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Propolis Untuk Mengobati Kanker Payudara, Testimoni Propolis Untuk Kanker Payudara, Propolis Untuk Kanker Payudara, Manfaat Propolis Melia Untuk Kanker Payudara, Obat Propolis Untuk Kanker Payudara, Penggunaan Propolis Untuk Kanker Payudara, Testimoni Melia Propolis Kanker Payudara, Melia Propolis Untuk Kanker Payudara, Dosis Propolis Untuk Kanker Payudara, Khasiat Propolis Untuk Kanker Payudara
MELIA PROPOLIS dengan komposisi propolis lebah murni sebagai alternatif yang efektif, simpel dan murah dalam ikhtiar menjaga kesehatan dan mengatasi berbagai macam penyakit. Terutama yang disebabkan oleh VIRUS, BAKTERI dan JAMUR. Padahal sebagian besar penyakit adalah karena ketiga faktor ini. Hal ini karena propolis dikumpulkan oleh lebah dari pucuk daun muda tumbuh-tumbuhan dan kulit pohon terutama pohon poplar lalu dicampurkan dengan air liurnya, yang digunakan untuk menambal lubang dalam sarang lebah yang sekaligus juga melindungi sarang lebah dari serangan virus, bakteri, dan jamur.
PROPOLIS adalah makanan kesehatan alami dari LIUR LEBAH yang terbukti mampu memulihkan stamina dan vitalitas, meningkatkan daya tahan tubuh, mencegah berbagai penyakit serta menyempurnakan tingkat kesehatan manusia. Propolis adalah sebuah nama generik dari substansi resinous yang dikumpulkan lebah madu pekerja dari bagian pohon-pohonan (pucuk daun, batang pohon yang terluka), substansi tersebut kemudian dimetabolisma dan disekresikan oleh kelenjar ludah lebah. Propolis digunakan lebah untuk melapisi seluruh bagian dalam sarang lebah dan menambal keretakannya sehingga sarang tersebut terlindungi dan steril dari berbagai gangguan penyakit.
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From Hivetool.com
A race of bees known as the Caucasians appears in two strains, one black with soft gray hair, the other yellow, resembling the Italians. Caucasian bees are frequently used in the Southeastern U.S. Sometimes described as the gentlest of all honey bees, Caucasians go peacefully about their affairs. Caucasians have a tendency to construct excess burr comb and use large amounts of propolis.
When you take photos in the apiary and your gloves are covered in wax and propolis, the bees help clean the camera!
A nice slice of jackfruit.
The jackfruit (Artocarpus heterophyllus), also known as jack tree,[7] is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.[8][9][10]
The jackfruit tree is well-suited to tropicallowlands, and its fruit is the largest tree-borne fruit, reaching as much as 55 kg (120 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter.[10][11] A mature jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and the fleshy petals are eaten.[10][12]
Jackfruit is commonly used in South and Southeast Asian cuisines.[13][14] The ripe and unripe fruit and seeds are consumed. The jackfruit tree is a widely cultivated throughout tropical regions of the world. It is the national fruit of Bangladesh and Sri Lanka, and the state fruit of the Indian states of Kerala and Tamil Nadu.
Etymology and history:
The word "jackfruit" comes from Portuguese jaca, which in turn is derived from the Malayalamlanguage term chakka (Malayalam chakka pazham).[12][15] When the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast(Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yuletranslated the book in Jordanus Catalani's (f. 1321–1330) Mirabilia descripta: the wonders of the East.[16]
The common English name "jackfruit" was used by physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.[17][18] Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaya.[19]
The jackfruit was domesticated independently in South Asia and Southeast Asia, as evidenced by the fact that the Southeast Asian names for the fruit are not derived from the Sanskrit roots. It was probably first domesticated by Austronesians in Java or the Malay Peninsula. The word for jackfruit in Proto-Western-Malayo-Polynesian is reconstructed as *laŋkaq. Modern cognates include Javanese, Malay, Balinese, and Cebuano nangka; Tagalog, Pangasinan, Bikol and Ilocano langka; Chamorro lanka or nanka; Kelabit nakan; Wolio nangke; Ibaloi dangka; and Lun Dayeh laka. Note, however, that the fruit was only recently introduced to Guam via Filipino settlers when both were part of the Spanish Empire.[20][21]
Botanical description:
Shape, trunk and leaves:
Artocarpus heterophyllus grows as an evergreen tree that has a relatively short trunk with a dense treetop. It easily reaches heights of 10 to 20 meters and trunk diameters of 30 to 80 centimeters. It sometimes forms buttress roots. The bark of the jackfruit tree is reddish-brown and smooth. In the event of injury to the bark, a milky juice is released.
The leaves are alternate and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 1 to 3 inches long. The leathery leaf blade is 7 to 15 inches long, and 3 to 7 inches wide and is oblong to ovate in shape.
In young trees, the leaf edges are irregularly lobed or split. On older trees, the leaves are rounded and dark green, with a smooth leaf margin. The leaf blade has a prominent main nerve and starting on each side six to eight lateral nerves. The stipules are egg-shaped at a length of 1.5 to 8 centimeters.
Flowers and fruit:
The inflorescences are formed on the trunk, branches or twigs (caulifloria). Jackfruit trees are monoecious, that is there are both female and male flowers on a tree. The inflorescences are pedunculated, cylindrical to ellipsoidal or pear-shaped, to about 10-12 centimeters long and 5-7 centimeters wide.
Inflorescences are initially completely enveloped in egg-shaped cover sheets which rapidly slough off.
The flowers are very small, there are several thousand flowers in an inflorescence, which sit on a fleshy rachis.[22] The male flowers are greenish, some flowers are sterile. The male flowers are hairy and the perianth ends with two 1 to 1.5 millimeters membrane. The individual and prominent stamens are straight with yellow, roundish anthers. After the pollen distribution, the stamens become ash-gray and fall off after a few days. Later all the male inflorescences also fall off. The greenish female flowers, with hairy and tubular perianth, have a fleshy flower-like base. The female flowers contain an ovary with a broad, capitate or rarely bilobed scar. The blooming time ranges from December until February or March.
The ellipsoidal to roundish fruit is a multiple fruit formed from the fusion of the ovaries of multiple flowers. The fruits grow on a long and thick stem on the trunk. They vary in size and ripen from an initially yellowish-greenish to yellow, and then at maturity to yellowish-brown. They possess a hard, gummy shell with small pimples surrounded with hard, hexagonal tubercles. The very large and variously shaped fruit have a length of 30 to 100 centimeters and a diameter of 15 to 50 centimeters and can weigh 10-25 kilograms or more.
The fruits consist of a fibrous, whitish core (rachis) about 5-10 centimeters thick. Radiating from this are many 10 centimeter long individual fruits. They are elliptical to egg-shaped, light brownish achenes with a length of about 3 centimeters and a diameter of 1.5 to 2 centimeters.
There may be about 100-500 seeds per fruit. The seed coat consists of a thin, waxy, parchment-like and easily removable testa (husk) and a brownish, membranous tegmen. The cotyledons are usually unequal in size, the endosperm is minimally present.[23]
The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit. [3] The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly attached to it. When pruned, the inner part (core) secretes a very sticky, milky liquid, which can hardly be removed from the skin, even with soap and water. To clean the hands after "unwinding" the pulp an oil or other solvent is used. For example, street vendors in Tanzania, who sell the fruit in small segments, provide small bowls of kerosene for their customers to cleanse their sticky fingers.[citation needed]
An average fruit consists of 27% edible seed coat, 15% edible seeds, 20% white pulp (undeveloped perianth, rags) and bark and 10% core.
The number of chromosomes is 2n = 56.[24]
As food:
Ripe jackfruit is naturally sweet, with subtle flavoring.[10] It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.
The seeds from ripe fruits are edible, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are quite commonly used in curry in India in the form of a traditional lentil and vegetable mix curry.
Aroma:
Jackfruit has a distinctive sweet and fruity aroma. In a study of flavour volatiles in five jackfruit cultivars, the main volatile compounds detected were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-1-ol.[25]
A fully ripe and unopened jackfruit is known to "emit a strong aroma", with the inside of the fruit described as smelling of pineapple and banana.[10] After roasting, the seeds may be used as a commercial alternative to chocolate aroma.[26]
Nutritional value:
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The pulp is composed of 74% water, 23% carbohydrates, 2% protein, and 1% fat. In a 100-g portion, raw jackfruit provides 400 kJ (95 kcal) and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other nutrients in significant content.
The jackfruit also provides a potential part of the solution for tropical countries facing problems with food security,[12] such as several countries of Africa.[27]
Culinary uses:
The flavor of the ripe fruit is comparable to a combination of apple, pineapple, mango, and banana.[10][13] Varieties are distinguished according to characteristics of the fruit flesh. In Indochina, the two varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color flesh than the hard variety). Unripe jackfruit has a mild flavor and meat-like texture and is used in curry dishes with spices in many cuisines. The skin of unripe jackfruit must be peeled first, then the remaining jackfruit flesh is chopped in a labor-intensive process[28] into edible portions and cooked before serving.
The cuisines of many Asian countries use cooked young jackfruit.[13] In many cultures, jackfruit is boiled and used in curries as a staple food. The boiled young jackfruit is used in salads or as a vegetable in spicy curries and side dishes, and as fillings for cutlets and chops. It may be used by vegetarians as a substitute for meat such as pulled pork. It may be cooked with coconut milk and eaten alone or with meat, shrimp or smoked pork. In southern India, unripe jackfruit slices are deep-fried to make chips.
