Bush foods bring health, cultural and economic benefits for Indigenous Australians

Primary Researcher: Professor Yasmina Sultanbawa 

Institution: The University of Queensland  

The ARC Training Centre for Uniquely Australian Foods, led by the University of Queensland, is transforming the native food and agribusiness sector, with economic and health benefits for First Nations peoples.  

One of the Centre’s projects involves researchers working to produce a low sugar soft drink from native Kakadu plums to reduce the consumption of full sugar beverages in Indigenous communities. The project has the twin goals of reducing high sugar intakes and creating employment opportunities for First Nations people.  

‘Our focus is working with Indigenous communities to improve their health and, from anecdotal evidence, we know that including native ingredients will draw them to the product as it fosters connection to Country,’ said PhD candidate Jessica Cartwright, who helped develop the drink at the Centre.  

The Kakadu plum drink has been developed as a cordial that can be mixed with carbonated water to create a low-calorie, vitamin C-rich soft drink with up to 80% less sugar than a standard soft drink.  

‘This beverage has the potential to tackle the high rates of chronic diseases such as obesity, type 2 diabetes, kidney disease and dental issues we see in remote communities.’  

The wild harvesting of the plums also offers people in the most remote regions of Northern Australia an opportunity to earn a living, with a strong cultural dimension.  

Crucially, the Centre is also supported by several native food enterprises, led by a First Nations Enterprise Group, and advised in best-practice collaboration by a First Nations Advisory Group.  

In February 2023, PhD candidate Sukirtha Srivarathan published research that found edible halophytes, a group of plants used by First Nations Australians for 65,000 years as food, animal fodder and medicine, could be a nutritious alternative to salt.  

‘They’re a good source of protein and most of them are a good source of fibre, minerals and trace elements, especially calcium, iron, potassium and zinc, while some also have considerable amounts of folate (vitamin B9) and vitamin C,’ Ms Srivarathan said.  

The Centre’s Director, Professor Yasmina Sultanbawa, said the purpose of the research was to ensure all economic and social benefits go back to First Nations communities and enterprises.  

‘That will happen through the creation of First Nations-owned and led native food value chains,’ she said.  

‘Providing access to healthy native food products such as the Kakadu plum drink, and halophytes which can be consumed as a fresh vegetable or a dried product, empowers communities to improve their health through nutritious foods,’ said Professor Sultanbawa.  

Image: Supplied by ARC Training Centre for Uniquely Australian Foods.