Objective: To determine the catch and trade of sea cucumbers in Nasingin, Getafe, Bohol. Methods: The study utilized a descriptive survey method using a structured questionnaire to gather information from the respondents. Respondents were taken using the snowball sampling method. All the fresh samples were weighed and identified based on their genus and species level using the field guides at the landing sites for two months sampling period. Moreover, catch per unit effort (CPUE) was obtained per catching method, and then a significant difference among them was determined. Findings: Results revealed that there were seventeen (17) identified species of sea cucumber. Out of the seventeen ( 17) recorded species in this study, five (5) species were regarded in a similar study as highly exploited species. Moreover, one (1) species recorded in the survey was just classified under the "Endangered" list of the International Union for Conservation of Nature and Natural Resources (IUCN). In terms of the catching method, respondents employed: compressor fishing, gleaning, skin diving, and by-catch using beach seine and triple net. It was also shown that compressor use attained the highest CPUE at 1.74 kg/hr. for April and 2.01 kg/hr. for May and triple net during daytime gained the least CPUE at 0 kg/hr. for April and 0.28 kg/hr. for May. Moreover, it was found that more fishers preferred to dispose of their caught sea cucumber fresh by size and or by species to the local assemblers rather than selling it dried or processed. Novelty: It is noteworthy that some sea cucumber species recorded in this study are still caught and traded despite their listing in IUCN as "endangered" and in CITES Appendix II.

Gummy candy is usually made of gelatin- sourced from animals. This study incorporated (κ) kappa-carrageenan-A polysaccharide extract from seaweeds into the gummy guyabano (Annona muricata Linnaeus) candy’s formulation. κ-carrageenan was incorporated into the gummy guyabano candy at 0%, 1%, 3%, and 5% concentration for CO, T1, T2, and T3, respectively. The effect of incorporating kappa-carrageenan into gummy guyabano candy in terms of physicochemical properties, total plate count, and sensory acceptability was investigated. Results showed that an increase in the addition of κ-car resulted in an increment in most of the physicochemical properties, e.g., carbohydrate content (42.66 ± .98 - 44.93 ± .74) and crude fiber with values 00.19 ± .07 to 00.40 ± .11. Further, a decreasing value for crude protein (16.07 ± .74 - 15.48 ± .24), and fat content (00.32 ± .14 - 00.02 ± .03) was noted. However, no significant difference was found in crude protein. Gel strength was affected by the increasing addition of κ-car. Values recorded were 1029.67 ± 62.74, 735.00 ± 31.19, 1369.33 ± 54.00, and 1278.00 ± 93.54 for CO, T1, T2, and T3, respectively. Total plate count rose as the percentage of κ-car increased, from <250 EAPC/g to 4.66 x 104 cfu/g, but results were within the range of the recommended TPC values by FDA for confectionery products. Moreover, results of sensory acceptability revealed that all formulations were generally accepted, with "Like Moderately" as the lowest rating and the highest rating as "Like Very Much." Thus, kappa-carrageenan has enriched the physicochemical properties of gummy guyabano candy.