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On the 24th September 2012 the communities of Natuvu village in Wailevu district started harvesting sea cucumbers (Holothuria scabra, or dairo in Fijian) from the shallow waters outside their marine protected area. Sea cucumbers are being cultured in Natuvu village through a joint project with Fiji Department of Fisheries, the Secretariat of the Pacific Community, and James Cook University. The dried animals fetch a high price for sale in Asian markets – up to $100 per kilo. Around 1,200 of the valuable animals were collected on the first day of the harvest and 1,000 individuals on the second day. We are waiting to hear the final catch figures for the harvest from the communities.
During the harvest I saw first-hand the long drying process to prepare the catch for sale. First the communities cooked the dairo then buried them in sand for 24 hours. After this, they cleaned them and cooked again for 10 minutes and then dried the cooked animals using dryers. Finally, the sea cucumbers are cooked again for 15-20 minutes and then sun dried until they are sold.
It was very encouraging to see the community come together as the women of the village cleaned the dairo while all the men helped out in the cooking, cleaning and drying. Harvesting will continue until enough money is collected from selling sea cucumbers to purchase new roofing material for their village church.
Catch information collected from this harvest will contribute to a study by the University of Georgia in the US. In August, WCS Fiji staff assisted Professor Mark Hay and his team to carry out surveys inside and outside the marine protected area owned by Natuvu village, for example gathering seabed sediment samples and assessing the density of sea cucumbers before the planned harvest. These data are now being analysed by Professor Hay, before he returns to Natuvu for a post-harvest survey. The research hopes to answer questions about the effects of large-scale harvests of sea cucumbers on ecosystem functions such as nutrient cycling.