ABSTRACT
Australian wild foods are an opportunity waiting to happen, though ironic that even in the middle of 2015, the indigenous foods and medicines that sustained the world's longest living culture for over 60,000 years are almost the final frontier of plant-based resources. Foraging food in a sustainable way or managing existing stands for a more co-ordinated production or setting up enriched production areas along traditional forage-farming practices can provide a host of tangible and intangible benefits. Indigenous and non-indigenous community's involvement in production and supply or that of individuals wild harvesting within or across traditional Aboriginal lands are areas of opportunity. The challenge of developing new food species in Australia is the cost of land and that for labour and post-harvest freight for plantation production. Even for foods that are wild harvested from remote regions, there is the cost of labour and transport of the resources pre-harvest, then freight post harvest.
