Around 1000 AD, Pacific Islanders developed a method of pit fermentation for breadfruit, creating a traditional dish known as masi or poi. This technique involved burying the fruit in underground pits to ferment, enhancing its flavor and nutritional value. The innovation was crucial for long sea voyages, providing sustenance and showcasing the resourcefulness of Polynesian cultures in utilizing local ingredients.

The Polynesian pit fermentation of breadfruit around 1000 AD was central to oral chants and navigation poetry that honored voyaging ancestors. This cultural practice enriched the poetic tradition, celebrating the connection between food, identity, and heritage.