From Shore to Store: Seaweed Puto, New Innovation and Product in La Union
By: Dave Leprozo, Jr.
Balaoan, La Union, July 10, 2026 — From ordinary marine resources, it is now an opportunity for the coastal communities of La Union. This comes after the Provincial Government of La Union (PGLU) spearheaded the transformation of seaweed into a livelihood for fishermen through a Seaweed Puto Technology Training.
The Office of the Provincial Agriculturist conducted the two-day training at Brgy. Rabon, Rosario, La Union from June 17 to 18, 2026, and at Brgy. Paraoir, Balaoan, La Union fro m June 24 to 25, 2026. Here, 45 individuals from the Rabon Seaside Gracilaria Seaweed Association and Women Aquatic Processors Association learned how to make puto (steamed rice cake).
Participants learned to make soft, tasty, and nutritious puto incorporating Gracilaria seaweed, or “tamsaw,” which will help provide fishermen with additional income. They were also taught good manufacturing practices and food safety standards to ensure the quality and marketability of the product.
The technology used in the training is a result of research by the Don Mariano Marcos Memorial State University (DMMMSU) College of Fisheries, where it underwent sensory evaluation and nutritional analysis. This proved the health benefits of this food innovation, such as vitamins, iodine, minerals, and fiber.
Science Research Specialist I Edna S. Aloot, Science Research Analyst Dianne A. Aquino, and Science Research Assistants Frejie S. Pacudan, alongside Frealyn P. Dulay from the DMMMSU-South La Union Campus, shared the science and technology behind this seaweed-based food innovation.
Each association received starter kits to get them started. These included a steamer, puto molders, stainless trays, and the ingredients needed to make the puto. This was made possible through the initiative of the PGLU in partnership with the Municipal Agriculture Offices, Municipal Fisheries Coordinators, and the Barangay Councils of Rosario and Balaoan.
Such research-based technologies are proof of the expansion of fishermen’s knowledge towards sustainable livelihood opportunities sourced from the ordinary and local resources of La Union.
