Edible Seaweeds Sold in the Local Public Markets in Tawi-Tawi, Philippines
Richard V. Dumilag*
Institute of Oceanography and Environmental Science
Mindanao State University – Tawi-Tawi College of Technology and Oceanography,
Boheh Sallang, Sanga-Sanga, Bongao, Tawi-Tawi 7500 Philippines
*Corresponding Author: This email address is being protected from spambots. You need JavaScript enabled to view it.
ABSTRACT
Documenting local knowledge regarding the identity and use of wild resources in rural communities is a pressing concern because such knowledge is likely disappearing into oblivion. As easily perceived, the large crowds in public markets provide opportunities for the exchange of local resources. Tawi-Tawi is one of the rural areas in the Philippines for which a list of seaweed species sold in the local marketplace has not been reported to date. Here, a survey of Tawi-Tawi public markets resulted in a list of seven commercialized seaweed species – namely Caulerpa lentillifera, Caulerpa cf. macrodisca ecad corynephora, Caulerpa cf. racemosa, Eucheuma denticulatum, Kappaphycus alvarezii, Kappaphycus striatus, and Solieria robusta. The local name, description, and other key trade information for each seaweed ethnotaxon were provided. This study contributes to filling in data gaps in ethnophycological literature in the Philippines and its value placed on it by various stakeholders.
INTRODUCTION
Ethnophycology is a branch of ethnobiology that deals with the study of interrelationships between humans and algae (Arenas 2016), with seaweeds as relatively the most studied group. One hundred forty-seven (147) species of seaweed worldwide are believed to be edible, of which many are also known to have other commercial surpluses (Pereira 2016). The fact that seaweeds are a lucrative source of natural products, whose uses are still being explored, has made several reviews covering their chemistry and biology works in progress (e.g., Smit 2004, Stengel et al. 2011, Pérez et al. 2016, Makkar et al. 2016, Cikoš et al. 2019). . . . read more
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