The Tradition of Falo Laor (Sea Worm) as a Seasonal Local Food Products in the Waters of Morotai Island

Nurafni, Nurafni; Koroy, Kismanto; Hi. Muhammad, Sandra; M Nugroho, Gigih; M Kasim, Safira; M Djen, Faradila

doi:10.21608/ejabf.2025.413283.6398

The Tradition of Falo Laor (Sea Worm) as a Seasonal Local Food Products in the Waters of Morotai Island

Document Type : Original Article

Authors

¹ Marine Science, Marine Fisheries and Marine Science Faculty, Pacifik Morotai University

² Marine Science, Faculty Fisheries and Marine Science, (Morotai Pacifik University)

10.21608/ejabf.2025.413283.6398

Abstract

The emergence of laor (sea worms) represents an important seasonal event for the local community in Morotai, serving not only as a source of food but also as a cultural practice and tourist attraction. In addition to their distinctive taste, laor carry symbolic and social value, embodied in the traditional activity known as falo laor—the community practice of catching sea worms in the intertidal zone. This study aimed to examine the falo laor tradition in the Morotai community and to document the various methods of processing sea worms. The research was conducted in Morotai Island Regency, with sampling points across six sub-districts: South Morotai, South West Morotai, East Morotai, North Morotai, Morotai Jaya, and Rao Island. The laor worms, regarded as a vital source of sustenance, exhibit a distinctive emergence pattern three times annually—in April, May, and June. In April, their appearance is referred to locally as masango. In May, they emerge on the fifth to sixth day after the full moon, known as mangopa. In June, they reappear on the sixth to seventh day after the full moon, referred to as ma’awa. Collection of laor is preceded by ritual practices performed the day or night before emergence. Community members wear traditional attire, clean or new clothes, and the event is accompanied by traditional musical instruments such as gongs and tifa. The worms are processed into a variety of dishes, including tari (smoked), fried with spices, tiba (grilled in bamboo), chili sauce, and bakasang (fermented fish paste).

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