Defining the Unique Flavours of Australian Native Foods by Dr Heather Smyth

Defining the Unique Flavours of Australian Native Foods

Researched by Dr Heather Smyth

Publication No. 10/062

Project No. PRJ-004427

Rural Industries Research and Development Corporation, 2010, ISBN 9781742540344, colour photographs, tables and diagrams, large paperback

Very Good Condition, minor edge and shelf wear, minor rubbing and bumping to edges and corners, no inscriptions (see photographs)

“Australian native plant foods provide new and exciting experiences for consumers and have the potential to re-position ‘Australian cuisine’ as a contemporary food choice for consumers worldwide.
This publication presents a common set of flavour and aroma descriptors and characteristics which was identified as a key priority for the Australian native food industry.
The research also assists in the development and supply of product information to support market access and market growth for this emerging industry.
The research was targeted so that a concise, consistent and accurate marketing message of the flavours of these Australia native foods can be delivered to customers.
The research also developed the first ‘Australian native flavour wheel’ and sensory descriptions for sixteen of the key commercial native food species including fruits, berries, herbs, spices and seeds.”