Seamoss Association rolls out 1,200 nutritious soup kits for emergency response 

By Admin. Updated 6:32 p.m., Saturday, July 11, 2026, Atlantic Standard Time (GMT-4). 

The Seamoss Association of St. Vincent and the Grenadines (SMASVG) has distributed more than 1,200 instant Seamoss Soup Kits to organisations across the country as part of an initiative aimed at strengthening disaster preparedness, improving community nutrition and enhancing food security.

The distribution forms part of the Unlocking the Power of Seamoss project, which is funded by the Government of Ireland and implemented by the Seamoss Association. According to the association, the initiative promotes the use of locally produced, value-added seamoss products to build more resilient communities while supporting better nutrition.

The soup kits, produced in two flavours, Tomato & Carrot and Pumpkin & Split Pea, have been supplied to eight organisations that serve vulnerable groups and support emergency response efforts. 

These include the National Emergency Management Organisation (NEMO), Garden of Eden Care Home, the Lewis Punnett Home, the Mayreau Disaster Preparedness Group, the Canouan Disaster Preparedness Group, the Stephanie Browne Primary School Soup Kitchen, M&A Care Home for the Aged and the Bequia Disaster Preparedness Group.

The association said the project was inspired by the lessons learnt following the devastation caused by Hurricane Beryl, which underscored the need for nutritious, shelf-stable foods that can be prepared quickly when access to fresh food, electricity or cooking facilities is disrupted.

Each soup kit is produced by Marslyns, a local seamoss value-added business, using premium-quality seamoss blended with locally sourced vegetables, herbs and seasonings. The products require only hot water for preparation and are designed to provide a warm, nutritious meal during emergencies while also serving as a healthy everyday food option. The shelf life of each type of product varies from three to six months, according to Marslyn Lewis, founder of Marslyns.

Marslyn Lewis, who formulated the soups, said the initiative demonstrates how local innovation can help address national challenges.

“By transforming seamoss into nutritious, shelf-stable foods, we are not only creating value-added products but also strengthening our country’s emergency preparedness and promoting healthier communities. Hurricane Beryl reminded us of the importance of resilience, and these soup kits represent one practical way we can help ensure vulnerable people have access to nourishing food during times of crisis.”

The association also said the project showcases the economic potential of the country’s developing seamoss industry by encouraging value-added production, supporting small-scale producers, promoting entrepreneurship and creating sustainable livelihood opportunities while highlighting the versatility of locally cultivated seamoss.

SMASVG expressed appreciation to the Government of Ireland for funding the initiative, stating that the partnership is helping to strengthen food systems, improve nutrition and build disaster resilience in St. Vincent and the Grenadines.

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