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1
Ministry Agricultu
ISSN 0015-0886
FIJI
AGRICULTURAL
JOURNAL
Volume 57
Issue No. 1
December 2017
Ministry of Agriculture
3
Ministry Agricultu
Fiji Agricultural Journal
Chief Editor
Dr Apaitia R. Macanawai, Ministry of Agriculture, Raiwaqa, Suva, Fiji.
apaitia.macanawai@govnet.gov.fj
Editoral Board
Dr Ravindra C. Joshi, Visiting Professor, Pampanga State Agricultural University (PSAU),
Philippines rcjoshi4@gmail.com
Dr Jimaima Lako, Faculty of Science, Fiji National University, Nabua Campus, Suva, Fiji
jimaima.lako@fnu.ac.
Dr. Augustine Jerard, HOD (Horti & Forestry), Central Island Agricultural Research Institute,
Port Blair 744101, India.jerardba@gmail.com
Dr Siosiua Halavatau, Secretariat of the Pacic Community, Suva, Fiji. SiosiuaH@spc.int.
Dr Nacanieli S. Tuivavalagi,College of Micronesia-FSM,Cooperative Research & Extension
Department, Kolonia, Pohnpei, Federated States of Micronesia, FM 96941.
nat.tuivavalagi@gmail.com.
Dr Joseph Veramu, C/; Transparency International Fiji Box 7180, Nasinu, Fiji
joseph.veramu@gmail.com
Mr Maika Tabukovu, Fiji National University, College of Agriculture Fisheries and Forestry,
Koronivia Campus, Nausori, Fiji. mta@paradise.net.nz.
This Journal is fully funded by the Ministry of Agriculture, Government of the Republic of Fiji,
to which we are sincerely grateful.
ISSN 0015-0886
© Ministry of Agriculture, Republic of Fiji, 2017.
4
Ministry Agricultu
Fiji Agricultural Journal
Vol. 57, No. 1, 2017
TABLE OF CONTENTS
Research Papers
Pramod N. Nair, Hemalatha Palanivel,
Ravneel Kumar
Jackfruit (Artocarpus heterophyllus), a
Versatile but Underutilized food source
5-18
Steven J.R. Underhill and Salesh Kumar Postharvest Handling of Fruit Crops in
the South Pacic
19-26
Boney Wera, Gena Kawale, Myla Deros
and Ramakrishna Akkinapally
Evaluation of Elite Sweetpotato Geno-
types for Selection of Early Maturing
Varieties for the Highlands of Papua New
Guinea
27-32
Ami Chand Sharma Eects of Agricultural Lime and Organic
Matter on the productivity of the highly
acidic Tokotoko Soil Series of Fiji
33-37
Apaitia R. Macanawai, Aradhana
D. Deesh, Lusiana W. Turagakacivi,
Makereta Ranadi Jokatama Raqisia and
Takala T. Talacakau
Eect of Seed burial on Longevity of
Mucuna pruriens seed in Wet and Dry soil
conditions in Viti Levu, Fiji
38-41
Isimeli C. Loganimoce Assessing the eects of Nitrogen xing
plants on soil fertility in Naikorokoro Vil-
lage, Kadavu Island, Fiji
42
Guide for Authors 43-46
5
Ministry Agricultu
A REVIEW
Jackfruit (Artocarpus heterophyllus), a Versatile but
Underutilized food source
Pramod N. Nair, Hemalatha Palanivel and Ravneel Kumar
Department of Genetics, College of Agriculture Fisheries and Forestry
Fiji National University, Koronivia, Republic of Fiji
Corresponding Author: pramod.nair@fnu.ac.fj
ABSTRACT
The exploration for lesser known and underutilized crops, many of which are potentially valuable as hu-
man and animal foods has been the focus for research in recent years. The aim of this review is an attempt
to draw the attention of researchers and policy makers in Pacic agriculture to introduce the physico-
chemical and functional properties of jackfruit (Artocarpus heterophylus), and also to highlight the future
prospects and strategy for jackfruit production and utilization. The primary economic product of jackfruit
is the fruit which is used both when mature and immature. The esh of the jackfruit is starchy and brous,
and is a source of dietary ber. The presence of isoavones, antioxidants, and phytonutrients in the fruits
indicate that jackfruit has anti-cancer properties. The positive eect of unripe jackfruit for diabetes makes
the door open to commercially exploit freeze-dried unripe jackfruit. The health benets of jackfruit have
been attributed to its wide range of physicochemical applications. In spite of such a vast potential and
usefulness, jackfruit remains an underutilized fruit species and deserves to be given the needed thrust for
research and development. A wide gap in the marketing of jackfruits and its processed value added prod-
ucts can be fully explored for additional income as well as food security. Encouragements should be done
to the marketing as well as value added food products from this underutilized fruit tree. The focus of this
review is to provide information on the research work undertaken about jackfruit, and to provide basic
information for future commercialization as functional food and medicine.
Keywords: Jackfruit, Pacic, versatile food, physicochemical, underutilized fruit, antioxidants.
