Why process jackfruits?

⇒ The fruit is rich in vitamins A, B and C, potas-sium, calcium, iron, proteins and carbohydrates

⇒ Processing reduces post-harvest losses ⇒ Processing increases the shelf-life of the fruit ⇒ Processing adds value and increases income

Jackfruit (Artocarpus heterophyllus): Processing and Product Information

Packaging and Storage Pack in heat-sealed 400 gauge poly-thene bags and store in a dark, cool place for several months.

Packaging and Storage Seal in polythene bags or pack in clean, tightly capped glass or plastic jars/bottles. Store in a cool, dark place for several months.

Packaging and Storage Pack in well-sealed clean glass or plastic bottles and store in a cool, dark place for several months.

How to store jackfruit? ⇒ Fresh fruits: - for 4-5 days at 25-35ºC - for 2-6 weeks at 11-13ºC

⇒ Bulbs: - for 3 weeks at 2ºC, when packed in heat-sealed polythene bags

⇒ Pulp: - for more than one year at -20 to -22ºC, when packed in heat-sealed polythene bags

How to process jackfruits?

1. Pre-processing into bulbs and pulp

2. Processing methods

Pickles

Leather

Dried jackfruit flakes

Beverage Add 40-45 g sugar per 100 g pulp and

mix Carve out the core

Ripe jackfruit

Cut in half

Scoop out the bulbs

Sort

Remove seeds

Pack + store

Crush bulbs

Dry

Store

Pack

Freeze pulp

De-seeded bulbs

Cut into slices

De-seeded bulbs

Blanch for 2 min

Cool under cold water

Place on mesh trays

Dry

Pack + seal

Blend

De-seeded bulbs

Concentrate mixture in a

steam-jacketed pan

Spread concen-trate on trays

Dry

Dust with starch

Add sugar (100-150 g per kg

bulbs)

Dissolve potassium

metabisulphite (0.1 g/kg) in

water and add

Cut into pieces

Roll (optional)

Pack + seal

Peel skin

Young green fresh jackfruits

Place slices in a container and

cover with brine solution

Brine for 24 hours

Prepare 5% brine solution

Grind + mix spices: turmeric, coriander, chilli

powder, salt, sugar

Cook for 30 min

Cool at room temperature

Cut into slices

Drain + wash to remove excess salt

Add spice mix and vinegar (10 ml/kg)

Pour into jars and seal

De-seeded bulbs

Homogenise using a pulper/blender

Boil for 5 min

Cool Add pectin-

degrading enzyme Keep overnight

Filter

Mix

Add 50% sugar syrup solution

Pour into bottles and seal

Heat pasteurise in bottles at 80-95ºC

Cool in cold water

Add sodium metabisulphite

(0.5 g/kg) (optional)

Candy, toffee, biscuit

Dried jackfruit flakes

Fruit leather

Beverage

Pickles/chutney

Jam

Powder Pulp

Potential processed products

Canned jackfruit

Fruits for the Future

This publication is an output from a research project funded by the United Kingdom Department of International Development for the benefit of developing countries. The views expressed are not necessarily those of DFID [R8399 Forestry Research Programme].

Prepared and published by the International Centre for Underutilised Crops (ICUC), School for Civil Engineering and the Environ-ment, University of Southampton. Southampton, SO17 1BJ, UK. Tel: +44-23-80594229 Fax: +44-23-80677519 Email: icuc@soton.ac.uk Website: http://www.civil.soton.ac.uk/icuc © 2004 International Centre for Underutilised Crops, UK

References: Azam-Ali, S. (2003) Assessment of the current status of post-harvest handling, processing and marketing of underutilised tropical fruits in Bangladesh, India, Nepal, Sri Lanka and Vietnam. ICUC, Southampton, UK. Crane, J.H., Balerdi, C.F. and Campbell, R.J. (2002) The Jackfruit (Artocarpus heterophyllus Lam.) in Florida. Fact Sheet HS-882. Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, USA.

ICUC (2003) Products and processing technologies of jackfruit. Newsletter, March 2003: 6-9. Morton, J. (1987) Jackfruit (Artocarpus heterophyllus). In: Fruits of warm climates. Editor: J.F. Morton, Miami, Florida, USA: 58-64. Van Lai, T. and Thanh, C.D. (2002) Status of production, processing and marketing of some underutilised tropical fruits of Vietnam (jackfruit, mangosteen and pummelo). In: Fruits for the Future in Asia. Editors: N. Haq and A. Hughes. ICUC, Southampton, UK: 216-229. Please contact ICUC for further references.