Seaweed ‘puto’ offers new livelihood for La Union

EXTRA INCOME Fisherfolk in Balaoan, La Union, take part in a training on making seaweed “puto”, a value-added product aimed at providing coastal communities with an additional source of livelihood. —LA UNION PIO

CALASIAO, PANGASINAN, Philippines — A humble seaweed long regarded as an ordinary marine resource is taking on a new role as an ingredient in one of the Philippines’ best-loved delicacies, offering coastal communities in La Union a fresh livelihood opportunity.

Known locally as “tamsaw,” the edible seaweed Gracilaria is now being used to make “puto,” creating a soft, flavorful and nutrient-rich version of the traditional steamed rice cake.

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The innovation was introduced to fisherfolk in Balaoan, La Union, through a seaweed “puto” technology training program conducted by the La Union provincial government through its Provincial Agriculture Office.FEATURED STORIES