Blue food consumption in Indonesia: patterns and determinants

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Abstract Blue food systems have significant impacts on livelihoods, health, and environmental integrity, underscoring the need for measures that support more just and sustainable outcomes. Indonesia, the world’s third-largest producer of blue foods, has blue foods widely integrated into local diets, yet continues to face high rates of malnutrition. This study examines the accessibility of blue foods and the factors shaping consumption patterns using nationally representative data, primarily from the SUSENAS household survey. Approximately 95% of blue foods produced in Indonesia are consumed domestically, with exports mainly comprising shrimp for international markets. The Engel curve for blue foods is less steep than for terrestrial animal-source foods, indicating relatively more equitable access across income groups. Preserved fish plays a particularly important role among lower-income households due to its affordability, long shelf life, and suitability for areas with limited cold-chain infrastructure. Differences in consumption across rural and urban areas are modest, whereas disparities across household size are more pronounced. Smaller households consume more blue foods per capita than larger households, reflecting a household size effect in food consumption patterns. Regression analysis confirms that income and household size are key determinants of consumption, while local production is only weakly associated with accessibility, likely due to widespread cross-provincial trade. Policy efforts in the blue food sector should prioritize strengthening commodity species, cold-chain infrastructure, reducing post-harvest losses, supporting preserved fish production, and improving distribution networks to ensure reliable access to nutritious blue foods. These interventions should be integrated with broader efforts to enhance poverty alleviation, education, healthcare, sanitation, and ecosystem management, to improve nutrition outcomes and reduce inequalities while ensuring environmental sustainability. The relatively equitable distribution of blue food consumption in Indonesia highlights the important role of blue foods in supporting food and nutrition security, and offers valuable lessons for just dietary transitions elsewhere.

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