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
6
Ministry Agricultu
1.0 INTRODUCTION
The jackfruit (Artocarpus heterophyllus) (Figure
1), tree of the mulberry family (Moraceae) is be-
lieved to have originated in the south western rain
forests of India (Boning 2006). Around 300 B.C.,
the Greek philosopher Theophrastus described the
tree as very large with wonderfully sweet and large
fruits used for food by the sages of India (Matin
2015). The jackfruit tree is well suited to tropical
lowlands, and its fruit is the largest tree-borne fruit,
weighing as much as 35 kg and measuring up to
90 cm in length, and 50 cm in diameter. Jackfruit
is the national fruit of Bangladesh and Indonesia
(Matin 2015). It is a popular food item in tropi-
cal regions of India, Bangladesh, Nepal, Sri Lanka,
Cambodia, Vietnam, Thailand, Malaysia, Indone-
sia, Myanmar and the Philippines. Jackfruit is also
found across Africa, Brazil, West-central America,
Jamaica, Fiji Samoa and Tonga. This tree has many
names, based on locality such as uto ni dia (Fijian),
kathhar (Fiji Hindi), ulu initia (Samoa) and mei
initia (Tonga). The eshy carpel of this fruit which
is botanically called perianth is the edible portion.
The fruit is known for its unique taste, sweetness,
crispness, colour, texture, aroma or unseasonal
fruit bearing capacity, the versatility of the fruit
and the tree growth is easy and enormous.
Tropical fruits are constituents in the daily diets of
billions of people. Jackfruit is one the most signi-
cant evergreen trees in tropical areas and countries
found throughout Asia and Pacic islands, mainly
in home gardens. This tree is not considered as in-
vasive species like other species. (Rahaman et al.
1999; Elevitch and Manner, 2006). Although jack-
fruit has been a key source of nutrition for people
in Asia, it is considered an invasive species in the
Brazilian rain forest because jackfruit competes
with native trees. The jackfruit is “an underutilized
crop” in the tropical-to-subtropical climate where
most of the fruits get wasted due to ignorance,
lack of post-harvest technology and gaps in sup-
ply chain systems. Jackfruit contains more protein,
calcium, iron, vitamins and other essential nutri-
ents when compared to the common fruits (Prem
et al., 2015). Jackfruit is that is widely consumed
as a fresh fruit has also been reported the therapeu-
tic qualities since ancient times. The parts of the
world facing food insecurity, the jackfruit could be
manna from a tree.
Figure 1. The jackfruit (Artocarpus heterophyl-
lus)
2.0 GLOBAL PRODUCTION
Fruit production is expected to rise due to the high
demands worldwide due to the health benets as-
cribed to fruits and their products. The major tropi-
cal fruits account for approximately 75% of global
fresh tropical fruit production, and developing
countries account for about 98% of the total produc-
tion of tropical fruits (FAO 2010).Climate change
makes the future of our food uncertain. Animals
raised for meat contribute to climate change, so re-
ducing the number of animals raised could slow
climate change, but then there would be less meat
to go around (Smith et al. 2014). The jackfruit is a
multi-purpose species providing food, timber, fuel,
fodder, and medicinal and industrial products. The
primary economic product of jackfruit is the fruit
which is used both when mature and immature.
The unripe (green) jackfruit is remarkably similar
in texture to chicken, thus jackfruit is an excellent
vegetarian substitute for meat. The canned jack-
fruit is sometimes referred to as “vegetable meat”
(Stukin 2016). According to the World Bank and
the United Nations, rising temperatures and un-
predictable rainfall have already reduced yields of
major crops and could lead to food wars within de-
cades (World Bank 2009; Measey 2015).
Jackfruit is also known as the poor man’s fruit, and
is now considered as a miracle food of South and
South-east Asia as it is likely to save millions of
people from starvation when major staple crops
Jackfruit (Artocarpus heterophyllus), a Versatile but Underutilized food source
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
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Ministry Agricultu
like wheat, corn and rice fail under unfavourable
climatic conditions (Matin 2015). It has been
hailed as a miracle food, able to withstand heat and
is a potential replacement for wheat and other sta-
ple crops under threat from climate exchange. It’s
big and bumpy with a gooey interior and a power-
ful smell of decay – but it could help keep millions
of people from hunger. The international center
for underutilized crops (ICUC) has been promot-
ing the lesser known jackfruit and its use through
technology development for better husbandry and
marketing. Jackfruit is widely esteemed in tropical
Asia where it originated as a cultigen, although it
is well known and widely used and cultivated re-
Jackfruit (Artocarpus heterophyllus), a Versatile but Underutilized food source
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
8
Ministry Agricultu
mains unutilized because it hardly undergone any
scientic improvement (Williams and Haq 2000;
Haq and Hughes 2002).
The production of jackfruit is becoming popular
in many countries globally. China started jackfruit
plantations in 1999, and devotes 180,000 hectares
of land for this. Apart from China, the Philippines
and Malaysia are countries that have encouraged
jackfruit cultivation. The Philippines also claims to
be producing one of the sweetest varieties of jack-
fruit, the EVIARC Sweet on 3,000 hectares. The
Philippines take this eshy fruit seriously and the
government-run Agricultural Training Institute has
introduced an online course on jackfruit farming
(Padre 2014) and they have already claimed the
production of one of the sweetest varieties of jack-
fruit in 3,000 hectares. In Vietnam, about 55,000
hectares of land has been used for jackfruit cultiva-
tion. Even Mexico, a relatively recent grower of
jackfruit, has become an important exporter of the
fruit, mainly to the U.S (Koroth 2015).
New technologies, and increasing moves by farm-
ers and some non-government organizations to
popularize this fruit, through jackfruit festivals, are
helping raise awareness regarding its production
and economic value in its home country. While its
rind is inedible, this starchy fruit with short spikes
can be eaten in many ways, from on its own, when
ripe and rm, to being a key component in curries,
fried and freeze-dried and made into chips, and as
a popular component of desserts. The wood of the
tree is used for parts of musical instruments like
Indonesia’s gamelan to the Philippines’ kutiyapi,
a lute, and even India’s veena (Padre 2014). The
jackfruit has been ignored by countries where it
grows enormously, but it is being used to mint dol-
lars by nations such as China, Vietnam, Malaysia
and others. They are using the humble jackfruit to
create value-added products to earn signicant for-
eign exchange while others are happy either wast-
ing the fruit or cutting down whatever jack trees
are remaining there (Lal et al. 1986).
