Consumer acceptance of edible seaweed in Mexico: An exploratory study on willingness

Abstract

Edible seaweed has attracted much worldwide interest in recent years due to its nutritional and environmental advantages. However, seaweed consumption in Latin American countries remains low and is unknown. This study explores Mexican consumers' acceptance and perception of edible seaweed consumption, highlighting its potential as a sustainable food source. A national survey of Mexican consumers identified key factors influencing attitudes toward seaweed, including familiarity, food neophobia, and concerns about food safety. Despite a growing willingness to consume seaweed, particularly among younger individuals, food neophobia emerged as a significant barrier to acceptance. Additionally, regional differences were found to play a role in the willingness to incorporate this food into daily diets. These findings underscore the need to develop effective educational and communication strategies emphasizing seaweed's nutritional benefits and culinary versatility, which could facilitate its integration into the Mexican diet and contribute to food sustainability in the country.