Title:
Leatherback Sea Turtle Meat and Eggs Consumption: Evaluation of Public Health Significance in Grenada, West Indies
Authors:
Caitlin Birky, Department of Public Health and Preventative Medicine, St George's University, Grenada, West Indies
&
Satesh Bidaisee, Department of Public Health and Preventative Medicine, St George's University, Grenada, West Indies
&
Siriluk Pichainarongk, Kasetsart University, Thailand
Published:
World Journal of Agriculture and Soil Science, 26 February 2021
Abstract:
The Leatherback sea turtle (Dermochelys coriacea) is known for traveling large distances and are at risk of being captured by fishermen. There are conservation efforts to protect the specie and health risks of ingesting or handling Leatherback sea turtle meat or eggs. This study applied a cross section approach using a survey and interview to assess consumption of leatherback sea turtle meat and eggs. In total 51 people were interviewed, 39 men and 12 women. 37% (19/51) reported that they had ingested turtle meat in the past, and 100% of them ate it fully cooked. 13% (7/51) ingested sea turtle eggs and 85% of time both turtle meat and eggs were fully cooked. The main reason described for the consumption was culture and accessibility of turtles although the practice is illegal. This study confirmed the practice of leatherback turtle meat and eggs consumption and identified reasons for this practice.