Table 2 Themes and sub-themes
Themes | Sub-themes | Description |
|---|---|---|
Motivators to produce and consume sago | Economic factors | a. Sago will provide more financial benefit when processed and sold |
b. Every part of sago is useful | ||
c. Sago is beneficial for local economy | ||
d. Sago enables economic relationships with sago companies to be established | ||
Emergency food | a. Sago provided food stability during Covid-19 pandemic | |
b. When food security improves, people choose rice as the first dietary option | ||
Potentially healthy food | Food to prevent colon cancer and diabetes | |
Environmental concern | Heavy machinery used by the sago companies has caused environmental damage | |
Strategies from stakeholders to increase the awareness of sago consumption | Role of stakeholders in the sago supply chain | a. Government is entirely responsible for sago and its development |
b. Collaboration between community, government, and private sector is required to promote sago | ||
c. Too many stakeholders involved in sago management is problematic | ||
Policy and promotion | a. The national government and local government policies are not synchronised | |
b. Promotion of sago consumption through social activities and festivities | ||
Barriers to sago consumption | Infrastructure | a. Distance and lack of supporting infrastructure |
b. Sago processing is time and energy consuming | ||
Price | a. Low selling price | |
b. Raskin's (subsidised rice for poor households) policy in remote locations | ||
Qualified human resources | Lack of qualified human resources | |
Social and political factors | a. Sociocultural issues (regionally specific) | |
b. Certain parties exploit the issue of sago for their own political gain | ||
Sago eating culture | Cultural identity | Sago is not only as staple food, but is embedded in local cultural practices |
Changes in consumption trends | Rice has become the Papuan people's staple food |