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The Economic Seaweeds of Hawaii and Their Food Value

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The Economic Seaweeds of Hawaii and Their Food Value 1056 HAWAll AGRICULTURAL EXPERIMENT STATION, JARED G. SMITH, SPECIAL AGENT I N CHARGE . THE ECONOMIC SEAWEEDS OF HAWAII AND THEIR FOOD VALUE. B Y MINNIE REED, M . S., SCIENCE T EACHER KAMEHAMEHA M ANUAL TRAINING SCHOOLS, H ONOLULU,H AWAII. [R eprint from th e A n ~ ual R ep ort of th e Hawaii Agricultural E xper imen t Station for 1906.] WAS HI NGTON : GOVERN MENT PRIN T ING OFFICE : 1907 CONTENTS. Pag e. Metho ds of gatJlering lim us _. _. __ . .. __ . - -- --- - 63 Native met hods of prepa ring and ser ving I imus for food .. _. 65 • The most popular varieties of limns .. ._ 70 Methods of preserv ing seaweeds _. .. .. _ 70 The limus most abundant anrl eas ily gathe red .. _.. 71 Native methods of cultivating 'limu s _.. .. Valu e and am ount of nativ e seaweeds sold in H onolulu _. _.... 74 Value of seaweeds imported by Or ienta ls into Hawaii. -'.. .•. 75 Use of limu s for medicine and in cantation s_. _.. .__. _ 76 Chemical ana lyses and com para ti ve food values of seaweeds , .. _ 77 Amount of gelatin or glue found in Hawaiian algre, _. _. _. __. _ 79 Hawaiian limus for making agar-agar for cult ure med ia . __ 80 F urther ut ilization of Hawaiian seaweeds for food, gelat in , farina , glue, and mucilage . ._. _. _. .. _ 80 Methods of preparing jell ies, blancmange, soups, etc .. __. ~ . .: __. 82 Oomparison of H awaiian and J apanese spec ies of eco no mic algre, __ ._.. _. __ . 82 Poss ib ility of cult ivating native, Japanese, Java, or Oeylo n algre in favorable locali ties on the Hawaiian or Am er ican coast , , .. 84 Gene ra l summary of the possib ilities of t he seaw eed industry . __ 85 List of edib le algre of Hawaiian Island s . __ .... _. _. _. __ • . _. .~ _ 86 III ILLUSTRATIONS. Page. PLA T}~ IV. Fig. I. -Using glass-bottomed box to sea rch for limu. Fig. 2.- Cleaning and prepa ring limu .. _. _____________ 64 V. Li mu kohu, Asparagopsis sanfordiana . ______ 70 VI. Fig. I.-Limu ma na uea, Gracilaria coronopifolia. F ig. 2.-Limu huna, II ypnea sp . .. ____ 70 VII. Fig. I.-Limu pakaeleawaa, Grateloupia filicina . Fi g. 2.- Lim u akiaki, A hnfeldtia concinrui ._. __ • __ . • _________________ 70 IV THE ECONOMIC SEAWEEDS OF HAW AIl AND THEIR FOOD VALUE. By MINNIE REED, M. S., Science Teacher, Karii ehameha Manual Training Schools, Hon olulu, Ha waii. Hawaii has nearly a thousand mile s of coast line; as a consequence the native Hawaiians are skillful and daring fishermen and sailors, as well as splend id swimmers. The Hawaiians, like the Japanese, are fond of almost all the products of the sea, and, like th em, prize the seaweed very highly for food . Ancient Hawaiians probably seldom ate a meal without some kind of limu a or seaweed, and even to-day no •Hawaiian feast is considered quite complete without several varieties served as a relish with meats or poi. b Many ton s of th ese seaweeds are gathered and eate n by the Hawaiians annually, besides large quantit ies are imported from th e Orient and San Francisco for th e consumption of both the Japanese and Chinese. T he seaweed sold in Honolulu alone amounts annually to thousands of dollars. Before the coming of the white man to t hese island s th e diet of th e poorer Hawaiians was largely poi, fish, and limu. Even poi was scarce in times of war or famine, and then the poorer fishermen contented themselv es with only fish and limu. Sometimes for weeks no other vegetable food could be obtained but limu, which can be gathered all th e year, except during very severe storms. Sweet potatoes, taro, and bananas could onl y be grown in the good soil, where t here was pl enty of rain or sufficient water for irrigation. Many of the fishing villages had no fertile land near them, so th ese peopl e were com­ • pelled to go to the mountain valleys to sec ure all their food except what they fished from th e sea. Until the death of Kamehameha the Great (1819) women suffered th e death pe nalty if th ey ate bananas, cocoanuts , turtles, pork, or certain fish , so that th eir diet was even more limited than that of the men. They must ha ve suffered greatly during times of famine and war, when their only fo od came from