Final answer:
People in Polynesia may have buried fermented breadfruit for preservation purposes and to improve its flavor, leveraging the natural fermentation process to make their food last longer and taste differently.
Step-by-step explanation:
People in Polynesia would bury fermented breadfruit as a method of preservation and to enhance flavor. Fermentation is a process where microorganisms like yeast metabolize carbohydrates, leading to the creation of ethanol and carbon dioxide, as well as the development of complex flavors. Given the tropical climate of Polynesia, which can hasten food spoilage, fermenting and burying breadfruit in the cooler underground environment could be an essential practice to make the food last longer. Furthermore, the fermentation process would change the taste and texture of the breadfruit, which may have been preferred in some cultural dishes.