3.0 COMMERCIAL PRODUCTION
The commercial production of jackfruit has begun
in China, Philippines and Malaysia are countries
where the government has encouraged jackfruit
cultivation, with an aim and potential of this versa-
tile fruit to dominate the market in future. A list of
Table 1. Proximate nutrient composition
Nutritive Value per 100 g.
Principle Nutrient Value Percentage of
RDA Vitamins Nutrient
Value Percentage of RDA
Energy 95 Kcal 5% Folates 24 µg 6%
Carbohydrates 23.5 g 18% Niacin 0.920 mg 6%
Protein 1.72 g 3% Pyridoxine 0.329 mg 25%
Total Fat 0.64 g 3% Riboavin 0.055 mg 4%
Cholesterol 0 mg 0% Thiamin 0.105 mg 9%
Dietary Fiber 1.5 g 4% Vitamin A 110 IU 3.5%
Vitamin C 13.7 mg 23%
Vitamin E 0.34 mg 2%
Minerals Nutrient Value Percentage of
RDA Electrolytes Nutrient
Value Percentage of RDA
Calcium 34 mg 3.4% Sodium 3 mg 0%
Iron 0.60 mg 7.5% Potassium 303 mg 6.5%
Magnesium 37 mg 9%
Manganese 0.197 mg 8.5%
Phosphorus 36 mg 5%
Phosphorus 21 mg 3%
Selenium 0.6 mg 1%
Zinc 0.42 mg 4%
Source: USDA National Nutrient data base
A critical review of jackfruit (Artocarpus heterophyllus), a versatile but underutilized food source of Fiji and other Pacic Islands
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
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Ministry Agricultu
the world’s famous fruit, from apples to oranges,
shows historical roots in South America and Eu-
rope shows boom in the production. But the pro-
duction of jackfruit has stagnated in recent years,
due to the lack of government-funding and educa-
tion. The popular crops like wheat, rice and corn
need lots of irrigation and pesticides but the jack-
fruit is a perennial, therefore it doesn’t require con-
stant replanting and attention (Zerega 2014).The
cultivation of jackfruit plantations remains largely
un-commercial. The tree itself requires relatively
little care once it’s been established.
A jackfruit tree can live for 100 years and bear 100
to 250 pieces every year. Jackfruits can be dried,
roasted, added to soups, chips, jams, juices, and ice
cream. The seeds (Figure 2) can be boiled, roasted
or ground into our. The Jackfruit’s opportunity to
increase cultivation, improvement of cultivars in
terms of taste quality and availability year round,
production of diversied processed products and
use of its by-products, skin and seeds through use
of mass media and policy advocacy at all admin-
istrative levels. Jackfruit is widely grown in some
parts of the Pacic, especially Fiji Islands. Howev-
er, the consumption of jackfruits is disproportion-
ate to the fruit production in the Pacic Islands.
It is the largest edible tree-grown fruit and can be
delicious additions to the diet, but some people can
be put o by their unfamiliar, strong avor and
taste. Jackfruit curry and Jackfruit with crabs are
the major dishes serve in Pacic Islands (Malolo
et al. 2001). The jackfruit spoils easily and there is
lack of support for a cold-storage system to trans-
port this fruit (Padre 2014).
In Pacic Island countries this medium hardwood
timber is used for cabinet making, picture frames,
oars and musical instruments (Elevitch and Man-
ner 2006). Even the tree itself is valuable: high-
quality, rot-resistant timber for furniture and mu-
sical instruments (Prem et al. 2015). Jackfruit is
heavy to transport and should be harvested when
mature only 3–5 days from ripening. For more re-
mote areas, where the local market is small, pro-
cessing the fruit may be necessary. In the above
case there are ample opportunities for value addi-
tion in jackfruit in all stages of maturity right from
immature to well ripened stage. It can’t be denied
that there are few small and marginal entrepreneurs
who are involved in value addition. The potential
value of fruits to the economy of the region has yet
to be fully realized. The nature of the producers
such as farmers scattered over an island and can-
not organize themselves neither for the purpose of
improving their bargaining power for better prices
nor for commercial production. However, in order
to establish it in large scale, this article’s objective
is to make a strong awareness among the local folk
of Fiji, about functional, physiochemical and com-
mercial importance of underutilized indigenous
fruit. This article also aims to create awareness
among producers, entrepreneurs, and consumers
not only about the therapeutic qualities but also
about the industrialization of jackfruits and its pro-
cessing.
4.0 PHYSICOCHEMICAL AND FUNCTION-
AL PROPERTIES
“Functional foods” provide more than simple nu-
trition; they supply additional physiological benet
to the consumer. The interior of the ripe fruit con-
sists of large, pleasant avored, sweet yellow bulb,
massed among narrow ribbons of thin, though un-
derdeveloped, and a central pity core which con-
sists 25-30% of the total fruit (Ejiofor et al. 2014).