South Asia:
In Bangladesh, the fruit is consumed on its own. The unripe fruit is used in curry, and the seed is often dried and preserved to be later used in curry.[29] In India, two varieties of jackfruit predominate: muttomvarikka and sindoor. Muttomvarikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe sindoor fruit is soft.[30]
A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months. The fruits are either eaten alone or as a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are also used to make spicy side dishes with rice. Jackfruit may be ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.
Southeast Asia:
In Indonesia and Malaysia, jackfruit is called nangka. The ripe fruit is usually sold separately and consumed on its own, or sliced and mixed with shaved ice as a sweet concoction dessert such as es campur and es teler. The ripe fruit might be dried and fried as kripiknangka, or jackfruit cracker. The seeds are boiled and consumed with salt, as it contains edible starchy content; this is called beton. Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg.
In the Philippines, jackfruit is called langka in Filipino and nangkà[31] in Cebuano. The unripe fruit is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw as it is, is also preserved by storing in syrup or by drying. The seeds are also boiled before being eaten.
Thailand is a major producer of jackfruit, which are often cut, prepared, and canned in a sugary syrup (or frozen in bags or boxes without syrup) and exported overseas, frequently to North America and Europe.
In Vietnam, jackfruit is used to make jackfruit chè, a sweet dessert soup, similar to the Chinese derivative bubur cha cha. The Vietnamese also use jackfruit purée as part of pastry fillings or as a topping on xôi ngọt (a sweet version of sticky rice portions).
Jackfruits are found primarily in the eastern part of Taiwan. The fresh fruit can be eaten directly or preserved as dried fruit, candied fruit, or jam. It is also stir-fried or stewed with other vegetables and meat.
Americas:
In Brazil, three varieties are recognized: jaca-dura, or the "hard" variety, which has a firm flesh, and the largest fruits that can weigh between 15 and 40 kg each; jaca-mole, or the "soft" variety, which bears smaller fruits with a softer and sweeter flesh; and jaca-manteiga, or the "butter" variety, which bears sweet fruits whose flesh has a consistency intermediate between the "hard" and "soft" varieties.[32]
Africa:
From a tree planted for its shade in gardens, it became an ingredient for local recipes using different fruit segments. The seeds are boiled in water or roasted to remove toxic substances, and then roasted for a variety of desserts. The flesh of the unripe jackfruit is used to make a savory salty dish with smoked pork. The jackfruit arils are used to make jams or fruits in syrup, and can also be eaten raw.
Wood and manufacturing:
The golden yellow timber with good grain is used for building furniture and house construction in India. It is termite-proof and is superior to teak for building furniture. The wood of the jackfruit tree is important in Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the manufacture of furniture, doors and windows, in roof construction,[10] and fish sauce barrels.[33]
The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the body of the kutiyapi, a type of boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam, thimila, and kanjira.
Cultural significance:
The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago.[34] It has also been widely cultivated in Southeast Asia.
The ornate wooden plank called avani palaka, made of the wood of the jackfruit tree, is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statues in temples[35] The heartwood is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light-brown color.[36]
Jackfruit is the national fruit of Bangladesh,[29] and the state fruit of the Indian states of Kerala and Tamil Nadu.[37][38]
Cultivation:
In terms of taking care of the plant, minimal pruning is required; cutting off dead branches from the interior of the tree is only sometimes needed.[10] In addition, twigs bearing fruit must be twisted or cut down to the trunk to induce growth for the next season.[10] Branches should be pruned every three to four years to maintain productivity.[10]
Some trees carry too many mediocre fruits and these are usually removed to allow the others to develop better to maturity.
Stingless bees such as Tetragonula iridipennis are jackfruit pollinators, so play an important role in jackfruit cultivation.[39]
Production and marketing:
In 2017, India produced 1.4 million tonnes of jackfruit, followed by Bangladesh, Thailand, and Indonesia.[40]
The marketing of jackfruit involves three groups: producers, traders, and middlemen, including wholesalers and retailers.[41] The marketing channels are rather complex. Large farms sell immature fruit to wholesalers, which helps cash flow and reduces risk, whereas medium-sized farms sell the fruit directly to local markets or retailers.
Commercial availability:
Outside of its countries of origin, fresh jackfruit can be found at food markets throughout Southeast Asia.[10][42] It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such as flour, noodles, papad, and ice cream.[42] It is also canned and sold as a vegetable for export.
Outside of countries where it is grown, jackfruit can be obtained year-round, both canned or dried. Dried jackfruit chips are produced by various manufacturers.
Invasive species:
In Brazil, the jackfruit can become an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century; jackfruit trees have been a part of the park's flora since it was founded.
Recently, the species has expanded excessively, and its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals, such as the common marmoset and coati. The seeds are dispersed by these animals; this allows the jackfruit to compete for space with native tree species. Additionally the supply of jackfruit as a ready source of food has allowed the marmoset and coati populations to expand. Since both prey opportunistically on birds' eggs and nestlings, increases in marmoset or coati population are detrimental for local bird populations.
References:
Under its accepted name Artocarpus heterophyllus (then as heterophylla) this species was described in Encyclopédie Méthodique, Botanique 3: 209. (1789) by Jean-Baptiste Lamarck, from a specimen collected by botanist Philibert Commerson. Lamarck said of the fruit that it was coarse and difficult to digest. "Larmarck's original description of tejas". Retrieved 2012-11-23. On mange la chair de son fruit, ainsi que les noyaux qu'il contient; mais c'est un aliment grossier et difficile à digérer.
^ "Name - !Artocarpus heterophyllus Lam". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "TPL, treatment of Artocarpus heterophyllus". The Plant List; Version 1. (published on the internet). Royal Botanic Gardens, Kew and Missouri Botanical Garden. 2010. Retrieved 2012-11-23.
^ "Name – Artocarpus heterophyllus Lam. synonyms". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "Artocarpus heterophyllus". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2012-11-23.
^ "Artocarpus heterophyllus Lam. — The Plant List". Theplantlist.org. 2012-03-23. Retrieved 2014-06-17.
^ "Artocarpus heterophyllus". Tropical Biology Association. October 2006. Archived from the original on 2012-08-15. Retrieved 2012-11-23.
^ Love, Ken; Paull, Robert E (June 2011). "Jackfruit" (PDF). College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa.
^ Boning, Charles R. (2006). Florida's Best Fruiting Plants:Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 107.
^ a b c d e f g h i j k Morton, Julia. "Jackfruit". Center for New Crops & Plant Products, Purdue University Department of Horticulture and Landscape Architecture. Retrieved 19 April 2016.
^ "Jackfruit Fruit Facts". California Rare Fruit Growers, Inc. 1996. Retrieved 2012-11-23.
^ a b c Silver, Mark. "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World". NPR. Retrieved 19 April 2016.
^ a b c Janick, Jules; Paull, Robert E. The encyclopedia of fruit & nuts. p. 155.
^ The encyclopedia of fruit & nuts, By Jules Janick, Robert E. Paull, pp. 481–485
^ Pradeepkumar, T.; Jyothibhaskar, B. Suma; Satheesan, K. N. (2008). Prof. K. V. Peter, ed. Management of Horticultural Crops. Horticultural Science Series. 11. New Delhi, India: New India Publishing. p. 81. ISBN 978-81-89422-49-3. The English name jackfruit is derived from Portuguese jaca, which is derived from Malayalam chakka.
^ Friar Jordanus, 14th century, as translated from the Latin by Henry Yule (1863). Mirabilia descripta: the wonders of the East. Hakluyt Society. p. 13. Retrieved 2012-11-23.
^ Oxford English Dictionary, Second Edition, 1989, online edition
^ The American Heritage Dictionary of the English Language: Fourth Edition. Bartleby. 2000. Archived from the original on 2005-11-30.
^ Stewart, Ralph R. (1984). "How Did They Die?". Taxon. 33 (1): 48–52. doi:10.2307/1222028. JSTOR 1222028.
^ Blench, Roger= (2008). "A history of fruits on the Southeast Asian mainland" (PDF). In Osada, Toshiki; Uesugi, Akinori. Occasional Paper 4: Linguistics, Archaeology and the Human Past. Indus Project. pp. 115–137. ISBN 9784902325331.
^ Blust, Robert; Trussel, Stephen (2013). "The Austronesian Comparative Dictionary: A Work in Progress". Oceanic Linguistics. 52 (2): 493–523. doi:10.1353/ol.2013.0016.
^ D. KN G Pushpakumara: Floral and Fruit Morphology and Phenology of Artocarpus heterophyllus Lam. (Moraceae). In: Sri Lankan J. Agric. Sci. Vol. 43, 2006, pp. 82-106, online (PDF), on researchgate.net, accessed May 24, 2018.
^ N. Haq: Jackfruit Artocarpus heterophyllus. International Center for Underutilized Crops, 2006, ISBN 0-85432-785-1, p. 4-11, 72 f.
^ Artocarpus heterophyllus at Tropicos.org. In: IPCN Chromosome Reports . Missouri Botanical Garden, St. Louis.
^ Ong, B.T.; Nazimah, S.A.H.; Tan, C.P.; Mirhosseini, H.; Osman, A.; Hashim, D. Mat; Rusul, G. (August 2008). "Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)". Journal of Food Composition and Analysis. 21 (5): 416–422. doi:10.1016/j.jfca.2008.03.002. Retrieved 2013-02-02.
^ Spada, Fernanda Papa; et al. (21 January 2017). "Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds". Journal of Agricultural and Food Chemistry. 65 (6): 1196–1208. doi:10.1021/acs.jafc.6b04836. PMID 28110526.
^ Mwandambo, Pascal (11 March 2014). "Venture in rare jackfruit turns farmers' fortunes around". Standard Online. Standard Group Ltd. Retrieved 20 December 2016.
