Opportunities in commercialising native grasses

Researchers and members of the Aboriginal community gathered at Tulladunna Reserve at Wee Waa recently to explore a new future for native grasses and grains, traditional foods of indigenous communities for thousands of years.

A feature of the day was the cooking of ‘Johnny cakes’ made from native grains, and some from wheat flour.

University of Sydney Plant Breeding Institute researcher at Narrabri, Angela Pattison, has been working on a project to study pre-colonial indigenous agriculture and the development and application of native grasses and grains.

Dr Pattison said she had been inspired by Bruce Pascoe’s book, Dark Emu, to explore the pre-colonial agriculture of Australia’s First Peoples and is working with the local community to better understand Aboriginal agricultural techniques.

Helen Wenner, Dr Angela Pattison, with University of Sydney visitors Prof. Jaime Gongora, Tina Bell, Caroline Marin and Rebecca Halliday. Helen Wenner, Dr Angela Pattison, with University of Sydney visitors Prof. Jaime Gongora, Tina Bell, Caroline Marin and Rebecca Halliday.

Native grains make great johnny cakes. Native grains make great johnny cakes.

Wee Waa Lands Council caterers for the Tulladunna event on Thursday, Cheryl Gordon, Glenda Mason, CEO Robyn Keeffe, Samantha Hamilton, Vida Dawson, Robyn Green and Teresa Wenner-Combo. Wee Waa Lands Council caterers for the Tulladunna event on Thursday, Cheryl Gordon, Glenda Mason, CEO Robyn Keeffe, Samantha Hamilton, Vida Dawson, Robyn Green and Teresa Wenner-Combo.

Visitors Draghitza Diaz, Abraham Nijares, TAFE Moree, and Prof. Jaime Gongora, Sydney University. Visitors Draghitza Diaz, Abraham Nijares, TAFE Moree, and Prof. Jaime Gongora, Sydney University.

Helen Wenner, Dr Angela Pattison and University of Sydney visitor Joanna Haddock. Helen Wenner, Dr Angela Pattison and University of Sydney visitor Joanna Haddock.

Dr Pattison, in conjunction with the Wee Waa Local Aboriginal Land Council, organised the get-together of members of the Aboriginal community, including several experts on the use of native grains for food, with participants from the University of Sydney, Moree TAFE, Murray Darling Basin Authority and Narrabri Shire Council.