What crops formed the basis of traditional Micronesian food production?

Traditional Micronesian food production relied primarily on horticulture and fishing. The staple crops that formed the basis of this subsistence system included:

• Coconuts: Used throughout the region as a vital food source and for materials like thatch and cordage.1
• Taro: Both true taro (Colocasia esculenta) and giant swamp taro (Cyrtosperma species) were cultivated widely, except on some drier eastern low islands.1
• Breadfruit: This tree was widely distributed and provided an abundant source of starchy fruit.1
• Bananas: These served as an important food crop, particularly on the high islands.1
• Yams: Tropical yams are found on many high islands and hold significant prestige and nutritional value, especially on Pohnpei.1
• Pandanus: On drier atolls, such as those in the Marshalls and the Gilberts, the pandanus tree is a major subsistence crop. Its fruit can be processed into flour for storage, and its leaves are used for weaving.1

While these formed the traditional base, European contact later introduced crops like corn, sweet potato, and cassava.1