The jackfruit and its derivatives such as wafers,
chips, seed our, peel, and so on could be con-
sidered a functional food because it has valuable
compounds in dierent parts of the fruit that dis-
play functional and medicinal properties (Swami
et al. 2012). Prebiotics are non-digestible food in-
gredients which are present in jackfruit seed in the
form of phenolic compounds and about 6.03 mg/g
extracted non-reducing sugar (Soong and Philip
2009; Nualla-ong et al. 2009). The fruit is made
of soft, easily digestible esh called bulbs (Figure
3) made up of simple sugars like fructose and su-
crose that when eaten replenishes energy and revi-
talizes the body instantly. 100 g of jackfruit only
contains 94 calories (Swami et al. 2012). Jackfruit
consist about 29% pulp, 12% seeds and 54% rind
(Berry and Kalra, 1988). It provides about 2MJ of
energy per kg-wet weight of ripe perianth (Ahmed
et al. 1986). Jackfruit has been reported to contain
high levels of protein, starch, calcium and thiamine
(Burkill 1997; Ejiofor et al. 2014). It is also rich in
energy, dietary bre, minerals and vitamin. Never-
theless, it contains no saturated fats or cholesterol
making it a healthy fruit to savour.
The jackfruit can be not only used for several cu-
linary operations but the seed powder also has a
lot of potential in food jackfruit can, cosmetics,
A critical review of jackfruit (Artocarpus heterophyllus), a versatile but underutilized food source of Fiji and other Pacic Islands
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
10
Ministry Agricultu
pharmaceuticals, paper, bio-nanotechnology in-
dustries, especially its uses as thickener and bind-
ing agent. The jackfruit seed contains 4.27% ash,
6.73% protein, 73.34% starch, 0.80% fat and 1.6%
ber (Goswani et al. 2010). Odoemelam (2005)
reported that the jackfruit seed our have, (16%)
W/V least gelation concentration, 230% water ab-
sorption capacity (WAC), 280% Oil absorption
capacity (OAC) and 0.6g/ml bulk density. Jack-
fruit seed powder contains manganese and magne-
sium elements (Barua and Boruah 2004). The ma-
jor components of the ours were carbohydrates
(78.0%) and the proximate analysis showed that
protein (11.2%) and lipid (0.99 %,) (Tulyathan
et al. 2002). The our blends could be used as a
protein supplements and functional ingredients in
human diets. Jackfruit seed our has a great po-
tential in new food formulation along with wheat
our. (Chowdary et al. 2012). Due to its high car-
bohydrate content and other nutrients, they can be
added along with wheat our to baked products for
value addition without aecting the functional and
sensory properties of the nal product (Theivas-
anthi and Alagar 2011; Ejiofor et al. 2014). The
proximate nutrient composition of the esh of per
jackfruit (Table 1), had been published in USDA
National Nutrient data base.
The dietary habits are specic to populations and
vary widely. It is necessary to study the disease-
preventive potential of functional micronutrients
in the regional diets. The medicinal plants with
increased levels of essential vitamins and nutri-
ents such as vitamin E, vitamin C, lycopene, bio-
avonoids, thioredoxin, provide a rich source of
compounds like antioxidants that can be used as
functional foods (Devasagayam et al. 2004). The
overall value and safety of jackfruit as an intact
fruit or of various extracts derived from jackfruit
components also measure the same as medicinal
plant (Lansky 2007; Ejiofor et al. 2014). Jackfruit
contains vitamin A, vitamin C, thiamin, riboavin,
calcium, potassium, iron, sodium, zinc, and nia-
cin among many other nutrients. Jackfruit is a rich
source of potassium with 303 mg found per 100 g
(Swami et al. 2012; Mushumbusi 2015; Jackfruit
nutrition facts). Due to the above reasons jackfruit
is considered as functional food or medicinal plant
or simply a versatile food source.
The benecial eects of fruits and vegetables for
prevention of certain diseases are now widely ac-
cepted due to the presence of bioactive compounds
in them (Galaverna et al. 2008). Recent years have
seen increased interest on the part of consumers,
researchers, and the food industries into how food
Table 2. Putative use of jackfruit in local medicine.
No. Plant part Use
1 Roots Root extracts is used in treating skin diseases, asthma and diarrhoea.
2 Leaves Leaf extract is given to diabetics as a control measure. An extract from leaves and
latex cures asthma, prevents ringworm infestation and heals cracking of feet. A
tea made with dried and powdered leaves is taken to relieve asthma.
3Flowers Crushed inorescences are used to stop bleeding in open wounds.
4Fruits Ripe fruits are used as laxatives.
5Pulp The jackfruit pulp and seeds are nutritious tonic and useful in overcoming the
inuence of alcohol on the system.
6 Seed Increased consumption of ripe jackfruit kernels alleviates vitamin A deciency.
Extract from fresh seeds cures diarrhoea and dysentery. Extract from seeds (or
bark) helps digestion.
7Bark An extract from bark (nonedible portion) or roots helps cure dysentery. Ash pro-
duced by burning bark can cure abscesses and ear problems.
8Latex Mixed with vinegar, the latex promotes healing of abscesses, snakebites and glan-
dular swellings.
9Wood The wood has a sedative property; its pith is said to aid abortion.
Source: Haq (2006) University of Southampton
A critical review of jackfruit (Artocarpus heterophyllus), a versatile but underutilized food source of Fiji and other Pacic Islands
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
11
Ministry Agricultu
products can help maintain health (Vinuda et al.
2010). Various jackfruit plant parts, including the
bark, wood, leaves, fruit, and seeds, may exhibit a
broad spectrum of antibacterial activity. Jackfruit
seeds may therefore be developed into therapeu-
tic agents capable of treating infectious diseases
and preventing food contamination by food-borne
pathogens. Jackfruit seed has antibacterial eect
and it inhibits the growth of E. coli, F. monili-
forme, S. cerevisiae and B. megaterium (Swami et
al. 2012).
