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Akudjura, muntries, riberries and Kakadu plum, sound exotic,
but they're dinky di Australian bush tucker.
They have been part of the Australian Aboriginal diet for a long time.
But now they're being developed for a wider market.
Most of the produce currently being used in processing comes from wild harvest,
but the increasing demand could soon make the supply unsustainable.
So bush tucker must be cultivated, to provide a better quality and quantity of produce.
And that's just what Maarten Ryder from Australia's science agency, CSIRO is doing.
Dr Ryder - "We're growing quandongs
"which produce a nice fruit for putting into pies and other sorts of foods.
"Mountain Pepper and there's a variety of other plants that produce either seeds or fruits
"that really is based on Aboriginal knowledge of what's here in Australia
"that we can grow."
Aboriginal researcher, Yvonne Latham
is helping CSIRO conduct field trials at several sites around the country.
Here at Stawell in Western Victoria,
a variety of trees and shrubs are being planted.
Dr Ryder - "What we're doing is taking Aboriginal knowledge on what we can eat
"from the Australian environment
"and putting that together with Western farming methods and cultivation methods.
"For it to become more popular and more widely used we really need to raise our levels of production."
It will take 7 to 10 years for most of these trees to reach maturity
and for the success of the plantings to be gauged.
Dr Ryder - "If we don't do this kind of work, developing our own native foods,
"I think we're in danger of losing out to other countries.
"And it's already happened with the cut flower industries.
"Other countries are quite successful at growing our native flowers for the world market,
"so we should value what we've got here in Australia and develop it."