Caulerpa Value Chain

Review 2011:

Fiji & Samoa

Theo Simos (University of Adelaide, Australia)

1

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 9

CAULERPA CHAIN REVIEW 2

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

CAULERPA CHAIN REVIEW 3 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.

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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 for 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.

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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’.

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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$) Weight (kg) Average price per kg (SAT$) 2005 $100,090.20 9,571.91 10.46 2006 $91,336.78 6,071.13 15.04 2007 $128,379.40 8,897.34 14.43 2008 $129,786.36 9,157.32 14.17 2009 122,907.16 8,266.73 14.87 2010 $134,241.46 9,753.25 13.76

Table 2. Limu fuafua production (kg) by the top five villages from 2005 to 2010

Year Leauvaa Satapuala Mulifanua Satuimalufilufi Lalovi

2005 5065.68 1936.89 264.72 1242.28 50.76 2006 3080.23 1424.33 384.70 907.31 55.09 2007 2951.76 2822.13 675.29 589.98 786.94 2008 2611.23 1379.64 1002.42 804.83 1003.14 2009 2776.65 913.77 1903.61 524.60 770.73 2010 3004.55 765.71 2452.19 639.21 933.15 Total 19490.10 9242.47 6682.93 4708.21 3599.81

Table 3: Value of lima fuafua from the top five harvesting villages

Year Leauvaa Satapuala Mulifanua Satuimalufilufi Lalovi

2005 57,331.68 20,741.85 2,134.04 10,964.01 478.55 2006 46,520.50 21,848.51 5,918.46 13,852.95 847.59 2007 43,999.79 43,285.35 10,329.11 8,931.88 12,106.82 2008 41,850.25 21,531.75 16,046.03 12,655.89 16,039.14 2009 43,656.24 14,215.35 29,947.75 8,594.11 12,380.89 2010 44,132.55 11,913.43 37,698.27 9,615.20 14,264.45 Total $277,491.01 $133,536.24 $102,073.66 $64,614.04 $56,117.44

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Table 4: Limu fuafua production (kg) from the top five villages in Savaii Island

Year Asaga Faga Salelologa Lano Vailoa- Palauli 2005 277.05 2006 96.05 2007 382.30 425.57 2008 447.30 243.75 447.30 2009 433.92 111.65 429.53 2010 1,417.62 68.47 Total 1,851.54 1,314.35 669.32 498.00 447.30

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 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. 2 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. 3 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. 4 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. 5 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. 6 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?] 7 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

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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).

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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, Figure 3: Caulerpa vendor, Nuku’alofa, Kingdom of

Savaii Island (Photo: Malwine Lober) 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

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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 Middlemen Transportation Ferry Vendors (Individuals or and/ or road community) 1-3 sacks weighing Purchase sacks @ Average $8 Buy at $50 per sack ca. 30kg/ sack $50/ sack and sell 60-100 x 500g heaps at $2/ heap with a weekly income of $120- $200 Harvester income of Net income to Net income $100- $50-$150/ week middlemen $42/ $150/ week less sack marketing cost (e.g. rent of stall space, provision of coconut and chilli).

1 4 2

3

6 5

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]

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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.

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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.

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