Mayi harvests (Milari Aboriginal Corporation)
The Mayi Harvests native food business specializes in West Kimberley Wild Foods which are wild harvested on our traditional family lands in Ngumbarl and Jabirr-Jabirr country.
We provide wholesale and retail native plant food products to chefs, restaurants, special events, touring companies, and sell on-line at the Mayi Harvests online shop.
Gabiny aka Kakadu Plum is one of the sovereign foods that we want to preserve for the future so that we continue our cultural practices in cultural and language maintenance as well as teach about our traditional land management practices. Gabiny is an important fruit for our health and well-being and it has strong cultural relevance for our families within the West Kimberley region. Not only is it important as a commercial commodity but its proper management ensures its sustainable future within our sacred forests for our great grandchildren and future generations.
Aboriginal communities have been harvesting Kakadu Plum for thousands of years. The ancient fruit boasts powerful nutritional and medicinal benefits and is a highly-valued ingredient in health, functional food, cosmetic, and pharmaceutical industries. It’s garnered a reputation as a ‘superfood’, with studies showing it has the highest Vitamin C content of any fruit. Kakadu Plum (Terminalia Fernandiana) is unique to Northern and Western Australia and is also called gubinge, madoorr, madoorroo (Bardi), garbiny (Djugan / Yawuru), kabinyn (Nyul Nyul), mi maraal / marnybi (Wadeye), nghul nghul, manhmohpan, murunga (East, Central, North East Arnhem) \äṉ’ka-bakarra (North East Arnhem) and colloquially known as “billy goat plum.” It is small and pale green in colour, with fibrous fruit around a hard stone. The Kakadu Plum ranges from the size of a ten cent to a twenty cent piece and is tart to taste.
Harvesting Kakadu Plums
Kakadu Plum is harvested in Western Australia in January to February, while in the Northern Territory, the harvest season runs from March until late May. The wild harvest is collected by hand from trees and is frozen to retain its high levels of Vitamin C. Kakadu Plum has been harvested by Aboriginal people in the Kimberley for thousands of years for medicine and commonly pulped and mixed with water to create a refreshing drink.