The phytochemical components of jackfruit to re-
duce the various diseases such as lowering blood
pressure, preventing heart disease and strokes,
preventing bone loss and improving muscle and,
nerve function have been studied (Mushumbusi
2015). One cup of jackfruit can supply the body
a very good amount of this powerful antioxidant
(Umesh et al. 2010). The jackfruit is a rich source
of phenolic compounds, and is also rich in phyto-
nutrients such as lignans, isoavones and saponins
which have anti-cancer and anti-aging properties.
These phytonutrients help to eliminate cancer-
causing free radicals from the body (Ko FN et al.
1998). Jackfruit is gluten-free and casein-free, thus
oer systemic anti-inammatory benets to skin.
The human body does not make vitamin C natu-
rally, but jackfruit is enriched with vitamin C and
it strengthens the immune systems. Vitamin C is
a powerful nutrient which helps to protect against
viral and bacterial infections. Vitamin C also helps
Table 3. Potentiality of jackfruit for value addition
Types Stage of fruit S. No Items that can be prepared Remarks
AImmature 1Culinary preparations Fresh consumption
2 Cutlets Fresh consumption
BHalf mature 3Pickle Can be preserved
4 Cutlets Fresh consumption
5 Pulao/ Biryani Fresh consumption
CFully mature 6Papad Can be preserved
7 Cutlets Fresh consumption
8 Chips Can be preserved
9 Pakoda Fresh consumption
DWell Ripened 10 Pulp (Base material) Can be preserved
11 Halwa Can be preserved
12 Gulab Jamun Fresh consumption
13 Sweet vada Fresh consumption
14 Leather Can be preserved
15 Jam Can be preserved
16 Custard Fresh consumption
17 Wine Can be preserved
18 Squash Can be preserved
19 Kheer/Pudding Fresh consumption
20 Mocktail Fresh consumption
21 Cake Fresh consumption
ESeeds 22 Culinary preparations Fresh consumption
23 Pakodas Fresh consumption
24 Kheer/Pudding Fresh consumption
25 Starch our Can be preserved
Source: Technical Bulletin No: 41 ICAR
A critical review of jackfruit (Artocarpus heterophyllus), a versatile but underutilized food source of Fiji and other Pacic Islands
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
11
Ministry Agricultu
products can help maintain health (Vinuda et al.
2010). Various jackfruit plant parts, including the
bark, wood, leaves, fruit, and seeds, may exhibit a
broad spectrum of antibacterial activity. Jackfruit
seeds may therefore be developed into therapeu-
tic agents capable of treating infectious diseases
and preventing food contamination by food-borne
pathogens. Jackfruit seed has antibacterial eect
and it inhibits the growth of E. coli, F. monili-
forme, S. cerevisiae and B. megaterium (Swami et
al. 2012).
The phytochemical components of jackfruit to re-
duce the various diseases such as lowering blood
pressure, preventing heart disease and strokes,
preventing bone loss and improving muscle and,
nerve function have been studied (Mushumbusi
2015). One cup of jackfruit can supply the body
a very good amount of this powerful antioxidant
(Umesh et al. 2010). The jackfruit is a rich source
of phenolic compounds, and is also rich in phyto-
nutrients such as lignans, isoavones and saponins
which have anti-cancer and anti-aging properties.
These phytonutrients help to eliminate cancer-
causing free radicals from the body (Ko FN et al.
1998). Jackfruit is gluten-free and casein-free, thus
oer systemic anti-inammatory benets to skin.
The human body does not make vitamin C natu-
rally, but jackfruit is enriched with vitamin C and
it strengthens the immune systems. Vitamin C is
a powerful nutrient which helps to protect against
viral and bacterial infections. Vitamin C also helps
Table 3. Potentiality of jackfruit for value addition
Types Stage of fruit S. No Items that can be prepared Remarks
AImmature 1Culinary preparations Fresh consumption
2 Cutlets Fresh consumption
BHalf mature 3Pickle Can be preserved
4 Cutlets Fresh consumption
5 Pulao/ Biryani Fresh consumption
CFully mature 6Papad Can be preserved
7 Cutlets Fresh consumption
8 Chips Can be preserved
9 Pakoda Fresh consumption
DWell Ripened 10 Pulp (Base material) Can be preserved
11 Halwa Can be preserved
12 Gulab Jamun Fresh consumption
13 Sweet vada Fresh consumption
14 Leather Can be preserved
15 Jam Can be preserved
16 Custard Fresh consumption
17 Wine Can be preserved
18 Squash Can be preserved
19 Kheer/Pudding Fresh consumption
20 Mocktail Fresh consumption
21 Cake Fresh consumption
ESeeds 22 Culinary preparations Fresh consumption
23 Pakodas Fresh consumption
24 Kheer/Pudding Fresh consumption
25 Starch our Can be preserved
Source: Technical Bulletin No: 41 ICAR
A critical review of jackfruit (Artocarpus heterophyllus), a versatile but underutilized food source of Fiji and other Pacic Islands
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
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Ministry Agricultu
to strengthen the immune systems function by sup-
porting the function of white blood cells (Mukpra-
sirt and Sajjaanantakul 2004). Vitamin C is vital to
the production of collagen, a protein that provides
skin with structure and gives it its rmness and
strength (Babitha et al. 2004).
