Co-op Produces Achara From Seaweed
Small farmers and fishermen in Brgy. Carapdapan, a coastal community in Salcedo, Eastern Samar have found that there is another way to earn income from seaweeds aside from drying them for carrageenan production.
They had been primarily producing only dried seaweeds from this crop until they have learned three years ago that it could be processed into pickle or achara, which fetches a higher price in the market.
According to Francisco C. Canayong, chairman of Carapdapan Small Farmers & Fishermen Producers Cooperative (CASAFIPCO), this venture had been helping them a lot especially the women members who are making the seaweed achara as it creates an alternative source of income for them. The co-op is using the seaweed species called Eucheuma denticulatum commonly known as “gozo,” which is abundant in the waters of Samar.
He said that it would take 7 kilos of fresh seaweed to produce 1 kilo of dried seaweed which is bought from them by a Samar-based carrageenan processor and exporter at a current market price of P38 per kilo. Whereas, achara makes use of fresh seaweeds which they sell at P40 per 300-gram bottle or P150 for a 1,000-grain bottle.
In fact, the co-op’s seaweed achara was one of the products showcased at the International Food Exhibition (IFEX) held recently at the SMX Convention Center in SM Mall of Asia Complex in Pasay City.
Canayong added that achara making does not affect the volume of dried seaweed that they supply to the processor/exporter because they utilize only what they were unable to sell. Dried seaweed can also be made into achara by soaking it first in potable hot water for six hours to soften it and revert to its original volume (from 1 kilo to 7 kilos).
“The process of making seaweed achara is somewhat similar to that of papaya achara except that seaweed does not undergo cooking or boiling in the hot mixture of vinegar, sugar, and ginger”, Canayong said. This is to maintain crispiness, which is its distinct characteristic. Although the product is free from preservatives, he suggests consuming it within two months from manufacture because it gradually losses its crispiness thereafter.
Since the co-op is the only producer of seaweed achara in the province, it became a hit among the local consumers.
A year after it was introduced, the co-op’s achara had been chosen as a commodity for the One Town, One Product (OTOP) Philippines for the municipality of Salcedo. OTOP is one of the government’s priority programs that aims to promote entrepreneurship and create jobs in the countryside. The product must be made from indigenous materials and local skills from select towns of the country.
This development has boosted the coop’s production of seaweed achara. Eventually, they call the product as “kuratsa”, a popular folkdance in Samar and Leyte. Now, this seaweed achara is proudly labeled “Kuratsa Seaweed Pickle” which comes in a handy bottle whose label design was conceptualized by the Department of Trade and Industry (DTI).
DTI also helped in the marketing, development of bar code as well as the nutritional analysis. CASAFIPCO likewise credits the Department of Agrarian Reform (DAR) and PLAN Philippines which further trained the co-op members on the processing of seaweed achara. The Department of Science and Technology (DOST), in turn, has conducted product research and provided some processing facilities.
Canayong said that the co-op is now capable of processing 1 ton of seaweed achara monthly. Currently, their market is limited to Samar and nearby provinces, with sales increasing during special occasions when there is a higher demand for achara.
If given the chance, Canayong would like to request further assistance from the DOST for research and development on the processing of other products derived from seaweeds. He said that the co-op aims to develop other indigenous products from seaweed that would provide another alternative source of livelihood for the members and the community.
By the way, CASAFIPCO is also into fattening of bangus and lapu-lapu in fishpens for the local market.
