What was once seen by many as just slippery greens from the sea is now taking center stage in kitchens and innovation labs across Cagayan Valley.
In celebration of Farmers and Fisherfolk Month, students and members of Rural Improvement Clubs (RICs) from across Cagayan Valley came together to transform humble seaweed into culinary delights and sustainable products during the Seaweed Utilization Contest hosted by the Bureau of Fisheries and Aquatic Resources (BFAR)
From ice cream to fertilizer and textiles, contestants demonstrated that seaweed is far more than just a garnish on your dish. It’s a versatile, underused resource that could hold the key to food security, local industry growth, and sustainable innovation.
“Our coastal waters, especially in Northern Cagayan, are rich in seaweed. But right now, much of our harvest leaves the region unprocessed. We’re hoping that events like this inspire ideas for local processing and utilization—so we can build an industry around this natural abundance,” said Evelyn C. Ame, head of BFAR 2’s Research Division.
The contest challenged participants to create food and non-food products, highlighting seaweed’s potential. Among the entries were “Gracilaria Ice Cream” by students from Cagayan State University and ‘Seaweave’, a seaweed-based textile innovation by the Young Fisheries Innovators group. Whether turned into empanadas or fish feed, seaweed emerged as the star of the show.
Emma Ballad, speaking on behalf of BFAR Regional Director Angel Encarnacion, emphasized the economic potential of seaweed in the Cagayan Valley Region’s economy, livelihood, and industry.
“In 2023, seaweed made up 38.2 percent of the country’s total fishery production volume. Region 2 is well-positioned to contribute significantly to this, especially if we continue encouraging innovative uses,” she said.
The event was not just a competition but a celebration of local talent and sustainable practices. Judges included experts from the fields of tourism, science and technology, culinary arts, and development planning. They were impressed not only by the taste and presentation of the food entries but also by the ingenuity behind non-food innovations.
Dianne Camayang, a chef of La Flamme Bleue Culinary School, one of the judges, noted, “the creativity was incredible. Who would think of seaweed as a main ingredient in ice cream or as a textile fiber? It’s very exciting.”
In the Snacks for Children category, Cagayan State University clinched first place with their unique creation, Gracilaria Ice Cream, a dessert that turned seaweed into a surprisingly refreshing treat. Sinag Kababaihan from Sta. Praxedes took second place with their savory Empanadang Gamet with Balls, while the Rural Improvement Club of Cauayan City earned third place for their crunchy and flavorful Aragan Chips.
In the Main Dish category, Sinag Kababaihan impressed the judges once again, winning first place with their nutritious and locally inspired Dinengdeng with Gamet. Second place went to the RIC of Cauayan City, who reimagined the Ilocano favorite in their Dinakdakan Seaweeds dish. The Young Fisheries Innovators group secured third place with their creatively flavored Graci Balls, served in sweet and sour variations.
In the Non-Food Applications category, innovation took the spotlight. Licerio Antiporda Sr. National High School won first place with Gura Bran, a seaweed-based fish feed developed specifically for Malaga fish. The RIC of Divisoria Sur in Maddela, Quirino landed second place for their eco-friendly Ar-arosip Plant Fertilizer, while third place was awarded to the Young Fisheries Innovators for their textile breakthrough called Seaweave—a seaweed-based alternative to traditional abaca or sinamay weaving.
As Region 2 pushes forward with efforts to build a more sustainable and self-reliant fisheries sector, events like the Seaweed Utilization Contest serve as a hopeful reminder: the answers to local livelihood and industry challenges might just be growing quietly under the sea. (OTB/PIA Region 2)
