Mauritius Breadfruit Sector Consortium

Transcription

MauritiusBreadfruitSectorConsortium
FirstPartnershipInception
Workshop
WorkshopReport
9th&10thFebruary2012
FoodandAgriculturalResearchCouncil(FARC),
Reduit,Mauritius
SupportedbythePAEPARDProject
FirstPartnershipInceptionWorkshopReport February2012
TableofContents
Introduction ..............................................................................................................................2 Day 1 – Introduction to PAEPARD and establishment of Knowledge Base ......................3 Welcome and Introduction of Participants ............................................................................. 3 Introduction to the PAEPARD Project................................................................................... 3 The Mauritius Breadfruit Sector Consortium ......................................................................... 6 The Value-Chain Approach ................................................................................................... 7 Participants’ Expectations from workshop ............................................................................ 7 Demonstration of the use of the wiki ..................................................................................... 9 Workshop Activities & Introduction to Group Work .......................................................... 10 Team Building Activity ........................................................................................................ 12 Group work sessions (Part 1) – Participatory development of the knowledge-base ............ 12 Day 2 – Value-chain approach, roles of the stakeholders and way forward ....................14 Recap of Day 1 and continuation of group presentations .................................................... 14 Group work (Part 2) – Consolidation of knowledge, technology and skills assets .............. 14 Group Work (Part 3) - Breadfruit Value-Chain Approach and Analysis ............................. 14 Linkages among themes along the value chain .................................................................... 14 Refining the questions we are asking ourselves ................................................................... 15 Validation of the Breadfruit Value-Chain stakeholders ....................................................... 15 Results of the group work sessions .......................................................................................16 Discussion and Way Forward ...............................................................................................37 Closing remarks .....................................................................................................................38 Annex I – List of Participants ................................................................................................ 39 Annex II – Workshop Programme ........................................................................................ 40 Annex III – List of Stakeholder Institutions of the Breadfruit Sector ................................... 41 Annex IV: Review of the literature ....................................................................................... 42 Annex V: Evaluation of the workshop .................................................................................. 43 1 FirstPartnershipInceptionWorkshopReport February2012
Introduction
The Mauritius Breadfruit Sector Consortium organized a two-day Partnership Inception
Workshop on 9th and 10th February 2012 at the Food and Agricultural Research Council,
Reduit. This workshop is supported and is part of the Platform for African-European
Partnership on Agricultural Research for Development (PAEPARD) Project, which is
facilitating this collaboration among various stakeholders in the Breadfruit Sector in
Mauritius as well as European Partners (African-European Partnership).
The stakeholders present at the workshop were from research institutions, the University of
Mauritius, farmer organisations, breadfruit exporters, breadfruit growers, the Ministry of
Agro-Industry and Food Security (plant protection and propagation) and the private sector.
The workshop was facilitated by two external facilitators who have been selected and trained
by PAEPARD.
The overall objectives of the workshop were for stakeholders to:

Get to know each other

Understand the PAEPARD project

Appreciate the importance of partnership within the consortium

Understand and apply the value-chain approach

Participate actively in different group activities

Establish a framework for effective partnership
During the two days of the workshop, the participants were exposed to presentations and
group activities in line with the workshop objectives.
The presentations served to increase awareness and understanding of the PAEPARD project
support, the proposed concept note and the principles behind the implementation of the
Consortium activities. The group activities were formulated to improve mutual understanding
among stakeholders along the breadfruit value chain in Mauritius and promote a collaborative
spirit among the participants.
This report covers the proceedings of the two-day workshop held on 9th and 10th February
2012 as well as the background materials used during the workshop.
2 FirstPartnershipInceptionWorkshopReport February2012
Day 1 – Introduction to PAEPARD and establishment of Knowledge Base
The first day of the workshop was focused on getting to know about the PAEPARD project,
the Breadfruit Sector Consortium and the establishment of a knowledge base on breadfruit.
PowerPoint presentations were delivered by the Facilitators, followed by group activities to
establish the knowledge base in a collaborative and participatory manner.
Welcome and Introduction of Participants
The workshop was opened by Mr. K. Bheenick, Programme Manager at the Food and
Agricultural Research Council (FARC), lead partner of the breadfruit sector consortium and
convener of the workshop. He welcomed the participants and explained the importance of
holding this workshop. He laid stress on the common visioning aspect of the consortium
partners who are from different sectors of the breadfruit value chain. He also acknowledged
the assistance of PAEPARD in the funding of the workshop and added that after this two-day
workshop another one would follow in about a month’s time. He explained that the FARC’s
vision was that the consortium activities lead to the elaboration of a National Breadfruit
Programme, which could later be extended to a regional level where breadfruit planting
programmes are being implemented. Each participant was then requested to present
himself/herself and give a brief over-view of the work being done on breadfruit by their
respective organizations (see list of participants in Annex I). After the introductions, Mr. K.
Bheenick went over the Agenda of Day 1 (Annex II) for the participants to have an idea of
how the day was going to be and wished the participants all the best for the rest for the twoday workshop.
Introduction to the PAEPARD Project
The first presentation was on introduction to the PAEPARD Project, which was presented by
Mr. T. Gunesh, one of the workshop facilitators. The presentation was focused on the
PAEPARD Project, its context, objectives, expected results, major activities and how the
concept note from Mauritius was selected during the PAEPARD second call for concept
notes. Mr. T. Gunesh laid accent on the requirement of the PAEPARD project for the
involvement of non research stakeholders in Agricultural Research for Development. He
talked on the need for demand-driven partnerships and added that following the Partnership
Inception Workshops, PAEPARD would be organizing a write-shop for writing of proposals
for the themes identified with a view to get funding from financing institutions. It was also
mentioned that among the 69 concept notes that were received by PAEPARD, 10 consortia
were selected based on different criteria and the Mauritius consortium was among the 10
selected ones. The federating themes of the European and African partnerships, as well as the
list of concept notes selected by PAEPARD were presented (Fig 1).
Figure 1. Introduction to the PAEPARD Project and selection process of concept notes
Figure 1(contd). Introduction to the PAEPARD Project and stages in the process of selection
of concept notes
The Mauritius Breadfruit Sector Consortium
The second presentation was made by Mrs. I. Boodhram, the concept note applicant. She
gave a brief overview of the concept note submitted by the Mauritian Consortium, entitled
“Micro propagation and cultivation of in vitro breadfruit plants and development of novel
products from breadfruit as an alternative source of carbohydrates in Mauritius”. Breadfruit
has been chosen as it is a crop that provides a lot of opportunities; be it in terms of fresh
produce or transformed product, that is, gluten-free flour among others. It has the potential of
being an income generating plant for small households as well as for small scale orchards.
Mrs Boodhram explained to the participants that the concept note had been submitted
following consultations with a few of the stakeholders and partners and that this workshop,
with its extended consultation with stakeholders, provided an excellent opportunity to review
the proposed activities of the consortium. She also presented the partners currently involved
in the project.
Figure 2. Proposed outcomes and partnership arrangements of the Consortium
The Value-Chain Approach
The value-chain approach was presented by Ms. Nawsheen Hosenally, one of the workshop
facilitators. She built on Mrs. Boodhram’s presentation to demonstrate that there are many
partners involved in the consortium and there are multiple linkages among them. However, in
order to work in a partnership, it is important to have a proper understanding of the existing
relationships and an agreed mechanism for interactions. She explained about the value-chain
approach and proposed that, through the workshop activities, the importance of linkages
among different actors involved at various points in a value chain would be highlighted. She
also explained the role and responsibilities of the facilitators, which was mainly to act as a
neutral partner, to bring the partners together in their discussions and to promote mutual
understanding among them. Since a facilitator is not a leader, the role of a leader v/s
facilitator was also explained (Fig 3). Stakeholders were reassured that the partners of the
consortium had already been meeting and coordinating some of the activities, especially in
the preparations and organisation of the series of workshops to be supported by the
PAEPARD project.
Participants’ Expectations from workshop
After the participants had an overview on the PAEPARD project, the Mauritius breadfruit
sector consortium, the value-chain approach and the role of leader v/s facilitator, the floor
was opened for clarifications and discussions. Participants were then asked to describe their
expectations from the workshop (Box 1). In general, stakeholders had a wide range of
expectations, each specific to the current issues they were dealing with. This was to be
expected, and hopefully most of their expectations would have been addressed by the end of
the workshop activities.
Figure 3. Introduction to the Value Chain Approach as it would be applied to the breadfruit
sector in Mauritius
Box 1. Participants’ Expectations from Workshop

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Discuss problems being encountered for producing grafts and find solutions
See if partners within the consortium may help in production of the planting materials
for farmer organization presently awaiting planting materials to set up a breadfruit
village,
See whether it will be possible to introduce planting materials from abroad
Find how the consortium can work together to conserve germplasm in Mauritius and
support each other in propagation as well
Get maximum knowledge and information on the whole value-chain
Need a real sharing of information and all partners must collaborate in doing so
(value-chain approach and inclusive demand-driven partnerships)
Get new ideas on value-addition, product development and new ventures in the
breadfruit sector
Know how we are going to collaborate based on the work that has already started and
what we want to do in the future
We have worked as individuals up to now, but time has come to sit together and
become a team
Discuss the opportunities that are available and try to make the most of these by
working as a team
All collaborators become one (Not just talking, but make it happen)
It is a first-time multi-stakeholder partnership and it is hoped that it will work well
such that the workshop acts as a trigger for more interaction
Hope that this workshop does not “die” like those in the past
Get the support of policy makers
Come up with a group project to benefit the country
Make workshop successful, have write-shop and get funding
Hope to get funding through this partnership
Demonstration of the use of the wiki
Since the first meeting of the consortium, a wiki was created to facilitate collaboration within
the multi-stakeholder partnership. The wiki consisted of several pages, each having specific
objectives. A demonstration was made on the use of the wiki and how different partners may
collaborate by sharing their work, participate in discussion forums, upload files and comment
on the different pages. The wiki is accessible at http://paepardmauritius.pbworks.com
Furthermore, there was another page on the wiki which consisted of an editable map of
breadfruit trees in Mauritius using Google Maps. The objectives of this map are (a) to test if
‘crowd-sourcing’ is a viable method of gathering information in a spatial and descriptive
manner in Mauritius and (b) to provide the members of the breadfruit sector consortium with
a map of distribution and quantity of breadfruit trees to work with, to complement statistics
that may be available. A step-by-step demonstration was also done to show the participants
how they can add breadfruit trees to the map.
Participants then discussed the wiki and ways in which it could be useful, not only to the
partners in the consortium, but to all stakeholders. There was an immediate need expressed
for a tutorial to be made available about the use of the wiki and also on the procedure to edit
the map of breadfruit trees in Mauritius. Participants likened the wiki to a one-stop shop of
information, where at institutional level each member of the consortium or each stakeholder
would have a clear idea of the work being done by each partner. Furthermore, the wiki would
be a place to gather other information related to the consortium. Participants also expressed
their appreciation of the breadfruit mapping is being done, which will benefit many of the
stakeholders in the breadfruit in Mauritius. In addition, importers and exporters who are not
in the consortium will still get valuable information through the map. Finally, it was also
hoped that the map would provide a proper framework of the breadfruit sector and
characterize the agglomerations of breadfruit trees into backyard production or miniorchards. Thus, a lot of hope was placed on the development of the map, but its success
would depend on the contribution of the stakeholders and the public at large.
Workshop Activities & Introduction to Group Work
The workshop objectives and activities were explained to the participants through a
PowerPoint Presentation (Figure 4).
Figure 4. Presentation of the group work activities during Day 1 of the workshop
Team Building Activity
Prior to the group activity, following the lunch break, the participants were exposed to a team
building activity called “The Human Knot”. The participants were divided into 2 groups and
each group had to form a circle. In each group, the participants were required to hold the
hands of each other (except the person next to oneself). Without releasing their hands, they
had to untangle themselves to form a perfect circle.
This team building activity had 2 objectives; (a) to make the participants realize the essence
of collaboration in a team, and (b) to act as an energizer. The team building activity may be
viewed http://www.youtube.com/watch?v=DqTuIlNHtmc&feature=youtu.be
Group work sessions (Part 1) – Participatory development of the knowledge-base
The second part of Day 1 of the workshop consisted of a group activity with the objective to
create a knowledge base on breadfruit. To facilitate the process, a review of literature on
Breadfruit, based on 7 key documents identified, had been carried out by Research Assistants
at the Food and Agricultural Research Council (FARC) prior to the workshop. In this
Literature Review, 11 themes were identified along the value chain, and the contents
organised by theme (Table 1)
Table 1. Themes identified for Group Activity
1. Origin and distribution of breadfruit
2. Germplasm
3. Environmental requirements
4. Propagation methods and planting materials
5. Agronomy and cultural practices
6. Fruiting
7. Harvest and post -harvest
8. Product development and marketing
9. Market/Exports
10. Uses of plant parts other than the fruit
11. Consumer preferences, education and products
The participants were divided into 4 groups according to their interests to the themes. Each
group was comprised of 3-4 members and was allocated 1 to 3 themes to work upon
(depending on the number of pages and the content). Each participant was handed a copy of
the Literature Review on Breadfruit, which included the theme which they had to work on.
After going through the reading material on their respective themes, members of each group
were required to discuss among themselves and address the following questions for each
theme;
(a) What do we know? – Green
(establishing the knowledge assets)
(b) Where are we now? – Yellow
(establishing the current status)
(c) Where should we be? – Blue
(establishing objectives for the theme)
(d) What is missing to get there? – Pink
(establishing what is required to achieve the objective)
(e) What questions are we are asking ourselves? – White
Figure 5: Questions to be answered for each theme
(establishing the information needs)
The answers to the above questions were written on cards of corresponding colours for each
question and these were stuck on the wall according to the theme. Each group was given at
least 1hr30mins to cover the review of the literature, to discuss the issues and to address the
issues adequately.
After the group activity, the group leaders presented their outputs during the plenary session
(Figs. 6-8). During the different presentations, other participants also had the opportunity to
post any new ideas/ questions on the given themes, thus enriching the existing knowledge
already gathered by the group members or identifying areas that required more clarification
or detailed information. Since there was not enough time to complete all the presentations,
the last group would present their work the following day. The work carried out by the
groups would serve for the following group activity sessions the next morning.
Figure 6. Group Presentations at the end of Day 1
Day 2 – Value-chain approach, roles of the stakeholders and way forward
Recap of Day 1 and continuation of group presentations
Day 2 started off with the welcoming of the participants by the facilitators of the workshop.
Members of the last group, who worked on the last 3 themes, presented their work following
which ideas/ questions from the floor were added to the flip-chart (like the previous day).
The facilitators then did a quick recap of the activities of Day 1 (about PAEPARD, the
consortium, value-chain approach, role of facilitators, workshop objectives, group activity)
before explaining what was expected from the participants on Day 2 (Annex II).
Group work (Part 2) – Consolidation of knowledge, technology and skills assets
The next group activity built on what had been done the previous day. Participants were
required to validate the knowledge, technology and skills assets by reassessing the statements
and qualifying them as based on (a) literature available (b) documented research or
information from other organisations and (c) indigenous knowledge. This process would
ensure that knowledge assets that the groups had identified were already documented or the
sources of information were known. This would facilitate compilation of information and the
generation of knowledge products, at a later stage, to guide the research and development
process.
Group Work (Part 3) - Breadfruit Value-Chain Approach and Analysis
Linkages among themes along the value chain
The second group work was based on the value-chain approach, whereby the participants
were asked to have a look at the themes of different groups and to find linkages and discuss
how components from other themes are inter-connected. If there are links, they had to locate
where these links are, and how do they see them connected.
The objective of the activity was to enable the consortium stakeholders to see the connection
of roles/ components in the different themes that were selected.
After each group had a look at the other themes and found connections, two groups were
chosen at random to present the linkages they found both upstream and downstream along the
value chain. After the presentations, it was agreed by the stakeholders that they could
collectively identity several linkages among the themes all along the value-chain. The
facilitators explained that further Value Chain Analysis, for which methods have been
developed, would be carried out at the next workshop, when more information about the
themes and their linkages had been gathered.
Refining the questions we are asking ourselves
Following the activity of Day 1 listing the “questions we are asking ourselves” and the
presentations thereon, there were many questions which had been generated by participants.
However, some of the questions were duplicated while others were not well formulated or
unclear. Therefore, the group work consisted of clustering of questions while also re-visiting
the list of questions after the value chain linkages had been established during the previous
session. The objective was to come up with a clear set of questions that would have to be
answered and the information further analyzed at a later stage.
The facilitators explained that the next step would consist of synthesizing a draft of the output
of the group activities, which would be further discussed on the consortium wiki and during
the next Partnership Inception Workshop.
Validation of the Breadfruit Value-Chain stakeholders
The last group activity for the workshop consisted of identifying the stakeholders involved in
addressing each theme along the breadfruit value-chain. Participants were provided with a list
of partners/ stakeholders involved in the Mauritius Breadfruit Consortium (Annex III).
Considering the 11 themes identified in the breadfruit value-chain, they were required to:

Locate who are the different stakeholders involved (Who?)

Why they are involved in that specific theme (Why?)

How are they involved – their roles (How?)
Flip-charts and markers were provided to the participants and they divided the questions in 3
columns (who, why, how) and they located which stakeholder is involved where for each
theme. While the participants were provided with a list of stakeholders, they were allowed to
add stakeholders who they thought might have an important role in the value chain (Fig.7).
One group was chosen at random to present its work to validate that all other groups had also
completed the exercise in a similar manner (Fig. 8)
Figure 7. Group Discussion on stakeholders present in value-chain
Figure 8. Group presentation on stakeholders and their roles
Resultsofthegroupworksessions
Results of the group work sessions are shown below: the cumulative results of the group
work carried out during the workshop for each of the 11 themes. The literature review,
presented in Annex V, is referred to in each of the thematic sections.
1. Origin and Distribution of Breadfruit
Review of the literature:
Annex IV, pages 1-3
What do we know?
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Origin (from literature)
Tropical Distribution worldwide (from literature)
Where are we now?
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Do not know the number of varieties locally
Do not know about the distribution of varieties locally
Where should we be?
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Number of varieties introduced
Number of trees
More exhaustive review of literature
Other sources of information?
What is missing to get there?
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Eco-geographical survey on breadfruit trees
What questions are we asking ourselves?
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What is the Geographical distribution of breadfruit trees in Mauritius?
Should we do a Tree census in Mauritius?
Can we use a GIS system?
Breadnut - number of trees and distribution?
Is a census of breadnut trees required?
Can there be other sources of information?
Stakeholders involved in issues related to Origin and Distribution of breadfruit
Who?
1. CSO
2. All stakeholders in the
breadfruit sector
3. Documentation centres
(MAIFS/ AREU/ MSIRI/
FARC)
Why?
Involved in census
To map distribution of
breadfruit trees across the island
Involved in documentation
More exhaustive review of
literature
17 How?
Include breadfruit on
household survey
On consortium wiki
2. Germplasm
Annex IV, pages 4-8
What do we know?
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Twenty varieties identified as core varieties (literature)
Can be conserved by tissue culture(literature)
Seem to have two varieties or phenotype locally (round & oblong)(observation)
Breadnut can be used as root-stock for grafting (local validated practice)
Breadnut has an edible seed (high protein)(literature)
Where are we now?
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Propagating only two seedless varieties locally
In vivo production of plants using root only (Literature Revue agricole)
Where should we be?
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Characterisation of our varieties (morphological & molecular)
Any development project for which we need new germplasm
Introduction of new varieties if there is a need
In-vitro propagation
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Breadfruit to shift from an under-utilized crop to a commercial crop
Collaboration with international and local institution dealing with Breadfruit
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Which varieties exist in Mauritius?
Is there a possibility of extension of production season particularly with increasing
urbanization
Has there been genetic erosion or drift in our local varieties?
Should we increase our genetic pool?
Can we look for germplasm of dwarf varieties to facilitate harvest?
Is there a need to promote conservation of existing germplasm?
Do Reunion, Comores and Seychelles, for example, have the same varieties?
Are we having any pest/disease problems?
Are bats a problem with breadfruit?
Breadnut - is there a demand for it? What do we know about it?
Why breadnut as a root stock?
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Is breadfruit a suitable alternative to breadfruit in Mauritius? Why bother about
breadnut?
How to differentiate between young plants of breadnuts and breadfruit?
Which institutions will be involved in this? Or has capacity? Private labs or
propagators?
Stakeholders involved in issues related to germplasm
Who?
1. UoM
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2. AREU
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3. MAIFS (NPPO &
Entomology)
4. MAIFS (Horticulture
division)
5. FARC
6. Research organizations
in different countries
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Why?
Studies on general
erosion or drift in local
varieties
Research existent and
facilities available
Varieties existing in
Mauritius
Introduction of new
varieties
On-going research on
breadfruit
Research on usefulness
of breadnut regarding
nutritional properties and
on a rootstock
Facilitate introduction of
new germplasm
Already involved in
conservation
Already involved in
conservation of
germplasm
Already involved in
Research and
development
19 
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How?
Student projects
Survey by extension
services
Evaluation trials
Collaborative programs
(UoM?)

PRA & Disease/ pest
surveillance
In-vitro and In-vivo
collections
In-vitro collections

Collaborative programs

3. Environmental Requirements
Annex IV, pages 9-11
What do we know?
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Wide range of adaptation (literature)
Agro-climatic requirements (literature)
Where are we now?
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Distribution is nearly all over the island
Not clear if there are concentration zones of trees
Where should we be?
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Mapping of trees distribution
Identifying agro-climatic zones suitable for optimal production
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Agronomic studies that report on adaptation in Mauritius
Experimental trials
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Are there specific micro-climates that are ideal for breadfruit?
Tolerance to drought with relation to climate change?
Tolerance to cyclones?
What is the yielding period in different zones and where to obtain the general yield
data?
Check germplasm with different production & harvesting time to extend period of
supply?
Is it possible to extend the production season?
Can breadfruit be grown in super-humid regions of Mauritius?
Is soil pH and high rainfall limiting factors to breadfruit tree growth in Mauritius?
Is breadfruit an invasive species?
Stakeholders involved in issues related to environmental requirements
Who
1. AREU
2. Meteorological
Services
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Why
On-going research
Meteorological data
available
20 
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How
Trials in different
locations
Provision of
meteorological data
4. Propagation methods and planting materials
What do we know?