^ Gene Wu [@@GeneforTexas] (2018-08-21). "Look for this thread later when we do: "You don't know Jackfruit."" (Tweet) – via Twitter.
^ a b Matin, Abdul. "A poor man's fruit: Now a miracle food!". The Daily Star. Retrieved 2015-06-12.
^ Ashwini. A (2015). Morpho-Molecular Characterization of Jackfruit. Artocarpus heterophyllus. Kerala Agricultural University.
^ Wolff, John U. (1972). "Nangkà". A Dictionary of Cebuano Visayan. 2. p. 698.
^ General information Archived 2009-04-13 at the Wayback Machine, Department of Agriculture, State of Bahia
^ "Nam O fish sauce village". Danang Today. 2014-02-26. Retrieved 2015-09-22.
^ Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B., eds. (2011). Nuts and Seeds in Health and Disease Prevention (1st ed.). Burlington, MA: Academic Press. p. 678. ISBN 978-0-12-375689-3.
^ "Gỗ mít nài". Nhagoviethung.com. Retrieved 2014-06-17.
^ Forest Monks and the Nation-state: An Anthropological and Historical Study in Northeast Thailand, J.L. Taylor 1993 p. 218
^ Subrahmanian, N.; Hikosaka, Shu; Samuel, G. John; Thiagarajan, P. (1997). Tamil social history. Institute of Asian Studies. p. 88. Retrieved 2010-03-23.
^ "Kerala's State fruit!". Retrieved 2018-03-17.
^ Kothai, S. (2015). "Environmental Impact on Stingless Bee Propolis (Tetragonula iridipennis) Reared from Two Different Regions of Tamilnadu — A Comparative Study". International Journal of ChemTech Research.
^ Benjamin Elisha Sawe (25 April 2017). "World Leaders In Jackfruit Production". WorldAtlas. Retrieved 23 May 2018.
^ Haq, Nazmul (2006). Jackfruit: Artocarpus heterophyllus (PDF). Southampton, UK: Southampton Centre for Underutilised Crops. p. 129. ISBN 978-0-85432-785-0. Archived from the original (PDF) on 2012-10-05.
^ a b Goldenberg, Suzanne (23 April 2014). "Jackfruit heralded as 'miracle' food crop". The Guardian, London, UK. Retrieved 17 October 2016.
To view more of my images, of insects and creepy crawlies, please click "here" !
Bees are flying insects closely related to wasps and ants, known for their role in pollination and, in the case of the best-known bee species, the European honey bee, for producing honey and beeswax. Bees are a monophyletic lineage within the superfamily Apoidea, presently considered as a clade Anthophila. There are nearly 20,000 known species of bees in seven to nine recognized families, though many are undescribed and the actual number is probably higher. They are found on every continent except Antarctica, in every habitat on the planet that contains insect-pollinated flowering plants. Some species including honey bees, bumblebees, and stingless bees live socially in colonies. Bees are adapted for feeding on nectar and pollen, the former primarily as an energy source and the latter primarily for protein and other nutrients. Most pollen is used as food for larvae. Bee pollination is important both ecologically and commercially; the decline in wild bees has increased the value of pollination by commercially managed hives of honey bees. Bees range in size from tiny stingless bee species whose workers are less than 2 millimetres (0.08 in) long, to Megachile pluto, the largest species of leafcutter bee, whose females can attain a length of 39 millimetres (1.54 in). The most common bees in the Northern Hemisphere are the Halictidae, or sweat bees, but they are small and often mistaken for wasps or flies. Vertebrate predators of bees include birds such as bee-eaters; insect predators include beewolves and dragonflies. Human beekeeping or apiculture has been practised for millennia, since at least the times of Ancient Egypt and Ancient Greece. Apart from honey and pollination, honey bees produce beeswax, royal jelly and propolis.
From Wikipedia, the free encyclopedia
The propolis collection comes with risks, especially when lots of very sticky bees are in close proximity. These two bees got stuck to each other and the blade of grass, and spent several fraught minutes trying to break free. One was eventually able to break free from the mess, and then the remaining bee found it fairly straightforward to detach from the grass.
Bisnis Syariah – Madu Ibu Hamil dan menyusui al wadey adalah madu murni yang dikombinasikan dari madu ternak murni dan ekstrak propolis yang dikhususkan untuk dikonsumsi oleh ibu hamil dan menyusui.
Yang baik untuk penunjang dan Pelengkap nutrisi gizi seimbang yang sangat dibutuhkan bagi si ibu, janin ataupun si bayi. Ibu hamil perlu asupan gizi yang memadai dan mencukupi bagi perkembangan si janin dan nutria buat bayi melalui ASI. Untuk itu Madu Ibu Hamil dan Menyusui Al wadey menjadi nutrisi yang tepat bagi bunda….
Spesifikasi produk Madu Ibu Hamil dan Menyusui (Propolis al wadey) :
Kandungan air di bawah 20%
Rasa manis
Cukup kental, ferementasi rendah dan tidak mudah menggelembung.
Warna kuning pekat hitam
Kualitas dan kandungan gizi di dalamnya tetap terjaga, karena tidak melalui proses pemanasan. Tetapi melalui proses alat desikator.
Botol kemasan menggunakan bahan dasar Plastik PP 5, yang merupakan bahan plastik paling aman untuk kesehatan. Karena bahan PP 5 ini sering digunakan sebagai botol susu bayi yang dalam penggunaannya lebih diperhatikan sisi keamanannya.
Segel untuk menjamin kualitas dari madu, terdiri dari 3 tahap, yaitu: plastik wraping (bagian luar), sticker pita emas (bagian tengah) dan terakhir alumunium foil (bagian dalam).
Campuran komposisi propolis bersertifikasi uji laboratorium dari GMP Pharmaceuticals New Zealand. Kandungan propolis dapat menambah dan memaksimalkan daya khasiat dari madu itu sendiri. Karena propolis merupakan zat resin propuler yang dihasilkan lebah bersifat desinfektan (anti bakteri). Propolis sering kali digunakan sebagai obat untuk berbagai penyakit yang disebabkan oleh bakteri, virus, jamur dan masuknya bahan kimia berbahaya ke dalam tubuh.
Khasiat Madu Ibu Hamil dan Menyusui Propolis al wadey :
Membantu menjaga stamina dan kesehatan selama mengandung dan setelah melahirkan bayi, dan membantu asupan gizi yang tinggi bagi pertumbuhan janin yang sehat selama dalam kandungan. Melindungi ibu hamil dan janin yang dikandung dari serangan bakteri dan virus yang membahayakan.
Komposisi Madu :
Kalsium, Magnesium, Sodium, Potasium, Klorin, Sulfur (belerang), Zat besi, Fosfor, Lead, Litium, Nikel, Tembaga, tin, Zink, Silika, Aurum, Timah, Kalium karbonat.Vitamin B Kompleks(B1, B2, B3, B5, dan B6), Vitamin A, Vitamin C, Vitamin D, Vitamin E, Vitamin H, Vitamin K, Fruktosa, Glukosa, Maltosa, dan Sukrosa.
Extra Komposisi Madu Ibu Hamil (Propolis Al Wadey)
Propolis adalah lem lebah berbentuk getah berwarna hijau gelap atau coklat, yang dikumpulkan lebah pekerja dari pucuk-pucuk pohon dan kuncup bunga tertentu. Propolis mengeluarkan aroma campuran antara tunas poplar, madu, lilin dan vanilla. Propolis bersifat disinfektan (anti bakteri) yang efektif dalam membunuh semua kuman. Propolis sering kali digunakan sebagai obat untuk berbagai penyakit yang disebabkan oleh bakteri, virus, jamur dan masuknya bahan kimia berbahaya kedalam tubuh (keracunan).
Kandungan dan khasiat di dalam propolis :
Bioflavonoids : yaitu zat antibiotik natural yang terkuat dan berfungsi menyembuhkan atau sedikitnya mengurangi rasa sakit,
Asam cafeic acid phenetyl esther yang berperan membasmi sel kanker.
Protein terdiri 16 Asam amino Esensial yang dibutuhkan untuk regenerasi sel.
Vitamin terdiri Provitamin A, B kompleks, C, E dan H. fungsi dari vitamin tersebut adalah meningkatkan daya tahan tubuh, menjaga kesehatan mata, mencegah penyakit beri-beri, meningkatkan nafsu makan, berfungsi mencegah sariawan, gusi berdarah, dan bibir pecah-pecah, mencegah penyakit rakhitis dan osteoporosis, dan menyuburkan rambut, menghaluskan kulit, dan mencegah kemandulan.
Mineral seperti kalsium untuk pembentuk tulang dan gigi.
Zat besi berfungsi membentuk sel-sel darah merah dan mencegah penyakit anemia.
Zat mangan berfungsi sebagai antioksidan, dan berpengaruh besar dalam pengontrolan gula darah serta mengatur hormon teroid.
Zink berfungsi membantu memastikan fungsi-fungsi enzim di tubuh berjalan sempurna.
Restaurante Hacienda - Mama Nena - jackfruit ready for disection - Cocina Campestre, Jarretaderas, Nayarit, Mexico. Warning: Avoid smearing the sap of jackfruit, breadfruit and bananas on clothing as it will immediately stain your clothing and the stain can rarely be fully removed. Fruit vendors should post warnings.
The jackfruit (Artocarpus heterophyllus), also known as jack tree,[7] is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.[8][9][10]
The jackfruit tree is well-suited to tropicallowlands, and its fruit is the largest tree-borne fruit, reaching as much as 55 kg (120 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter.[10][11] A mature jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and the fleshy petals are eaten.[10][12]
Jackfruit is commonly used in South and Southeast Asian cuisines.[13][14] The ripe and unripe fruit and seeds are consumed. The jackfruit tree is a widely cultivated throughout tropical regions of the world. It is the national fruit of Bangladesh and Sri Lanka, and the state fruit of the Indian states of Kerala and Tamil Nadu.
