A field and laboratory study of the storage and preservation of breadfruit as practiced in the South Pacific islands

Abstract

The purpose of the investigation is to shed more light on the process and to gather information to add to the limited scientific knowledge of the fermentation process of breadfruit during the period of preservation in the ground in the South Pacific area. It is also the purpose of this study to contribute to limited Public Health knowledge of the reported occurrence of reactions or disorders attributed to consumption of fermented breadfruit taken from earth pits in the ground and to stimulate further study in the field of food-borne diseases in which the causative agent has not been fully delineated.