Davuke, the traditional Fijian method of pit preservation of staple carbohydrate foods

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Abstract
The traditional Pacific method of food staple preservation by fermentation in pits has been studied. The details of the method as performed in Fiji are discussed as well as the nutritional and chemical changes undergone by breadfruit during this fermentation. The taste acceptibility of the product was tested as well as ways to adapt the procedure to modern conditions. The process is a lactic acid fermentation and the nutritional quality of the preserved food is similar to the fresh one. The fermentation can be effected using less labour and materials than was used in the traditional method.

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