Blog – Exploring the cultural heritage and nutrition of wattle seeds

Blog – Exploring the cultural heritage and nutrition of wattle seeds

Posted by Heather Smyth

Click here to read Sera Susan Jacob’s blog from her recent trip to Alice Springs.

Sera Susan Jacob is currently working with Australian native wattle seeds. Wattle seeds are a nutrient powerhouse full of iron, fibre, and protein and offer an exciting and unique potential as a major food ingredient in conventional food options. She is looking at different varieties harvested around Alice Springs along with different processing methods to better improve the way our bodies absorb nutrients from these seeds. Sera’s work also focuses on Indigenous engagement and ethically understanding the traditional knowledge connected to wattle seeds. This project is under the ARC Training Centre for Uniquely Australian Food and supported by Karen Sheldon Catering. Her advisors are Prof Mike Gidley, A/Prof Heather Smyth, Dr Bernadine Flanagan, and Dr Barbara Williams.

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