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Food preservation in the Pacific using acid fermentation

Aalbersberg, William G.L. (1988) Food preservation in the Pacific using acid fermentation. Journal of Pacific Studies, 14 . pp. 56-67. ISSN 1011-3029

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Abstract

In pre-European times, before the advent of shops, refrigerators, and an effective transportation infrastructure, the problem of providing a continuos food supply was a major concern for Pacific islanders. The common view of a perpetual abundance of food merely there for the harvesting is a false one. Many limestone islands, especially atolls, have very poor soils and, along with the leeward side of large volcanic islands, face the problem of extended drought periods. Hurricanes are common on many islands and severe ones can obliterate almost all food crops. Shortages also occured during warfare because a common tactic was to destroy the enermy’s crops. Even access to fish may be difficult during extended windy, stormy periods. For all this situations it was necessary to have an extensive store of preserved food to prevent hunger and even starvation. This was also necessary on the many islands, especially in Polynesia, which relied primarily on Breadfruit as a food staple because of its seasonal nature.

Item Type: Journal Article
Subjects: Q Science > QD Chemistry
T Technology > TX Home economics
Divisions: Faculty of Science, Technology and Environment (FSTE) > Institute of Applied Science
Depositing User: Ms Shalni Sanjana
Date Deposited: 23 Jul 1988 21:55
Last Modified: 23 Jul 2012 21:55
URI: http://repository.usp.ac.fj/id/eprint/4899
UNSPECIFIED

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