Seaweed scarcity

Seaweed scarcity driven by ocean warmth threatens Fiji's fisherwomen's livelihoods
Fijian people have been struggling to catch Nama, the country’s favorite edible food amid concerns that their harvests can be hit by ocean temperatures.
Ocean warmth has been threatening the livelihoods of fishermen in the region as they collect only about half as much of the seaweed as they once did. Residents must hunt for seafood over wider areas, meaning that they have to spend more time at sea.
Nama is a seaweed that resembles small green grapes, found mostly in the waters off an island country in Melanesia. The seafood has been part of the Fijian daily diet and is traditionally soaked in coconut milk and mixed with salads.
The natural resource is also crucial for the livelihoods of hundreds of Nama hunters, who are mostly women, with a bag weighing 10 kg (22 lb.) for a price of $10 to $20.
When harvesting, the seaweed's roots intact are usually left for them to regrow. However, in recent years, nama is said to have been taking longer to grow back.
Many marine biologists said warmer oceans play a role in impairing the growth of seaweed, which is "very sensitive to heat."