The antioxidant and the amount of potassium pres-
ent in the jackfruit is found to assist in lowering
blood pressure and helps in preventing heart dis-
ease and strokes (Fernando et al. 1991; Jackfruit
nutrition facts). Potassium also helps in preventing
bone loss as well as improves muscle and nerve
function. Jackfruit contains vitamin B6, which
triggers a reduction in homocysteine levels in the
blood thus lowering the risk of heart disease (Fer-
nando et al. 1991). Jackfruit is enriched with mag-
nesium (27 mg/100 g in young fruit and 54 mg/100
g in seed) which helps to absorb calcium and may
strengthen the bone, thus prevents bone-related
disorders such as osteoporosis (Fernando et al.
1991; Singh et al. 1991). It also prevents anaemia
and also supports proper blood circulation because
of the presence of iron (0.5 mg/100 g) (Singh et
al. 1991). Jackfruit contains micromineral copper
(10.45 mg/kg), which plays an important role in
maintaining thyroid gland metabolism, especially
in hormone production and absorption (Gunasena
et al. 1996).
The presence of high bre content (3.6 g/100 g)
in the jackfruit prevents constipation and produces
smooth bowel movements and oers protection to
the colon mucous membrane by removing carcino-
genic chemicals from the large intestine (Siddappa
1957). This smooth bowel movements also shows
anti-ulcer properties which has the potential to cure
ulcers and digestive disorders and improves the di-
gestion. Martin (2016) has reported about a study
conducted by Sydney University’s Glycemic Index
Research Service that the true potential of unripe
jackfruit after cooking can bring down diabetes.
Leaf extract is given to diabetics as a control mea-
sure which decrease the risk for diabetes and can
be easily brought under control without the con-
sumption of tablets or insulin injection (Swami et
al. 2012; Haq 2006). Jackfruit leaves may improve
glucose tolerance in normal and type 2 diabetes
patients. According to the study, 30 grams of de-
hydrated unripe jackfruit replaced a cup of cooked
rice or two wheat chapattis and also oered much
higher level of being satiated or the feeling of be-
ing full, eliminating the need for snacks. The study
showed that glycaemic load (glucose level) in un-
ripe jackfruit is almost half that of rice or wheat.
This is the reason why unripe jackfruit helps re-
verse the diabetic condition (James 2014). Jack-
fruit could be therefore play a vital role in health
and nutrition of local populations in Fiji and other
Pacic nations where diabetes prevalence among
the adults is among the highest in the world (WHO
2010).
Various plant parts are widely used in folk medi-
cine because of the presence of bioactive com-
pounds in the roots, leaves bark, fruits and seeds.
The folk medicinal uses should not be used for
self-medication. Some of the jackfruit plant part
which are in putative use as local medicine (Table
2). In regard to human safety, it is relevant that the
fresh jackfruit has been consumed by local people
and animals regularly during the fruit season. The
ndings of a multiple study about the jackfruit’s
chemical, physical and functional properties indi-
cated no adverse eects or toxicity, and no pub-
lished reports of adverse eects or toxicity in this
underutilized crop.
5.0 VALUE-ADDED PRODUCTS FROM
JACKFRUIT
Jackfruit seeds can be roasted like chestnuts. The
fruit pulp is sweet and tasty and is used as a des-
sert or preserved in syrup. The fruits and seeds are
also processed in a variety of ways for food and
other products (Sidhu 2012). Jackfruit seed our
has great potential in the food industry (Table 3),
especially as a thickener and binding agent in vari-
ous food systems (Ocloo et al. 2010).
The our is prepared from seeds without remov-
ing the thin brown spermoderm with the crude -
bre content. This our has a good ability for water
and oil absorption, thus is used in the biscuit in-
dustry (Tulyathan et al. 2002; Ejiofor et al. 2014).
Jackfruit seed our is of high demand for making
various bakery products such as cookies (Chowd-
hury et al. 2012). The various products developed
from jackfruit are candy, nger chips, fruit bars,
fruit leather, halvah, papad, ready-to-serve bever-
ages, toee, and milk-based srikhand, ice cream,
and kul. Half-ripened bulbs can be processed into
bulb powder and this is then utilized for the prep-
aration of traditional snacks such as pakoda, bis-
cuits, and muns (Tulyathan et al. 2002; Chowd-
hury et al. 2012).
In culinary use, the pulp of the fruit is made into
various local delicious dishes. The jackfruit pulp
can be used to make jam (Figure 4). Many other
fruit jams in supermarkets are mixed with a gener-
ous amount of sugar, which increases the risk of
contracting diabetes. On the contrary, jackfruit jam
is full of natural sugars and is low in calories mak-
ing it an ideal food source to reduce body weight
(FAO 2004; Swami et al. 2012).
A critical review of jackfruit (Artocarpus heterophyllus), a versatile but underutilized food source of Fiji and other Pacic Islands
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
13
Ministry Agricultu
The ripe jackfruit contains an agreeable amount of
fermentable sugar, which may be exploited for the
commercial production of vinegar and wine (Fig-
ure 5) (Amit and Ambarish 2010). The maximum
alcohol content in jackfruit wine (jackwine) was
10% (v/v), and this makes the jackfruit famous
for commercial wine production. The jackwine is
considered to be commercially valuable by-prod-
uct for the jackfruit growers (Amit and Ambarish
2010; Umesh et al. 2010).
Dehydrated jackfruit (Figure 6) is made from ripe
jackfruit pulp, and it is a nutritious snack item. It is
golden-yellow to orange and has a chewy texture
with a sweet and sour taste. Unlike other dehydrat-
ed products it is free from sulphite preservatives
thus it will not trigger allergic reaction in humans
(Diamante 2009). Seeds are removed from clean
jackfruit bulbs which are then chopped into ne
pieces and fried in oil making ne chips (Figure 7)
(Jagadeesh et al. 2006). The nutrients in jackfruit
will remain same and also it retains its own origi-
nal color, avor, and texture after frying.
