The chief exports are fertilizer made from the native vegetation, and animal feed derived from cultivated yeast.

Instead, the wild yeasts are washed off or killed by high temperatures, and pure strains of cultivated yeasts are added.

It is produced using rice (rather than the usual barley), imported malt, imported hops, and German cultivated yeast.

In comparison with breads made with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.

The "Old World" style of winemaking favors the use of wild, or ambient yeast, though some will also use specially cultivated yeast that can impart aromatic qualities to the wine.