A UNIVERSITY-LED initiative in the coastal town of Santo Tomas, La Union is positioning locally grown Gracilaria seaweed to support small-scale development enterprise in the fishing communities of the province.
On Aug. 6, 2026, the Don Mariano Marcos Memorial State University (DMMMSU)-South La Union Campus College of Fisheries announced the rollout of its “Kawkawayan” Project in Barangay Baybay in Santo Tomas.
The program centers on converting Gracilaria sp., a seaweed species abundant in Philippine waters, into value-added food products.
College officials said the project was designed to address a long-standing gap in the seaweed value chain: most seaweed farmers sell raw, dried biomass at low prices, with little control over what happens after harvest.
By shifting focus to processing, the initiative aims to keep more value within coastal communities.
“Gracilaria is a key aquaculture commodity, and bringing research-based technologies to coastal areas can open new economic pathways,” said College Dean professor Donnie Ray Sanchez.
The effort is being implemented with the Baybay Fisherfolk and Farmers Association. Under the partnership, the association will serve as the community base for testing market-ready seaweed products and for building local capacity in food processing.
Seaweed is already a major export product from the Philippines, but production has largely focused on carrageenan-bearing species like Kappaphycus and Eucheuma.
Gracilaria, while widely available, remains underutilized in domestic food markets despite its potential for use in noodles, snacks, and other consumer goods.
Industry observers said that diversifying products beyond raw exports could help stabilize prices for farmers and reduce dependence on global commodity buyers.
For DMMMSU, the Santo Tomas project aligns with its extension mandate to transfer technologies from campus laboratories to coastal areas.
The College of Fisheries said it will provide technical support on product standards, food safety, and quality control — areas seen as critical if seaweed-based foods are to reach formal markets and institutional buyers.
Association President Mildred Cacayuran said the initiative gives members access to new skills and starter inputs that could support additional income streams beyond fishing and farming.
The university also linked the seaweed work to earlier efforts in the barangay, including support for solar salt production.
Nationally, the Department of Agriculture has identified seaweed as a priority commodity for food security and export growth.
However, post-harvest processing and market development remain challenges, particularly for small producer groups with limited capital and equipment.
By focusing on Gracilaria and on community-level processing, the Kawkawayan project seeks to test whether locally made seaweed foods can compete in nearby markets while giving fisherfolk more control over pricing.
DMMMSU said it will continue to document results from Baybay and share findings with other coastal municipalities in the region.
The goal, according to the College of Fisheries, is to create a replicable model where research, community organizations, and local resources converge to strengthen the seaweed industry from the ground up.