The jackfruit chips are rich in vitamin E, y-ory-
zanol and phytosterols which provide health ben-
ets (Molla et al. 2008). Jackfruit leather (Figure
8) is made from dried sheets of fruit pulp. It has a
soft, rubbery texture, and a sweet taste. It can be
eaten as a snack food by adding other fruits, sugar,
chopped nuts, or spices to vary the avor. It can
also be used as an ingredient in cookies, cakes,
and ice cream (Gunasena et al. 1996; Swami et al.
2012). The crisp bulbs of the ripe Jackfruit are used
for canning in sugar syrup. After cutting the fruit
in several pieces, the bulbs are removed and are
then canned either as whole or as halves or quar-
ters, with or without seeds. The canned jackfruit
(Figure 9) has an exotic avour and is relished by
all sections (Jackfruit product Manual 2003).
The ripened jackfruit bulbs are deseeded and
passed through a pulping/ fruit mill. After pulping,
it is mixed with about 10% hot water and passed
through a pulpier for preparing nectar (Figure 10)
A critical review of jackfruit (Artocarpus heterophyllus), a versatile but underutilized food source of Fiji and other Pacic Islands
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
13
Ministry Agricultu
The ripe jackfruit contains an agreeable amount of
fermentable sugar, which may be exploited for the
commercial production of vinegar and wine (Fig-
ure 5) (Amit and Ambarish 2010). The maximum
alcohol content in jackfruit wine (jackwine) was
10% (v/v), and this makes the jackfruit famous
for commercial wine production. The jackwine is
considered to be commercially valuable by-prod-
uct for the jackfruit growers (Amit and Ambarish
2010; Umesh et al. 2010).
Dehydrated jackfruit (Figure 6) is made from ripe
jackfruit pulp, and it is a nutritious snack item. It is
golden-yellow to orange and has a chewy texture
with a sweet and sour taste. Unlike other dehydrat-
ed products it is free from sulphite preservatives
thus it will not trigger allergic reaction in humans
(Diamante 2009). Seeds are removed from clean
jackfruit bulbs which are then chopped into ne
pieces and fried in oil making ne chips (Figure 7)
(Jagadeesh et al. 2006). The nutrients in jackfruit
will remain same and also it retains its own origi-
nal color, avor, and texture after frying.
The jackfruit chips are rich in vitamin E, y-ory-
zanol and phytosterols which provide health ben-
ets (Molla et al. 2008). Jackfruit leather (Figure
8) is made from dried sheets of fruit pulp. It has a
soft, rubbery texture, and a sweet taste. It can be
eaten as a snack food by adding other fruits, sugar,
chopped nuts, or spices to vary the avor. It can
also be used as an ingredient in cookies, cakes,
and ice cream (Gunasena et al. 1996; Swami et al.
2012). The crisp bulbs of the ripe Jackfruit are used
for canning in sugar syrup. After cutting the fruit
in several pieces, the bulbs are removed and are
then canned either as whole or as halves or quar-
ters, with or without seeds. The canned jackfruit
(Figure 9) has an exotic avour and is relished by
all sections (Jackfruit product Manual 2003).
The ripened jackfruit bulbs are deseeded and
passed through a pulping/ fruit mill. After pulping,
it is mixed with about 10% hot water and passed
through a pulpier for preparing nectar (Figure 10)
A critical review of jackfruit (Artocarpus heterophyllus), a versatile but underutilized food source of Fiji and other Pacic Islands
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
14
Ministry Agricultu
(Jackfruit product Manual 2003). Young green
jackfruit are peeled and cut into 1.2 to 1.8 cm thick
slices. The slices are placed in a container and cov-
ered in an 8% common salt solution for 8-10 days.
To this vinegar and spices are added in appropriate
measures to make the pickle (Figure 11) prior to
packing (Lal et al. 1986).
6.0 MARKET POTENTIAL AND
CHALLENGES TO VALUE
ADDITION IN FIJI
Fruits and vegetable processing in Fiji is yet to be
fully exploited. The commercial fruit farming de-
velopment in the smaller Pacic Island countries
is constrained by their isolation, a limited and re-
stricted environment, lack of capital, natural disas-
ters, the eect of other agricultural activities and
the conict between export-oriented policy and the
need to strengthen smallholder farms for the lo-
cal markets (Sommers 1990; Malolo et al. 2001).
There is a prospective market for these products not
only in Fiji but also outside the country. It is also
learnt that there is a good export market potential
for these items especially in Australia, New Zea-
land, US, Canada, and EU markets (Brown 2009).
In view of the above, it is envisaged that there is a
good scope for setting up jackfruit processing units
in jackfruit growing areas in Fiji. This will not only
help the farmers to utilize the perishable raw mate-
rial but also generate more employment opportuni-
ties in the country.
Due to limited information on production and trade
of value added products from jackfruit, farmers are
unaware about the potential of this fruit. The mar-
ket potential of jackfruit can be better exploited
if fruits are made available to the consumers in a
ready to eat or ready to cook form throughout the
year. Technologies for post-harvest handling, pres-
ervation of fresh fruits and preparation of primary
processed products that can be used for production
of other products need to be promoted and com-
mercialized for ensuring availability of the fruit
throughout the year. Emphasis should be given
in imparting trainings to more and more farmers
of Fiji on value addition in jackfruit. At the same
time, capacity building of marginal farmers in pro-
cessing such native fruits of Fiji should also be fo-
cused upon. Establishment of strong forward and
backward linkages, facilitating proper packaging,
labelling and marketing, including certication
should also be ensured for avoiding the wastage of
this wonderful fruit.
