Heritage Value, Sustainability, And Commercialisation of Smoked Clam (Etak Salai) in Kelantan, Malaysia

Smoked clam (etak salai) is a popular traditional food and part of the intangible cultural heritage (ICH) of Kelantan state. The main objective of this study is to seek a path for its safeguarding. For this purpose, the sustainability of etak salai will be examined from economic and ecological viewpoints. Some Kelantanese fishing households inherit knowledge with regard to the harvesting and processing of etak (clams), and run micro-enterprises as vendors. Increasing the profitability of these micro-enterprises is a crucial factor for safeguarding etak salai. Through quantitative analysis based on Hayashi’s quantification theory type 2, this study determines that the profitability of these micro-enterprises chiefly depends on the initial investment amount. It also finds that inheritance of micro-enterprises without enhancement of profitability results in the reproduction of low-income households. Ecological factors also determine the sustainability of etak salai. The study reveals that deterioration of the local ecosystem has triggered continuous transition of the mode of production of etak salai. Commercial production of etak salai began only after the majority of community members moved away from the rivers. After severe degradation of local rivers, harvesters expanded the geographic scope of their activity to other states of Peninsular Malaysia. Currently, Thailand and Cambodia account for a majority of the supplies. These transformations have decreased the number of households that are able to transmit knowledge regarding the harvesting and processing of etak. This is a grave concern in terms of safeguarding ICH. Thus, the study concludes that injecting capital to vendors and restoring the local ecosystem could be useful measures for safeguarding ICH.