Muhammad F.Shahabudin1, Jalaludin Kasim2 and Adibi M. Nor1
1Institute for Advanced Studies, Universiti Malaya, Kuala Lumpur
2Laman Alamjaya Sdn Bhd, Muar, Johor
Malaysia used to be the third largest carrageenan seaweed producer in the world after Indonesia and the Philippines in 2010 when the government has recognised seaweed as an important aquaculture industry in ensuring food security, reducing pressure from capture fisheries, generating foreign exchange income, providing employment, extending alternative livelihoods, and creating opportunities for business and commercial investment. However, between 2012 to 2020, seaweed production in East Malaysia decreased by 45% and all carrageenan processors has shut down their factories. There is no import and export data of dried seaweed starting 2013 until 2020. In Peninsular Malaysia, there were some efforts by the private sector to commercialise other seaweed species such as Caulerpa sp. and Gracilaria sp. However, there is limited and no access to information about how the private sector will commercialise seaweed farming. Therefore, the purpose of this study was to explore the current commercialisation of seaweed by the private sector in Peninsular Malaysia in terms of food security and healthier diets before, during and after the pandemic Covid-19. We used participatory approach and direct observation to collect data from seaweed farmers, policy makers, researchers, local community, chefs, and entrepreneurs. The study found that the Caulerpa sp. seaweed farmer went abroad before the pandemic to seek for seaweed expert due to unavailable local expertise. Through digital marketing, there was a rise in demand for Caulerpa sp. and Gracilaria sp. during the pandemic for direct consumption. After the pandemic, seaweed production has increased between 2021 and the present in Peninsular Malaysia despite a decline in East Malaysia’s carrageenan seaweed production. This study suggests that, to achieve food security and better seaweed price, seaweed should be promoted as a source of better nutrition and healthier diets among consumers.