Early in the project, Dell brought a group of M膩ori landowners to the University, showed them around and held extensive hui. Later, a group of University and UniServices staff went to Ruatoria, where they stayed at the local marae and met with community members.
鈥淏uilding engagement was a step-by-step process,鈥 says Baroutian. 鈥淲e needed that time to understand each other, especially for me to learn the culture and to build relationships.鈥
Baroutian led the science, conducting laboratory characterisation to understand the health benefits and unique properties of k膩nuka as well as listening to locals to understand the m膩tauranga M膩ori involved.
As a result, they developed two healthy, sustainable food products:
- Liquid smoke made from burning k膩nuka wood chips in the absence of oxygen, which unlike most smoke products makes it free of toxic and carcinogenic compounds
- 鈥楰膩nuka juice鈥, envisioned as an ingredient in the nutraceutical industry, extracted from leaves using subcritical water, which is super-hot water kept under pressure and that unlike most solvents doesn鈥檛 contain any toxic compounds.