Introduction
The WiSE project works alongside communities and partners in Samoa to better understand seaweed systems and support locally relevant enterprise opportunities. With strong engagement from the Ministry of Agriculture and Fisheries and local villages, the work in Samoa brings together research, training, and community-led activities across both Upolu and Savai’i.
Working with communities
In Samoa, the project is grounded in close collaboration with villages, local stakeholders, and government partners. Activities are shaped by community priorities, ensuring that knowledge, skills, and opportunities are meaningful and accessible at the local level.
Key activities include:
- Engagement with villages across Upolu and Savai’i
- Collaboration with the Ministry of Agriculture and Fisheries
- Community-led discussions to guide project activities
Trials and activities
The project has focused on trialling different approaches to seaweed production, working with locally available materials and adapting methods to suit Samoan coastal environments. Early ocean-based trials highlighted environmental challenges, leading to a shift towards tank-based and controlled systems.
This has involved:
- Ocean-based trials using natural materials
- Tank-based and raceway trials with improved survival and growth
- Testing and adapting materials to suit local conditions
Food and innovation
Food and product innovation has been a key part of the work in Samoa, building on local knowledge and exploring new ways seaweed can be used in everyday diets. Workshops have supported the development of recipes and created space for communities and young people to engage with seaweed in new ways.
Activities have included:
- Seaweed cooking workshops and community engagement activities
- Development of recipes such as seaweed fritters and sauces
- Sensory testing and feedback from local participants
Key insights
Work in Samoa has highlighted both the opportunities and challenges of developing seaweed enterprises in Pacific contexts. Environmental conditions, material durability, and site selection all play an important role in determining what approaches are successful.
Strong community interest and participation continue to demonstrate the potential for seaweed to support livelihoods, food systems, and local enterprise development when approaches are grounded in local conditions.
Looking ahead
Ongoing work in Samoa will continue to build on these insights, with a focus on refining production methods, supporting community-led activities, and strengthening links between production, food innovation, and local markets.