th e « Limu is th e Hawaiian name generally ap pli ed to all water plants, an d is equiva­ lent to our word algre. They some times include various pond weeds, or fresh-water limu, as nitella, ch ara, etc. Usually limu means eithe r fresh or salt water algre that are edible. b Poi is a thick paste made from the root of t he taro plant ( Colo casia esculenlum ), and takes the place of rice OJ; bread in th e native diet. It is made by pounding the moistened bo iled or steamed roots with water to smooth paste, which is then sligh tly fermented. (61 ) 62 sea. Beiore the coming of the missionaries there were no fruits except bananas, cocoanuts, an d the moun tain apple, and none of these were ever abundant, exce pt th e mo untain apple or ' ohia,a which is pl entiful only during July and August in the moun tain valleys wher­ eve r th ere is a heavy rainful I. It was because of this limited food supply , no doub t, that the early Hawaiians learn ed to use fo r foo d almost eve ry livi ng thing, both plant and animal, found along th eir coasts. Almost every kind of seaweed th at could possib ly be eate n was used for food by some Hawaiians, while certain of the more attractive algm we re universally used wher - eve r and whenever it was possible to secure th em f rom the sea. The people living in th e mountain valleys used, i;l add ition to marine algre, several kinds of the soft green fresh-water a. lgre f ro m th e streams and • pon-ds. Noth ing edible, from tiny shellfish 01' min nows an inch long to great sharks, escaped the hungry Hawaiia n fisherman. Likewise he ga there d seaweeds, large and small, and also the fine g ree n algm of th e fresh water to satisfy his hunger fo r vegetable food. Th e limu had to ta ke the place of all green vegetables-as onions, lettuce, beets, beans, peas, ~ tc .- as well as fruits, and mu st have helped very mu ch to vary the monotony of a diet of fish and poi, wh ich were then as now the two staple foods of th e native Hawaiians. ,Ther e are over seventy distinct·spec ies of algre or Iim u used for food by the Hawaiians. Of t hese seventy species not mor e than for ty are in general use. The oth er thirty or thirty-five are used only by a few people in certain small areas where t hey are found in limited quantities. There are perhaps a dozen or mor e common species of algre, mostly ma rine, that are term ed by the Hawaiians simp ly lim u, or with some descri ptive appellation, like limu make, mean ing po ison- ous limn . Each edible limn has its own special appe llation besides • the generic name limu with which it is combined eit her as a descrip- tive adjective or as a su ffi x. The follow ing notes and observations have been collected during the last t hree years from va rious sources, and from personal study in the ma rkets and along the beaches wh erever the limu gathe rers were at work collecting or preparing algm for food. In addit ion to this, mu ch in formation has bee n secured from H awaiian friends who have ve ry kindly assisted the writer in various way s i n collecting both th e speci­ mens and data. The writer is especially indebted to Mrs. Emma 1\1et­ calfe Nakuina, Mrs, \V. L. Bowers, 1\1rs. Elizab eth Kahanu Gittle, nil'S. Rosina Shaw L eslie, ·Mrs. Kepoikai, 1\11'. B. K. Kaiwiacu, 1\1 rs . Deverel, ~T u dge Kahele, and many ot hers for th e native nam es, speci­ mens for study, and descri ptions of the me thods of p reparing them a Eugenia malaccensis, in the valleys and mounta in slopes in the lowest forest zone. Fruit sweetish, juicy, abo ut size of early J une apple, and resembling a red ap ple, except in flavor . 63 for food. A num ber of the pu pil s of the Kamehameha schools from differe nt islands "have, with the aid of their relatives, helped secure specimens of their edible algre with the native names. They have also furnished many notes on th e preparation and preservation of algre for food. The writer is also very greatly indebted to Dr. "V. A . Setchell, of the University of California, for identifying and verifying many specimens, and to H.. A . Duncan , food commissioner and chemist of th e Territory of Hawaii, for analyzing th e edible algre and for the use of his library. The following publications have been consulted for ta bles of analyses and other data: U.
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