Can be propagated by root cuttings , air layering, stem cutting, grafting, T.C methods,
seeds
Where are we now?
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Studies already started
Selected clones being propagated
Root cuttings main method, higher success rate
In-vitro propagation (under experiment)
Air-layering(under experiment)
Grafting
Where should we be?
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Should have already mastered vegetative propagation methods
Should have already large number of breadfruit plants for sale
Planting material at affordable price (current price at Barkley Rs 185/unit)
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Research facilities and funds
Skilled labour
Need more starting materials
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Tapping funds (from where)?
Training for propagation required?
Pros and cons of propagation method
Is any method of propagation highly recommended
What are the success rates of the different propagation methods?
Do we have facilities for mass propagation (large scale)?
What are the problems encountered for different propagation methods
Is it easy to propagate by in-vivo methods
What if someone use root cuttings from grafted plants?
Is there any subsidized price for large scale?
What are the current prices?
Cost effective method of propagation
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Where to get readily available planting materials?
Do we have enough planting materials and root stock?
Which rooting system/ propagation method is suitable against cyclone?
Who is and how to coordinate gathering of information on amount of planting
materials available, rate of production?
Which institutions have capacity to do this? Private sector?
Can people /farmers/ students be trained on grafting techniques?
Who can/will train producers on propagating methods?
Stakeholders involved in issues related to propagation methods and planting materials
Who?
1. MAIFS (Barkly ES)
2. AREU
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Why?
Propagation
Sale of planting material
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Research and Development
Information Dissemination
Training
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3. FARC (Tissue
Culture Lab)
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Research and Development on
protocol development
Production and sale of planting
materials
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4. UoM
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Research

5. Labourdonnais and
other private sectors

Propagation and sale of planting
materials
Production and sale of
agricultural produce
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22 
How?
Propagation and sale by
conventional means
Adapt protocol for Tissue
culture method for sale
Research and
Development on different
methods of propagation
of breadfruit
Sale of breadfruit
planting material
Training of Extension
Officers and growers
Research on in-vitro
propagation of breadfruit
Sale of tissue-culture
plants
Research on Tissue
culture in collaboration
with UoM
Research on Tissue
culture in collaboration
with FARC
Propagation by
conventional means and
sale
Collaborate in on-farm
trials (OFT’s)
5. Agronomy and cultural practices
What do we know?
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Fast growing/long life
Hardy
Productive
Well adapted to local conditions
Old trees can be rejuvenated
Where are we now?
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Evaluation plots set up at AREU
Rejuvenation under observation
Where should we be?
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
Germplasm (local) characterization completed (molecular/phenotypic)
Establish local clones conservatory
Map of growing areas should have been available






Funds
Insufficient planting materials
Absence of guidelines
No training to growers
Using elevators for plucking
Mechanized techniques










What are the factors responsible for fruit drops?
What are the production constraints?
Can we go for high density planting materials
Can reports on the evaluations be made available( preliminary)
How does pruning affect yield?
Recommendations on pruning
Are the training materials/leaflets suitable? Is there need to revise/updates
Do we have agro-climatic maps?
What are the known production seasons in Mauritius?
Are there any appropriate tools for harvesting







Can tall trees be pruned?
What are irrigation requirements?
Should we have specific varieties for fresh and processing?
Bearing time for different planting materials(stem cuttings, root cuttings, grafting)
Can we do intercropping?
Can fruiting be enhanced like litchis?
What is the recommended pathway ‘to move from under-utilized crop to commercial
crop’
Stakeholders involved in issues related to Agronomy, Cultural practices & Fruiting
Who?
1. AREU


Why?
Research and
Development
Information
dissemination
Training
Provide support to
farmers (insurance,
schemes etc.)
Importer of machinery/
tools



2. SFWF


3. Private firms

4. Growers/ MAMCF/
Ministry of cooperatives
5. MAIFS

Producers of breadfruit



Schemes for pest control
Control of pests

24 

How?
Agronomic evaluation
Production of
recommendation sheets
Workshops/ Field days/
visits
Identify constraints faced
by growers in
collaboration with AREU
Make available
appropriate harvest tools
for breadfruit
Collaborate with AREU
for on-farm trials
Support/ incentives for
control of bats
6. Fruiting
What do we know?




Seasonal
Large trees can be regenerated
Maturity indices easy
Fruit production capacity
Where are we now?




Production season known
Fruit drop high
Tall trees difficult to harvest
Production capacity of local accessions(yield) known
Where should we be?

Less fruit drop

Local agronomic studies










In case of attacks by fruit bats, bird-netting needed?
What are the post harvest losses?
Have the fruits got good preservation qualities?
What are the approved pesticides on breadfruit?
What are the pest and diseases affecting breadfruit?
When do we know that the fruits are ready for harvest?
Can it be grown in super humid zones?
How to produce off season fruits?
Introduction and evaluation of new clones?
Support from NPPO for introduction?
Stakeholders involved in issues related to Agronomy, Cultural practices & Fruiting
Who?
1. AREU


Why?
Research and
Development
Information
dissemination
Training
Provide support to
farmers (insurance,
schemes etc.)
Importer of machinery/
tools



2. SFWF


3. Private firms

4. Growers/ MAMCF/
Ministry of cooperatives
5. MAIFS

Producers of breadfruit



Schemes for pest control
Control of pests

26 

How?
Agronomic evaluation
Production of
recommendation sheets
Workshops/ Field days/
visits
Identify constraints faced
by growers in
collaboration with AREU
Make available
appropriate harvest tools
for breadfruit
Collaborate with AREU
for on-farm trials
Support/ incentives for
control of bats
7. Harvest and Post Harvest
What do we know?









Grading/sorting
Waxing
Water Treatment
Traditional minimal processing (e.g water treatment)
Rod Plucking
Climbing using ladder
Picking up falling fruits
Quality index at harvest
Packing (Leno bags, gunny bags, bamboo baskets)
Where are we now?



No information on existing varieties
Using traditional harvest technique
International post-harvest practices exist
Where should we be?





Develop quality parameters (Norms/Standards)
Pruning activities
Early and late varieties
Develop dwarf and early maturity plants disease
Packing to reduce post-harvest losses (e.g agricultural crates)






Schemes/loans for post-harvest/harvest facilities
Effective collaboration between partners
No existing protocols for harvesting/post-harvest
Sharing of information
More research and development funding
International collaboration



At which stage to harvest? (Maturity index – optimum and actual)
Is the practice of placing fruit in water documented and justified?
Do we have appropriate tools for harvest in Mauritius? E.g. Aluminum poles








After harvest (green) No. of days kept (Stored) for local marketing?
What can be done (Backyard/for local market) to increase shelf-life of breadfruit?
What are the recommended packaging/storage materials for Mauritius?
Appropriate methods to increase shelf-life?
Effect of pruning on yield/quality?
Develop protocol – Responsibility?
Can we put breadfruit in under cool conditions to increase shelf-life?
Which type of wax can be used? Available?
Stakeholders involved in issues related to harvest and post-harvest
Who?
1. Cooperatives

2. Associations and
companies (SMEDA)

3. AREU






Why?
To achieve economies of
scale
Better management



Harvest and post-harvest
protocol
Norms and standards
Shelf-life improvement
Improvement in
harvesting techniques
Pest and disease
management
Improved cultural
practices






4. UoM/AREU

5. MSB/ UoM/ AREU
6. Private companies/
AREU


Harvest and post-harvest
protocols
Norms and standards
Improvement in
harvesting techniques
7. SFWF/ Meteo/ Private
companies
8. AREU/MAIFS

Risk management


Pest and disease
management

28 


How?
Regrouping of farmers
Training
Incentive schemes
Appropriate funding
mechanisms
Research and trials
Literature and research
Training/ information
kits/ grants/ schemes for
equipments
Awareness campaigns/
information materials/
identification of pests
and diseases
Research
Training/ information
kits/ grants/ schemes for
equipments
Support/ assistance/
insurance schemes
Awareness campaigns/
information materials/
identification of pests
and diseases
8. Product development and marketing
What do we know?







Marketing channel – local/export
Animal feed (Pigs)
Processing awareness exist (chips, canned, flour, boiled)
Human consumption (boiled, chips, curry, snacks)
High potential for export
High risk crop (cyclone prone)
High land requirement
Where are we now?




Export of product (approx. 100mT)
Development and research on flour production
Long-term storage (freezing) shelf-life studies
Development of frozen French fries, wedges
Where should we be?





Increase usage as staple food side dishes
Unacceptable fruits, waste from processing as animal feed
Resource material for composting
Substitute for current bad eating habits (e.g. oily foods, saturated foods)
Tap on outer island resources (Rodrigues)





More research and development and funding
Lack of information on product
Critical mass to invest in commercial production
Loans/incentive schemes
Setting up of food parks





How do we think we are going to increase usage as staple?
Regarding increasing consumer awareness, what is being done?
What is the demand for breadfruit on the local market?
Can it be used for baby foods?
For flour making, are there any specific requirements (varietal, stage of maturity)?






Fresh products or processed?
Market consumption?
Is there scope for development of SME (Processing)?
Is there any kind of risk management strategy in place?
Land availability for setting up orchards?
When is the next fruit tree census?
Stakeholders involved in issues to product development and marketing
Who?
1. FARC/SFWF

2. AREU/ UoM

3. Enterprise Mauritius

Why?
Demand for fresh and
processed breadfruit
Consumer preferences/
New products
New markets
4. AREU/ UoM/ NPPO

Type of varieties
5. Land use division/ AS/
MAIFS
6. APAU/ MAIFS

Land availability

Census on breadfruit
trees in the Republic of
Mauritius
Access to capital
7. Food security fund/
DBM/ Private banks

8. MAIFS/ MAMCF/
Private stakeholders/
SFWF
9. AMB/ Freeport

Continuous/ Reliable
supply of breadfruit

Storage facilities
30 How?








Survey
Breadfruit festival
Survey/ sensory
evaluation
International exhibitions/
partnerships
Literature
Trials
Research
Land bank







Survey
Complete enumeration
Editable/clickable map
Schemes
Grants
Loan facilities
Partnerships/ Bi-lateral
agreements

Provide storage facilities
9. Markets/Export
What do
we know?
Different
types of
products
Different
markets
Where are we
now?
 Fresh breadfruits
for export
 Breadfruit flour
 Other usages at
level of
household e.g.
chips, cakes

E.U
Where should we be?



Wider range of
products and
breadfruit varieties
Develop
commercial
production
Regional and
international
markets
What is missing to get
there?
 Identify local
germaplasm/ Access
other germplasm
 R&D on processed
products
 Identify interested
entrepreneurs



Market
demand

E.U and local
markets




Market
Access


Fulfilling SPS
requirements for
E.U




Australia, USA,
Canada and New
Zealand
Tourist industry
Domestic markets
e.g. frozen chips,
canned, flour
Gluten free
products
Infrastructure for
commercially
processing
Food safety
requirements
SPS requirements
for other
international
markets (Market
barriers)
Logistics for
packaging and
export (Perishable)
Certification
(evidence for
Gluten free
products)
31 







Data on volume and
value of exports and
country of destination
Identify new export
markets
Identify competitors in
export markets
Determine current
annual production in
Mauritius
Work with hotel chef
Local market
intelligence
Market intelligence for
Gluten free products
Financial Resources for
investment
Identify SPS
requirements for
potential export markets
(e.g. fruit flies)
Develop packaging
Develop certification
system for food safety
and allergens free
Types of products




What is current production volume?
What is current export volume?
To which markets are breadfruit exported?
What are other potential markets?
Different Markets




In these export markets, what are customs duties applied?
In these export markets what are SPS requirements?
Can Mauritius abide by these SPS requirements?
Market intelligence in current and potential export markets: Who are the buyers? Price?
Need specific varieties? Potential for market development? How consumed?
Market demand





Who are our competitors?
Their Prices?
Cost analysis including freight cost?
Seasonality of supply from Mauritius v/s others?
Development of other products; Processed; Pulp/ canned/ frozen / possible? Cost?
Market access


Export markets potential for these processed products?
What inputs are needed: Infrastructure, technology, packaging, storage conditions,
transport conditions, cold-chain? (processed)
 Forecast of production volume in next 5-10 years?
 What are requirements to import/ propagate varieties?
 What is shelf life of varieties?
 What are current standards for export? Size/ type of packaging?
 Determine regularity of supply for export markets?
 Are breadfruit destined for export coming from orchards or backyards?
 Any orchard project?
 Can orchard be certified global gap?
 If marketed as Gluten free, who will certify?
 What are health and nutritional advantages and How can these be used for marketing?
 Sensitization of farmers on gap to produce good quality breadfruit, Who/How?
 What is potential for absorption on local market?













Market intelligence: Who are buyers? Preferred way of consuming? Price? Potential for
processed products and prioritize? Hotels: Potential?
Should new recipes be developed?
Marketing of breadfruit on local market: How? Who? For both processed and fresh?
What time of the year are competitors exporting?
What are the conditions for import of new breadfruit accession?
Any strategy to market breadfruit as potential candidates for food security?
What are the priorities for Mauritius?
Should we have a brand name- branding breadfruit of Mauritius?
What are storage conditions of breadfruit before export?
What are the requirements for export? (size, weight, type and so on)
What is the current practice for sale of breadfruit (whole/ whether semi processed?)
Are there any post harvest treatments for breadfruit before export?
Which sources of information exist on international trade of breadfruit?
Stakeholders involved in issues related to markets and export
Who?
1. APEXHOM

2. Exporters


Why?
Involved in export policies
and information
Facilitation
Know export markets


How?
Information on export
standards, market access
5. Enterprise Mauritius

Know export markets

6. NPPO

SPS for imports and
exports

7. Laboratories (Food

Tech Lab)
8. Women entrepreneurs 
Testing of pesticides

Information on export data and
constraints
Production information
Research and Development on
shelf-life, post-harvest, storage,
packaging, Good Agricultural
Practices (GAPs) etc.
Participation in trade fairs to
present breadfruits
Allow import of germplasm
and information on SPS of
export matkets
Testing of pesticide residues
Capacity to produce/
process
Use in restaurants
Communicate
Inform consumers

Start processing



Use breadfruits – new recipes
Inform public about breadfruit
Inform consumers about
benefits
3. Producers/ Processors 
4. AREU

9. Chefs/ hotels
10. Media
11. Consumer
organizations



Need markets to sell
Post-harvest for exports


10. Uses of Plant parts other than the fruit
What do we know?
Where are we
now?
Where should we be?
Different parts of
breadfruit tree,
multipurpose tree
use of the other
plant parts at
household
level
use of the other parts
of breadfruit other
than at household
level, e.g. handicraft
for tourism
industry/export
Can use timber, fruits,
seeds, peel bark, latex,
buds, leaves, flower,
spike, trees
Food
Using only
fruits
What is
missing to get
there?
R&D on the
medicinal
value
Developing
flour
Used for animal Feed
Used for medicinal
purposes
Used for clothing
Agro-forestry shade
Caulking for canoes
Adhesives
Used for construction
of buildings,
handicrafts, surfboards


What are the possible uses of by-products from breadfruit processing?
Is there any economic importance of plant parts other that fruit for Mauritius?
Stakeholders involved in issues related to uses of plant parts other than the fruit
Who?
Why?
34 How?
11. Consumer preferences, Education and Products
What do we
know?
Preferred by
Asian niche
markets
Where are we
now?
Most people are
discovering how
to use breadfruit
in their menu
Where should we
be?
People should find it
normal that
breadfruit forms part
of their diet
what is missing to
get there?
Peoples’ awareness
of nutritional value
Preference for
fresh fruits
Develop breadfruit as
a disaster relief food
(food security)
Wide range of
products
(international
markets) e.g.
canned
Awareness on gluten
free products
Support from the
government














Is breadfruit also consumed by Europeans in replacement of potato?
In what forms consumers would like to eat breadfruit? Fresh or frozen?
Are products demand driven?
How has the perception/status of breadfruit changed over the years?
Nutritional analysis of derived products (w.r.t. snacking at school)?
Need for educating consumers?
Survey on consumer preferences?
What need to be done to increase consumer?
Awareness on importance of breadfruit?
Concept of breadfruit festival?
Which countries are producing breadfruit flour?
Quantity of flour exported and where?
How many breadfruit need to replace 1kg of wheat?
Cost of production of flour?
Stakeholders involved in issues related to Consumer preferences, Education and
Products
Who?
1. Exporter (Sarjua?)

2. Producers and Processors 
Why?
Already have access to
export market
Customer Satisfaction
3. MoA/ Producers

Create awareness
4. Consumer Protection
Association
5. CSO, AREU


Platform for local
consumers
Data on breadfruit
consumption locally
6. Media

Consumer education
36 How?
 Provide information on
consumers from
international markets and
their requirements
 Development of new
products
 Breadfruit festivals
 Breadfruit consumption
campaigns
 World Food Day
 Consumer acceptance/
consumer awareness
 Surveys
 Data on per capita
consumption of breadfruit
 Radio talks, TV programs
DiscussionandWayForward
The last part of the workshop was a plenary session whereby the consortium partners
reflected on that had been achieved during those two days and discussed proposals for the
way forward. The aspects that guided the discussions included the role of each partner in the
partnership, expectations from each other and from the facilitators; the means of
communication considered appropriate for the consortium members, and planning for future
activities, including the next workshop.
The main conclusions of the discussion sessions are as follows:













A summary of the workshop will be written up and shared with the participants and
stakeholders (through the wiki)
All partners in the consortium and those who are present in the workshop will be
required to share the work that they are presently doing (a summary) with respect to
breadfruit on the wiki
Various partners are already working in collaboration, but this should be strengthened
further by communicating more with each other
Communication will be done through emails and on the wiki, but regular physical
meetings will also be arranged at FARC, whereby all important discussions and
activities will take place
Frequency of the meetings will depend on the speed at which we are working and
how much of the work has been done in a given time-frame
Next workshop is expected to be around mid-March (depending on how fast we are
working on the output from workshop 1)
Before next workshop, we are expected to have a meeting on 2nd March 2012, during
which a representative from Cole-ACP will be in Mauritius and will join us
Between the 1st and 2nd workshop, we will try to find answers to the questions that
were generated during 1st workshop on the wiki and during physical meetings
During the 2nd workshop, a value-chain mapping and analysis will be done For the questions that remain unanswered, they will be used to generate research
questions in the different aspects of the value-chain that had been identified (Also
done during second workshop) In the medium-term, we will try to establish a National Breadfruit Program, under
which there will be several project proposals on breadfruit After the 2nd workshop, a write-shop will be organized by PAEPARD in Nairobi,
Kenya When the project proposals are ready, we will apply for funding at local, regional and
international level Since the idea of using breadfruit as a staple crop is already on the agenda on the
government, we will request funding on breadfruit from the government (given that
the consortium has already been formed and partners involved are already working on
the subject) 37 FirstPartnershipInceptionWorkshopReport February2012



The Consortium will participate in events like the Breadfruit Day (organized by the
Agricultural Research and Extension Unit), Breadfruit festival and Breadfruit village
(Organized by Farmer Organization – MAMCF) Research will continue for years, but the partners are expected to be in touch
throughout the process and contribute to the value chain This whole process may take years, but without collaboration, it will not be possible Closingremarks
Prior to closing the workshop, participants were asked to fill in the evaluation forms for the
First Partnership Inception Workshop. Mr K Bheenick, Programme Manager at the FARC
thanked the participants for their presence and their active participation. He reminded them
that the workshop had been a very productive and exhaustive one as the participants had to
think and probe a lot to compile as much information as possible. This has contributed to the
consortium members having a clearer idea of the current status of the breadfruit sector in
Mauritius, a joint vision of where we should be, and areas where gaps exist, which may be
filled up through Research and Development. He also thanked the facilitators for their efforts
and their success in maintaining the level of interaction during the workshop. Finally he
requested participants to remain in touch through email and through the wiki, and to
contribute with additional information to answer the questions being asked, as this
information will be used in the planning process for the next workshop and the generation of
the research project proposals.
AnnexI–ListofParticipants
Name
Institution
Mr. Yann
Goblet
Labourdonnais
Mr. Yacoob
Mungroo
Horticulture
Division
(MAIFS)
AREU
Mrs.
Saraspadee
Subramaniam
Dr. Arvind
Ruggoo
Mrs. Sachita
Jawaheer –
Unathras
Mr. Krit
Beeharry
Mr. Prithiviraj
Dookithram
Mr. Devanand
Bhurtun
Mrs. Babita
Dussoruth
Mr. Dharam
Bachraz
Mrs. Indira
Boodhram
University of
Mauritius
National Plant
Protection Office
(MAIFS)
MAMCF/ SFWF
Small Farmers
Welfare Fund
AREU
AREU
Independent
(Farmer
Organization)
FARC
Mr. Krishan
Bheenick
Ms. Varsha
Jadoo
FARC
Ms. Anishka
Ramkhalawan
Ms. Pratima
Greedharry
FARC
Mr. Kaylasson
Maistry
FARC
Mrs. Raifa
Bundhun
Ms. Nawsheen
Hosenally
Mr. Toolsee
Gunesh
APEXHOM
FARC
FARC
Independent
Farmers Service
Centre
Job Title
Tel
Assistant
Diversification
Manager
Scientific
Officer
266 9533
266 6415
Email
pepiniere.ciaglabo@
intnet.mu
464 5517
[email protected]
Research
Scientist
670 8249
[email protected]
Associate
Professor
Scientific
Officer
403 7695
465 5743
[email protected]
464 4872
465 9591
moa-pathology@
mail.gov.mu
Chairman
[email protected]
Technical
Officer
Extension
Officer
Research
Scientist
Agronomist
433 3249
261 9216
[email protected]
2619216
466 1090
[email protected]
[email protected]
[email protected]
Laboratory &
Nursery
Manager
Programme
Manager
Assistant
Research
Scientist
Trainee
Assistant
Research
Scientist
Assistant
Research
Scientist
Secretary
General
PAEPARD
Facilitator
PAEPARD
Facilitator
465 1011
465 3344
[email protected]
465 1011
465 3344
[email protected]
465 1011
465 3344
[email protected]
465 1011
465 3344
[email protected]
465 1011
465 3344
[email protected]
465 1011
465 3344
[email protected]
433 4906
4334862
[email protected]
910 1841
726 3393
39 Fax
nawsheen.hosenally@
gmail.com
[email protected]
AnnexII–WorkshopProgramme
Partnership Inception Workshop Programme
DAY 1
Thursday 09 February 2012
09.00 – 09.30
Welcoming Address; Introduction to participants
09.30 – 10.00
Introduction to PAEPARD
10.00 – 10.30
Concept Note/Presentation of partnerships
10.30 – 11.00
TEA BREAK
11.00 – 12.00
12.00 -13.00
Workshop Activities; Role of leader/facilitators; Introduction to
group work
LUNCH
13.00 – 14.00
Group Work
14.00 – 14.30
TEA BREAK
14.30 – 15.30
Group Work / Presentations
15.30 – 16.00
Debriefing Session
DAY 2
Friday 10 February 2012
09.00 – 09.15
Recap of Day 1
09.15 – 10.15
Group Work/Presentations
10.15 – 10.30
TEA BREAK
10.30 – 11.30
The Breadfruit Value Chain Analysis Group Work
11.30 – 12.00
Presentations
12.00 -13.00
LUNCH
13.00 – 14.30
Discussion and way forward
14.30 – 15.30
Debriefing Session
AnnexIII–ListofStakeholderInstitutionsoftheBreadfruitSector
List of Stakeholder institutions as identified by Consortium partners:

Food and Agricultural Research Council (FARC)

Agricultural Research and Extension Unit (AREU)

University of Mauritius (UoM)

Conserverie Sarjua Ltee

Mauritius Agricultural Marketing Cooperative Federation (MAMCF)

Partner from European Union

Ministry of Agro-Industry and Food Security (MAIFS)

Association des producteurs et exportateurs horticoles de Maurice (APEXHOM)

Other Exporters

Les Moulins de la Concorde (LMLC)

Producers (Large Scale and Small Scale)

Mouvement Autosuffisance Alimentaire (MAA)

National Plant Protection Office (NPPO)

National Women Entrepreneur Council (NWEC)

Agricultural Policy Analysis Unit (APAU)

Agricultural Marketing Board (AMB)

Ministry of Finance (MOF)
AnnexIV:Reviewoftheliterature
Breadfruit Sector Consortium
(Mauritius, 2012)
Review of Literature
(8 Feb 2012)
Key:
1. Source 1; Breadfruit: Promoting the conservation and use of
underutilized and neglected crops (Diane Ragone, 1997)
2. Source 2; Artocarpus atilis (Diane Ragone, April 2006)
3. Source 3; Breadfruit. Morton, J.1987
4. Source 4; Regeneration guidelines for breadfruit (Ragone D. 2008)
5. Source 5; Postharvest handling Technical Bulletin (New Guyana
Marketing Corporation, 2004)
6. Source 6;Farm and Forestry Production and Marketing Profile for
Breadfruit(Diane Ragone, 2011)
7. Source 7; Report of First International Symposium on Breadfruit
Reasearch and Development (Taylor.M & Ragone. D, 2007, Nadi,
Fiji)
(This Annex is presented as a separate document)
AnnexV:Evaluationoftheworkshop
What I liked the most about the workshop

The purpose of the workshop was well explained.

