The ancient practice of Macrozamia pit processing in southwestern Australia

Introduction  Why did Noongar people ferment Macrozamia sarcotesta? Was it to detoxify it? It is our view that over many thousands of years of trial-and-error and empirical scientific observations that Noongar people developed their own unique and sustainable food processing techniques, in particular the controlled anaerobic fermentation of the fruit (seed covering, outer rind) of Macrozamia … Continued

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