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Start date: 2020Subject: search.filters.subject.Singapore

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    Place, provenance, protection : alignments, challenges, and opportunities for Māori future foods : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Te Kunenga ki Pūrehuroa, Massey University, Manawatū o Turitea, Palmerston North
    (Massey University, 2025-07-08) Wright, Summer Rangimaarie
    This thesis examines key alignments, challenges, and opportunities for Māori future foods, conceptualised as food production processes and outcomes that positively impact Māori and kinship networks. Beginning with a focus on plant-based future foods, a scoping interview study with Māori enterprise revealed strong alignment with Māori aspirations, including fulfilling kinship responsibilities, bringing together multiple forms of value, advancing collective wellbeing, and protecting and expressing Māori rights and interests - particularly in cultural and intellectual property. Participants identified place branding as a promising avenue to protect and develop cultural landscapes and enable future foods. The second study developed a content analysis protocol to explore the branding of Māori food and beverage packaging, with a focus on the prevalence and potential functions of place elements. Findings show that place branding is widely used by Māori enterprises, affirming its relevance to Māori future foods, while also highlighting a need to understand perceptions of Indigenous place elements. The third study used means-end chain laddering interviews to examine how critical consumers in Aotearoa New Zealand and Singapore perceive Māori place elements. It found a range of positive and negative perceptions across both contexts, which suggest viable approaches to place branding by Māori food enterprise. The thesis presents three key messages: plant-based future foods are relevant to Māori on multiple levels; Māori future foods can be enabled through place branding; and Māori place branding can support enterprise development and the protection of Māori rights and cultural property. These findings have implications for advancing Māori future foods and for growing the research and practice of decolonial Māori and Indigenous place branding. By exploring these interconnections, the thesis contributes to a deeper understanding of how Māori aspirations can shape and benefit from future food systems. It also critiques the ongoing appropriation of Māori culture by government and industry to advance broader agricultural and economic agendas. This research offers a transdisciplinary approach, addressing gaps at the intersection of Māori enterprise, future foods, Indigenous place branding, and consumption studies.
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    Perception and acceptance of high seaweed content novel foods (Ulva spp. and Undaria pinnatifida) across New Zealand and Singaporean consumers
    (Elsevier BV, amsterdam, 2024-12) Chen A; Lim AJ; Lin JWX; Oh G; Teo PS; Bowie D; Deb-Choudhury S; Samuelsson LM; Chan JCY; Ng SB; Foster M; Giezenaar C; Hort J
    Edible seaweeds are gaining global popularity as nutritious and sustainable food sources, extending beyond Asian into Western diets. To investigate consumer perception and acceptance of high seaweed content foods, two novel products, seaweed dumplings and pasta, were developed using the mixture of Ulva spp. and Undaria pinnatifida as a primary ingredient. Consumer evaluations were conducted in New Zealand (NZ, n = 157) and Singapore (SG, n = 176). Results showed low overall liking and willingness to purchase for both products in each country, though NZ consumers rated them more positively in terms of liking, healthiness and sustainability than SG consumers. Willingness to purchase was positively correlated with ratings of liking, healthiness, and sustainability. Emotional responses differed by country and product, with more NZ participants reporting positive emotions (e.g., pleased, happy, hopeful and loving) and dumplings evoking more activate emotions (e.g., energetic, shocked and amazed). Umami taste enhanced overall liking in both countries, while slimy texture (NZ) and fish-like flavour (SG) decreased overall liking. These results underscore the current challenges in consumer acceptance of high seaweed content novel foods, but also highlight cross-cultural differences that can guide the development of seaweed-based foods in global markets.
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    COVID-19, Authoritarian Neoliberalism, and Precarious Migrant Work in Singapore: Structural Violence and Communicative Inequality
    (Frontiers Media S.A., 2020-08-20) Dutta MJ; Sastry S
    Drawing upon an ongoing ethnography with low-wage migrant workers in Singapore, this article builds on the theoretical framework of the culture-centered approach (CCA) to explore the experiences of the workers amid COVID-19 outbreaks in dormitories housing them. The CCA foregrounds the interplays of communicative and material inequalities, suggesting that the erasure of infrastructures of voices among the margins reproduces and circulates unhealthy structures that threaten the health and well-being of the working classes. The voices of the low-wage migrant workers who participated in this study document the challenges with poor housing, poor sanitation, and food insecurity that are compounded with the absence of information and voice infrastructures. Amid the everyday threats to health and well-being that are generated by neoliberal reforms across the globe, the hyper-precarious conditions of migrant work rendered visible by the trajectories of COVID-19 call for structurally transformative futures that are anchored in the voices of workers at the margins of neoliberal economies.