The willingness of all stakeholders to provide maximum information to
consortium. The spirit within workshop.

Les interactions entre les différents intervenants qui ont été très intéressantes.
Chacun a apporté et partagé les connaissances de la culture du fruit à pain.

The participants were all contributing for the success of the workshop, willing to
share all information about their activities; mutual trust; co-operation / team
spirit

Discussion / Interaction; New knowledge on breadfruit ; Positive approach of each
participant

New methods of brainstorming and analysis

It was very interactive.

Very interactive, lots of new ideas and new information

Work groups, Interactive sessions

The groupwork session and the issues to work upon

Interactive workshop; Group work was interesting

Information exchange.

New ideas about use of breadfruits

(3 blank returns)
What I did not like the most about the workshop

Un aspect que l’on ne connait toujours pas, c’est ‘quantifier la demande’

The venue

There was some discussion that was not relevant to the theme

Some information was not relevant

The food

The meal was not balanced, not tasty

(10 blank returns)
What is the most important lesson I take with me at the end of the workshop

Existence of the project and its coherence on Breadfruit

Spirit of collaboration

Work as a team

Working in groups, with different opinions can help to find better solutions

Working in such a group with people from different sectors / organization where
we feel there is a sharing of information increase in knowledge.

Many institutions are working at their level on breadfruit. Collaborative work,
sharing of information essential

We should not be working on our own: this leads to duplication of work. We
should work in collaboration for a fruitful objective.

Different organisations have different types of information that can be used
(information which were not known before)

The importance of value chain approach

Importance of sharing ideas with other institutions

To understand what is the position of our institution in the value chain

La viabilité de la filière dépendera grandement de la volonté du consomateur ;
chaque maillon (stakeholder) de la filière est interdépendent. Un travail collectif
est un “must”.

(4 blank returns)
46 Annex IV: Review of the literature
(part of the First Partnership Inception Workshop Report) Breadfruit Sector Consortium
(Mauritius, 2012)
Review of Literature
(8 Feb 2012)
Key:
1. Source 1; Breadfruit: Promoting the conservation and use of
underutilized and neglected crops (Diane Ragone, 1997)
2. Source 2; Artocarpus atilis (Diane Ragone, April 2006)
3. Source 3; Breadfruit. Morton, J.1987
4. Source 4; Regeneration guidelines for breadfruit (Ragone D. 2008)
5. Source 5; Postharvest handling Technical Bulletin (New Guyana
Marketing Corporation, 2004)
6. Source 6;Farm and Forestry Production and Marketing Profile for
Breadfruit(Diane Ragone, 2011)
7. Source 7; Report of First International Symposium on Breadfruit
Reasearch and Development (Taylor.M & Ragone. D, 2007, Nadi,
Fiji)
i Table of Contents
1. Origin and Distribution of breadfruit
 Historical distribution
 Introduction in Mauritius
1-3
1-3
3
2. Germplasm
 Varieties in the world
 Varietal characterization
 Genetics
3. Environmental requirements
 Weather
 Soil suitability
4-8
4-6
6-7
9-11
9-10
10-11
4. Propagation Methods and Planting Materials
12-14
5. Agronomy and Cultural practices
 Inter-cropping
 Planting density & methods
 Cultural practices
 Pest and Diseases
15-20
16-17
17-18
18-19
19-20
6. Fruiting
 Pollination
 Seasonality
 Fruit production capacity
21-25
21-22
22
22-23 7. Harvest and Postharvest
 Preservation
 Shelf-life
26-32
29-30
31-32
8. Product Development and Marketing
 Processing
 Value-added products
 Uses of the fresh fruit
 Nutritional value of fruit
33-43
33-34
34-37
38-40
40-42
9. Markets/Export
44-46
10. Uses of Plant parts other than the fruit
47-49
11. Consumer Preferences, Education & Products
50-53
ii 1. Origin/ Distribution of Breadfruit
Breadfruit is an ancient domesticated cultigen and its origin, domestication and distribution
must be considered within a geographic and cultural context. It was first domesticated in the
western Pacific and spread by humans throughout the region beginning 3000 years ago. The
breadfruit is believed to be native to a vast area extending from New Guinea through the
Indo-Malayan Archipelago to Western Micronesia. The Bismarck Archipelago being the
centre of diversity for wild seeded forms of Artocarpus altilis(Parkinson) Fosberg. Fewseeded and seedless forms occur throughout the Pacific Islands, with the greatest diversity
found in the eastern Pacific in Polynesia. Seedless breadfruit has been widely distributed
throughout the tropical world.
Another related species, seeded Artocarpus mariannensisTrécul, is endemic to Belau and the
Mariana Islands in the western north Pacific. This species has been involved in introgression
with A. altilis in Micronesia, and numerous seeded and seedless hybrid forms are cultivated
throughout these islands.
The wild, seeded, ancestral form of breadfruit, Artocarpus camansi Blanco, or breadnut, is
native to New Guinea, and possibly the Moluccas (Indonesia) and Philippines. Breadfruit,
both seeded and seedless forms, does not naturally occur in the Pacific islands, although longabandoned plantings are sometimes mistaken for wild trees.
Jarrett’s (1959) revision of breadfruit placed it with a group of species thought to naturally
occur in the Moluccas, New Guinea and the Philippines. Most of the cultivars (seeded and
seedless) of breadfruit in Micronesia east of the Mariana Islands exhibit characteristics of
both A. altilisand A. mariannensis. Artocarpus mariannensis grows wild on the uplifted rock
islands of Belau and on the limestone ridges of Guam and the Northern Mariana Islands
(Fosberg 1960; Coenan and Barrau 1961). Native fruit bats have contributed to its dispersal.
It is cultivated throughout the islands of Micronesia and south into Kiribati, Tuvalu and
Tokelau. Artocarpus mariannensaisnd hybrids are well adapted to atoll conditions and are
more tolerant of salinity than A. altilis.
Historical distribution
Breadfruit is cultivated on most Pacific islands, with the exception of New Zealand and
Easter Island. It is now pantropical in distribution. It is said to have been widely spread in the
Pacific area by migrating Polynesians, and Hawaiians believed that it was brought from the
Samoan island of Upalu to Oahu in the 12th Century A.D. It is said to have been first seen by
Europeans in the Marquesas in 1595, then in Tahiti in 1606.
The dissemination of seedless breadfruit beyond Oceania is well documented and involves
only a handful of cultivars, primarily Tahitian. Breadfruit has been an evocative symbol of
Oceania since Europeans first ventured into the region in the late 1600s. After the long, often
arduous, sailing voyage from Europe to the islands, ship-worn sailors were amazed and
delighted by a tree that produced prolific fruits that, when roasted, resembled fresh bread.
They were especially impressed by the ease with which this abundant food was produced.
Numerous accounts were published about this wonder fruit, beginning with Quiros who
sailed with Mendana on voyages during 1595-1606. He described seedless breadfruit in the
Marquesas and seeded breadfruit in the Solomon Islands (Markham 1904). The Spanish may
have introduced seedless breadfruit to Guam from elsewhere in the Pacific in the 1600s to
help provision their new colony. They did introduce seedless breadfruit to the Philippines in
Literature Review Page 1 Source 1; Breadfruit ( Ragone, 1997); Source 2; Artocarpus atilis (Ragone, 2006); Source 3; . Breadfruit. Morton, J.1987;
Source 4; Regeneration guidelines for breadfruit(Ragone 2008); Source 5; Postharvest handling Technical Bulletin(New Guyana
Marketing Corporation, 2004) ; Source 6: Farm and Forestry Production and Marketing Profile for Breadfruit(Ragone,2011);
Source 7; First International Symposium on Breadfruit Research and Development (Taylor.M & Ragone. D, 2007, Nadi, Fiji)
the 17th century (Wester 1924). Dampier (1729) was the first to document the use of
breadfruit in the Mariana Islands. He was particularly enthusiastic about breadfruit’s use and
potential, crediting it for saving the lives of his starving, scurvy-ridden crew in 1686.
At the beginning of the 18th Century, the early English explorers were loud in its praises, and
its fame, together with several periods of famine in Jamaica between 1780 and 1786, inspired
plantation owners in the British West Indies to petition King George III to import seedless
breadfruit trees to provide food for their slaves. Various accounts by participants of Captain
James Cook’s first voyage to Tahiti in 1768 had a major impact and focused much attention
on breadfruit. The botanist John Ellis (1775) summarized the accounts of early voyagers and
was one of the first to suggest in writing that the breadfruit be most useful to all the
inhabitants, especially the slaves.
In the late 1700s several seedless varieties were introduced to Jamaica and St. Vincent from
Tahiti, and a Tongan variety was introduced to Martinique and Cayenne via Mauritius. These
Polynesian varieties were then spread throughout the Caribbean and to Central and South
America, Africa, India, Southeast Asia, Madagascar, the Maldives, the Seychelles, Indonesia,
Sri Lanka, and northern Australia. Breadfruit is also found in south Florida
There is good evidence that the French navigator Sonnerat in 1772 obtained the seeded
breadfruit in the Philippines and brought it to the French West Indies. It seems also that some
seedless and seeded breadfruit plants reached Jamaica from a French ship bound for
Martinique but captured by the British in 1782. There were at least two plants of the seeded
breadfruit in Jamaica in 1784 and distributions were quickly made to the other islands.. There
is a record of a plant having been sent from Martinique to the St. Vincent Botanical Garden
before 1793. The story of Captain Bligh's first voyage to Tahiti, in 1787, and the loss of his
cargo of 1,015 potted breadfruit plants on his disastrous return voyage is well known. He set
out again in 1791 and delivered 5 different kinds totaling 2,126 plants to Jamaica in February
1793. On that island, the seedless breadfruit flourished and it came to be commonly planted
in other islands of the West Indies, in the lowlands of Central America and northern South
America. In some areas, only the seedless type is grown, in others, particularly Haiti, the
seeded one is more common. Jamaica is by far the leading producer of the seedless type,
followed by St. Lucia. In New Guinea, only the seeded type is grown for food.
It has been suggested that the seeded breadfruit was carried by Spaniards from the Philippines
to Mexico and Central America long before any reached the West Indies.
In recent years, some breadnut trees have been planted in French Polynesia, New Caledonia,
Palau, Pohnpei, and Hawai‘i, mainly by Philippine immigrants.
Effect of high winds on plants
Breadfruit trees are prone to damage or destruction from high winds and the accompanying
salt spray and intrusion of salt water into the water table during severe storms. The low-lying
atolls, such as the Marshall Islands, Tokelau and parts of the Federated States of Micronesia,
have been repeatedly inundated by storm generated tides, resulting in uprooting or
destruction of numerous breadfruit trees. In the past decade, many atolls and high islands
have experienced destructive storms of hurricane strength. The same applies to the Caribbean
where many islands were hard hit by hurricanes during the 1990s. The impact of storms on
islands that rely heavily on breadfruit for a staple food is devastating. For example, in 1990,
Hurricane ‘Ofa’ destroyed as much as 100% of the breadfruit crop in Samoa, and between 50
and 90% of big; mature trees were blown over, depending on location (Clarke 1992). A
continuing global trend of warmer ocean temperatures which increases the likelihood of
hurricane-force storms has serious implications for island nations throughout the Pacific and
Caribbean. Droughts also contribute to erosion of breadfruit germplasm, and prolonged
droughts have resulted in the destruction of trees in the Micronesian atolls. Droughts have
also caused damage to trees in Guam, Pohnpei, Samoa, the Marquesas and other high islands.
Introduction in Mauritius
In the late 1700s several seedless varieties were introduced to Jamaica and St. Vincent from
Tahiti, and a Tongan variety was introduced to Martinique and Cayenne via Mauritius.
The French were also avidly trying to procure breadfruit and introduce it to their colonies in
the West Indies and elsewhere. These activities centered on the Pamplemousse Botanical
Garden in Mauritius. The French introduced a Tongan variety of seedless breadfruit known as
kele keleto their Caribbean colonies of Martinique and Guadeloupe, and to Cayenne, French
Guyana in the 1790s (Leakey 1977). Rouillard and Gueho (1985) elaborated upon the
fascinating background of this introduction. It was collected on the island of Tongatapu
(Tonga) during the expedition of La Pérouse. When the ship arrived in Java in 1793 it was
detained by the Dutch who controlled the island. Some members of the crew, including the
botanist, Labillardière, escaped and managed to reach France. Another member of the crew,
La Haye, the gardener, remained in captivity for 2years, during which time he continued to
care for the breadfruit plants. In 1796 a French ship arrived in Java to find the captured crew
members. The plants (and gardener) were rescued and taken to Mauritius. Two trees were
still living 100 years later and this single introduction was the ancestor of all the seedless
breadfruit planted in Mauritius, and subsequently was the source material for all the seedless
breadfruit distributed by the French to other tropical areas.
Distribution in Mauritius
(Map); CSO stats
2. Germplasm
Most of the studies and utilization of breadfruit have focused on a very limited number of
seedless cultivars of A. altilis. Yet enormous breadfruit germplasm resources exist in the
Pacific Islands that encompass the wide range of variability in A. altilis as well as cultivars
that are hybrids between A. altilisand A. mariannensis.
Despite its widespread distribution and use, surprisingly little work has been done on
characterization, evaluation and description of breadfruit germplasm.
Varieties in the world
Dr Diane Ragone , Director of the Breadfruit Institute,National Tropical Botanical Garden
(NTBG), has compiled voucher specimens and photographs of close to 400 accessions from
cultivated trees, especially few-seeded or seedless cultivars, representing the great diversity
of breadfruit throughout the Pacific Islands and also stated that more than 120 varieties from
the Pacific are conserved in the world's largest collection of breadfruit (over 200 accessions)
at the NTBG in Hawaii. (Diane Ragone, 1997:2007)
Vouchers were also collected from wild trees in the Mariana Islands. These materials are
housed in the herbarium of the National Tropical Botanical Garden (NTBG). A wide range of
wild, seeded trees from New Guinea and seeded forms from the western Pacific and IndoMalaysian islands needs to be collected and examined for morphological characters and
molecular markers such as isozymes. These materials, supplemented by meticulous
observation of live plants at all stages of growth and development, will help ascertain
whether it is warranted to consider breadfruit as a single, variable species, A. altilis, or to
retain A. camansias a distinct species
The United States Department of Agriculture brought in breadfruit plants from the Canal
Zone, Panama, in 1906 (S.P.I. #19228). For many years there have been a number of seedless
breadfruit trees in Key West, Florida, and there is now at least one on Vaca Key about 50
miles to the northeast. On the mainland of Florida, the tree can be maintained outdoors for a
few years with mild winters but, unless protected with plastic covering to prevent
dehydration, it ultimately succumbs. A few have been kept alive in greenhouses or
conservatories such as the Rare Plant House of Fairchild Tropical Garden, and the indoor
garden of the Jamaica Inn on Key Biscayne.
Recommendations of 2007 Symposium:
Collaboration with these institutions in the future
Important facts to be considered for future collaborations:

Establish the utility core in tissue culture at Canadian Conservation Research
Institute for Sacred Plants (CCRISP: University of Guelph and British Columbia,
Canada) and transfer the utility core to national and regional laboratories in Africa,
Asia, Caribbean and the Pacific.

Transfer of the tissue culture multiplication protocol from CCRISP to labs in
various locations, as appropriate, also providing technical training and supporting
documentation for the transfer of tissue culture plants to greenhouses and
subsequent field establishment.

Develop a standardized protocol for evaluating breadfruit which can be used for
multi-locational studies. This would initially be used to evaluate the utility core
collection.
Essential issues for germplasm diversity and utilization:
 Carry out surveys and establish inventories of existing germplasm for each country,
(to include distribution and uses of the germplasm).

Develop a minimum set of descriptors to document and describe breadfruit;
possibly photographs, covering leaf (e.g., size, glossiness, degree of lobing, number
of lobes, depth of sinuses) and fruit at maturity (e.g., dimensions, mass, skin
texture, flesh colour, latex colour), fruit quality, and seed number and size.
Develop tissue culture and cryopreservation methods for exchange and
conservation, and transfer technology where appropriate.

Develop best practices for tree management in genebanks and germplasm
exchange. The latter would obviously require conclusive evidence as to what
viruses of breadfruit exist, if any. Countries would also have to be willing to share
germplasm so any policy issues would have to be clarified.