Etymology and history:
The word "jackfruit" comes from Portuguese jaca, which in turn is derived from the Malayalamlanguage term chakka (Malayalam chakka pazham).[12][15] When the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast(Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yuletranslated the book in Jordanus Catalani's (f. 1321–1330) Mirabilia descripta: the wonders of the East.[16]
The common English name "jackfruit" was used by physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.[17][18] Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaya.[19]
The jackfruit was domesticated independently in South Asia and Southeast Asia, as evidenced by the fact that the Southeast Asian names for the fruit are not derived from the Sanskrit roots. It was probably first domesticated by Austronesians in Java or the Malay Peninsula. The word for jackfruit in Proto-Western-Malayo-Polynesian is reconstructed as *laŋkaq. Modern cognates include Javanese, Malay, Balinese, and Cebuano nangka; Tagalog, Pangasinan, Bikol and Ilocano langka; Chamorro lanka or nanka; Kelabit nakan; Wolio nangke; Ibaloi dangka; and Lun Dayeh laka. Note, however, that the fruit was only recently introduced to Guam via Filipino settlers when both were part of the Spanish Empire.[20][21]
Botanical description:
Shape, trunk and leaves:
Artocarpus heterophyllus grows as an evergreen tree that has a relatively short trunk with a dense treetop. It easily reaches heights of 10 to 20 meters and trunk diameters of 30 to 80 centimeters. It sometimes forms buttress roots. The bark of the jackfruit tree is reddish-brown and smooth. In the event of injury to the bark, a milky juice is released.
The leaves are alternate and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 1 to 3 inches long. The leathery leaf blade is 7 to 15 inches long, and 3 to 7 inches wide and is oblong to ovate in shape.
In young trees, the leaf edges are irregularly lobed or split. On older trees, the leaves are rounded and dark green, with a smooth leaf margin. The leaf blade has a prominent main nerve and starting on each side six to eight lateral nerves. The stipules are egg-shaped at a length of 1.5 to 8 centimeters.
Flowers and fruit:
The inflorescences are formed on the trunk, branches or twigs (caulifloria). Jackfruit trees are monoecious, that is there are both female and male flowers on a tree. The inflorescences are pedunculated, cylindrical to ellipsoidal or pear-shaped, to about 10-12 centimeters long and 5-7 centimeters wide.
Inflorescences are initially completely enveloped in egg-shaped cover sheets which rapidly slough off.
The flowers are very small, there are several thousand flowers in an inflorescence, which sit on a fleshy rachis.[22] The male flowers are greenish, some flowers are sterile. The male flowers are hairy and the perianth ends with two 1 to 1.5 millimeters membrane. The individual and prominent stamens are straight with yellow, roundish anthers. After the pollen distribution, the stamens become ash-gray and fall off after a few days. Later all the male inflorescences also fall off. The greenish female flowers, with hairy and tubular perianth, have a fleshy flower-like base. The female flowers contain an ovary with a broad, capitate or rarely bilobed scar. The blooming time ranges from December until February or March.
The ellipsoidal to roundish fruit is a multiple fruit formed from the fusion of the ovaries of multiple flowers. The fruits grow on a long and thick stem on the trunk. They vary in size and ripen from an initially yellowish-greenish to yellow, and then at maturity to yellowish-brown. They possess a hard, gummy shell with small pimples surrounded with hard, hexagonal tubercles. The very large and variously shaped fruit have a length of 30 to 100 centimeters and a diameter of 15 to 50 centimeters and can weigh 10-25 kilograms or more.
The fruits consist of a fibrous, whitish core (rachis) about 5-10 centimeters thick. Radiating from this are many 10 centimeter long individual fruits. They are elliptical to egg-shaped, light brownish achenes with a length of about 3 centimeters and a diameter of 1.5 to 2 centimeters.
There may be about 100-500 seeds per fruit. The seed coat consists of a thin, waxy, parchment-like and easily removable testa (husk) and a brownish, membranous tegmen. The cotyledons are usually unequal in size, the endosperm is minimally present.[23]
The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit. [3] The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly attached to it. When pruned, the inner part (core) secretes a very sticky, milky liquid, which can hardly be removed from the skin, even with soap and water. To clean the hands after "unwinding" the pulp an oil or other solvent is used. For example, street vendors in Tanzania, who sell the fruit in small segments, provide small bowls of kerosene for their customers to cleanse their sticky fingers.[citation needed]
An average fruit consists of 27% edible seed coat, 15% edible seeds, 20% white pulp (undeveloped perianth, rags) and bark and 10% core.
The number of chromosomes is 2n = 56.[24]
As food:
Ripe jackfruit is naturally sweet, with subtle flavoring.[10] It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.
The seeds from ripe fruits are edible, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are quite commonly used in curry in India in the form of a traditional lentil and vegetable mix curry.
Aroma:
Jackfruit has a distinctive sweet and fruity aroma. In a study of flavour volatiles in five jackfruit cultivars, the main volatile compounds detected were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-1-ol.[25]
A fully ripe and unopened jackfruit is known to "emit a strong aroma", with the inside of the fruit described as smelling of pineapple and banana.[10] After roasting, the seeds may be used as a commercial alternative to chocolate aroma.[26]
Nutritional value:
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The pulp is composed of 74% water, 23% carbohydrates, 2% protein, and 1% fat. In a 100-g portion, raw jackfruit provides 400 kJ (95 kcal) and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other nutrients in significant content.
The jackfruit also provides a potential part of the solution for tropical countries facing problems with food security,[12] such as several countries of Africa.[27]
Culinary uses:
The flavor of the ripe fruit is comparable to a combination of apple, pineapple, mango, and banana.[10][13] Varieties are distinguished according to characteristics of the fruit flesh. In Indochina, the two varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color flesh than the hard variety). Unripe jackfruit has a mild flavor and meat-like texture and is used in curry dishes with spices in many cuisines. The skin of unripe jackfruit must be peeled first, then the remaining jackfruit flesh is chopped in a labor-intensive process[28] into edible portions and cooked before serving.
The cuisines of many Asian countries use cooked young jackfruit.[13] In many cultures, jackfruit is boiled and used in curries as a staple food. The boiled young jackfruit is used in salads or as a vegetable in spicy curries and side dishes, and as fillings for cutlets and chops. It may be used by vegetarians as a substitute for meat such as pulled pork. It may be cooked with coconut milk and eaten alone or with meat, shrimp or smoked pork. In southern India, unripe jackfruit slices are deep-fried to make chips.
South Asia:
In Bangladesh, the fruit is consumed on its own. The unripe fruit is used in curry, and the seed is often dried and preserved to be later used in curry.[29] In India, two varieties of jackfruit predominate: muttomvarikka and sindoor. Muttomvarikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe sindoor fruit is soft.[30]
A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months. The fruits are either eaten alone or as a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are also used to make spicy side dishes with rice. Jackfruit may be ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.
Southeast Asia:
In Indonesia and Malaysia, jackfruit is called nangka. The ripe fruit is usually sold separately and consumed on its own, or sliced and mixed with shaved ice as a sweet concoction dessert such as es campur and es teler. The ripe fruit might be dried and fried as kripiknangka, or jackfruit cracker. The seeds are boiled and consumed with salt, as it contains edible starchy content; this is called beton. Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg.
In the Philippines, jackfruit is called langka in Filipino and nangkà[31] in Cebuano. The unripe fruit is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw as it is, is also preserved by storing in syrup or by drying. The seeds are also boiled before being eaten.
Thailand is a major producer of jackfruit, which are often cut, prepared, and canned in a sugary syrup (or frozen in bags or boxes without syrup) and exported overseas, frequently to North America and Europe.
In Vietnam, jackfruit is used to make jackfruit chè, a sweet dessert soup, similar to the Chinese derivative bubur cha cha. The Vietnamese also use jackfruit purée as part of pastry fillings or as a topping on xôi ngọt (a sweet version of sticky rice portions).
Jackfruits are found primarily in the eastern part of Taiwan. The fresh fruit can be eaten directly or preserved as dried fruit, candied fruit, or jam. It is also stir-fried or stewed with other vegetables and meat.
Americas:
In Brazil, three varieties are recognized: jaca-dura, or the "hard" variety, which has a firm flesh, and the largest fruits that can weigh between 15 and 40 kg each; jaca-mole, or the "soft" variety, which bears smaller fruits with a softer and sweeter flesh; and jaca-manteiga, or the "butter" variety, which bears sweet fruits whose flesh has a consistency intermediate between the "hard" and "soft" varieties.[32]
Africa:
From a tree planted for its shade in gardens, it became an ingredient for local recipes using different fruit segments. The seeds are boiled in water or roasted to remove toxic substances, and then roasted for a variety of desserts. The flesh of the unripe jackfruit is used to make a savory salty dish with smoked pork. The jackfruit arils are used to make jams or fruits in syrup, and can also be eaten raw.
Wood and manufacturing:
The golden yellow timber with good grain is used for building furniture and house construction in India. It is termite-proof and is superior to teak for building furniture. The wood of the jackfruit tree is important in Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the manufacture of furniture, doors and windows, in roof construction,[10] and fish sauce barrels.[33]
The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the body of the kutiyapi, a type of boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam, thimila, and kanjira.
Cultural significance:
The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago.[34] It has also been widely cultivated in Southeast Asia.
