Podosiri berries have a tough outer skin and very large seeds. To prepare them for consumption, they are first soaked to soften the skin. The large seeds are then strained out and the berries pressed to produce a dense purple liquid.
In many villages in Marowijne, posodiri is still processed by hand. In Moengo there is a small factory (see production process).
Suzanne Bernhardt and I visited Abessa Amoeferi to learn how to prepare podosiri by hand.