent of stall space,
provision of coconut
and chilli).
1
4
2
3
5
6
Figure 4: Map of main supply chain for sea grapes for Viti Levu Island, Fiji. Principal harvesting areas on Viti Levu are
the Yasawa Islands (1), Tavua & Rakiraki (4) and Sigatoka (5) with the main markets being Lautoka (2), Nadi (3),
Sigatoka (5) and Suva(6). [Note: Other markets include Ba and Nausori]
18
In Samoa, the supply chain involves the following steps:
1. Harvesting in Upolu and Savai’i;
2. Transfer to Apia by boat and road;
3. Sale at the Apia fish market on Sundays, and at the Apia produce market (Fugalei) on other
days;
4. Consumption by end users (mostly non-commercial users).
In Tonga, the market supply chain for Tongatapu is shown below in Fig.5.
Figure 5: Map showing the Caulerpa supply chain for Tonga.
REFERENCES
Abbott, I.A. and Williamson, E.H. (1974) Limu: an Ethnobotanical Study of some Edible Hawaiian
Seaweeds. 2nd Edition. Pacific Tropical Garden, Lawai, Hawaii. 21 pp.
Agardh, J.G. (1873) Til algernes systematic. Nya bidrag. Lunds Univ. Arsskr Afd. Mathematic
Naturvetnskap 9(8): 71 pp.
Chamberlain, A. (1977). Export potential of the edible seaweed Caulerpa racemosa from the Pacific.
Project 6607-6301-70766-00. The University of the South Pacific.
Chamberlain A. and Pickering T. (1996) Post-harvest handling of Caulerpa racemosa for artisanal and
export fisheries in Fiji. Manuscript, unpubl.
FAO (2003) Seaweeeds used as human food. Ch 8 In: A Guide to the Seaweed Industry. FAO
Fisheries Technical Paper.
Horsmann, U. (1983) Cultivation of the green alga, Caulerpa racemosa, in tropical waters and some
aspects of its physiological ecology. Aquaculture 32(3-4): 361-371.
19
Malimali, S. (2007) Current status of the seaweed fishery in Tonga. Tonga commercial fisheries
conference paper.
Meñez E.G. and Calumpong H.P. (1982) The genus Caulerpa from Central Visayas, Philippines.
Smithsonian Contributions to the Marine Sciences. 17: 21 pp.
Pickering T. and Mario S. (1999) Survey of commercial seaweeds in South-East Viti Levu (Fiji Islands).
A preliminary study on farming potential of seaweed species present in Fiji. FAO South Pacific
Aquaculture Development Project (Phase ll). Food and Agriculture organisation of the United
nations (GCP/RAS/116/JPN). 43 pp.
South G.R. (1993a) Seaweeds. pp. 683-710 In A Wright and L Hill (eds). Inshore Marine Resources of
the South Pacific. University of the South Pacific, Institute of Pacific Studies, Suva.
South G.R. (1993b) Edible seaweeds of Fiji: an ethnobotanical study. Botanica Marina 36: 335=349.
South G.R. (1993c) Edible seaweeds – an important source of food and income to indigenous Fijians.
NAGA, the ICLARM Quarterly. April – July 1993: 4-6.
Trono G.C. Jr (1988) Manual on seaweed culture. 2. Pond culture of Caulerpa and 3. Pond culture of
Gracilaria. ASEAN/UNDP/DF/FAO Regional Small-Scale Coastal Fisheries Development Project,
Manila, Philippines. ASEAN/SF/88/Manual No. 3, 20 pp.
20

caulerpa vc report 2011 - final

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