Jackfruit do not have any separate farm in Fiji and
improved cultivation practices are not being fol-
lowed by most of the farmers, therefore the com-
mercial scale cultivation is still quite low. It has
been hailed as a miracle food, able to withstand
heat and is a potential replacement for wheat and
other staple crops under threat from climate change
(Padre 2014). So the perishable fruits produce are
all too frequently wasted due to inadequate post-
harvest storage facilities and lack of eective pres-
ervation techniques.
The potential for developing a new industry in pro-
cessing and exporting jackfruit in Fiji is relevant
for the development of social and economic status
of farmers in Fiji. Like other food crops, jackfruit
should also considered as a future staple food for
Fiji. It is deliberately signicant for exports, al-
though international markets are less exploited
for jackfruit. To maximize value chains, large
scale production, agro-processing and marketing
of jackfruit in Fiji is very important. Jackfruit
farming, production, processing and export must
be promoted in Fiji. In order to sustain this fruit
and its value, it is important to create an awareness
about this poor man’s fruit among the farmers.
7.0 FUTURE PROSPECTS
In view of the increased population growth world-
wide coupled with limitations on resources, the
steady supply of food and adequate nutrition in
many developing countries assumes greater signif-
icance. Therefore the quality and quantity of food
have become important issues at the global level.
Jackfruit is grown mainly on homestead farms and
produces multiple products for food, feed, and in-
dustry as well as contributing towards soil manage-
ment for sustainable environments. Due to limited
development of downstream products, jackfruit has
remained mainly as a minor fresh fruit in domestic
markets. Although the importance of jackfruit for
these purposes has been moderately recognized, no
tree improvement research program has been done
on this important underutilized fruit species. Car-
bohydrates, proteins and fat are in general supplied
from cereals, pulses and oilseeds, respectively but
there are notable vitamin and mineral deciencies
A critical review of jackfruit (Artocarpus heterophyllus), a versatile but underutilized food source of Fiji and other Pacic Islands
Fiji Agriculture Journal 2018, 57 (1) pgs 5-18
15
Ministry Agricultu
in many developing countries. In this above con-
text, there are high levels of vitamins and minerals
have been recorded in jackfruit and it is nutrition-
ally rich and is a good candidate to meet the nutri-
tional deciency in developing countries.
The basic understanding of the existing clones in
and around the island countries is an essential pre-
requisite for the further improvement in jackfruit.
The research on better selection, vegetative propa-
gation and breeding for improvement of qualitative
traits are also to be considered. Any attempt to pro-
duce improved jackfruit cultivars needs to be tar-
geted both for commercial production to increase
the value of fruit and, thus increase the farmers
income generation and food. Irrespective of com-
mercial business, the local farmer should also get
knowledge about the appropriate technologies for
post-harvest handling, processing and product de-
velopment for local and regional markets should be
developed. There is a great need to establish appro-
priate market linkages so that the jackfruit farmers/
growers can channelize the sale of their produce in
an ecient and cost-eective manner.
8.0 CONCLUSION
This paper reviewed the potentials of jackfruit as
a sustainable resource and to realize the business
feasibility and benets of processing jackfruits
including nutritive value of jackfruits and briey
narrated its importance as a staple food in popula-
tion growth worldwide. This fruit is s God’s gift
to nature, which has high carbohydrate content.
The consumption of jackfruit has increased in re-
cent years due to its reported health benets. The
rich bioactive prole of jackfruit makes it a highly
nutritious and desirable fruit crop (Swami et al.
2012).
The research evidence shows that the routine di-
etary supplementation with jackfruit not only pro-
tects against stomach ulcers and cardiovascular
disease but also helps to protect certain cancers and
prevent mouth and skin diseases. Side eects due
to its consumption may be very rare and so far it
is not reported. Using standardized jackfruit prod-
ucts oers consumers a way of reaping the broad
spectrum of health benets of this fruit (Siddappa
1957; Martin 2015). Jackfruit is grown mainly on
homestead farms in Pacic and considered as a mi-
nor fruit crop. The commercial scale cultivation of
this precious fruit is very low and improved cul-
tivation practices are not being followed by most
of the farmers. The jackfruit cultivators are facing
many problems in cultivation such as rainfall, se-
lection of seed and nancial assistance and lack of
preservation bases. The cultivation requires link-
ing operations more closely and systematically,
modernizing marketing infrastructure and tech-
nologies, capacity building of the cultivators, and
strengthening the policy for better marketing. The
production of value added products from jackfruit
can be converted to an important agricultural prod-
ucts in the country, which plays an important role
in the economic development. Jackfruit has not yet
received the attention and have rarely discussed
about its immense possibilities in the context of
food security, climate change and global warming.
The researchers has already warned that climate
change will create food shortage, and they say that
jackfruit will be useful alternative to other staple
crops, during such shortage (Nissanka and Maram-
be 1996), The fruit survives pests, diseases and
high temperatures and those qualities fulll what
farmers need in food production when facing a lot
of challenges under climate change.
Although the importance of jackfruit has been well
recognized, very little research work has been done
on this important fruit species. The research and
development (R&D) should concentrate more on
germplasm collection, characterization, conserva-
tion and utilization; varietal improvement; package
of cultivation practices; diversied uses and value
added products, economics and marketing (Gunas-
ena et al. 1996). Technologies to ensure availabil-
ity of the fruit throughout the year and avoiding
wastage should be promoted for this wonderful
fruit.
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