The ornate wooden plank called avani palaka, made of the wood of the jackfruit tree, is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statues in temples[35] The heartwood is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light-brown color.[36]
Jackfruit is the national fruit of Bangladesh,[29] and the state fruit of the Indian states of Kerala and Tamil Nadu.[37][38]
Cultivation:
In terms of taking care of the plant, minimal pruning is required; cutting off dead branches from the interior of the tree is only sometimes needed.[10] In addition, twigs bearing fruit must be twisted or cut down to the trunk to induce growth for the next season.[10] Branches should be pruned every three to four years to maintain productivity.[10]
Some trees carry too many mediocre fruits and these are usually removed to allow the others to develop better to maturity.
Stingless bees such as Tetragonula iridipennis are jackfruit pollinators, so play an important role in jackfruit cultivation.[39]
Production and marketing:
Edit
In 2017, India produced 1.4 million tonnes of jackfruit, followed by Bangladesh, Thailand, and Indonesia.[40]
The marketing of jackfruit involves three groups: producers, traders, and middlemen, including wholesalers and retailers.[41] The marketing channels are rather complex. Large farms sell immature fruit to wholesalers, which helps cash flow and reduces risk, whereas medium-sized farms sell the fruit directly to local markets or retailers.
Commercial availability:
Outside of its countries of origin, fresh jackfruit can be found at food markets throughout Southeast Asia.[10][42] It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such as flour, noodles, papad, and ice cream.[42] It is also canned and sold as a vegetable for export.
Outside of countries where it is grown, jackfruit can be obtained year-round, both canned or dried. Dried jackfruit chips are produced by various manufacturers.
Invasive species:
Edit
In Brazil, the jackfruit can become an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century; jackfruit trees have been a part of the park's flora since it was founded.
Recently, the species has expanded excessively, and its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals, such as the common marmoset and coati. The seeds are dispersed by these animals; this allows the jackfruit to compete for space with native tree species. Additionally the supply of jackfruit as a ready source of food has allowed the marmoset and coati populations to expand. Since both prey opportunistically on birds' eggs and nestlings, increases in marmoset or coati population are detrimental for local bird populations.
References:
Under its accepted name Artocarpus heterophyllus (then as heterophylla) this species was described in Encyclopédie Méthodique, Botanique 3: 209. (1789) by Jean-Baptiste Lamarck, from a specimen collected by botanist Philibert Commerson. Lamarck said of the fruit that it was coarse and difficult to digest. "Larmarck's original description of tejas". Retrieved 2012-11-23. On mange la chair de son fruit, ainsi que les noyaux qu'il contient; mais c'est un aliment grossier et difficile à digérer.
^ "Name - !Artocarpus heterophyllus Lam". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "TPL, treatment of Artocarpus heterophyllus". The Plant List; Version 1. (published on the internet). Royal Botanic Gardens, Kew and Missouri Botanical Garden. 2010. Retrieved 2012-11-23.
^ "Name – Artocarpus heterophyllus Lam. synonyms". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "Artocarpus heterophyllus". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2012-11-23.
^ "Artocarpus heterophyllus Lam. — The Plant List". Theplantlist.org. 2012-03-23. Retrieved 2014-06-17.
^ "Artocarpus heterophyllus". Tropical Biology Association. October 2006. Archived from the original on 2012-08-15. Retrieved 2012-11-23.
^ Love, Ken; Paull, Robert E (June 2011). "Jackfruit" (PDF). College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa.
^ Boning, Charles R. (2006). Florida's Best Fruiting Plants:Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 107.
^ a b c d e f g h i j k Morton, Julia. "Jackfruit". Center for New Crops & Plant Products, Purdue University Department of Horticulture and Landscape Architecture. Retrieved 19 April 2016.
^ "Jackfruit Fruit Facts". California Rare Fruit Growers, Inc. 1996. Retrieved 2012-11-23.
^ a b c Silver, Mark. "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World". NPR. Retrieved 19 April 2016.
^ a b c Janick, Jules; Paull, Robert E. The encyclopedia of fruit & nuts. p. 155.
^ The encyclopedia of fruit & nuts, By Jules Janick, Robert E. Paull, pp. 481–485
^ Pradeepkumar, T.; Jyothibhaskar, B. Suma; Satheesan, K. N. (2008). Prof. K. V. Peter, ed. Management of Horticultural Crops. Horticultural Science Series. 11. New Delhi, India: New India Publishing. p. 81. ISBN 978-81-89422-49-3. The English name jackfruit is derived from Portuguese jaca, which is derived from Malayalam chakka.
^ Friar Jordanus, 14th century, as translated from the Latin by Henry Yule (1863). Mirabilia descripta: the wonders of the East. Hakluyt Society. p. 13. Retrieved 2012-11-23.
^ Oxford English Dictionary, Second Edition, 1989, online edition
^ The American Heritage Dictionary of the English Language: Fourth Edition. Bartleby. 2000. Archived from the original on 2005-11-30.
^ Stewart, Ralph R. (1984). "How Did They Die?". Taxon. 33 (1): 48–52. doi:10.2307/1222028. JSTOR 1222028.
^ Blench, Roger= (2008). "A history of fruits on the Southeast Asian mainland" (PDF). In Osada, Toshiki; Uesugi, Akinori. Occasional Paper 4: Linguistics, Archaeology and the Human Past. Indus Project. pp. 115–137. ISBN 9784902325331.
^ Blust, Robert; Trussel, Stephen (2013). "The Austronesian Comparative Dictionary: A Work in Progress". Oceanic Linguistics. 52 (2): 493–523. doi:10.1353/ol.2013.0016.
^ D. KN G Pushpakumara: Floral and Fruit Morphology and Phenology of Artocarpus heterophyllus Lam. (Moraceae). In: Sri Lankan J. Agric. Sci. Vol. 43, 2006, pp. 82-106, online (PDF), on researchgate.net, accessed May 24, 2018.
^ N. Haq: Jackfruit Artocarpus heterophyllus. International Center for Underutilized Crops, 2006, ISBN 0-85432-785-1, p. 4-11, 72 f.
^ Artocarpus heterophyllus at Tropicos.org. In: IPCN Chromosome Reports . Missouri Botanical Garden, St. Louis.
^ Ong, B.T.; Nazimah, S.A.H.; Tan, C.P.; Mirhosseini, H.; Osman, A.; Hashim, D. Mat; Rusul, G. (August 2008). "Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)". Journal of Food Composition and Analysis. 21 (5): 416–422. doi:10.1016/j.jfca.2008.03.002. Retrieved 2013-02-02.
^ Spada, Fernanda Papa; et al. (21 January 2017). "Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds". Journal of Agricultural and Food Chemistry. 65 (6): 1196–1208. doi:10.1021/acs.jafc.6b04836. PMID 28110526.
^ Mwandambo, Pascal (11 March 2014). "Venture in rare jackfruit turns farmers' fortunes around". Standard Online. Standard Group Ltd. Retrieved 20 December 2016.
^ Gene Wu [@@GeneforTexas] (2018-08-21). "Look for this thread later when we do: "You don't know Jackfruit."" (Tweet) – via Twitter.
^ a b Matin, Abdul. "A poor man's fruit: Now a miracle food!". The Daily Star. Retrieved 2015-06-12.
^ Ashwini. A (2015). Morpho-Molecular Characterization of Jackfruit. Artocarpus heterophyllus. Kerala Agricultural University.
^ Wolff, John U. (1972). "Nangkà". A Dictionary of Cebuano Visayan. 2. p. 698.
^ General information Archived 2009-04-13 at the Wayback Machine, Department of Agriculture, State of Bahia
^ "Nam O fish sauce village". Danang Today. 2014-02-26. Retrieved 2015-09-22.
^ Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B., eds. (2011). Nuts and Seeds in Health and Disease Prevention (1st ed.). Burlington, MA: Academic Press. p. 678. ISBN 978-0-12-375689-3.
^ "Gỗ mít nài". Nhagoviethung.com. Retrieved 2014-06-17.
^ Forest Monks and the Nation-state: An Anthropological and Historical Study in Northeast Thailand, J.L. Taylor 1993 p. 218
^ Subrahmanian, N.; Hikosaka, Shu; Samuel, G. John; Thiagarajan, P. (1997). Tamil social history. Institute of Asian Studies. p. 88. Retrieved 2010-03-23.
^ "Kerala's State fruit!". Retrieved 2018-03-17.
^ Kothai, S. (2015). "Environmental Impact on Stingless Bee Propolis (Tetragonula iridipennis) Reared from Two Different Regions of Tamilnadu — A Comparative Study". International Journal of ChemTech Research.
^ Benjamin Elisha Sawe (25 April 2017). "World Leaders In Jackfruit Production". WorldAtlas. Retrieved 23 May 2018.
^ Haq, Nazmul (2006). Jackfruit: Artocarpus heterophyllus (PDF). Southampton, UK: Southampton Centre for Underutilised Crops. p. 129. ISBN 978-0-85432-785-0. Archived from the original (PDF) on 2012-10-05.
^ a b Goldenberg, Suzanne (23 April 2014). "Jackfruit heralded as 'miracle' food crop". The Guardian, London, UK. Retrieved 17 October 2016.
The propolis collection comes with risks, especially when lots of very sticky bees are in close proximity. These two bees got stuck to each other and the blade of grass, and spent several fraught minutes trying to break free. One was eventually able to break free from the mess, and then the remaining bee found it fairly straightforward to detach from the grass.
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MELIA PROPOLIS dengan komposisi propolis lebah murni sebagai alternatif yang efektif, simpel dan murah dalam ikhtiar menjaga kesehatan dan mengatasi berbagai macam penyakit. Terutama yang disebabkan oleh VIRUS, BAKTERI dan JAMUR. Padahal sebagian besar penyakit adalah karena ketiga faktor ini. Hal ini karena propolis dikumpulkan oleh lebah dari pucuk daun muda tumbuh-tumbuhan dan kulit pohon terutama pohon poplar lalu dicampurkan dengan air liurnya, yang digunakan untuk menambal lubang dalam sarang lebah yang sekaligus juga melindungi sarang lebah dari serangan virus, bakteri, dan jamur.