Adopt the strategy proposed for global conservation of breadfruit and develop the
necessary project proposals and sourcing required to fund the prioritized activities.
Germplasm Exchange and Crop Improvement
During the 1st international breadfruit symposium report (April 16-19, 2007, Nadi, Fiji), a
group discussed various systems/mechanisms for exchanging germplasm, especially to
achieve easy access to the breadfruit collection held at NTBG. Bearing in mind the
Symposium presentation about tissue culture work at CCRISP and the success in developing
an in vitro system based on bioreactors, with the potential to generate large numbers of
plants, the group felt that CCRISP is best placed to establish the initial tissue cultures of the
NTBG accessions, with special emphasis on the utility core. These cultures will then be
distributed to laboratories, either national or regional, for further multiplication and
distribution. In order to achieve this, NTBG will either have to supply CCRISP with marcots
and/or root suckers, or the CCRISP will have to establish tissue cultures directly from the
trees in the NTBG field genebank, using the Breadfruit Institute Field Station tissue culture
laboratory. A potential timeframe was suggested, with September 2008 being highlighted as
when the 20 utility core varieties will be conserved in tissue culture and have been
disseminated to recipient laboratories for further multiplication.
The group also discussed a breadfruit improvement programme that could be put in place
once the utility core has been widely distributed. Participating countries could compare this
core with local varieties, using a standardized protocol. These multi-locational trials would
focus on a range of traits (e.g., yield, taste, fruit quality, seasonality, adaptability, drought
and salt tolerance). This information would then be made widely available to assist
countries/growers in selecting varieties for specific needs.
The Germplasm Exchange and Crop Improvement group made the following
recommendations:
1. Establish the utility core in tissue culture at CCRISP.
2. Transfer the utility core to national and regional laboratories in Africa, Asia,
Caribbean and the Pacific.
3. Transfer the tissue culture multiplication protocol from CCRISP to labs in various
locations, as appropriate.
4. Develop and provide technical training and supporting documentation for the
transfer of tissue culture plants to greenhouse and field establishment.
5. Develop a standardized protocol to evaluate breadfruit varieties which would
initially be used to evaluate the utility core collection.
6. Carry out DNA fingerprinting of the NTBG collection to facilitate the identification
of a genetic diversity core.
7. Address any quarantine issues pertaining to the exchange of breadfruit germplasm.
8. Investigate methods for extending seed shelf life to enable the exchange of seeds
between countries.
Varietal characterization
Phenotypic/Morphological
In general, breadfruit trees are large, attractive and evergreen, reaching heights of 15 to 20
meters. The tree has smooth, light-coloured bark, and the trunk may be as large as 1.2 m in
diameter, occasionally growing to a height of 4 m before branching. The wood is an attractive
golden colour, turning darker upon exposure to air. Latex is present in all parts of the tree.
Two large stipules enclose the terminal bud. They are up to 30 cm long at maturity, yellowing
and falling with the unfolding of leaves or emergence of inflorescences.
The fruits of breadfruit are globose to oblong, ranging from 12 to 20cm wide and 12 cm long.
The rind is light green, yellowish-green or yellow when mature and the flesh is creamy white
or pale yellow. The fruit surface varies from smooth to slightly bumpy or spiny with
individual disks ranging from areolate to slightly raised and flattened, to widely conical up to
3mm high and 5mm across at the base, to narrowly conical up 5 mm long. In comparison,
The fruits of breadnut (A. camansi) are oblong and spiny with flexible, elongated sections 512 mm long that narrow to a point.
Throughout the Pacific, breadfruit exhibits great morphological variability, ranging from true
seedless fruits to fruits with numerous,minute, aborted seeds, to fruits with one to few viable
seeds, to fruits with numerous seeds. Many authors have taken the broad view and encompass
all of this variability within one species
Brief descriptions of breadfruit species are given below:
Artocarpus altilis
 Leaves broadly obovate to broadly ovate, almost entire with only slight lobing to
deeply pinnately lobed with sinuses from 2/3 to 4/5 of the distance from margin to
midrib, or deeper; blade generally smooth with few to many pale to reddish hairs,
especially on the midrib and veins.
 Fruits globose to oblong, skin light green, yellowish-green or yellow, flesh creamy
white or pale yellow; surface smooth to slightly bumpy or spiny with individual disks
ranging from areolate, to slightly raised and flattened, to widely conical up to 3 mm
high and 5mm across at the base, to narrowly conical up to 5 mm long. Seedless, with
some forms seeded.
Artocarpus camansi
 Leaves pinnately lobed with sinuses cut halfway to the midrib; densely pubescent on
upper and lower surfaces, midribs and veins.
 Fruits oblong, light green with white flesh; spiny with flexible, elongated sections 512 mm long. Seeded.
Artocarpus mariannensis
 Leaves broadly obovate to broadly elliptic; entire or a few lobes mostly in the distal
third or half of the leaf; sinuses cut less than half way to the midrib; blade smooth;
midrib and veins on the underside covered with dense, appressed reddish hairs.
 Fruits cylindrical or asymmetrical, skin dark green, flesh dark yellow; perianth disks
conical when immature, flattened on top when mature. Seeded.
In most regions of the world breadfruit varieties are seedless triploid forms (2n=84). In some
parts of the Pacific, diploid (2n=56) varieties are also found, some of which produce fertile
seeds while others are less fertile (Ragone 2001; Zerega et al. 2004). Low fertility in diploids
probably resulted from continuous vegetative propagation accumulating genetic
abnormalities (somatic mutations). Breadfruit is outcrossing but produces seedless fruit
parthenocarpically if there is no fertilization. This crop is maintained ex situ as clonal trees in
field genebanks. Trees can live 80 years or more.
Genetics
Breadfruit is genetically diverse, especially the seeded forms in the western Pacific and
hybrids (with Artocarpus mariannensis) in Micronesia. The genetic diversity of breadfruit
throughout the world — with the exception of some of the Pacific Islands — rests on a very
narrow base. Globally, this now widespread, important crop has derived from only a few
Polynesian cultivars. These in turn represent a narrowing of the genetic diversity of breadfruit
in the Pacific Islands from west to east with little genetic variation in eastern Polynesia. Even
though numerous cultivars exist in eastern Polynesia, they are primarily clones selected from
a few original introductions many centuries ago. In addition, the few cultivars that Captain
Bligh collected may not have been the best cultivars, but merely those that were readily
available.
Genetic erosion of many clonally propagated traditional crops, including breadfruit, is a
serious problem in the Pacific Islands (Ragone 1990, 1991a; Lebot 1992). Although an
important staple crop, the cultivation and use of breadfruit has decreased in the past 50 years,
and replanting has not kept pace with the losses incurred throughout the Pacific by drought,
storm damage, natural attrition and other factors. This has resulted in a decrease in numbers
of trees, and a number of cultivars have already disappeared or are becoming rare. The
genetic erosion of breadfruit can be attributed to environmental factors, changes in traditional
lifestyles and the nature of the crop itself.
Besides, somatic mutations in existing clones and creation of new clones from selected
seedlings resulted in some new cultivars unique to each island.
Numerous Polynesian triploid varieties are genetically identical but morphologically distinct.
These Polynesian triploids tend to not thrive under atoll conditions, while both seeded and
seedless hybrid varieties are best adapted to these conditions.
Furthermore, it is important to study and determine the genetic diversity of the NTBG
collection to identify a genetic core. Other desired traits should also be taken into account in
developing specialized core” collections and with increased problems of climate change,
special attention should be given to include varieties with salt and drought tolerance.
3. Environmental Requirements
Weather
The breadfruit is ultra-tropical, much tenderer than the mango tree. It has a wide range of
adaptability to ecological conditions, much greater than that usually cited in standard books
on crop production in the tropics. It grows best in equatorial lowlands below 600–650 m
(2000–2160 ft) but is found at elevations up to 1550 m (5100 ft). Breadfruit has adapted to
local climates and soils, including saline soils of coral atolls.
The latitudinal limits are approximately 17°N and S; but maritime climates extend that range
to the Tropics of Cancer and Capricorn (the maritime climates of islands such as Hawaii
allow growth to 20-23°N).
Rain apparently stimulates extension growth, flowering and rate of growth of the fruit.
Annual rainfall of 1525-2540 mm was considered optimum (Purseglove 1968), yet breadfruit
will yield regularly on atolls which receive more than 1000 mm of rain annually (Barrau
1961). Breadfruit prefers rainfall of fairly equal distribution but is quite tolerant of short dry
periods (Coronel 1983).
Breadfruit grows best in equatorial lowlands below 600-650 m; it is occasionally found in the
highlands, but yield and fruit quality suffer in cooler conditions. (Chandler 1958; Coronel
1983; Rajendran 1992). It grows only in the lowlands of Central America and is not found
above 600 m elevation (Popenoe 1920). It grows from sea level to 900 m in southern India
(Singh et al. 1967). In Sri Lanka the tree is cultivated anywhere in the moist zone from sea
level up to 900 m but is not suited to the dry zone (Parsons 1933). Breadfruit may be
cultivated at elevations up to 1550 m in New Guinea (Powell 1976).
Breadfruit generally grows in the coastal lowlands but flourished in extensive plantations
planted at 300-600 m on the island of Hawaii (Handy et al. 1972)
Breadfruit can withstand drought for a few months but will prematurely drop its fruits.
Young trees can be grown in 20–50% shade when young but develop a more compact, dense
canopy when grown in full sun.
Full sun
The tree does best in full sun and forms the overstory canopy in traditional mixed agroforests.
Shade
Young trees prefer 20–50% shade when young but can be grown in full sun.
Fire
It can sprout back from the roots after a small fire, but the trunk and branches are not firetolerant.
Frost
It is damaged by frost, which causes it to lose all fruits and leaves, and some branch die-back
may occur.
Waterlogging
It can tolerate waterlogged soils for only very brief periods.
Salt spray
It can tolerate some salt spray for brief periods, but the leaves will turn yellow and fall.
Wind
The branches break and shed in heavy winds, especially with a heavy fruit load, but new
shoots and branches quickly regrow.
In general, breadfruit (including breadnuts) is a crop for the hot, humid tropical lowlands and
does best at temperatures of 21-32°C (Purseglove 1968). Other authors have expanded the
temperature range from as low as 15°C to as high as 40°C (Singh et al. 1967; Rajendran
1992). It will not grow where the temperature goes down to 5°C (Coronel 1983; Crane and
Campbell 1990). Rajendran (1992) gave annual rainfall requirements of 2000-3000 mm.
According
to
Morton,
J.
(1987
), it has been reported that breadfruit requires a temperature range of 60° to 100°F (15.56°37.78°C), an annual rainfall of 80 to 100 in (203-254 cm), and a relative humidity of 70 to
80%. However, in southern India, it is cultivated at sea level and up humid slopes to an
altitude of 3,500 ft (1,065 m), also in thickets in dry regions where it can be irrigated. In the
"equatorial dry climate" of the Marquesas, where the breadfruit is an essential crop, there is
an average rainfall of only 40 to 60 in (100-150 cm) and frequent droughts.
Newly planted trees may require daily watering during dry periods until established, but
mature trees normally tolerate dry conditions and do not require irrigation.
Mean annual rainfall \
1500–3000 mm (60–120 in), but trees can
yield regularly on Pacific atolls that receive
1000 mm (40 in)
Rainfall pattern
It prefers climates with summer rains.
Dry season duration (consecutive months
with <40 mm [1.6 in] rainfall)
0–3 months
Mean annual temperature
15–40°C (59–104°F), does best at 21–32°C (70–90°F)
Mean maximum temperature of hottest month
32–38°C (90–100°F)
Mean minimum temperature of coldest month
16–18°C (61–64°F)
Minimum temperature tolerated
5–10°C (41–50°F)
Soil suitability
It is believed that there is great variation in the adaptability of different strains to climatic and
soil conditions, and that each should be matched with its proper environment. The ability to
grow on coral soils may have been a crucial factor in the nowwidespread distribution of
hybrids throughout the low-lying Micronesian atolls.
Kahanu Garden (Hawaiian island) encompasses 123 acres at sea level with fertile, welldrained, volcanic soils in an area that averages close to 2000 mm of rain annually.
Breadfruit can be grown on a variety of soils and thrives on alluvial and coastal soils (Massal
and Barrau 1954). They do best in deep, fertile, well-drained sandy loam or clay loam soils
(Coronel 1983) with pH 6.1–7.4.
However, some of the best authorities on South Pacific plants point out that the seedless
breadfruit does well on sandy coral soils, and seeded types grow naturally on "coraline
limestone" islands in Micronesia. In New Guinea, the breadfruit tree occurs wild along
waterways and on the margins of forests in the flood plain, and often in freshwater swamps.
The Tahitian 'Manitarvaka' is known to be drought-resistant. The variety 'Mai-Tarika', of the
Gilbert Islands, is salt-tolerant. 'Mejwaan', a seeded variety of the Marshall Islands, is not
harmed by brackish water nor salt spray and has been introduced into Western Samoa and
Tahiti.
Breadfruit can be grown on a variety of soil types but does best in well-drained sandy loam
or clay loam soils. Trees may shed their fruit and leaves and eventually die if the soil
remains excessively wet or waterlogged.
Good drainage is essential whatever the soil type, and trees may shed their fruits when the
soil is excessively wet. Some cultivars, especially interspecific hybrids, have adapted to
shallow calcareous soils and appear to tolerate higher saline conditions (Catala 1957; Coenan
and Barrau 1961; McKnight 1964).
Soil texture
Breadfruit prefers light and medium soils (sands, sandy loams, loams, and sandy clay loams).
Soil drainage
It requires freely draining soils.
Soil acidity
Neutral to alkaline soils (pH 7.4–6.1)
Special soil tolerances
Breadfruit tolerates saline soils, as well as coralline soils and atolls.
4. Propagation Methods and Planting Materials
Breadfruit trees are generally propagated vegetatively (MacCaughey 1917; Pope 1926;
Otanes and Ruiz 1956; Chandler 1958; Purseglove 1968; Handy et al. 1972; Rowe-Dutton
1976; Ragone 1991a) from root shoots or root cuttings, by air-layering branches, or from
seeds. Breadfruit can also be grafted using various techniques. Stem cuttings are not used.
Seeds are rarely grown because they do not develop true to type. Vegetative propagation is a
must for seedless varieties, and root shoots or root cuttings are the preferred methods for both
seeded and seedless varieties.
They are traditionally propagated from root cuttings or shoots. The roots grow on or slightly
below the surface of the ground and will often produce a shoot, especially if it is cut or
damaged.
Root shoots and cuttings are normally collected after the fruiting season and when the tree is in an
active vegetative stage. This is when carbohydrate levels in the roots are at their highest. Breadfruit
roots tend to spread and can intermingle with those of adjacent trees so follow a root back to the
source tree to make sure it is from the desired parent tree.
Pacific islanders and others will intentionally wound roots to induce shoot production. When
the shoot is 0.5-0.75 m high and has developed its own root system, it is removed by cutting
the root 10-15 cm on either side of the shoot.
Raising root shoots / root cuttings
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Select healthy, undamaged roots that are growing just beneath the surface of the soil
and carefully excavate them. Do not use surface roots because they tend to dry out
and are less successful. Look for roots with small rounded bumps (adventitious
buds) on the surface which will develop into new shoots (see photo).
Use roots 1.5–6 cm in diameter (3–4 cm for best results). Removing roots larger
than 6 cm can damage the tree as the wounded area will heal more slowly.
Use a sharp machete or clippers to sever the root. The remaining attached root will
often develop a root shoot at the cut end.
Cut harvested roots into 10–25 cm sections.
Wash and scrub root cuttings to remove soil and discard any pieces that are
damaged or misshapen. Treat with fungicide to prevent root rot. Hormone treatment
is not required but standard hormone mixes can be used according to the
manufacturer’s recommendation.
Place root shoots and cuttings in a propagating bed, flats, or individual pots and
label each piece with its accession number (see photo below left).
Space 10–15 cm apart in a row, with 15–20 cm between rows in beds or flats.
Use well-drained potting media or clean, washed silica sand with coir dust or
sawdust (2:1 ratio). Do not use beach sand because it is too saline and alkaline.
Place cuttings either horizontally (lightly covered with media) or at a 45 degree
angle with the upper quarter exposed.
Keep cuttings shaded (up to 60% shade) and moist, but not wet; misting is
recommended and the roots should never be allowed to dry out.
The percentage of rooting ranges from 30 to 85% (photo photo below right).
Shoots begin to develop from adventitious buds after 3–4 weeks.
When shoots are 20–25 cm tall with their own roots, usually in 4–6 months,
carefully uproot and transplant the cutting into a 1–2 gallon pot; use a well-drained

