Kava beverages, made
from dried roots of the shrub Piper methysticum, have been used ceremonially and socially in the South Pacific for
hundreds of years. The drink is reported to have pleasant mild psychoactive effects, similar to alcoholic beverages. Recreational
use of kava has spread over the last 20 years to Aboriginal communities in Australia, where it is often consumed in combination
with alcohol. In Fiji, kava is still used today during welcome ceremonies for local and international political and religious
dignitaries. In 2002, local annual sales in Fiji have been reported in the range of $30 million, with exports amounting up
to $17 million. Kava generated almost EUR 100 million in 2001 (IKC Report).
Expert Opinion and Folkloric Precedent:
An aqueous decoction
of Piper methysticum has been used for centuries by Pacific Islanders at social religious-ceremonial and social events
without hepatotoxic side effects. Some South Pacific Island countries use fresh kava root or rhizome to prepare the traditional
drink, while others use dried and ground roots or rhizomes. For fresh preparations, the root is chewed by young females who
spit the juice into the kava bowl without swallowing it themselves. The juice is then mixed with water or coconut milk and
further processed. Another water extract of kava has been made by adding water to kava roots, which are finely ground and
then filtered using cheesecloth. These water extracts have been shown to contain only water-soluble carbohydrates, proteins,
and about 6-8% organic compounds.