PROPOLIS adalah makanan kesehatan alami dari LIUR LEBAH yang terbukti mampu memulihkan stamina dan vitalitas, meningkatkan daya tahan tubuh, mencegah berbagai penyakit serta menyempurnakan tingkat kesehatan manusia. Propolis adalah sebuah nama generik dari substansi resinous yang dikumpulkan lebah madu pekerja dari bagian pohon-pohonan (pucuk daun, batang pohon yang terluka), substansi tersebut kemudian dimetabolisma dan disekresikan oleh kelenjar ludah lebah. Propolis digunakan lebah untuk melapisi seluruh bagian dalam sarang lebah dan menambal keretakannya sehingga sarang tersebut terlindungi dan steril dari berbagai gangguan penyakit.
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Montréal, Place des Arts
Propolis est une installation sonore et lumineuse qui s'inspire du fonctionnement collectif des abeilles. Conçue par des étudiants en médias interactifs de l'École des médias de l'UQAM, l'installation se veut interactive et ludique; les utilisateurs devant, pour participer, se mobiliser collectivement afin de créer une substance naturelle aux propriétés dépolluantes qui, une fois le réservoir rempli, déclenchera un éloge lumineux et musical. Le pavillon Président-Kennedy de l'UQAM étant connecté en temps réel à l'évolution de Propopolis. Le projet a pour but de mener à une réflexion sur l'importance du travail des pollinisateurs et de leur impact sur le bien-être de la planète.
Montréal, Place des Arts
Propolis est une installation sonore et lumineuse qui s'inspire du fonctionnement collectif des abeilles. Conçue par des étudiants en médias interactifs de l'École des médias de l'UQAM, l'installation se veut interactive et ludique; les utilisateurs devant, pour participer, se mobiliser collectivement afin de créer une substance naturelle aux propriétés dépolluantes qui, une fois le réservoir rempli, déclenchera un éloge lumineux et musical. Le pavillon Président-Kennedy de l'UQAM étant connecté en temps réel à l'évolution de Propopolis. Le projet a pour but de mener à une réflexion sur l'importance du travail des pollinisateurs et de leur impact sur le bien-être de la planète.
Jackfruit.
The jackfruit (Artocarpus heterophyllus), also known as jack tree,[7] is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.[8][9][10]
The jackfruit tree is well-suited to tropicallowlands, and its fruit is the largest tree-borne fruit, reaching as much as 55 kg (120 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter.[10][11] A mature jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and the fleshy petals are eaten.[10][12]
Jackfruit is commonly used in South and Southeast Asian cuisines.[13][14] The ripe and unripe fruit and seeds are consumed. The jackfruit tree is a widely cultivated throughout tropical regions of the world. It is the national fruit of Bangladesh and Sri Lanka, and the state fruit of the Indian states of Kerala and Tamil Nadu.
Etymology and history:
The word "jackfruit" comes from Portuguese jaca, which in turn is derived from the Malayalamlanguage term chakka (Malayalam chakka pazham).[12][15] When the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast(Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yuletranslated the book in Jordanus Catalani's (f. 1321–1330) Mirabilia descripta: the wonders of the East.[16]
The common English name "jackfruit" was used by physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.[17][18] Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaya.[19]
The jackfruit was domesticated independently in South Asia and Southeast Asia, as evidenced by the fact that the Southeast Asian names for the fruit are not derived from the Sanskrit roots. It was probably first domesticated by Austronesians in Java or the Malay Peninsula. The word for jackfruit in Proto-Western-Malayo-Polynesian is reconstructed as *laŋkaq. Modern cognates include Javanese, Malay, Balinese, and Cebuano nangka; Tagalog, Pangasinan, Bikol and Ilocano langka; Chamorro lanka or nanka; Kelabit nakan; Wolio nangke; Ibaloi dangka; and Lun Dayeh laka. Note, however, that the fruit was only recently introduced to Guam via Filipino settlers when both were part of the Spanish Empire.[20][21]
Botanical description:
Shape, trunk and leaves:
Artocarpus heterophyllus grows as an evergreen tree that has a relatively short trunk with a dense treetop. It easily reaches heights of 10 to 20 meters and trunk diameters of 30 to 80 centimeters. It sometimes forms buttress roots. The bark of the jackfruit tree is reddish-brown and smooth. In the event of injury to the bark, a milky juice is released.
The leaves are alternate and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 1 to 3 inches long. The leathery leaf blade is 7 to 15 inches long, and 3 to 7 inches wide and is oblong to ovate in shape.
In young trees, the leaf edges are irregularly lobed or split. On older trees, the leaves are rounded and dark green, with a smooth leaf margin. The leaf blade has a prominent main nerve and starting on each side six to eight lateral nerves. The stipules are egg-shaped at a length of 1.5 to 8 centimeters.
Flowers and fruit:
The inflorescences are formed on the trunk, branches or twigs (caulifloria). Jackfruit trees are monoecious, that is there are both female and male flowers on a tree. The inflorescences are pedunculated, cylindrical to ellipsoidal or pear-shaped, to about 10-12 centimeters long and 5-7 centimeters wide.
Inflorescences are initially completely enveloped in egg-shaped cover sheets which rapidly slough off.
The flowers are very small, there are several thousand flowers in an inflorescence, which sit on a fleshy rachis.[22] The male flowers are greenish, some flowers are sterile. The male flowers are hairy and the perianth ends with two 1 to 1.5 millimeters membrane. The individual and prominent stamens are straight with yellow, roundish anthers. After the pollen distribution, the stamens become ash-gray and fall off after a few days. Later all the male inflorescences also fall off. The greenish female flowers, with hairy and tubular perianth, have a fleshy flower-like base. The female flowers contain an ovary with a broad, capitate or rarely bilobed scar. The blooming time ranges from December until February or March.
The ellipsoidal to roundish fruit is a multiple fruit formed from the fusion of the ovaries of multiple flowers. The fruits grow on a long and thick stem on the trunk. They vary in size and ripen from an initially yellowish-greenish to yellow, and then at maturity to yellowish-brown. They possess a hard, gummy shell with small pimples surrounded with hard, hexagonal tubercles. The very large and variously shaped fruit have a length of 30 to 100 centimeters and a diameter of 15 to 50 centimeters and can weigh 10-25 kilograms or more.
The fruits consist of a fibrous, whitish core (rachis) about 5-10 centimeters thick. Radiating from this are many 10 centimeter long individual fruits. They are elliptical to egg-shaped, light brownish achenes with a length of about 3 centimeters and a diameter of 1.5 to 2 centimeters.
There may be about 100-500 seeds per fruit. The seed coat consists of a thin, waxy, parchment-like and easily removable testa (husk) and a brownish, membranous tegmen. The cotyledons are usually unequal in size, the endosperm is minimally present.[23]
The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit. [3] The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly attached to it. When pruned, the inner part (core) secretes a very sticky, milky liquid, which can hardly be removed from the skin, even with soap and water. To clean the hands after "unwinding" the pulp an oil or other solvent is used. For example, street vendors in Tanzania, who sell the fruit in small segments, provide small bowls of kerosene for their customers to cleanse their sticky fingers.[citation needed]
An average fruit consists of 27% edible seed coat, 15% edible seeds, 20% white pulp (undeveloped perianth, rags) and bark and 10% core.
The number of chromosomes is 2n = 56.[24]
As food:
Ripe jackfruit is naturally sweet, with subtle flavoring.[10] It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.
The seeds from ripe fruits are edible, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are quite commonly used in curry in India in the form of a traditional lentil and vegetable mix curry.
Aroma:
Jackfruit has a distinctive sweet and fruity aroma. In a study of flavour volatiles in five jackfruit cultivars, the main volatile compounds detected were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-1-ol.[25]
A fully ripe and unopened jackfruit is known to "emit a strong aroma", with the inside of the fruit described as smelling of pineapple and banana.[10] After roasting, the seeds may be used as a commercial alternative to chocolate aroma.[26]
Nutritional value:
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The pulp is composed of 74% water, 23% carbohydrates, 2% protein, and 1% fat. In a 100-g portion, raw jackfruit provides 400 kJ (95 kcal) and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other nutrients in significant content.
The jackfruit also provides a potential part of the solution for tropical countries facing problems with food security,[12] such as several countries of Africa.[27]
Culinary uses:
The flavor of the ripe fruit is comparable to a combination of apple, pineapple, mango, and banana.[10][13] Varieties are distinguished according to characteristics of the fruit flesh. In Indochina, the two varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color flesh than the hard variety). Unripe jackfruit has a mild flavor and meat-like texture and is used in curry dishes with spices in many cuisines. The skin of unripe jackfruit must be peeled first, then the remaining jackfruit flesh is chopped in a labor-intensive process[28] into edible portions and cooked before serving.
The cuisines of many Asian countries use cooked young jackfruit.[13] In many cultures, jackfruit is boiled and used in curries as a staple food. The boiled young jackfruit is used in salads or as a vegetable in spicy curries and side dishes, and as fillings for cutlets and chops. It may be used by vegetarians as a substitute for meat such as pulled pork. It may be cooked with coconut milk and eaten alone or with meat, shrimp or smoked pork. In southern India, unripe jackfruit slices are deep-fried to make chips.
South Asia:
In Bangladesh, the fruit is consumed on its own. The unripe fruit is used in curry, and the seed is often dried and preserved to be later used in curry.[29] In India, two varieties of jackfruit predominate: muttomvarikka and sindoor. Muttomvarikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe sindoor fruit is soft.[30]
A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months. The fruits are either eaten alone or as a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are also used to make spicy side dishes with rice. Jackfruit may be ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.