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media (e.g. potting mix with perlite or volcanic cinder, clean local loamy or sandy
soil) and fertilize sparingly, at half the manufacturer’s recommendations.
Keep plants in partial shade and weed free.
Grow to a size of 0.6–1.6 m over 6–9 months and then plant in the field.
If plants are to be field planted in full sun, gradually move to full sun conditions in
the nursery for about 2 months to condition them to the site conditions. Keep plants
moist and do not expose to strong wind.
Air-layering or marcottage is one method which has shown good results (Rowe- Dutton
1976) and is widely practised in Tokelau (Ragone 1988). It is best to air-layer branches at the
beginning of the rainy season when the tree is in an active vegetative stage, producing new
shoots and leaves, and before fruits appear.
 Select newly developed shoots, and do not use the ends of branches that have
previously flowered or fruited.
 Branches (5-15 cm, and occasionally up to 30cm, in diameter) are prepared for airlayering by removing a strip of bark 2.5-5 cm wide around the circumference of the
branch (Ragone, D; 1997)
 Branches 2–4 cm (0.8–1.6 in) are prepared for air-layering by removing a strip of bark
3–5 cm (1.4–2 in) wide around the circumference of the branch(Ragone, D; 2006)
 Use a sharp knife and be careful not to cut into the wood.
 Rooting hormone is not required but if used, follow the manufacturer’s
recommendations.
 Wrap moistened sphagnum moss, compost, mulch or other organic media, around this
area and hold it in place with a piece of plastic, aluminum foil, burlap, or copra bag
tied around the branch.
 Up to 50% of air-layers will not root but instead form a ring of hardened callus along
the end of the cut. Also, the branches are brittle and may snap off in high winds. They
can be braced with bamboo splints placed over the wrapped air-layer.
 After 2-6 months, roots develop and grow through the bag, and new shoots may grow
from above the wounded area.
 Remove the air-layer by cutting the branch directly below the roots.
 Place in a 1–2 gallon (10-20 cm) pot in a well drained medium (or in a hole
containing organic materials.) until the plant has an established root system (about a
year).
 Depending on the size of the air-layered branch, the tree will fruit in 3 to 4 years.
 Airlayers are most frequently made on branches that have previously borne fruit as
the airlayer will bear fruit as soon as 1-2 years after planting.
Another refined method which promised to facilitate propagation of breadfruit is the use of
stem cuttings under intermittent mist (Lopez 1975; Hamilton et al.1982). With this method,
leafless stem cuttings were treated with rooting hormone and placed under intermittent mist.
After 10weeks, 95% of the cuttings had produced sufficient root and shoot growth to be
transplanted into larger containers. They were ready for planting in the field after 4 months
(Hamilton et al. 1982). In Puerto Rico, the cuttings are transplanted into plastic bags
containing a mixture of soil, peat and sand, kept under mist for a week, then under 65%
shade, and given liquid fertilizer and regular watering. When the root system is well
developed, they are allowed full sun until time to set out in the field.
The seeded breadfruit is always grown from seeds. Seeds are extracted from ripe fruits and
immediately planted since they lose viability within a few weeks (Rowe-Dutton 1976;
Rajendran 1992). Coronel (1983) outlined the germination and care of seedlings. Seeds have
little or no endosperm and no period of dormancy; they germinate immediately and are
unable to withstand desiccation. Seeds are distributed by flying foxes, where they occur.
They are planted about 5 cm apart and 1 cm deep and germinate about 2 weeks after sowing.
The germinating bed should be kept moist; seedlings can be transplanted into individual
containers as soon as they sprout. They grow quickly and are ready for planting in the field
when they are about 1 year old. Breadnut trees tend to grow slowly and may start fruiting in
6-10 years. Asexually propagated breadfruit trees start fruiting in 3-6 years. Seeds are rarely
used for propagation because seedlings are not true-to-type.
Seedless varieties can be grafted onto seeded rootstock using various techniques such as
approach grafting or cleft grafting. Under good conditions, grafted trees can begin bearing
in 2 years.
In India, it is reported that breadfruit scions can be successfully grafted or budded onto
seedlings of wild jackfruit trees.
Regardless of the method used to propagate trees, young plants do best under shade, but trees
require full sun once established.
Outplanting techniques
•
•
•
•
•
•
•
•
When plants are to be field planted in full sun, gradually move to full sun conditions
in the nursery for about
2 months to harden them to site growing conditions.
Keep plants moist and do not expose to strong wind.
Reduce the size of the lower leaves by ½–⅔ to reduce transpiration. Do not remove or
damage the growing point where new leaves develop.
Protect from wind and excessive heat during transport.
Dig a hole the same depth and twice as wide as the container. Add a small amount of
mulch or slow-release balanced N-P-K fertilizer to the bottom of the hole and cover
with soil.
Carefully remove the tree from the container to prevent damage to the root system;
place the tree in the hole; add soil no higher than the level of the plant in the pot;
mulch and water well.
Success rates close to 100% can be expected.
Young plants prefer partial shade. It is best to plant at the onset of the rainy season, but if the
weather is dry, irrigate for the first 1–3 months of establishment.
It is important to practice deep irrigation to encourage a deep root system. Mulching young
plants is beneficial to keep soil moist, supply nutrients, and control weeds around the root
system. Do not use herbicides around the base of the tree since they can damage the
surface roots or young trunk. Protect young trees from pigs, cattle, goats, and horses that
may eat the bark and tender shoots. Once established, breadfruit trees can withstand a dry
season of 3–4 months, although it prefers moist conditions.
5. Agronomy and Cultural practices
The breadfruit (Artocarpusaltilis) is a widely grown and nutritious tree fruit. It is a member
of the genus Artocarpus(Moraceae) which contains about 50 species of trees that grow in the
hot, moist regions of the Southeast Asian tropics and the Pacific Islands.
Breadfruit is fast growing in favorable conditions, growing in height 0.5–1.5 m (1.7–4.8 ft) per
year and trunk diameter of 0.5–1 m (1.7–3.3 ft) in the first 10–12 years. Small branches often
die back at the tip after fruiting, but new shoots and branches continue to develop throughout
the life of the tree.
Breadfruit is an attractive evergreen tree, typically 12–15 m (40–50 ft) tall with a 0.3–1 m (1–
3.2 ft) diameter trunk, often with buttress roots. Milky white latex is present in all parts of
the tree. Male and female flowers occur on the same tree. Male inflorescence is an elongated
club-shape, up to 5 cm (2 in) in diameter and 45 cm (18 in) long, comprised of thousands of
tiny flowers attached to a central spongy core. The tree is deciduous. Female inflorescence
is more rounded and consists of 1,500–2,000 reduced flowers attached to a spongy core.
Flowers fuse together and develop into the skin and fleshy, edible portion of the fruit. Large
glossy dark-green leaves are alternate, ranging from almostentire to deeply dissected, with up
to six pairs of lobes and a large apical tip. Fruit are usually round, oval, or oblong, weighing
0.25–5 kg (0.5–11 lb). Skin is greenish-yellow, patterned with hexagonal markings, and has a
smooth, bumpy, spiny, or spiky surface. Flesh is creamy white or pale yellow and contains none
to many seeds, depending on the variety. Seeds are brown, typically shiny, rounded or obovoid,
irregularly compressed, 0.5–2 cm (0.2–0.8 in) thick, and embedded in the pulp. Seeds
germinate immediately and cannot be dried or stored.
Ragone (2006) stated that the attractive, evergreen trees grow to heights of 15 to 21 m (48 to
70 ft) or more and the trunks may be as large as 2 m (6.6 ft) in diameter at the base. The trees
begin bearing in 3–5 years and are productive for many decades. They are easy to propagate,
require little attention and input of labor or materials, and can be grown under a wide range of
ecological conditions. It is moderately fast growing in favorable conditions, growing 0.5–1.5
m (1.5–5 ft) per year.
Size
Trees can reach heights of 21 m (70 ft) or more at maturity, more commonly around 12–15 m
(40–50 ft). The trunk may be large as 2 m (6.6 ft) in diameter, occasionally growing to
a height of 4 m or more (13 ft) before branching. A white milky latex is present in all parts of
the tree.
Size in an urban environment
Trees can reach heights of 18 m (60 ft) or more but are typically 12–15 m (40–50 ft). Some
varieties are relatively short-statured, reaching average heights of 9 m (30 ft). The canopy is
generally about two-thirds of the height.
Flowers
Monoecious with male and female flowers on the same tree and the male inflorescence
appearing first. Male flowers are club-shaped, up to 5 cm (2 in) in diameter and 45 cm (18 in)
long. Thousands of tiny flowers with two anthers are attached to a central, spongy core.
Female inflorescences consist of 1500–2000 reduced flowers attached to a spongy core. The
flowers fuse together and develop into the fleshy, edible portion of the fruit. It is cross
pollinated, but pollination is not required for the fruit to form.
Leaves
Leaves are alternate, broadly obovate to broadly ovate, almost entire, with only slight lobing
to deeply pinnately lobed, with sinuses up to 2/3 or more of the distance from margin to
midrib, with up to six pairs of lobes and a large apical tip. Blade is generally smooth, glossy,
dark green with green or yellow-green veins, and few to many white to reddish-white hairs on
the midrib and veins. Leaves on new shoots and root suckers are generally larger and more
hirsute than leaves on mature branches. Size is variable depending on the variety, ranging
from 15–60 cm (6–24 in) long.
Fruit
Fruits are variable in shape, size, and surface texture. They are usually round, oval, or oblong
ranging from 9 to 20 cm (3.6–8 in) wide and more than 30 cm (12 in) long, weighing 0.25–6
kg (0.5–13 lb). The tough skin is composed of five- to seven-sided disks, each the surface of
an individual flower. Two strap-shaped, reflexed stigmas protrude from center of the disk and
often leave a small distinctive scar when they blacken and wither. The skin texture varies
from smoothly to slightly bumpy or spiny. The color is light green, yellowish-green, or
yellow when mature, although one unusual variety (‘Afara’ from the Society Islands) has
pinkish or orange-brown skin. The skin is usually stained with dried latex exudations at
maturity. The flesh is creamy white or pale yellow and contains none to many seeds,
depending upon the variety. Fruits are typically mature and ready to harvest and eat as a
starchy staple in 15–19 weeks. Ripe fruits have a yellow or yellow-brown skin and soft,
sweet, creamy flesh that can be eaten raw but rarely is in the Pacific.
Seeds
Throughout the Pacific, breadfruit exhibits great morphological variability, ranging from true
seedless varieties to those with several small aborted seeds, or one to a few viable seeds, to
varieties with numerous viable seeds. Seeded types are most common in the southwestern
Pacific. Seedless varieties are most common in Micronesia and the eastern islands of
Polynesia. All of the breadfruit varieties elsewhere in the tropics are seedless. Seeds are thinwalled, subglobose or obovoid, irregularly compressed, 1–2 cm (0.4–0.8 in) thick, and
embedded in the pulp. The outer seed coat is usually shiny dark brown with a light brown
inner seed coat.
Seeds have little or no endosperm and no period of dormancy; they germinate immediately
and are unable to withstand desiccation. Seeds are distributed by flying foxes, where they
occur. Seeds are rarely used for propagation.
Growing breadfruit as an integral part of a polyculture and has numerous advantages: total
productivity, maximizing the use of available land, plant interactions, sustainability.
Inter-cropping
Breadfruit is a long-lived perennial tree crop that provides beneficial shade and a cooler
microclimate beneath its canopy for humans, as well as plants and animals. When grown with
other crops in agroforestry systems it provides support, shade and mulch.
It is grown around homes in villages and towns and is an important component of
agroforestry systems, especially on the high islands of the FSM. It is associated with other
staple crops such as taro (Colocasia esculenta), yam (Dioscorea spp.), banana, as well as
Tahitian chestnut (Inocarpus fagifer), noni (Morinda citrifolia, Indian mulberry), coconut,
kava (Piper methysticum), cacao, coffee, and various fruit trees such as citrus and papaya.
Breadfruit does well interplanted with a wide array of plants, and more than 120 useful
species have been documented in traditional breadfruit agroforests on Pohnpei. Vines such as
Merremia peltata, if left unchecked, can smother and eventually kill the trees.
They are generally planted as part of a homegarden or mixed agroforestry system with a wide
array of useful plants. Widely spaced trees in an orchard can be interplanted with small fruit
trees, such as citrus, and a leguminous cover crop. Short-term fruit crops, such as pineapple,
banana, and papaya, or field and vegetable crops including taro, tomato, and eggplant, can
also be grown between breadfruit trees. A leguminous cover crop should replace these
intercrops when they begin to interfere with orchard operations.
It is best to keep trees mulched and to use a non-climbing leguminous ground cover in
orchards.
Some inter- planting systems include:
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In the Federated States of Micronesia (Pohnpei), breadfruit is typically grown with
yam (Dioscorea spp.). Yam vines climb trellises of beach hibiscus (Hibiscus tiliaceus) or bamboo and grow into the canopy of the tree during its non-fruiting period
and are dormant while the breadfruit is harvested. This allows breadfruit to be picked
without damaging the yam vines.
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In American Samoa, breadfruit is grown with taro, cassava, bananas, citrus, and
cacao.
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In Palau, breadfruit is grown with betel nut, cassava, taro, citrus, and ornamentals.
Since full fruiting potential from new trees takes 3–4 years, intercrop with pineapples, papaya,
banana or other faster yielding crops to achieve quicker returns, while the breadfruit reaches a
productive age.
Planting density & methods
Breadfruits are grown mainly as backyard trees and, as yet, are not cultivated on a large scale.
Once established they require little attention and input of labour or materials. As a backyard
tree, elaborate land preparation is not necessary (Coronel 1983). Generally a hole just wide
and deep enough to accommodate the root ball is sufficient. The soil is usually amended with
mulch or other organic material, or less frequently, fertilizer is added. Plants should be set out
at the onset of the rainy season and supplementary irrigation may be required to help the trees
become established.
Mulching around the trees is beneficial and widely practised in the Pacific Islands and other
areas. Breadfruit are known to grow and fruit well without irrigation, even in areas with a
distinct dry seaso
An orchard would require thorough land preparation consisting of ploughing the land as
deeply as possible followed by harrowing to attain the desired soil tilth (Coronel 1983). He
recommended a spacing of 12-14 m, although distances as close as 10 m or less have been
suggested. Approximately 100 trees can be planted per hectare if spaced 12 x 8 m or 10 x 10
m apart (Coronel 1983; Narasimhan 1990). When growing breadfruit for fresh fruit export
markets, trees should be planted about 12 m (40 ft) apart (NWC 2005) to help with
orchard management and to reduce pest and disease problems. Closer spacing is possible in
an orchard if trees are regularly pruned and shaped to maintain a low profile.
For multiplication in quantity, it is better to make root cuttings about 1 to 2 1/2 in (2.5-6.35
cm) thick and 9 in (22 cm) long. The ends may be dipped into a solution of potassium
permanganate to coagulate the latex, and the cuttings are planted close together horizontally
in sand. They should be shaded and watered daily, unless it is possible to apply intermittent
mist. Calluses may form in 6 weeks (though rooting time may vary from 2 to 5 months) and
the cuttings are transplanted to pots, at a slant, and watered once or twice a day for several
months or until the plants are 2 ft (60 cm) high.
In field:
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Plant 1–3 trees of each accession 12–15 m apart in the field.
Trim back the lower leaves by one-half to two-thirds to reduce transpiration. Do not
remove or damage the growing point where new leaves develop.
Protect from wind and excessive heat during transport.
Dig a hole as deep as the container and twice as wide, add a small amount of slowrelease balanced N-P-K fertilizer to the bottom of the hole and cover with soil.
Carefully remove the tree from the container to prevent damage to the root system
and place it in the hole.
Add soil to no higher than the level of the plant in the pot, add compost and water
well.
Close to 100% success rate can be expected.
Young breadfruit trees are planted in well-enriched holes 15 in (40 cm) deep and 3 ft (0.9 m)
wide that are first prepared by burning trash in them to sterilize the soil and then insecticide is
mixed with the soil to protect the roots and shoots from grubs. The trees are spaced 25 to 40
ft (7.5-12 m) apart in plantations. Usually there are about 25 trees per acre (84/ha). Those
grown from root suckers will bear in 5 years and will be productive for 50 years. Some
growers recommend pruning of branches that have borne fruit and would normally die back,
because this practice stimulates new shoots and also tends to keep the tree from being too tall
for convenient harvesting.
In the absence of information about the fertilizer requirements, Coronel (1983) recommended
the application of 100-200g ammonium sulphate per tree 1 month after planting and again at
6months. The amount should be gradually increased until the trees start to produce fruits;
then 500-1000g complete fertilizer may be applied to each tree twice a year. A full bearing
tree may require at least 2 kg complete fertilizer per application.
Cultural practices
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Proper husbandry practices, such as removing dead and dying branches and mulching,
are essential to maintaining the health and vigor of the trees.
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Mulching young plants is beneficial by helping keep the soil moist and adding a
steady supply of nutrients. It also helps control weeds around the root system. Use of
herbicides to control weeds around the base of the tree can damage the tree if it comes
in contact with the surface roots or young trunk. Young trees need to be protected
from cattle, goats, horses, and pigs that will eat the bark and tender shoots.
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Mulching with fallen breadfruit leaves and other organic material is favorable. This
relativelylow-maintenance species can be fertilized once a year with a balanced NPK
fertilizer, but trees can produce abundantly and thrive for years without supplemental
fertilizer. Small tip branches often die back after fruiting and should be pruned and
removed to maintain the long-term health of the tree.
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Pruning should be limited to the removal of dead branches, but trees are often topped
to make it easier to reach and harvest fruits. However, the new shoots and branches
are brittle and readily break. Young trees, especially those grown for commercial
production, can be carefully pruned every year or so to encourage a good structure
and branching habit. Keeping them low makes it easier to reach and harvest fruit.
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Pruning the parent tree will increase the number of suckers, and root pruning each
sucker several times over a period of months before taking it up will contribute to its
survival when transplanted. Some growers recommend pruning of branches that have
borne fruit and would normally die back, because this practice stimulates new shoots
and also tends to keep the tree from being too tall for convenient harvesting.
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Standard mixtures of NPK are applied seasonally. When the trees reach bearing age,
they each receive, in addition, 4.4 lbs (2 kg) superphosphate per year to increase the
size and quality of the fruits.
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Use compost or provide a complete fertilizer at the beginning and end of the fruiting
season to maintain the health and vigor of trees, especially those that are 10 or more
years old. Remove dead or damaged branches after the fruiting season.
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Avoid herbicide use around the base of the tree as it can cause damage if it comes in
contact with the surface roots or tender trunk.
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If the weather is dry, irrigate for the first 1–3 months of establishment. Deep
irrigation is important to encourage a deep root system.
Pest and Diseases
Breadfruit is a hardy tree and relatively free of diseases and pests although scale insects,
mealybugs (Kiri- bati experienced fruit loss and tree decline as a result) and Cercospora
leafspot can be seen on many trees (Marte 1986; Rajendran 1992).
Problems seem to be regional in nature: the two-spotted leaf hopper has been observed
damaging trees in Hawaii; Rastrococcus invadeniss becoming a pest in certain parts of West
Africa (Agounke et al.1988) and Rosellininasp. has been reported as a potential threat in
Trinidad and Grenada (Marte 1986). Since it could kill the tree and spreads relatively rapidly,
attention must be paid to an effective control method. Liming the soil has been shown to be
effective in reducing the damage caused by this fungus.
In Australia, fruit spotting bugs (Amblypelta spp.) have caused some commercial fruit to be
downgraded through shape distortion and hard spots. The glassy-winged sharpshooter
(Homalodisca coagulata), a destructive leafhopper, reached Tahiti and other islands in
French Polynesia in 1999, becoming a serious agricultural pest. It has been controlled by
the introduction of a parasitic wasp in 2005. This leafhopper reached Hawai‘i in 2004 and
the Cook Islands in 2007. Cercospora leaf spot is seen on many trees.
Root-knot nematode (Meloidogynesp.) has been reported as a serious problem in Malaysia
and affected plants show retarded growth, sparse branching, yellowing of the leaves and very
poor root systems devoid of feeder roots (Razak 1978).
In the 1960s, there was concern that breadfruit trees in Micronesia were being decimated by a
problem known as ‘ Pingelap disease’ . Die-back on many islands, in particular Guam and the
Caroline atolls, was extensive (Zaiger and Zentmeyer 1966). A subsequent survey by Trujillo
(1971) determined that there was no single pathological cause of this die-back. Rather, it was
considered to be the result of a combination of typhoon damage, drought, aging of the trees,
salinity and other environmental factors. This problem has recently been observed in several
Caribbean Islands (L.B. Roberts-Nkrumah, 1990, pers. comm.). Recent work in the Mariana
Islands has identified Phellinus noxiusa s the causal organism of crown rot and dieback in
breadfruit (Hodges and Tenorio 1984); it spreads through root contact, especially when the
tree is planted in areas of native forest that have been recently cleared.
Several causal organisms are responsible for fruit rot of breadfruit. Fruits can be affected by
Phytophthora, Colletotrichum(anthracnose) and Rhizopus(soft rot), but these can be
controlled by prompt harvest of mature fruits and removal of diseased fruits (Trujillo 1971;
Gerlach and Salevao 1984). Phytophthoraw as controlled in India by two sprays of 1%
Bordeaux mixture on the entire tree at intervals of 2 weeks at the ripening stage (Suharban
and Philip 1987). The oriental fruit fly attacks fruits that are allowed to ripen on the tree as
well as those that have fallen to the ground. Losses of 30% were estimated for the Philippines
during certain seasons (Coronel 1983).
Tree decline and dieback is problematic throughout the Pacific and Caribbean Islands,
especially on atolls. Since no pathological cause has been identified, they are considered to be
the result of storm damage, drought, aging of the trees, or salinity.
6. Fruiting
Pollination
The pollination mechanisms of breadfruit are not fully understood, with questions raised as to
whether this is mediated by wind or insects. Breadfruit trees are monoecious with male and
female flowers occurring separately on the same tree. Male inflorescences originate first,
followed by female inflorescences. Male inflorescences are club-shaped, up to 5 cm in
diameter and 45 cm long. The thick, spongy axis is covered by numerous minute flowers.
Each flower consists of a reduced tubular perianth enclosing a single stamen with a two-lobed
anther on a thick filament. In young flowers, the perianth has a narrow opening, but at
anthesis its lobes are widely separated and the anther is exserted above the perianth (Sharma
1965).
Pollen is shed 10 to 15 days after the emergence of the male inflorescence for a period of
about 4 days (Brantjes 1981). Female flowers are receptive 3 days after the emergence of the
female inflorescence from the bracts and open in successive stages with basal flowers
opening first. As with other members of this genus, breadfruit is crosspollinated.
Most authors have claimed that male inflorescences are odourless (Jarrett 1959; Purseglove
1968; Brantjes 1981). Yet, male inflorescences of many accessions, especially fertile forms,
in the NTBG germplasm collection have a distinct odour similar to the “sweet scent of honey
and burnt sugar” that Corner (1940) reported for A. heterophyllus, Ain.tegerand,A.dadah.
Honeybees have been observed actively working male inflorescences and collecting pollen,
especially from fertile, seeded accessions. Other insects (such as earwigs) have also been
observed on male inflorescences.
Seedless cultivars generally produce little viable pollen compared with fertile, seeded and
few-seeded cultivars. In fertile cultivars, the anthers of hundreds of flowers will protrude and
dehisce, releasing thousands of pollen grains, so much so that a dusting of pollen can be seen
on leaves under the inflorescence. Only a few flowers in male inflorescences of seedless
breadfruit produce and release pollen. Pollen grains from fertile cultivars are uniformly
shaped and stain well, while those triploid cultivars have the lowest pollen stainability,
averaging from 6 to 16%, and the pollen grains are typically malformed, clumped and poorly
stained (Ragone 1991a). These facts were previously noted by Sunarto (1981), who showed
that a seeded form had the highest pollen grain stainability (99%), while a few-seeded form
had medium stainability (45%) and a seedless form had low stainability (6%). Thus pollen
sterility may be one factor contributing to seedlessness in certain forms.
A study of five, presumably seedless, breadfruit trees by Brantjes (1981) documented nectar
production in male, but not female, inflorescences. Bees were seen feeding on secreted nectar
and collecting pollen but were not seen visiting female inflorescences. He suggested that the
lack of nectar secretion and absence of pollinators on female inflorescences meant the bees’
feeding merely promoted release of pollen from the protruding anthers with the small,
powdery pollen grains being spread by the wind. Honeybees have been observed visiting
mature and ripening fruits of cultivars in the NTBG germplasm collection. The bees appear to
be collecting latex that has oozed from the fruit surface. It is not known whether bees also
visit newly emerging and receptive female inflorescences. Additional observations are
necessary to determine the mode of pollination in breadfruit. Artocarpus altilisis diploid (2n
= 56) and triploid (2n = 84) (Barrau 1976; Jarrett 1959; Ragone 1991a).
Seedlessness in breadfruit generally has been attributed to sterility due to triploidy, but failure
of breadfruit to set seed can also be due to other genetic factors. A preliminary cytological
study of breadfruit by the author (Ragone 1991a) suggests that triploidy is the cause of
sterility for those cultivars with a somatic number of 2n=84. In areas such as eastern
Polynesia, where the majority of cultivars are seedless triploids, little viable pollen is
produced, and breadfruit cultivars with seeds are very unusual.
Triploidy obviously cannot account for reduced fertility among diploid cultivars. Reduced
seed number in some diploid cultivars is probably a by-product of the practice of clonally
propagating these plants using root shoots or sections of roots.
Improvement and selection of breadfruit should focus on identification of:
a suite of cultivars that when grown together will supply a consistent supply
of fruit year-round
high-yielding cultivars
cultivars with good texture and flavour
cultivars with improved keeping qualities
cultivars suitable for processing into flour, chips and other products.
Seasonality
Breadfruit is a seasonal crop bearing fruits over a 4- to 6-month period and most varieties
producing one or two crops per year. The main crop typically occurs during the hot, rainy,
summer months, followed by a smaller crop 3–4 months later.
The fruiting season typically coincides with the wet, rainy summer months, but a smaller
flush may occur about 5 months later for some varieties. New leaves are produced yearround, with a heavy flush after a period of rest that follows the end of the fruiting season.
In the South Seas, the tree fruits more or less continuously, fruit in all stages of development
being present on the tree the year around, but there are two or three main fruiting periods. In
the Caroline Islands and the Gilbert Islands, the main ripening season is May to July or
September; in the Society Islands and New Hebrides, from November to April, the secondary
crop being in July and August. Breadfruits are most abundant in Hawaiian markets off and on
from July to February. Flowering starts in March in northern India and fruits are ready for
harvest in about 3 months. Seeded breadfruits growing in the Eastern Caroline Islands fruit
only once a year but the season is 3 months long—from December to March. Seedless
varieties introduced from Ponape bear 2 to 3 times a year. In the Bahamas, breadfruit is
available mainly from June to November, but some fruits may mature at other times during
the year.
Fruit production capacity
Breadfruit produces numerous root shoots when roots are cut or damaged. It quickly regrows
new shoots and branches after wind damage or when topped to facilitate harvest. Even large
trees 1 m (3.3 ft) or greater in diameter will regenerate and produce fruits again in as soon as
2 years after severe pruning.
Trees begin bearing in 3–5 years and are productive for many decades. Those grown from
root suckers will bear in 5 years and will be productive for 50 years. However, trees can live
80 years or more.
The trees take from 3 to 7 years to begin production. Once in production, the tree sets fruit
more or less continuously, with fruit in all stages of development being present on the tree
year around. However, there are generally two or three main fruiting periods.
Indeed, breadfruit bears seasonally, with most varieties producing one or two crops per year.
The main crop typically occurs during the hot, rainy, summer months, followed by a smaller
crop 3–4 months later. Vegetatively propagated trees start fruiting in 3–6 years. Grafted trees
can begin bearing in 2–3 years. Trees grown from seed begin to flower and produce fruit in
6–10 years, or sooner.
In the South Pacific, the trees yield 50 to 150 fruits per year. In southern India, normal
production is 150 to 200 fruits annually. Productivity varies between wet and dry areas. In the
West Indies, a conservative estimate is 25 fruits per tree. Studies in Barbados indicate a
reasonable potential of 6.7 to 13.4 tons per acre (16-32 tons/ha). Much higher yields have
been forecasted, but experts are skeptical and view these as unrealistic
Yields are extremely variable, ranging from less than 100 to more than 700 fruits per tree,
depending on the variety, age, and condition of the tree. Average yields are 150–200 fruits
per tree.
A study of Pohnpeian varieties recorded:
Variety
Number of fruits
‘Mein iwe’
30–268
‘Mein padahk’
26–557
‘Mei uhwp’
10–615
Average yield
141
219
218
Under orchard conditions, yield estimates range from 16 to 50 mt per ha (7–23 t/ac) of fruit
based on 100 trees/ha (40 trees/ac). Approximately 5.5 mt per ha (2.4 t/ac) are produced in a
traditional mixed agroforestry system on Pohnpei.
Most yield estimates are very general and a figure often cited is 700 fruits per tree per year,
each averaging 1- 4 kg (Purseglove 1968). In the Caribbean a mature tree could bear up to
900 fruits/tree but the average in the region has been estimated at 200 fruits/tree, each
weighing 1-2 kg (Marte 1986). A very conservative figure of only 25 fruits per tree was given
for the West Indies (Morton 1987).
Actually, yields vary depending upon variety, age, tree health, and growing conditions,
ranging from less than 100 to more than 600 fruit per tree with average yields of 150–250
fruit or 160–500 kg (350–1100 lb) per year. Approximately 5.5 MT/ha (2.4 T/ac) were
produced in a traditional mixed agroforestry system on Pohnpei. Farmers in Tanzania reported yields of up to 900 fruit/tree, with an average of 400 fruit/tree (Maerere and Mgembe
2007). Approximately 75% of the fruit is edible (pulp). The skin is also edible and nutritious,
although considered less palatable, and, along with the pulp, can be ground into flour,
especially for animal feed.
Production and Production Constraints
During the 1st international breadfruit symposium report (April 16-19, 2007, Nadi, Fuji), a
group focused on the various systems of production, namely home gardens and cultivated
orchards. In home garden or backyard production, the aim is to produce food for household
and community consumption. In cultivated orchards, the aim is to produce fruit for
commercial purposes, whether fresh or processed, and for both domestic and export markets.
The group recognized the need to determine and document the growing conditions for
breadfruit (i.e., suitable temperature, altitude, and availability of water and suitable soil).
This would enable regions/countries to determine where breadfruit could be grown (assuming
it is not grown now) and could help in areas where there are food security issues, such as in
parts of Africa. Many countries and regions are cultivating local “well-known” varieties so
new varieties are needed to extend production and address soil/environmental constraints. In
addition, production techniques require optimization, including propagation, tree
management (pruning, mulching), and harvesting, etc.
General constraints were identified as:
 Availability of land or competition for land.
 Lack of interest from government, farmers, and the target population.
 Availability and knowledge of planting material.
 Limited knowledge of production techniques.
 Poor or no research in areas such as salinity tolerance or fruit rot management, etc.
The group looked at ways in which traditional production systems could be improved; the
Following essential aspects were identified:
 Raise awareness about the qualities of breadfruit.
 Plant different varieties to increase production and provide year round availability.
 Develop good production practices specific to the area and for different varieties of
breadfruit.
 Address specific needs (i.e., salinity-tolerant varieties, fruit rot problems, nutrient
deficiencies, etc.).
 Include breadfruit in agro-forestry projects.
Besides, the group identified a number of constraints to commercial production:
 Lack of interest in the crop.
 No real experience with commercial breadfruit orchards
 Availability of planting material and knowledge of planting material.
 Limited and un-dispersed knowledge of good production practices in an orchard
setting
 Feasibility (e.g., What is the minimum farm size?).
This discussion enables the group to determine what needs to happen for commercial
production to both expand and improve. The following suggestions were made:
 Plant breadfruit orchards and experiment with production techniques—pruning,
harvesting, etc.
 Keep good records and make the information of successes and failures available
globally.
 Successful growers should lead by example.
According to the group, there is no point in improving production without taking the market
into account. Hence, the group highlighted the following:






The focus for commercial production should be in countries where there are
resources and infrastructure to support industry.
Market identification is obviously crucial.
Identify desired products and production practices designed specifically to meet the
demand for “a product”.
Packages of production practices should be designed/available to meet this market.
Make product information available and disseminate this in a suitable form.
Embark on commercial production by planting breadfruit orchards and
experimenting with production techniques (e.g., pruning, harvesting, etc.)
7. Harvest and Postharvest
Breadfruits are harvested as needed and generally picked when mature but not yet ripe. They
are typically ready for harvest about 3 months after flowering. The proper stage for harvesting
breadfruit depends on the intended use. Careful harvest and postharvest handling is essential
for maintaining fruit quality. Fruits that fall to the ground may be bruised and soften sooner
than those that are gently handled. Breadfruits are usually harvested with a sharp scythe or
curved knife attached to the end of a long, sturdy pole and are allowed to drop to the ground
in most areas. Some common tools for harvesting fruit are a long picking pole with a forked
end to clasp the stem or a woven or mesh bag to catch the fruit. Tripod orchard ladders are
very practical, as the tripod de- sign allows them to be safely used on uneven or rough
terrain. Made of aluminum they are lightweight, sturdy, and durable. Commercial ladders
range in height from 1.5 m to 4.9 m (5–16 ft), depending on the manufacturer.
They are picked when maturity is indicated by the appearance of small drops of latex on the
surface. Harvesters climb the trees and break the fruit stalk with a forked stick so that the fruit
will fall. Even though this may cause some bruising or splitting, it is considered better than
catching the fruits by hand because the broken pedicel leaks much latex. They are packed in
cartons in which they are separated individually by dividers.
The principal external indices of harvest maturity are skin colour, texture and appearance of
the fruit surface, and firmness.
Breadfruit should be harvested when green in colour and firm in texture if it is to be used as a
starchy vegetable. The fruit should be left to ripen and harvested at a later stage when used as
a dessert. The skin colour of ripe fruit becomes yellow-green with red-brown areas. In
addition, the stem of ripe fruit becomes yellow-green in colour.
The texture and appearance of the fruit surface is indicative of harvest maturity. The surface
of breadfruit is patterned with irregular polygon shaped segments which flatten and enlarge
upon maturity. Breadfruit harvested as a starchy vegetable should have noticeable protruding
segments on the surface that tend to be angular and ridged, while the individual segments of
dessert-stage fruit should be smoother, flatter, and more round.
Harvest maturity is also indicated by the presence of latex stains on the surface of the fruit
and a lack of luster. Fruit are ready for harvest as a starchy vegetable once small drops of
latex appear on the surface or brown stains become noticeable (Figure 1). The amount of
brown staining intensifies as the fruit become fully ripe. Fruit firmness can also be used to
determine harvest maturity. Unripe starchy fruit will be solid and not yield when squeezed,
while ripe dessert stage fruit will be noticeably softer and yield when squeezed.
The principal internal indices of breadfruit maturity are flesh colour and sugar composition.
The flesh of mature but unripe breadfruit is white, starchy, and somewhat fibrous. Fully ripe
breadfruit has a pale yellow flesh colour and is somewhat soft and fragrant. Unripe breadfruit
has very little sugar and is consumed primarily for its starchy texture. The pulp of unripe
breadfruit typically contains 25% to 30% carbohydrate, half of which is starch. As the fruit
continues to mature, the flesh becomes noticeably sweeter due to conversion of some of the
starch into sugar.
The fruit on a tree are of different physiological ages and do not reach maturity
simultaneously. Therefore, harvesting involves climbing the tree and/or using a long pruning
pole, where the fruit is cut and caught by hand or in a net, before hitting the ground. Where
the fruit can be reached, they should be harvested by snapping the stem of the fruit off the
tree at the point adjacent to the branch, and not the fruit. Latex typically exudes from stems
cut too short, and if allowed to contact the fruit surface will result in brown staining. Stem
length should generally be between 5 cm to 12.5 cm (2 in to 5 in). When the stem is cut too
short, it should be allowed to drain before putting the fruit in the harvest container. Care must
also be taken to avoid damage to the fruit surface during harvest. Latex exudes from damaged
tissue and causes staining. Breadfruit should never be knocked from the tree or dropped to the
ground, as the resultant bruising will cause rapid softening and a significant reduction in
market life.
After detachment, the fruit should be carefully lowered to the ground and placed on a clean
surface in a shaded area with the stem pointed outwards. The stem should be re-cut with a
sharp knife to a length of several centimeters. The cut stem should be oriented downward to
prevent latex exudation onto the fruit surface and subsequent brown staining of the skin. The
latex flow will soon cease and the fruit should be graded in the field to remove decayed,
damaged, undersized, over-ripe, or stem-less fruit.
The marketable breadfruit should be transferred to a strong wooden or durable plastic field
container which is well ventilated and has a smooth inside finish to avoid abrasion damage of
the fruit surface. Synthetic sacks or mesh bags should not be used as field containers. The
coarse texture of the woven fabric will cause abrasion damage to the fruit surface as the sacks
are transported. As a result, latex exudation will occur and the fruit surface will be stained.
The field containers should be carefully loaded and stacked in the transport vehicle to
minimize handling damage to the fruit. There should be adequate ventilation through the field
containers and the transport vehicle should have a protective cover over the breadfruit
containers. Ideally, the fruit should be transported during the coolest time of
the day in order to minimize heat build-up inside the transport vehicle. Upon arrival at the
packing area or consolidation facility, the field containers should be unloaded with care and
put in a shaded well-ventilated area protected from rain.
Preparation for Market
Various steps should be followed in preparing breadfruit for market. These involve cleaning,
grading/sorting, packing, possibly waxing, and in some cases storage.
Cleaning
The initial step in preparing breadfruit for market is to clean the surface of the fruit and
remove any dirt or adhering leaf tissue. Latex stains should be avoided by using careful
harvesting and handling practices. However, once the fruit surface has been stained, it is
generally not possible to remove the stains.
Small scale operations usually choose to clean the individual fruit by wiping them with a
damp cloth. Larger volume operations may choose to use a water dump tank or overhead
spray wash system to clean the fruit. In order to avoid the spread of disease, the wash water
should be clean and regularly sanitized by maintaining a 150 ppm sodium hypochlorite
concentration and a water pH of 6.5. The chlorine level and pH of the wash water should be
checked frequently during the day with paper test strips or portable meters. Following
cleaning, the fruit should be placed on a flat surface to air dry prior to grading/sorting,
possibly waxing, and packing.
Grading/Sorting
The next step in market preparation involves making a final selection of the fruit according to
the requirements of the market. The quality requirements of export grade breadfruit are
considerably more stringent than domestic marketed fruit. However, there are no domestic or
international grade standards for breadfruit. Regardless of the market destination, the fruit
should be sorted according to size, shape, firmness, and appearance. The fruit should be
mature, firm, clean, free of objectionable latex stains, uniformly shaped, free of wounds and
cracks, and free of sunburn, insect damage and decay. In addition, the fruit should have an
intact green stem with a length of several centimeters.
Breadfruit intended for the export market should have a minimum weight of 1.2 kg (2.5 lb)
and a maximum weight of 3 kg (6.6 lb). The fruit should be classified into several different
sizes. Fruit classified as large should weigh between: 2 kg to 3 kg (4.4 lb to 7 lb). Fruit
classified as small should weigh between 1.2 kg to 2 kg (3 lb to 4.4 lb). Fruit shape can be
either round or ovoid and the diameter should be between 20 cm to 30 cm (8 in to 12 in).
Waxing
Breadfruit may benefit from a postharvest wax application. Waxing reduces postharvest
weight loss, minimizes shriveling, and extends market life. A thin coating of paraffin wax is
most commonly used. It is applied by rapidly dipping the fruit in a solution of liquid paraffin.
A carnauba-based wax may be used if the market prefers a more shiny surface. The simplest
ways to make a carnauba wax application are as a manual rub or an overhead spray of wateremulsion wax as the fruit are rotating on a bed of soft brushes.
Packing
Breadfruit is packed in various types of containers, depending on the market destination. A
strong, stackable, well-ventilated wooden crate is preferred for domestic marketing. The
crates should be lined with newspaper to minimize abrasion of the breadfruit surface. Packing
of breadfruit in large synthetic or mesh sacks should be avoided, as these types of containers
offer little or no protection to the fruit. Considerable bruise damage and skin abrasion may
occur to the breadfruit during transit and handling. Breadfruit destined for export is typically
packed in strong, well-ventilated fiberboard cartons weighing either 9 kg or 18 kg (20 lb or
40 lb). Fruit are packed according to count (size). A single layer of uniformly sized and
shaped fruit is put in each carton. Thin fiberboard dividers are used to separate the fruit
within the carton in order to minimize surface abrasion and skin damage.
Principal Postharvest Diseases
Breadfruit is susceptible to several different postharvest diseases, although to a lesser degree
than many other tropical fruit. Fungal and bacterial infections are usually seen when the fruits
are very ripe and the internal structure begins to break down. Physical damage is the major
cause of postharvest decay of unripe breadfruit. Physical damage may be incurred during
harvest, by rough handling, from improper packaging, or during transport. Wounds such as
punctures, cuts, abrasions, and cracks provide potential points of entry for decay organisms.
Postharvest decay can be adequately controlled by following a regular sanitation program in
the field, application of pre-harvest fungicides, careful harvesting and handling practices to
avoid wounding of the fruit, and holding the fruit at 12.5°C (55°F).
The principal postharvest fungal diseases causing fruit decay are brown rot (Phytophthora
palmivora), soft rot (Rhizopus artocarpi), and pink rot (Botryobasidium palmivora). Brown
rot is usually the most common and produces circular to oval-shaped brown lesions on the
fruit surface.
Postharvest Disorders
Chilling Injury
Storage of breadfruit at temperatures below 12°C (54°F) will result in chilling injury (CI). It
is a type of low-temperature injury that becomes more severe as the temperature decreases
and the length of exposure increases. Damage from CI may occur within 7 days of storage at
4°C (40°F). Symptoms of CI include a brown scald-like discolouration of the skin, internal
browning of the flesh, increased water loss, increased susceptibility to decay, and detrimental
changes in flavour. Fruit texture will also be adversely affected, as the flesh will not soften
uniformly.
Preservation
Since breadfruit is a seasonal crop that produces much more than can be consumed fresh,
Pacific islanders have developed many techniques to utilize large harvesters and extend its
availability (Murai et al. 1958; Barrau 1961; Yen 1975; Cox 1980; Atchley and Cox 1985;
Aalbersberg et al. 1988; Ragone 1991b; Pollock 1984, 1992). Preserved breadfruit also adds
diversity to the daily diet. The most common method of preservation is a preparation of
fermented, pit-preserved breadfruit called ma, massi, mahr, furo, or bwir
Pit storage is a semi anaerobic fermentation process involving intense acidification which
reduces fruit to a sour taste. Fermented breadfruit still made every season throughout
Micronesia and to a limited extent in the pacific.
The traditional Pacific breadfruit preservation method of fermenting fruit in a leaf-lined pit,
or more recently, in plastic or metal containers, deserves attention. Ripe fruit can be dried in
thin sheets as a delicious “fruit leather” or mixed with other locally grown products to create
fruit bars. Chips and other snack foods fried in coconut or other oil can be sold locally. For
export, these snacks require greater investment in energy, equipment, packaging materials,
and preservatives to maintain freshness and quality.
Drying is another common method used to preserved breadfruit. The simplest methods
involve slicing raw or cooked breadfruit and drying it in the sun or on hot stones. Morton
(1987) reported that seedless breadfruit are cut into slices and dried for four days at 49ºC in
the Seychelles. In Sri Lanka, slices are dipped into a salt solution, blanched in boiling water
for 5 minutes and dried at 80ºC for 4-6 hours. These will keep for 8-10 months. The dried
pieces are placed in leaf-lined oven baskets, hung over the fireplace and can be stored for up
to 3 years. Dried breadfruit is usually eaten without additional preparation but can be made
into soup, or ground into meal and mixed with water or coconut cream to make porridge.
Minimally processed pulp has the appearance, texture, and taste of fresh breadfruit. Minimal
processing involves placing slices or cubes of fruit in plastic bags, vacuum sealing, then
immersing in boiling water so the heat penetrates through the bags and the surface of the
pulp reaches at least 80°C (176°F) for 15 seconds (Beyer 2005). The pouches are immediately
cooled using cold water to prevent overcooking. This is repeated 24 hours later and again on
the third day. This technique results in pack sterility.
Where refrigeration/freezer facilities are economically feasible, and enough product is
available to process, peeled mature and ripe fruit can be frozen. Frozen fruit can be thawed,
cooked, and mixed into dough that makes excellent extruded products. Frozen breadfruit
“French fries” could replace imported fries made from potatoes.
In Jamaica, surplus breadfruits are often kept under water until needed. Fully ripe fruits that
have fallen from the tree can be wrapped in polyethylene, or put into polyethylene bags, and
kept for 10 days in storage at a temperature of 53.6°F (12°C). At lower temperature, the fruit
shows chilling injury. Slightly unripe fruits that have been caught by hand when knocked
down can be maintained for 15 days under the same conditions. The thickness of the
polyethylene is important: 38-or even 50-micrometer bags are beneficial, but not 25micrometer.
Some Jamaican exporters partly roast the whole fruits to coagulate the latex, let them cool,
and then ship them by sea to New York and Europe.
Waxing
weight loss, minimizes shriveling, and extends market life. A thin coating of paraffin wax is
most commonly used. It is applied by rapidly dipping the fruit in a solution of liquid paraffin.
A carnauba-based wax may be used if the market prefers a more shiny surface. The simplest
ways to make a carnauba wax application are as a manual rub or an overhead spray of wateremulsion wax as the fruit are rotating on a bed of soft brushes.
Packing
Temperature Control
The optimum storage temperature for breadfruit is 12.5°C (55°F). Potential market life at this
temperature will be 3 weeks. Storage at higher temperatures will result in fruit softening and
significantly reduce market life. Holding breadfruit at ambient temperature will likely allow
for no more than 1 week of market life. On the other hand, holding breadfruit below 12°C
(54°F) will result in chilling injury. Storage of breadfruit in poorly ventilated areas or with
other high ethylene producing fruits should be avoided.
Relative Humidity
The optimal relative humidity (RH) for holding breadfruit is between 90% to 95%.
Weight loss and shriveling of the fruit surface is significantly higher at low RH’s.
Shelf-life
Studies to extend the shelf-life of breadfruit (Thompson et al.1974; Marriott et al. 1979;
Passam et al. 1981) demonstrated that whole fruits can be stored in sealed polyethylene bags
at low temperatures; however, fruits showed symptoms of chilling injury at temperatures
below 12°C. Fruits of the ‘White heart’ cultivar in Trinidad were successfully stored at 14°C
for up to 10days. Unwrapped fruits ripened within 7 days at this temperature.
Studies in the Caribbean have emphasized the need for careful post-harvest handling, since
losses may reach as high as 50% (Narasimhan 1990). Careful postharvest handling will
improve the shelf-life and quality of breadfruit (Maharaj and Sankat 1990). Fruits of the
‘Yellow heart’ cultivar were carefully harvested and precooled in the field and during
transport using chipped ice. They were further precooled to an internal temperature of 16°C
in an ice-water bath, then air-dried and stored untreated or in sealed polyethylene bags under
ambient and refrigerated conditions. At ambient (28°C) temperature untreated fruits lasted
only 2-3 days before softening while those stored in water had a maximum shelf-life of 5
days.Fruits sealed in polyethylene bags have a shelf-life of 5-7 days and waxed fruits can last
8 days.
The shelf-life of untreated and packaged fruits was markedly increased by refrigeration.
Packaged fruits at all temperatures were still firm at day 25 but quality declined and chilling
injury appeared after only 4 days at 8°C when fruits showed considerable browning of the
skin. Under refrigeration, satisfactory fruit quality can best be maintained at temperatures of
12-16°C. At these temperatures, a shelf-life of 10 days appears possible for untreated fruits
and 14 days for packaged fruits. Waxed fruits at 16°C were able to store for about 18 days in
the first trial and about 10 days in the second trial as external browning limited acceptability
in storage.
Breadfruits kept at 16°C in atmospheric containers of 5% carbon dioxide and 5% oxygen
showed significantly less skin browning and remained firm for 25 days. Controlledatmosphere storage has excellent possibilities for breadfruit preservation. However, it may
not be feasible for most breadfruit-producing areas because of the cost. Additional research in
this area will help expand the use of fresh breadfruit beyond the local market.
Shelf life can be extended by careful harvesting and pre-cooling fruits with chipped ice in the
field and during transport. Covering fruits with water can also delay ripening for a few days.
Waxing
weight loss, minimizes shriveling, and extends market life.
Packing
New Zealand requires that imported fruit go through a high temperature forced air
quarantine treatment to kill fruit fly eggs and larvae. The fruit is then inspected, packed, and
held at 15°C (40°F) for shipment; at which temperature fruit can remain firm for 10 days
(Stice et al. 2007).
A variety of convenient products with extended shelf life to replace imported less-healthy
staple foods and snack foods, targeting all age groups can be developed.
A methodology for extending seed shelf life to enable the exchange of seeds between other
countries should be investigated
8. Product Development and Marketing
Processing
Traditional breadfruit products
The nutritional composition of fermented breadfruit madrai prepared in the traditional way
has been reported for Fiji (Aalbersberg et al.1988). Peeled, seedless, whole mature breadfruit
were placed in a pit, and samples were removed and analyzed after 5 days, weekly for 7
weeks, then at weeks 15 and 21. The pH in the pit decreased from 6.7 (close to neutral) for
fresh fruit to a quite acidic value of 4.3 in 2 weeks. Protein and carbohydrate levels remained
relatively unchanged for the entire time. Fat content increased slightly from 0.71 g for fresh
fruit to a high of 1.13 g after 3 weeks. Iron and calcium levels were slightly higher for
fermented breadfruit, reaching their maximum at 15 or 21 weeks.
The starch is broken down first to maltose, then glucose, and eventually to lactic acid and
carbon dioxide. Lactic acid in fresh breadfruit is only 0.09 g but rises to 0.88 g after only 5
days in the pit, increasing to a maximum of 1.29 g after 4 weeks, and declining to 0.56 g after
21 weeks. The strong characteristic smell emanating from the newly opened pit is due
primarily to lactic acid and butyric acid that may be produced by secondary aerobic
fermentation of the lactic acid. Analysis by gas chromatography of volatiles from breadfruit
after extended fermentation showed the presence of a range of alcohols and organic acids,
with ethanol the largest component at 34% (Whitney 1988). No ethanol was detected in
samples of fresh breadfruit, while breadfruit boiled for 10minutes contained 16% (Iwaoka et
al.1994).
Another type of preserved breadfruit, a breadfruit paste (paka kuru) from the Micronesian
island of Kapingamarangi, was analyzed (Murai et al. 1958). The resulting paste is a
concentrated, nutrient-rich food containing only 21% water, compared with the 60-70% water
content of fresh or cooked fruits. It contained 68 g of carbohydrates, double the amount that
the authors reported for fresh or cooked breadfruit. Protein and fat levels were substantially
higher in the paste, with almost five times the average amount of protein and fat found in
fresh or cooked breadfruit. Calcium and phosphorus levels were notably higher than that of
fresh or cooked breadfruit. Iron, thiamin and riboflavin were the only nutrients with lower
levels in the paste.
Commercial processing
Commercial processing of breadfruit is still in its initial stages. Slices canned in brine are
produced in Jamaica for local and export markets (Thompson et al. 1974). Breadfruit flour
and chips have been made on a limited basis, and the flour has been evaluated as a substitute
for enriched wheat flour and as a base for instant baby food.
A preparation made with 25% breadfruit flour and 75% banana flour was comparable
to the flavour and appearance of baby food made from commercial flour (Esparagoza and
Tangonan 1993). In Brazil, Puerto Rico and Cameroon, the starch has been extracted and
may find use in industrial applications such as textile manufacture (Roberts-Nkrumah 1993).
The dried fruit has been made into flour and improved methods have been explored in
Barbados and Brazil with a view to substituting breadfruit in part for wheat flour in
breadmaking
Soft or overripe breadfruit is best for making chips and these are being manufactured
commercially in Trinidad and Barbados. Some breadfruit is canned in Dominica and Trinidad
for shipment to London and New York. Minor fruit in Guyana, with almost the entire
production volume marketed domestically.
Experiments by technologists at the United States Department of Agriculture's Western
Regional Research Laboratory in Berkeley, California, have demonstrated that breadfruit can
be commercially dehydrated by tunnel drying or freeze-drying and the waste from these
processes constitutes a highly-digestible stock feed.
Breadfruit’s seasonal nature makes profitable processing difficult. food processing operations
must operate extremely efficiently because competition keeps profit margins low. Idle time
during processing is highly unprofitable because fixed costs accrue and production of
finished products for sale diminishes. This is the driving force for mass production (Beyer
2007). Seasonal supply difficulties can be mitigated by:
1) bulk preservation (i.e., drying/freezing raw material at the height of the season);
2) dovetailing breadfruit processing with other products with different seasonal glut; and,
3) planting varieties with sequential seasons.
Development of products for local use to replace imported foodstuffs or products that are
shipped via sea freight is the most cost effective and beneficial to local economies. The
simplest, most cost- and energy-efficient means of processing breadfruit is to slice or shred
raw fruit, dry the pieces using a solar dryer/dehydrator (electric dryers are more energy
intensive), and grind into a rough meal or flour. A traditional method of drying involves
roasting whole fruit in a fire, cutting it into small pieces, and drying over a hot fire. These
pieces (called namba in the Solomon Islands) have a pleasant, smoky flavor.
Consider using traditional methodology, such as fermentation, for product development,
rather than concentrating all efforts on modern methodology
Value-added products
Processing breadfruit into a snack such as chips may be a useful value-adding preservation
method of breadfruit.
In an experiment carried out, breadfruit chips were packed into metallized, commercial 75gauge polypropylene / polyethylene bags and hermetically sealed in air. Packaged samples
were stored at 2, 27 and 55°C and analyzed at 3-day intervals. Storage temperature clearly
influenced the keeping quality of chips. Rancidity was detected in chips after 21 days at
27°C, and was comparable to plantain and banana chips at 24 days, after which rancidity in b
re a d f ruit chips accelerated. Chips became rancid sooner at the higher storage t e m p e r a t
u re while those stored at 2°C showed little change in quality for the duration of the study.
Flour is another potential commercial product that can be made from breadfruit. Imports of
wheat flour can be decreased by substituting a locally grown foodstuff, such as breadfruit, for
a portion of wheat flour used in making bread and other baked goods. Breadfruit flour was
made from firm, mature breadfruit from Puerto Rico that was peeled, cored, cut into pieces
and dried at 80°C for 24 hours (Nochera and Caldwell 1992). The flour contained 4.4%
protein, 1.1% fat and 6.4% fiber and ash. It contained higher levels of two essential amino
acids, lysine and threonine, than wheat flour. A composite flour was made by substituting 5,
10, 15 or 20% of enriched white flour with breadfruit flour and 5 or 10% of white flour by
soy protein, peanut meal or whey. The latter products were added to increase the protein
content of the composite flour since enriched white flour has a higher protein content (1012%) than breadfruit flour. Standard recipes were used to make breads and biscuits with the
composite flour. Baked goods were evaluated for acceptability of colour, texture and flavour
with breads made from 10% breadfruit and 5% whey preferred.
Breadfruit starch has been isolated and characterized. Starch was extracted from firm, mature
breadfruit from Puerto Rico that were peeled, cored, cut into pieces and dried at 80°C for 24
hours and ground into flour (Loos et al. 1981). The starch was then freeze-dried for 24 hours
and pulverized into a fine powder. The resulting starch was 90% pure and contained 18.2%
amylose. Granules were spherical and segmented and appeared to be compound. The intrinsic
viscosity of starch was higher than the reported values for wheat, cassava and arrowroot
starches. At concentrations of 4-5% the viscosity held stable throughout a heating-cooling
cycle. At higher starch concentrations (7-8%), the cooled gels exhibited a breakdown in
viscosity during prolonged heating and stirring comparable to potato starch.
Reeve (1974) studied the commercial dehydration potential of breadfruit. Firm, mature
breadfruits from Puerto Rico were peeled, cored and the edible pulp cut into small cubes or
slices and tunnel-dried for 4 hours at 60°C or freeze-dried overnight. These were
reconstituted and their textural qualities compared with that of freshly boiled, steamed and
whole-baked breadfruit. No significant difference could be observed microscopically between
freshly baked or boiled and the tunnel-dried breadfruit. There was little difference in colour
slices that had been blanched for 3 minutes or treated with 3% sodium sulfite before tunnel
drying, indicating that there is no need for sulfite treatment. Both forms reconstituted readily
in cold or hot water and textural qualities were the same. Culinary qualities were very similar
to those of freshly boiled or steamed samples.
Freeze-dried breadfruit was slightly greyish-white and chalky in appearance. It reconstituted
quickly in cold water but raw texture was not fully restored. When reconstituted in hot or
boiling water, the texture and flavour were very similar to the blanched or freshly cooked
product. Keeping quality of both forms of dried breadfruit were good. No off-odour was
detected in freeze-dried sections kept for 6 months at room temperature. When reconstituted
in hot water, these made an excellent substitute for sliced potato in a scalloped-potato and
cheese recipe. Both forms are suitable for grinding or crushing into flour. The practicality of
producing dehydrated breadfruit flakes or granules, such as instant mashed potatoes, is
limited because the textural characteristics of freshly cooked breadfruit are very different
from white potato.
Cooked breadfruit can be frozen, and this storage method deserves greater attention as it may
provide a simple, effective means to better utilize this crop, at least in areas where electricity
and refrigeration facilities are available and affordable. Fruits of ‘ Yellow heart’ cultivar were
peeled, quartered and cored and the edible pulp cut into small, wedge-shaped sections
weighing approximately 15 g each (Passam et al.1981). These segments were boiled for
differing lengths of time (ranging from 1 to 10 minutes), then air-cooled, wrapped in
aluminium foil and frozen at -15°C. Segments which had been boiled for 2-5 minutes
compared most favourably in flavour, colour and texture of fresh-cooked breadfruit.
Segments that were frozen without pre-boiling discoloured on cooking after storage and had
poor flavour. After 10 weeks in the freezer, there was no deterioration in quality and the
storage life of this product may be much longer. It may be possible to use this method to
process and store larger segments, or even slices, which are preferable for boiling or roasting.
Dried breadfruit has been made into flour and improved methods have been explored in
breadmaking. The combination has been found more nutritious than wheat flour alone.
Breadfruit flour is much richer than wheat flour in lysine and other essential amino acids. In
Jamaica, the flour is boiled, sweetened, and eaten as porridge for breakfast.
for shipment to London and New York.
The group of the 1st international breadfruit symposium report (April 16-19, 2007, Nadi, Fiji),
identify desired products and production practices designed specifically to meet the demand
for “a product.” Develop packages of production practices for specific
products which should be disseminated in a suitable form.
One of the major problems identified by all Symposium participants was the disinterest of
youth in breadfruit. The group gave special consideration to this issue and felt that youth
must be targeted. Increased consumption of non-traditional foods and the increasing
consumption of “junk” foods were identified as common throughout the participating
countries and a problem that was contributing significantly to the rise in lifestyle diseases.
Suggestions as to how the attitude of youth towards breadfruit could be influenced are:



Endorsement by popular sporting icons (rugby-Fijian, soccer-Indians,
NFLPolynesians),
stressing breadfruit as caloric/energy food.
Stress breadfruit as a food beneficial to health.
Raise infants on breadfruit-based formulas.Produce cookbooks/manuals with
traditional and modern recipes.
In line with promoting breadfruit, the group identified the need for new products, such as:
 A variety of convenient products with extended shelf life to replace imported less
healthy staple foods and snack foods.
 Products using traditional methods (such as fermentation) as well as using modern
methodology.
 Where applicable—use fermented breadfruit products as a replacement for
traditional fermented products from starchy staples like cassava or taro.
 Alcoholic beverages using breadfruit.
Note: Appropriate machinery for industrial processing would have to be developed to
support product innovation.
The Breadfruit destined for export is typically packed in strong, well-ventilated fiberboard
cartons weighing either 9 kg or 18 kg (20 lb or 40 lb). Fruit are packed according to count
(size). A single layer of uniformly sized and shaped fruit is put in each carton. Thin
fiberboard dividers are used to separate the fruit within the carton in order to minimize
surface abrasion and skin damage.
An attractive label and packaging draws the consumer’s attention to the product and helps
with marketing. If certified organic by an independent, internationally recognized
organization, the certifying organization’s name and logo should appear on the label.
Exporters should research and comply with the requirements of the importing country.
There are several promising specialty markets, including
•
•
•
•
•
organic and natural foods
bird, bee, and flying fox friendly (conservation twist)
watershed protection
sustainable agriculture, and
potential carbon credits.
The historical importance of breadfruit and name recognition in many countries (based on
its connection to Mutiny on the Bounty) could play a key factor in marketing. Specialty
varieties identified by region could also be helpful in catering to expatriate markets.
The group of the 1st international breadfruit symposium report (April 16-19, 2007, Nadi, Fiji),
identified an urgent need for a database to keep track of breadfruit products.
Papers presented at the Symposium revealed that there is significant information “out
there” but it is not easily accessible and therefore not utilized. In discussing the products,
an attempt was made to distinguish between the wide range of products available on the
basis of whether they were still at the research and development stage or were good
marketable products. For example, the role of breadfruit as a weaning food was considered
to be still at the R&D stage, whereas minimal processing, although not yet being marketed,
showed promise. In contrast, fresh fruit is generally the most marketable product.
In considering how best to support product development and marketing, the group focused
on lessons learnt to determine the key problem areas, identified as:





People’s perception of breadfruit is poor and therefore there is an urgent need to
increase awareness about its positive attributes.
Lack of varieties for all-year-round production makes it difficult for R&D efforts.
Limited R&D on extending the shelf life of breadfruit.
Very poor documentation on all relevant information on breadfruit products.
Limited range of products for targeting all age groups—infants, adolescents, and
aged (geriatrics).
On the issue of marketing, and how to better market breadfruit, the group suggested the
following approaches as options for making progress:
 Stress the sensory, health, cultural, food security, environmental, and fair trade
aspects of breadfruit, and label appropriately.
 Organize promotional activities—cooking competitions, media activities (jingles,
drama sketches, etc.).
 Appeal to patriotic instinct for local patronage.
The Product Development and Marketing group prioritized their recommendations as
follows:
1. Trade agreements which promote and support export and import substitution
policies are necessary to support the trade of breadfruit products.
2. Documentation is essential both as information for product development and to
increase awareness.
3. A variety of convenient breadfruit products with extended shelf life are needed to
replace imported less healthy staple foods and snack foods, and these should target
all age groups.
4. Promotional activities are required to improve people’s perception of breadfruit and
to support marketing —youth need to be targeted in this campaign.
5. To improve marketing, different approaches (e.g., health, cultural, food security,
environmental and fair trade) should be taken.
Uses of the fresh fruit
Bread fruit produces a highly nutritious, high-carbohydrate fruit that can be consumed at all
stages of maturity. A high-quality starch can be easily extracted from the fruit. Breadnut
yields low-fat, high-protein, edible seeds. These multipurpose trees are long-lived, producing
for more than 50 years and providing nutritious fru i t s for human consumption, timber and
feed for animals. They require little input of labour or materials and can be grown under a
range of ecological conditions.
Fruit texture is an important attribute that affects cooking and processing. Seedless and fewseeded breadfruit both exhibits a wide range of textures at the mature stage. The pre f e r red
fruits are those that are dense, smooth and creamy when cooked. T h e re are cultivars with
mealy flesh, as well as ones with fibrous, stringy flesh, and spongy ones which are full of
what appear to be fine threads of latex. Cooking and p rocessing are also affected by the
amount of latex present in a mature fruit. There are many cultivars which exude little or no
latex when cut, but others produce pro f u s e amounts of sticky latex from the fruit core and
even the flesh itself. The latex oxidizes upon exposure to air and rapidly discolours. The latex
is viscous and adheres and h a rdens onto knives, utensils, cooking pots and other surfaces
that it touches.
The quality of cooked fruit also depends on the method of preparation: diff e re n t cultivars
provide diff e rent results when boiled, roasted or baked. Some cultivars are suitable for
roasting but become mushy and fall apart when boiled. The potential for wide-scale
processing by freezing, canning or production of flour will be enhanced by selection of
suitable cultivars. The presence or absence of seeds wills of course aff e c t how fruits are
handled and processed. Fruits with seeds are probably inappro p r i a t e for large-scale
canning or chip-making operations but are excellent for home use because the seeds are a
good source of protein and make bre a d f ruit a more complete food. Since breadfruit is
generally preferred while mature and still firm, nutritional studies, development of
commercial products and research to extend shelf-life have focused on this stage. Ripe fruits
generally go to waste or are used as animal food, and there has been little attention given to
expanding the use of ripe fruits. A much greater proportion of the breadfruit crop could be
utilized and marketed if food products incorporating ripe breadfruit, such as baby foods,
baked goods and desserts, are developed.
Hundreds of traditional cultivars have been selected based on flavour, texture, size and
cooking or storage qualities of the fruit, horticultural requirements, bearing season, yield and
productivity.
Breadfruit is a versatile food and can be cooked and eaten at all stages of maturity, although it
is most commonly harvested and consumed when mature, but still firm, and used as a starchy
staple. The relatively bland fruit can form the basis for an array of dishes, and it takes on the
flavour of other ingredients in the dish. Very small fruits, 2-6 cm or larger in diameter, can be
boiled and have a flavour similar to that of artichoke hearts. These can be pickled or
marinated. Mature and almost mature breadfruit can be boiled and substituted for potatoes in
many recipes. Ripe fruits are very sweet and used to make pies, cakes and other desserts.
Breadfruit is prepared boiled, steamed or roasted in the Caribbean and has lent itself to the
creation of regional dishes such as ‘ oil down’ which is popular in Trinidad and Tobago and
Grenada (Leakey 1977; McIntoch and Manchew 1993). It is made with salt-cured meats,
breadfruit, coconut milk and dasheen leaves. In the Philippines, breadfruit is eaten boiled and
sliced with coconut and sugar as a sweet, and candied breadfruit made from mature breadfruit
will keep for about 3 months (Coronel 1983).
The small, immature fruits of breadnut are sliced and cooked as vegetables, seeds and all
(Brown 1943). Seeds are harvested from ripe fruits and boiled or roasted with salt. They are
sometimes made into a puree in West Africa (Morton 1987). Breadfruit seeds are usually
cooked with the raw breadfruit or are boiled or roasted. Seeded forms of breadfruit
predominate on many atolls in Micronesia and seeds contribute to the daily diet. In the
Marshall Islands, seeds are sometimes not cooked and eaten until they sprout (Murai et al.
1958).
The fruit can be cooked and eaten at all stages of maturity, is high in carbohydrates, and is a
good source of minerals and vitamins. In addition to producing abundant, nutritious, tasty
fruits, this multipurpose tree provides medicine, construction materials, and animal feed.
Most breadfruit is produced for subsistence purposes and small quantities are available for
sale in town markets as fresh fruit or chips.
The breadfruit tree is much grown for shade in Yucatan. It is very common in the lowlands of
Colombia, a popular food in the Cauca Valley, the Choco, and the San Andres Islands;
mostly fed to live stock in other areas. In Guyana, in 1978, about 1,000 new breadfruit trees
were being produced each year but not nearly enough to fill requests for plants. There and in
Trinidad, because of many Asians in the population, both seeded and seedless breadfruits are
much appreciated as a regular article of the diet; in some other areas of the Caribbean,
breadfruit is regarded merely as a food for the poor for use only in emergencies. Nowadays, it
is attracting the attention of gourmets and some islands are making small shipments to the
United States, Canada and Europe for specialized ethnic markets. In the Palau Islands of the
South Pacific, breadfruit is being outclassed by cassava and imported flour and rice.
The breadfruit may be eaten ripe as a fruit or underripe as a vegetable. For the latter purpose,
it is picked while still starchy and is boiled or, in the traditional Pacific Island fashion, roasted
in an underground oven on pre-heated rocks. Sometimes it is cored and stuffed with coconut
before roasting. Malayans peel firm-ripe fruits, slice the pulp and fry it in sirup or palm sugar
until it is crisp and brown. Filipinos enjoy the cooked fruit with coconut and sugar.
The dried fruit has been made into flour and improved methods have been explored in
breadmaking. The combination has been found more nutritious than wheat flour alone.
Breadfruit flour is much richer than wheat flour in lysine and other essential amino acids. In
Jamaica, the flour is boiled, sweetened, and eaten as porridge for breakfast.
for shipment to London and New York.
Breadfruit is relatively free of pests and diseases. Snails and mealy bugs can be a problem
on young plants and over-watering in the nursery can result in fungal dieback.
Breadfruit produces abundant, nutritious fruit (i.e., high in carbohydrates and a good
source of fiber, vitamins, and minerals) that is typically cooked and consumed as a starchy
staple when firm and mature. Ripe fruit can be eaten raw or cooked, processed into chips
and other snacks, dried into flour or starch, and minimally processed or frozen. Breadfruit
flour can be partially substituted for wheat flour in many bread, pastry, and snack products.
Seeds, cooked in the fruit and eaten throughout the Pacific islands—but rarely in Polynesia—
are high in protein, relatively low in fat and a good source of vitamins and minerals. Breadnut
seeds tend to be larger and sweeter than breadfruit seeds and can be roasted or boiled. In
Ghana, breadfruit and breadnut seeds have been made into nutritious baby food. In the
Philippines, immature fruit is sliced, cooked, and eaten as a vegetable.
Besides, breadfruit has a high starch content and is used as a vegetable when mature but not
ripe, and as a dessert when ripe. During ripening, the starch turns to sugar and the fruit
develops a sweet custard taste.
Furthermore, breadfruit flour can be used as a partial substitute for imported wheat flour in
breads, cakes, and pastries, and is suitable for export. It can also supplement or replace
imported crops such as rice or potatoes.
Nutritional value of fruit
Breadfruit is a nutritious, high-energy food with moderate glycemic index, rich in fiber, and
a good source of vitamins B1, B2, and C, potassium, magnesium, and calcium, with small
amounts of thiamin, riboflavin, niacin, and iron. Some cultivars contain small amounts of
folic acid. Ripe fruit, especially yellow-fleshed varieties, can be a good source of provitamin-A
carotenoids.
The composition of fruits from different cultivars from the Pacific Islands and Caribbean has
been investigated. Analyses have been made of fresh and cooked breadfruit at various stages
of development; products produced by traditional methods such as pit fermentation, dried,
roasted breadfruit and sun-dried breadfruit paste; and products such as flour and chips
produced by modern processing techniques. Breadfruit’s carbohydrate content is as good as
or better than other widely used major carbohydrate foods. Compared with other staple starch
crops, it is a better source of protein than cassava and is comparable to sweet potato and
banana (Graham and Negron de Bravo 1981). It is a relatively good source of iron, calcium,
potassium, riboflavin and niacin. A comparison of nutrient composition of mature breadfruit
prepared by various methods (boiling, baking/roasting, and preserved by pit fermentation or
paste)
A detailed study of the nutritional composition of breadfruit determined nutrient levels for the
pulp, skin, and stem and core of very immature, immature, mature and very mature fruits
from Puerto Rico (Graham and Negron de Bravo 1981). Fruits were categorized as follows:

A very immature fruit exudes a copious quantity of milky, gluey latex from the
detached stem and when it is cut or pierced. The flesh rapidly discolours and darkens
when cut and this stage is not ready (fit) for eating.

An immature fruit is larger, exudes less latex and does not discolour as severely.

A mature fruit is comparatively larger. The skin, depending on the type, may show
some yellowing and the pulp shows little or no discolouring when cut. Very little sap
exudes from the detached stem.

A very mature fruit may have a yellow skin which has ‘cracks’ or crevices. The pulp
is usually quite yellow and soft. When roasted, it has a strong flavourful aroma and
the pulp has a gummy, sweet, pleasant taste.
The nutritional composition of seven Samoan cultivars (ulu maopo, ulu puou, ulu ma'afala,
ulu talatala, ulu gutufagu, ulu ma'a, ulu avel)o olof abreadfruit at various stages of maturity
was determined (Wootton and Tumalii 1984). There were obvious differences between
cultivars in terms of protein and carbohydrate levels for mature breadfruit, the stage most
preferred for consumption. ‘Ulu talatala’ had a higher protein content than all other cultivars
but had the lowest levels of carbohydrates.
Crude fat and fiber also varied among cultivars at the mature stage. Amylose levels of starch
for each cultivar were determined and all but ulu puou (16.4%) had levels comparable to that
observed for Puerto Rican breadfruit (18.2%). Four cultivars were sampled at the very mature
or ripe stage, and there was no clear pattern of compositional change within cultivars save for
a decrease in starch and increase in sugars between the mature and very mature stages.
Changes in individual sugars during maturation were studied and fructose, glucose and
sucrose were the major sugars, with only trace amounts of ribose and maltose. Fructose was
the predominant sugar in less mature fruits, decreasing in comparison to glucose and sucrose
as maturation progressed.
Even though crude fat levels were low (0.8-1.9%), fatty acid composition was determined for
each cultivar because of the possibility of fat rancidity and poor storage life and/or
acceptability of the product. Rancidity was not apparent in any of the flours after storage for
6 months at 5°C. Levels of iron, sodium and calcium were similar to those observed for
Puerto Rican breadfruit although potassium was approximately half and phosphorus four
times as great. These studies show that the nutritional composition of breadfruit varies among
cultivars and should aid in selection of cultivars for different uses for fresh consumption and
processed products.
The nutritional composition of 11 traditional cultivars from three island groups (Marshall
Islands: batakdak, bukdrol, mijiw; aCnhuuk: atchapar, meichon, meikoch,na,par neisoso,
sawan: Samoa: ma'afala, puou) was studied (Murai et al. 1958). All were seedless cultivars
except for mijiwan from the Marshall Islands. The fruits were sampled fresh, roasted, baked
or boiled. The amount of waste and edible pulp varied with the cultivar and size of fruit;
edible portion was greater than 70% for seedless cultivars. The total edible portion for the
seeded cultivar varied from 46 to 60% including seeds with the pulp comprising less than half
the weight of the fruit (43%).
The table below indicates the food value per 100 g of Edible Portion
Fruit (underripe, raw)
Ripe (cooked)
Seeds (fresh)
Seeds (roasted)
Seeds (dried)
Calories
105-109
Moisture
62.7-89.16 g
67.8 g
35.08-56.80 g
43.80 g
Protein
1.3-2.24 g
1.34 g
5.25-13.3 g
7.72 g
13.8-19.96 g
Fat
0.1-0.86 g
0.31 g
2.59-5.59 g
3.30 g
5.1-12.79 g
Carbohydrates
21.5 29.49 g
27.82 g
30.83-44.03 g
41.61 g
15.95 g
Fiber
1.08 2.1 g
1.5 g
1.34-2.14g
1.67 g
3.0-3.87 g
Ash
0.56-1.2 g
1.23 g
1.50-5.58 g
1.90 g
3.42-3.5 g
Calcium
0.05 mg
0.022 g
0.11 mg
40 mg
0.12 mg
Phosphorus
0.04 mg
0.062mg
0.35 mg
178 mg
0.37 mg
Iron
0.61-2.4 mg
3.78 mg
2.66 mg
Carotene
0.004 mg (35-40 I.U.)
Thiamine
0.08-0.085 mg
0.25 mg
0.32 mg
180 mcg
Riboflavin
0.033-0.07 mg
0.10 mg
0.10 mg
84 mcg
Niacin
0.506 0.92 mg
3.54 mg
2.94 mg
2.6 mg
Ascorbic Acid
15 33 mg
13.70 mg
14 mg
Amino Acids
[N = 16 p. 100])
Arginine
4.9
0.66
Cystine
-
0.62
Histidine
1.6
0.91
Isoleucine
6.7
2.41
Leucine
7.4
2.60
Lysine
5.8
Methionine
1.2
3.17
Phenylalanine
8.3
1.05
Threonine
6.8
0.78
Tryptophan
7.0
Valine
7.8
Aspartic Acid
10.8
Glutamic Acid
11.3
0.98
Alanine
3.9
1.53
Glycine
7.2
0.95
Proline
6.5
0.72
Serine
5.7
Tyrosine
2.08
1.45
It is seen from the above that the seedless breadfruit is low in protein, the seeds considerably
higher, and therefore the seeded breadfruit is actually of more value as food.
Breadfruit flour contains 4.05% protein; 76.70% carbohydrates, and 331 calories, while
cassava flour contains 1.16% protein, 83.83% carbobydrates, and 347 calories per 100 g.
Limitation
The major limitation on utilization of breadfruit is the highly perishable nature of the fruit
and the seasonal nature of the crop. The keeping quality of breadfruit is limited by a rapid
post-harvest rate of respiration with the fruits ripening and softening in just 1-3 days after
harvest. Soft, ripe fruits are unacceptable for consumption and substantial losses are incurred
during peak production periods.
The perishability of breadfruit restricts local marketing and greatly limits its export potential
since fruits ripen before they reach their destination.
Most varieties of breadfruit are purgative if eaten raw. Some varieties are boiled twice and
the water thrown away, to avoid unpleasant effects, while there are a few named cultivars that
can be safely eaten without cooking.
The main drawbacks of breadfruit as a crop are:

Fruit are perishable with limited shelf life.

Seasonal production, especially if only a few varieties are grown.

Challenging harvest and postharvest handling.

Limited availability of planting material for good quality varieties.

Limited research and extension on agronomy, yields, pruning, and orchard
management. Limited support for research and development and marketing of
products.

