Page "Breadfruit" Paragraph 10

Because breadfruit trees usually produce large crops at certain times of the year, preservation of the harvested fruit is an issue.

One traditional preservation technique is to bury peeled and washed fruits in a leaf-lined pit where they ferment over several weeks and produce a sour, sticky paste.

So stored, the product may last a year or more, and some pits are reported to have produced edible contents more than 20 years later.

Fermented breadfruit mash goes by many names such as mahr, ma, masi, furo, and bwiru, among others.