Southeast Asia:
In Indonesia and Malaysia, jackfruit is called nangka. The ripe fruit is usually sold separately and consumed on its own, or sliced and mixed with shaved ice as a sweet concoction dessert such as es campur and es teler. The ripe fruit might be dried and fried as kripiknangka, or jackfruit cracker. The seeds are boiled and consumed with salt, as it contains edible starchy content; this is called beton. Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg.
In the Philippines, jackfruit is called langka in Filipino and nangkà[31] in Cebuano. The unripe fruit is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw as it is, is also preserved by storing in syrup or by drying. The seeds are also boiled before being eaten.
Thailand is a major producer of jackfruit, which are often cut, prepared, and canned in a sugary syrup (or frozen in bags or boxes without syrup) and exported overseas, frequently to North America and Europe.
In Vietnam, jackfruit is used to make jackfruit chè, a sweet dessert soup, similar to the Chinese derivative bubur cha cha. The Vietnamese also use jackfruit purée as part of pastry fillings or as a topping on xôi ngọt (a sweet version of sticky rice portions).
Jackfruits are found primarily in the eastern part of Taiwan. The fresh fruit can be eaten directly or preserved as dried fruit, candied fruit, or jam. It is also stir-fried or stewed with other vegetables and meat.
Americas:
In Brazil, three varieties are recognized: jaca-dura, or the "hard" variety, which has a firm flesh, and the largest fruits that can weigh between 15 and 40 kg each; jaca-mole, or the "soft" variety, which bears smaller fruits with a softer and sweeter flesh; and jaca-manteiga, or the "butter" variety, which bears sweet fruits whose flesh has a consistency intermediate between the "hard" and "soft" varieties.[32]
Africa:
From a tree planted for its shade in gardens, it became an ingredient for local recipes using different fruit segments. The seeds are boiled in water or roasted to remove toxic substances, and then roasted for a variety of desserts. The flesh of the unripe jackfruit is used to make a savory salty dish with smoked pork. The jackfruit arils are used to make jams or fruits in syrup, and can also be eaten raw.
Wood and manufacturing:
The golden yellow timber with good grain is used for building furniture and house construction in India. It is termite-proof and is superior to teak for building furniture. The wood of the jackfruit tree is important in Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the manufacture of furniture, doors and windows, in roof construction,[10] and fish sauce barrels.[33]
The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the body of the kutiyapi, a type of boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam, thimila, and kanjira.
Cultural significance:
The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago.[34] It has also been widely cultivated in Southeast Asia.
The ornate wooden plank called avani palaka, made of the wood of the jackfruit tree, is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statues in temples[35] The heartwood is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light-brown color.[36]
Jackfruit is the national fruit of Bangladesh,[29] and the state fruit of the Indian states of Kerala and Tamil Nadu.[37][38]
Cultivation:
In terms of taking care of the plant, minimal pruning is required; cutting off dead branches from the interior of the tree is only sometimes needed.[10] In addition, twigs bearing fruit must be twisted or cut down to the trunk to induce growth for the next season.[10] Branches should be pruned every three to four years to maintain productivity.[10]
Some trees carry too many mediocre fruits and these are usually removed to allow the others to develop better to maturity.
Stingless bees such as Tetragonula iridipennis are jackfruit pollinators, so play an important role in jackfruit cultivation.[39]
Production and marketing:
Edit
In 2017, India produced 1.4 million tonnes of jackfruit, followed by Bangladesh, Thailand, and Indonesia.[40]
The marketing of jackfruit involves three groups: producers, traders, and middlemen, including wholesalers and retailers.[41] The marketing channels are rather complex. Large farms sell immature fruit to wholesalers, which helps cash flow and reduces risk, whereas medium-sized farms sell the fruit directly to local markets or retailers.
Commercial availability:
Outside of its countries of origin, fresh jackfruit can be found at food markets throughout Southeast Asia.[10][42] It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such as flour, noodles, papad, and ice cream.[42] It is also canned and sold as a vegetable for export.
Outside of countries where it is grown, jackfruit can be obtained year-round, both canned or dried. Dried jackfruit chips are produced by various manufacturers.
Invasive species:
Edit
In Brazil, the jackfruit can become an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century; jackfruit trees have been a part of the park's flora since it was founded.
Recently, the species has expanded excessively, and its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals, such as the common marmoset and coati. The seeds are dispersed by these animals; this allows the jackfruit to compete for space with native tree species. Additionally the supply of jackfruit as a ready source of food has allowed the marmoset and coati populations to expand. Since both prey opportunistically on birds' eggs and nestlings, increases in marmoset or coati population are detrimental for local bird populations.
References:
Under its accepted name Artocarpus heterophyllus (then as heterophylla) this species was described in Encyclopédie Méthodique, Botanique 3: 209. (1789) by Jean-Baptiste Lamarck, from a specimen collected by botanist Philibert Commerson. Lamarck said of the fruit that it was coarse and difficult to digest. "Larmarck's original description of tejas". Retrieved 2012-11-23. On mange la chair de son fruit, ainsi que les noyaux qu'il contient; mais c'est un aliment grossier et difficile à digérer.
^ "Name - !Artocarpus heterophyllus Lam". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "TPL, treatment of Artocarpus heterophyllus". The Plant List; Version 1. (published on the internet). Royal Botanic Gardens, Kew and Missouri Botanical Garden. 2010. Retrieved 2012-11-23.
^ "Name – Artocarpus heterophyllus Lam. synonyms". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "Artocarpus heterophyllus". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2012-11-23.
^ "Artocarpus heterophyllus Lam. — The Plant List". Theplantlist.org. 2012-03-23. Retrieved 2014-06-17.
^ "Artocarpus heterophyllus". Tropical Biology Association. October 2006. Archived from the original on 2012-08-15. Retrieved 2012-11-23.
^ Love, Ken; Paull, Robert E (June 2011). "Jackfruit" (PDF). College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa.
^ Boning, Charles R. (2006). Florida's Best Fruiting Plants:Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 107.
^ a b c d e f g h i j k Morton, Julia. "Jackfruit". Center for New Crops & Plant Products, Purdue University Department of Horticulture and Landscape Architecture. Retrieved 19 April 2016.
^ "Jackfruit Fruit Facts". California Rare Fruit Growers, Inc. 1996. Retrieved 2012-11-23.
^ a b c Silver, Mark. "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World". NPR. Retrieved 19 April 2016.
^ a b c Janick, Jules; Paull, Robert E. The encyclopedia of fruit & nuts. p. 155.
^ The encyclopedia of fruit & nuts, By Jules Janick, Robert E. Paull, pp. 481–485
^ Pradeepkumar, T.; Jyothibhaskar, B. Suma; Satheesan, K. N. (2008). Prof. K. V. Peter, ed. Management of Horticultural Crops. Horticultural Science Series. 11. New Delhi, India: New India Publishing. p. 81. ISBN 978-81-89422-49-3. The English name jackfruit is derived from Portuguese jaca, which is derived from Malayalam chakka.
^ Friar Jordanus, 14th century, as translated from the Latin by Henry Yule (1863). Mirabilia descripta: the wonders of the East. Hakluyt Society. p. 13. Retrieved 2012-11-23.
^ Oxford English Dictionary, Second Edition, 1989, online edition
^ The American Heritage Dictionary of the English Language: Fourth Edition. Bartleby. 2000. Archived from the original on 2005-11-30.
^ Stewart, Ralph R. (1984). "How Did They Die?". Taxon. 33 (1): 48–52. doi:10.2307/1222028. JSTOR 1222028.
^ Blench, Roger= (2008). "A history of fruits on the Southeast Asian mainland" (PDF). In Osada, Toshiki; Uesugi, Akinori. Occasional Paper 4: Linguistics, Archaeology and the Human Past. Indus Project. pp. 115–137. ISBN 9784902325331.
^ Blust, Robert; Trussel, Stephen (2013). "The Austronesian Comparative Dictionary: A Work in Progress". Oceanic Linguistics. 52 (2): 493–523. doi:10.1353/ol.2013.0016.
^ D. KN G Pushpakumara: Floral and Fruit Morphology and Phenology of Artocarpus heterophyllus Lam. (Moraceae). In: Sri Lankan J. Agric. Sci. Vol. 43, 2006, pp. 82-106, online (PDF), on researchgate.net, accessed May 24, 2018.
^ N. Haq: Jackfruit Artocarpus heterophyllus. International Center for Underutilized Crops, 2006, ISBN 0-85432-785-1, p. 4-11, 72 f.
^ Artocarpus heterophyllus at Tropicos.org. In: IPCN Chromosome Reports . Missouri Botanical Garden, St. Louis.
^ Ong, B.T.; Nazimah, S.A.H.; Tan, C.P.; Mirhosseini, H.; Osman, A.; Hashim, D. Mat; Rusul, G. (August 2008). "Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)". Journal of Food Composition and Analysis. 21 (5): 416–422. doi:10.1016/j.jfca.2008.03.002. Retrieved 2013-02-02.
^ Spada, Fernanda Papa; et al. (21 January 2017). "Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds". Journal of Agricultural and Food Chemistry. 65 (6): 1196–1208. doi:10.1021/acs.jafc.6b04836. PMID 28110526.
^ Mwandambo, Pascal (11 March 2014). "Venture in rare jackfruit turns farmers' fortunes around". Standard Online. Standard Group Ltd. Retrieved 20 December 2016.
^ Gene Wu [@@GeneforTexas] (2018-08-21). "Look for this thread later when we do: "You don't know Jackfruit."" (Tweet) – via Twitter.
