Fathma Saluan Abduhasan | Annabelle F. Mortera | Fe E. Lim | Jocelyn I. Kong | Rosalinda P. Shariff
One of the challenges faced by many today is the sustainability of food on the table. This means a battle for a well-managed value-chain from farm-to-fork. This study attempts to evaluate the Technology Management (TM); particularly, handling, processing, value addition, and marketing of seaweeds as a basis for sustainability in ZAMBASULTA. It focused on seaweeds TM and its significant difference in terms of profile (age, sex, educational attainment, relevant pieces of training, years in seaweeds, and monthly income), challenges met, and sustainability measures. The mixed method of research using questionnaire-checklist and interview were the instruments used to evaluate 628 seaweed farmers. Findings show respondents dominated by 41years old and above 38.2%, male 59.2%, of elementary level 33.0%, with training on handling 60.82%, processing 20.8%, value-addition 2.55%, and marketing 3.34%; 5 years and below to 20 years in seaweed farming 35.8%; monthly income P5,000 and below 67.99%. ANOVA showed a significant difference in TM in terms of profile at a 5% level. Challenges met in terms of the environment where waste management and replenishment of harvested seaweeds. In terms of health were provisions of nutritious, uncontaminated food, and non-food seaweed products for consumers. In terms of safety/security included food security, safety from wars, and disasters/climate change. Given the limited research on Seaweeds TM in ZAMBASULTA, this study provides a significant framework and insights on TM for seaweeds sustainability.
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