Ramanathapuram, Tamil Nadu – May – 15, 2025, As part of Amrita Vishwa Vidyapeetham’s transformative “Blue is the New Pink” initiative, AMMACHI Labs hosted a one-of-a-kind Seaweed Pickle Competition, merging traditional culinary wisdom with entrepreneurial training to uplift coastal women and promote sustainable livelihoods.
Held in the vibrant coastal belt of Ramanathapuram district, the event saw enthusiastic participation from women in nearby villages, who showcased their creativity by turning locally cultivated seaweed into innovative food products. From tangy seaweed pickles to crispy pakodas, nutritious halwa, and savory cutlets, the dishes featured native seaweed varieties like Kappaphycus, Gracilaria, and Sargassum. Entries were judged based on taste, texture, creativity, and presentation—celebrating both culinary skill and sustainable innovation.
🏅 Winners of the Seaweed Pickle Competition:
🥇 Dhanalakshmi from Sambai
🥈 Lamiya from Munekad
🥉 Abhila Teres & Team from Olaikuda
The event also featured a keynote by Mr. Vishal, Field Inspector from the Department of Fisheries – Rameswaram, who highlighted the ecological and nutritional importance of seaweed, noting its role in carbon sequestration, climate resilience, and marine ecosystem health.
This competition is part of a broader effort under this year’s #SeaweedCultivation project, which has already:
Trained 64 women in sustainable seaweed practices
Distributed essential materials, including life jackets, to 115 women
Conducted awareness campaigns across multiple coastal communities
By equipping women with practical skills and market-ready training, the “Blue is the New Pink” initiative is transforming seaweed from an underutilized resource into a vehicle for economic empowerment, nutrition security, and coastal conservation.
The initiative is implemented by Amrita Vishwa Vidyapeetham with the support of Transworld Group and Esri India, continuing to make waves in gender equality and marine sustainability along India’s coastline.