Lack of awareness about breadfruit.
9. Markets/Export
Breadfruit seeds are a valued food in New Guinea and are widely collected. Gathered seeds
are sold in village markets, providing an important source of income for women in some
areas. The fruits, and to a lesser extent, seeds, are a major subsistence food in the eastern
Solomon Islands and Vanuatu.
Actually, there is an increasing demand for fresh breadfruit in Hawaii by Hawaiians returning
to traditional diets for health reasons and other Pacific islanders such as Samoans, Tongans
and Marshall Islanders who reside in Hawaii. Development and increasing urbanization,
especially on the island of Oahu, have greatly decreased the numbers of trees growing
throughout the state. Fresh breadfruit is occasionally available in ethnic grocery stores and
local farmers markets but demand far exceeds supply. There is interest in establishing
commercial breadfruit plantings to provide fresh fruit and chips for the local market.
Besides, the fruit is produced and sold locally as chips in Fiji, Samoa, Guam, Hawaii, and
other islands.
Breadfruit is also canned in brine and sold in the Caribbean and speciality markets in the
United States, Europe, and Canada.
Usually, breadfruit is available for sale in markets throughout the Pacific and Caribbean
islands. An estimated 100–300 tons of breadfruit is sold in Samoa annually, with 60–130 tons
sold in the Fugalei Market in Apia.
Market data are hard to come by for most countries in the Pacific region. Fresh, cooked, and
prepared fruit are generally available through markets, roadside stands, and other small
vendors. Processed products, mainly chips, are sold at the same venues and by retailers.
Breadfruit-based dishes are occasionally available at restaurants serving local foods. Samoa
sells 100–300 MT (110–330 T) of fresh fruit annually, with 60–130 MT (66–143 T) sold in the
Fugalei Market in Apia (McGregor 2002).
The current main export market is fresh fruit shipped by air freight. On a very small scale,
traditional products are shipped internally, such as namba (from the Temotu Province to
Guadalcanal in the Solomon Islands) and a preserved fruit paste (from Kapingamarangi to
Pohnpei Island, FSM).
In fact, a large potential market for fresh breadfruit and breadfruit products also exists in the
communities of Pacific islanders who reside in Hawai‘i and on the U.S. mainland. In
addition, markets can be created in the food service industry where new cuisines have
developed in recent years, incorporating Asian/Pacific influences into themes such as Hawai‘i
regional cuisine.
Breadfruit is being exported from the Pacific Islands, although a vast potential market for
fresh breadfruit exists in the large communities of Pacific islanders living in urban areas such
as Auckland, New Zealand, Honolulu, Hawaii and the west coast of the United States, if the
constraints of perishability and short shelf-life can be overcome.
The 1980s saw the emergence of breadfruit as an export crop and today the Caribbean is the
major supplier of breadfruit to Europe, the USA and Canada (Marte 1988). In 1985, 1025
tonnes were imported by the UK from St. Lucia and St. Vincent and the demand by 1987 was
up almost 10-fold. Export figures for the six Windward Islands compiled for 1985-89
(Andrews 1990) are shown in Table 10.
The export of breadfruit (in tonnes) from the Caribbean Islands is given in the table
below.
Island
Barbados
Dominica
Grenada
Saint Lucia
St. Vincent
Trinidad
1985
1986
1987
1988
1989
25
0
n.a.
911
94
n.a.
na†
23
1415
833
n.a.
n.a.
65
24
1429
809
n.a.
n.a.
66
38
1400
867
n.a.
n.a.
123
24
n.a.
1137
n.a.
26
† n.a. = no information available.
In 1990, total exports of non-traditional crops from the Windward Islands totaled 10
058tonnes, of which breadfruit accounted for 10% (Roberts-Nkrumah 1993). The Caribbean
currently provides more than 90% of the breadfruit for the United Kingdom market with the
rest coming from Mauritius (Worrell 1994). Mauritius is the only other production area that
produces and exports breadfruit for international trade.
Jamaica is one of the largest exporters of breadfruit, especially to the USA (Roberts-Nkrumah
1993). Haiti, Puerto Rico and the Dominican Republic also export to the USA. In 1985,
approximately 15tonnes were exported to the USA and in 1988 a single importer was looking
for reliable sources that could guarantee at least this amount weekly (Marte 1988). The USA
imported 438.3 tonnes of fresh breadfruit from the Caribbean and 13.0 tonnes of frozen
breadfruit from Asia in 1986 (Crane and Campbell 1990). Recent interest in propagation and
the establishment of breadfruit orchards has arisen to support and expand the export market in
the Caribbean (Roberts-Nkrumah 1993).
Besides, there is interest in establishing small-scale orchards to provide fresh fruits and chips
for export from Pacific islands to New Zealand, the United States, and Canada. Fresh mature
fruits, treated for fruit flies by hot forced air, are being exported to New Zealand from Fiji
and Samoa. Furthermore, some breadfruit is canned in Dominica and Trinidad for shipment
to London and New York.
Small amounts are also exported to Canada and the U.S. Breadfruit is a seedless breadnut,
producing nearly spherical fruit with a diameter of 10 cm to 30 cm (4 in to 12 in) and a
weight of 1 kg to 4 kg (2 lb to 9 lb).
Whole roasted fruit are occasionally air freighted from Ta- hiti and Hawai‘i to Pacific
islands, New Zealand, and the mainland United States. Commercial exports of fresh fruit in
the Pacific region commenced in 2001 with shipments from Samoa and Fiji to New
Zealand. Currently, New Zealand imports fresh fruit of ‘Maopo’, ‘Ma‘afala’, and ‘Puou’ from
Samoa and ‘Uto dina’ and ‘Balekana’ from Fiji. If supply and fruit quality constraints can be
met, it is estimated that New Zealand markets could readily consume 4 MT (4.4 T) per week
of fresh breadfruit with a market potential of 500–1,500 MT (550–1,650 T) per year (Stice et
al. 2007).
Samoa exported 74 MT (81 T) in 2004–2006 (Tuivavalagi and Samuelu 2007). Annual
exports from Fiji were 2 MT (2.2 T) in 2001, increasing to 12 MT (13 T) in 2005 (Stice et
al. 2007). Up to 9 MT (10 T) per month of frozen breadfruit pieces were exported from Fiji
(Beyer 2007).
In 2007, 1–2 MT (1.1–2.2 T) per day were needed by a commercial processor to fill the
demand for canned breadfruit shipped to Australia, New Zealand, and Canada (Fiji Times
2007). Fresh and cooked breadfruit imports to Australia from the Pacific are currently
prohibited, although commercially produced peeled, seeded, and frozen pulp is permitted
(Goebel 2007). The U.S. Department of Agriculture (Federal Register 2008) allowed the
shipment of irradiated breadfruit to the U.S. mainland, opening the door for fresh fruit exports
from Hawai‘i.
Several Caribbean countries (Jamaica, St. Lucia, Dominica, St. Vincent, and the Dominican
Republic) ship fresh fruit to the U.S., Canada, and Europe. Exports declined from 2,023 MT
(2225 T) in 1998 to 1,203 MT (1,320 T) in 2005, even though demand remained high
(Roberts-Nkrumah 2007). Jamaica is the largest exporter in the region, exporting 3,437 MT
(3,780 T) during 2000–2004 (517–776 MT [570–850 T] per year) with a total value of
approximately US$3 million (RADA 2003–2006). Mauritius exports breadfruit to Europe on a
small scale of 0.4 MT (0.44 T) in 1996, 20 MT (22 T) in 1997 and 1.9 MT (2.1 T) in 2000
(MAFTNR 2003).
Mauritius
Mauritius exports breadfruit to Europe on a small scale of 0.4 MT (0.44 T) in 1996, 20 MT (22
T) in 1997 and 1.9 MT (2.1 T) in 2000 (MAFTNR 2003).
Aleki Sisifa, Director, SPC Land Resources Division, opened the proceedings of the 1st
international breadfruit symposium report (April 16-19, 2007, Nadi, Fiji), with an excellent
overview of breadfruit in the Pacific and how it has developed into an export commodity for
some countries, such as Fiji and Samoa, yet remains an important food security crop
especially for atoll countries
Moreover, important aspects such as development of trade agreements, promoting and
supporting export and include import substitution policies, where necessary to support trade
in breadfruit products were also reviewed by the group.
The group also recommended choosing innovative approaches for improving marketing—
health, cultural, food security, environmental, or fair trade and produce a comprehensive
production manual for export as well as simple leaflets for growing breadfruit in your
backyard.
10.
Uses of Plant parts other than the fruit
Breadfruit and breadnut are nutritious sources of food for animals. Since only the pulp of
mature breadfruit is consumed as a human food, at least 25% of the fruit is wasted. Dried,
ground meal can also partially substitute for imported poultry and pig feed. The flesh, peel,
core, and seeds, of both mature and ripe fruits are edible and are fed to pigs and other
livestock. The leaves are also edible. . In India, they are fed to cattle and goats; in Guam, to
cattle, horses and pigs. Horses are apt to eat the bark of young trees as well, so new plantings
must be protected from them.
In fact, breadfruit is an important food source for flying foxes, native doves, and other birds
in the Pacific islands. Moreover, it is used as a trellis tree for yam (Dioscorea spp.),
especially in Pohnpei and honeybees visit male inflorescences and collect pollen, especially
from fertile, seeded varieties. Bees also collect latex that oozes from the fruit surface.
Being an attractive, evergreen tree with large, striking leaves, breadfruit is used as an
ornamental plant.
The non-edible portions are as high in carbohydrates, contain more protein than the pulp and
are excellent sources of nutrients. The non-edible portion comprises approximately 26% of a
mature fruit and contains 75.7% carbohydrate, 6.0% protein and 2.8% fat (Graham and
Negron de Bravo 1981). The core and stem contained the highest levels of protein and this
was attributed to the presence of several ‘aborted’ seeds attached to the core. The skin also
contained higher levels of protein than the pulp which was attributed to the accumulation of
latex on the surface of the skin which may trap minute amounts of nitrogen-containing
materials from the air. Moreover, breadfruit cultivation does not depend on expensive
petroleum-based fertilizers.
Breadfruit is a multipurpose tree species providing food, medicine, clothing material,
construction materials and animal feed (Table 5). It is an important component of traditional
agroforestry systems in the Pacific Islands, particularly the eastern Solomon Islands, Pohnpei
and Kosrae (Yen 1974; Merlin et. al. 1992, 1993; Raynor and Fownes 1991). The trees are
integrated into mixed cropping systems with yams and other root crops, Piper methysticum,
bananas and some cash crops, especially black pepper and coffee.
In Jamaica, Puerto Rico and the South Pacific, fallen male flower spikes are boiled, peeled
and eaten as vegetables or are candied by recooking, for 2-3 hours, in sirup; then rolled in
powdered sugar and sun-dried. The seeds are boiled, steamed, roasted over a fire or in hot
coals and eaten with salt.
In West Africa, they are sometimes made into a puree. In Costa Rica, the cooked seeds are
sold by street vendors.
Underripe fruits are cooked for feeding to pigs. Soft-ripe fruits need not be cooked and
constitute a large part of the animal feed in many breadfruit-growing areas of the Old and
New World. Breadfruit has been investigated as potential material for chickfeed but has been
found to produce less weight gain than cassava or maize despite higher intake, and it also
causes delayed maturity.
Breadfruit is well suited for homegardens, providing beneficial shade and numerous
nutritious fruits.
These multipurpose trees have a lightweight, easy-to-work timber well suited for carvings
and handicrafts (statues, bowls, and other objects), canoes and house construction. The wood
is yellowish or yellow-gray with dark markings or orange speckles; light in weight; not very
hard but strong, elastic and termite resistant (except for drywood termites) and is used for
construction and furniture. In Samoa, it is the standard material for house-posts and for the
rounded roof-ends of native houses. The wood of the Samoan variety 'Aveloloa' and ‘Maopo’
which has deeply cut leaves, is most preferred for house-building, but that of 'Puou', an
ancient variety, is also utilized. In Guam and Puerto Rico the wood is used for interior
partitions. Because of its lightness, the wood is in demand for surfboards. Traditional
Hawaiian drums are made from sections of breadfruit trunks 2 ft (60 cm) long and 1 ft (30
cm) in width, and these are played with the palms of the hands during Hula dances. After
seasoning by burying in mud, the wood is valued for making household articles. These are
rough-sanded by coral and lava, but the final smoothing is accomplished with the dried
stipules of the breadfruit tree itself.
Fiber from the bark is difficult to extract but highly durable. Malaysians fashioned it into
clothing. Material for tape cloth is obtained from the inner bark of young trees and branches.
In the Philippines, it is made into harnesses for water buffalo.
Throughout the Pacific, breadfruit is used as firewood but generally older, less productive
trees are utilized and the large, flexible leaves are used to wrap foods for cooking in earth
ovens. Moreover, the inner bark is used to make bark cloth (tapa), but this formerly
widespread custom is now only practiced in the Marquesas. In Samoa, Micronesia, and the
Philippines, the inner bast was traditionally used to make strong cordage used for fishing and
animal harnesses.
Leaves, buds, latex, and bark all have medicinal uses. The sticky sap is widely used for glue
and as a traditional caulk. The sticky white latex is used as a chewing gum and as an
adhesive. Breadfruit latex has been used in the past as birdlime on the tips of posts to catch
birds. After boiling with coconut oil, the latex serves for caulking boats and, mixed with
colored earth, is used as paint for boats.
Besides, dried male flowers can be burned to repel mosquitoes and other flying insects. The
male flower spike used to be blended with the fiber of the paper mulberry, Broussonetia
papyrifera Vent. to make elegant loincloths. When thoroughly dry, the flower spikes also
serve as tinder.
In the Pacific and Caribbean, all parts are used medicinally, especially the latex, leaf tips, and
inner bark. The latex is massaged into the skin to treat broken bones and sprains and is
bandaged on the spine to relieve sciatica. It is commonly used to treat skin ailments and
fungus diseases such as “thrush,” which is also treated with crushed leaves. Diluted latex is
taken internally to treat diarrhea, stomachaches, and dysentery. The sap from the crushed
stems of leaves is used to treat ear infections or sore eyes. The root is astringent and used as a
purgative; when macerated it is used as a poultice for skin ailments. The bark is also used to
treat headaches in several islands. In the West Indies the yellowing leaf is brewed into tea and
taken to reduce high blood pressure and relieve asthma. The tea is also thought to control
diabetes.
In Trinidad and the Bahamas, a decoction of the breadfruit leaf is believed to lower blood
pressure, and is also said to relieve asthma. Crushed leaves are applied on the tongue as a
treatment for thrush. The leaf juice is employed as ear-drops. Ashes of burned leaves are used
on skin infections. A powder of roasted leaves is employed as a remedy for enlarged spleen.
The crushed fruit is poulticed on tumors to "ripen" them. Toasted flowers are rubbed on the
gums around an aching tooth. The latex is used on skin diseases and is bandaged on the spine
to relieve sciatica. Diluted latex is taken internally to overcome diarrhea.
In the Pacific, breadfruit is a cultural icon. All parts are used medicinally, especially the latex,
leaf tips, and inner bark. The wood is lightweight, flexible, and may resist termites. It is used
for buildings and small canoes. The attractive wood is easily carved into statues, bowls, and
other objects. Older, less productive trees are utilized as firewood throughout the region.
The inner bark is used to make bark cloth (tapa, siapo), but this formerly widespread
custom is now only practiced in the Marquesas. Large, flexible leaves are used to wrap foods
for cooking in earth ovens. The sticky white latex is used as a chewing gum and adhesive and
was formerly widely used to caulk canoes and as birdlime (to catch birds). Dried male flowers
can be burned to repel mosquitoes and other flying insects.
Breadnut and breadfruit seeds are a good source of protein, potassium, calcium, phosphorus,
and niacin, similar in flavor and texture to chestnuts. Seeds can be boiled, roasted, or
ground into meal or flour. Breadnut seeds are generally sweeter and tastier than breadfruit
seeds.
Uses of the breadfruit tree
Part of tree used
Tree
Timber
Latex
Bark
Bast (inner bark)
Leaves
Male inflorescences
Fruit and seeds
Uses
Agroforestry, shade
Construction of buildings, canoes, furniture and other objects,
carvings, firewood
Adhesive, caulking for canoes, birdlime, medicine
Medicine
Cordage, clothing (bark cloth)
Wrap food for cooking or serving, livestock feed, medicine,
dried leaves and stipules used as a sanding cloth, fishing kites
Candied and eaten, dried and used as mosquito repellent,
medicine
Cooked fruits and seeds used for human consumption;
uncooked for livestock feed.
11.
Consumer Preferences, Education & Products
Breadfruit in Society
Changing Pacific subsistence economies have had a major impact, one that is rapidly
accelerating with population growth. As Pacific islanders become more westernized and shift
from a traditional subsistence economy to a cash economy, more people migrate from the
outer islands to population centres. There is increasing reliance on imported foods, and
traditional, locally produced foods are being supplanted by introduced foods such as white
rice and enriched-flour products.
Recommendations of 2007 Symposium
Participants considered key issues related to breadfruit conservation, research, and
development, and made recommendations concerning projects and future priorities. The
meeting was structured around five major themes:
1) Breadfruit in Society
2) Diversity and Conservation
3) Germplasm Exchange and Crop Improvement
4) Production and Production Constraints
5) Product Development and Marketing.
The Symposium provided a venue for sharing experiences and information related to
breadfruit and looking at ways in which the future of breadfruit, both as a food security crop
and as a marketable commodity (domestic and export), could be strengthened.
This report includes a priority list of recommendations which were discussed both by
the entire gathering and in Working Groups:
1. The Symposium participants commended the significant work carried out by Dr
Ragone and the NTBG in collecting and conserving breadfruit over the past three
decades. They acknowledged that this work contributes globally to breadfruit
research and development and that the security of this collection should be ensured
“in perpetuity”. The Symposium participants therefore recommended that the
NTBG collection be part of the multilateral system (MLS) of the International
Treaty as set out in Article 15, to facilitate the collection’s continued conservation
and use throughout the world.
2. Breadfruit for food security needs a higher profile at the national, regional, and
international levels.
3. More funding is needed to support breadfruit conservation, research and
development. Participants commented on the lack of interest given to breadfruit by
donors. It was suggested that we work to educate donors about the value of
breadfruit and its impact.
4. It is essential to get breadfruit on government agendas. Highlighting the role that
breadfruit can play in food security, income generation, and other areas, such as
livestock feed, marginal land use, and soil improvement, could be one way of
getting increased governmental attention.
5. Engage forestry systems and programmes to work with breadfruit.
6. New ways to promote breadfruit are needed. An example would be featuring
breadfruit in tourism programmes, such as the Jamaica breadfruit festivals. Such
festivals could involve chefs competing to create the most innovative, tasty
breadfruit meal. In the UK and USA, the purchase and consumption of food
products is raised significantly whenever “famous” chefs are involved in promoting
the product.
7. There is widespread interest in dwarf (short-stature) varieties. These varieties need
to be identified and targeted for conservation, distribution, research and
development.
8. Identify potential funding sources and opportunities for breadfruit. Possibilities
include: carbon offsetting, government agencies, international food companies,
private foundations, and individuals. Different levels of funding need to be
targeted, that is, national, regional, and international. For national funding countries
would have to give breadfruit priority. Although regional funding involves different
donors for different regions, we expect great benefits through combining efforts.
9. Include breadnut in R&D efforts since this tree is easy to propagate by seed and the
tasty seeds are is a good source of protein.
10. There is a need to collect and document breadfruit knowledge, encompassing all
aspects of breadfruit in society, from traditional beliefs to agronomic practices.
This documentation should be useful for both product development and awareness
campaigns which should use common information, materials, and themes to be
effective.
11. Promote the uses of breadfruit, both for food (including livestock and disaster food
products), and non-food through food fairs, breadfruit festivals, posters, media
releases on health benefits and product development. Youth need to be targeted in
this campaign.
12. Promote and strengthen the use of breadfruit in agro-forestry practices and
programmes.
13. Promote the nutritional benefits of breadfruit. More analysis and information is
needed on more varieties (both ripe and mature). Special attention should be given
to carotenoids-rich varieties, omega-3 and omega-6 fatty acid content and
antioxidants; this information could be used to create awareness on the importance
of breadfruit and increase production and consumption.
14. Engage the support of government for breadfruit through the development of
national policies/frameworks.
15. Produce information leaflets on how to prepare and cook breadfruit.
16. Consider and develop strategies for encouraging farmers to report on and conserve
desirable naturally occurring diversity (in situ conservation).
The group agreed that breadfruit must remain central to the culture of a society, because it
is an important element of sustainable livelihoods and food security. A number of key
issues were highlighted as being crucial to ensuring that breadfruit remains culturally
important, namely:




Establish national policies to strengthen the importance of breadfruit in the culture.
Conduct a baseline survey to document the importance of breadfruit in society.
Promote breadfruit through various activities at the community level.
Strengthen research and development activities and ensure results are disseminated
to communities.
 Diversify the use of breadfruit in society (food, feed, medicine, woods, etc.).
 Establish regional policies/frameworks on breadfruit.
The role of breadfruit in society would be strengthened if it is recognized as a component
of agro-forestry. Several suggestions were made as to how this could be achieved.
Documentation of practices where breadfruit is already a component of agroforestry is very
important, as well as the need to develop agroforestry practices/programmes involving
breadfruit (based on different geographical areas, societal needs, etc.).
The group identified some possible project areas including:
 Develop a regional project to establish national inventories, including traditional
knowledge.
 Assist governments in developing national policies for breadfruit conservation and
utilization, incorporating nationwide breadfruit planting campaigns.
 Implement a global project on breadfruit planting material and management.
 Develop and evaluate outreach approaches to ensure community participation in
any project.
 Develop breadfruit as a disaster relief food product (e.g., nambo as produced in
Temotu Province in the Solomon Islands).
 Investigate the potential of breadfruit as livestock or poultry feed.
The major recommendations from the Breadfruit in Society group were:
1. Collect and document breadfruit knowledge, encompassing all aspects of breadfruit
in society, from traditional beliefs to agronomic practices.
2. Promote the uses of breadfruit, both for food, (including livestock and also disaster
food products) and non-food.
3. Promote and strengthen the use of breadfruit in agro-forestry practices and
programmes.
4. Engage government support of breadfruit by developing national
policies/frameworks.
5. Carry out research and development into commercial breadfruit production.
Information is key to developing any crop and the group discussed how better use of
facts could help both backyard and commercial production. Documentation of
material is essential both as a comprehensive production manual for export and simple
leaflets are needed for growing breadfruit in your backyard. Extension officers need
knowledge on breadfruit production and should also be excited about sharing it.
The Production and Production Constraints group identified a number of projects for
potential funding:
 Develop suitable production guides and carries out “train the trainer” workshops. All
information generated from this project must be disseminated to a wide range of
Stakeholders—villagers, farmers, exporters, etc. The focus of this project would be
“From tree to table”.
 Establish national multi-purpose breadfruit collections, which would be
multifunctional, serving as germplasm collection, semi-commercial orchard
demonstration, agro-tourism, or information center.
The group felt that effective promotion of breadfruit has to be supported by national
governments, and to achieve this each government should:
 Initiate trade agreements to promote export of value-added products.
 Establish an import substitution food policy.
 Promote breadfruit as a food that will assist in the achievement of Millennium
 Development Goals and poverty/hunger alleviation

Fund R&D projects for product development.

Mauritius Breadfruit Sector Consortium

Transcription

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