^ a b Matin, Abdul. "A poor man's fruit: Now a miracle food!". The Daily Star. Retrieved 2015-06-12.
^ Ashwini. A (2015). Morpho-Molecular Characterization of Jackfruit. Artocarpus heterophyllus. Kerala Agricultural University.
^ Wolff, John U. (1972). "Nangkà". A Dictionary of Cebuano Visayan. 2. p. 698.
^ General information Archived 2009-04-13 at the Wayback Machine, Department of Agriculture, State of Bahia
^ "Nam O fish sauce village". Danang Today. 2014-02-26. Retrieved 2015-09-22.
^ Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B., eds. (2011). Nuts and Seeds in Health and Disease Prevention (1st ed.). Burlington, MA: Academic Press. p. 678. ISBN 978-0-12-375689-3.
^ "Gỗ mít nài". Nhagoviethung.com. Retrieved 2014-06-17.
^ Forest Monks and the Nation-state: An Anthropological and Historical Study in Northeast Thailand, J.L. Taylor 1993 p. 218
^ Subrahmanian, N.; Hikosaka, Shu; Samuel, G. John; Thiagarajan, P. (1997). Tamil social history. Institute of Asian Studies. p. 88. Retrieved 2010-03-23.
^ "Kerala's State fruit!". Retrieved 2018-03-17.
^ Kothai, S. (2015). "Environmental Impact on Stingless Bee Propolis (Tetragonula iridipennis) Reared from Two Different Regions of Tamilnadu — A Comparative Study". International Journal of ChemTech Research.
^ Benjamin Elisha Sawe (25 April 2017). "World Leaders In Jackfruit Production". WorldAtlas. Retrieved 23 May 2018.
^ Haq, Nazmul (2006). Jackfruit: Artocarpus heterophyllus (PDF). Southampton, UK: Southampton Centre for Underutilised Crops. p. 129. ISBN 978-0-85432-785-0. Archived from the original (PDF) on 2012-10-05.
^ a b Goldenberg, Suzanne (23 April 2014). "Jackfruit heralded as 'miracle' food crop". The Guardian, London, UK. Retrieved 17 October 2016.
Dosis Propolis Untuk Kanker Payudara, Khasiat Propolis Untuk Kanker Payudara, Propolis Untuk Mengobati Kanker Payudara, Testimoni Propolis Untuk Kanker Payudara, Propolis Untuk Kanker Payudara, Manfaat Propolis Melia Untuk Kanker Payudara, Obat Propolis Untuk Kanker Payudara, Penggunaan Propolis Untuk Kanker Payudara, Testimoni Melia Propolis Kanker Payudara, Melia Propolis Untuk Kanker Payudara
MELIA PROPOLIS dengan komposisi propolis lebah murni sebagai alternatif yang efektif, simpel dan murah dalam ikhtiar menjaga kesehatan dan mengatasi berbagai macam penyakit. Terutama yang disebabkan oleh VIRUS, BAKTERI dan JAMUR. Padahal sebagian besar penyakit adalah karena ketiga faktor ini. Hal ini karena propolis dikumpulkan oleh lebah dari pucuk daun muda tumbuh-tumbuhan dan kulit pohon terutama pohon poplar lalu dicampurkan dengan air liurnya, yang digunakan untuk menambal lubang dalam sarang lebah yang sekaligus juga melindungi sarang lebah dari serangan virus, bakteri, dan jamur.
PROPOLIS adalah makanan kesehatan alami dari LIUR LEBAH yang terbukti mampu memulihkan stamina dan vitalitas, meningkatkan daya tahan tubuh, mencegah berbagai penyakit serta menyempurnakan tingkat kesehatan manusia. Propolis adalah sebuah nama generik dari substansi resinous yang dikumpulkan lebah madu pekerja dari bagian pohon-pohonan (pucuk daun, batang pohon yang terluka), substansi tersebut kemudian dimetabolisma dan disekresikan oleh kelenjar ludah lebah. Propolis digunakan lebah untuk melapisi seluruh bagian dalam sarang lebah dan menambal keretakannya sehingga sarang tersebut terlindungi dan steril dari berbagai gangguan penyakit.
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The jackfruit (Artocarpus heterophyllus), also known as jack tree,[7] is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.[8][9][10]
The jackfruit tree is well-suited to tropicallowlands, and its fruit is the largest tree-borne fruit, reaching as much as 55 kg (120 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter.[10][11] A mature jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and the fleshy petals are eaten.[10][12]
Jackfruit is commonly used in South and Southeast Asian cuisines.[13][14] The ripe and unripe fruit and seeds are consumed. The jackfruit tree is a widely cultivated throughout tropical regions of the world. It is the national fruit of Bangladesh and Sri Lanka, and the state fruit of the Indian states of Kerala and Tamil Nadu.
Etymology and history:
The word "jackfruit" comes from Portuguese jaca, which in turn is derived from the Malayalamlanguage term chakka (Malayalam chakka pazham).[12][15] When the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast(Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yuletranslated the book in Jordanus Catalani's (f. 1321–1330) Mirabilia descripta: the wonders of the East.[16]
The common English name "jackfruit" was used by physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.[17][18] Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaya.[19]
The jackfruit was domesticated independently in South Asia and Southeast Asia, as evidenced by the fact that the Southeast Asian names for the fruit are not derived from the Sanskrit roots. It was probably first domesticated by Austronesians in Java or the Malay Peninsula. The word for jackfruit in Proto-Western-Malayo-Polynesian is reconstructed as *laŋkaq. Modern cognates include Javanese, Malay, Balinese, and Cebuano nangka; Tagalog, Pangasinan, Bikol and Ilocano langka; Chamorro lanka or nanka; Kelabit nakan; Wolio nangke; Ibaloi dangka; and Lun Dayeh laka. Note, however, that the fruit was only recently introduced to Guam via Filipino settlers when both were part of the Spanish Empire.[20][21]
Botanical description:
Shape, trunk and leaves:
Artocarpus heterophyllus grows as an evergreen tree that has a relatively short trunk with a dense treetop. It easily reaches heights of 10 to 20 meters and trunk diameters of 30 to 80 centimeters. It sometimes forms buttress roots. The bark of the jackfruit tree is reddish-brown and smooth. In the event of injury to the bark, a milky juice is released.
The leaves are alternate and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 1 to 3 inches long. The leathery leaf blade is 7 to 15 inches long, and 3 to 7 inches wide and is oblong to ovate in shape.
In young trees, the leaf edges are irregularly lobed or split. On older trees, the leaves are rounded and dark green, with a smooth leaf margin. The leaf blade has a prominent main nerve and starting on each side six to eight lateral nerves. The stipules are egg-shaped at a length of 1.5 to 8 centimeters.
Flowers and fruit:
The inflorescences are formed on the trunk, branches or twigs (caulifloria). Jackfruit trees are monoecious, that is there are both female and male flowers on a tree. The inflorescences are pedunculated, cylindrical to ellipsoidal or pear-shaped, to about 10-12 centimeters long and 5-7 centimeters wide.
Inflorescences are initially completely enveloped in egg-shaped cover sheets which rapidly slough off.
The flowers are very small, there are several thousand flowers in an inflorescence, which sit on a fleshy rachis.[22] The male flowers are greenish, some flowers are sterile. The male flowers are hairy and the perianth ends with two 1 to 1.5 millimeters membrane. The individual and prominent stamens are straight with yellow, roundish anthers. After the pollen distribution, the stamens become ash-gray and fall off after a few days. Later all the male inflorescences also fall off. The greenish female flowers, with hairy and tubular perianth, have a fleshy flower-like base. The female flowers contain an ovary with a broad, capitate or rarely bilobed scar. The blooming time ranges from December until February or March.
The ellipsoidal to roundish fruit is a multiple fruit formed from the fusion of the ovaries of multiple flowers. The fruits grow on a long and thick stem on the trunk. They vary in size and ripen from an initially yellowish-greenish to yellow, and then at maturity to yellowish-brown. They possess a hard, gummy shell with small pimples surrounded with hard, hexagonal tubercles. The very large and variously shaped fruit have a length of 30 to 100 centimeters and a diameter of 15 to 50 centimeters and can weigh 10-25 kilograms or more.
The fruits consist of a fibrous, whitish core (rachis) about 5-10 centimeters thick. Radiating from this are many 10 centimeter long individual fruits. They are elliptical to egg-shaped, light brownish achenes with a length of about 3 centimeters and a diameter of 1.5 to 2 centimeters.
There may be about 100-500 seeds per fruit. The seed coat consists of a thin, waxy, parchment-like and easily removable testa (husk) and a brownish, membranous tegmen. The cotyledons are usually unequal in size, the endosperm is minimally present.[23]
The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit. [3] The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly attached to it. When pruned, the inner part (core) secretes a very sticky, milky liquid, which can hardly be removed from the skin, even with soap and water. To clean the hands after "unwinding" the pulp an oil or other solvent is used. For example, street vendors in Tanzania, who sell the fruit in small segments, provide small bowls of kerosene for their customers to cleanse their sticky fingers.[citation needed]
An average fruit consists of 27% edible seed coat, 15% edible seeds, 20% white pulp (undeveloped perianth, rags) and bark and 10% core.
The number of chromosomes is 2n = 56.[24]
As food:
Ripe jackfruit is naturally sweet, with subtle flavoring.[10] It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.
The seeds from ripe fruits are edible, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are quite commonly used in curry in India in the form of a traditional lentil and vegetable mix curry.
Aroma:
Jackfruit has a distinctive sweet and fruity aroma. In a study of flavour volatiles in five jackfruit cultivars, the main volatile compounds detected were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-1-ol.[25]
A fully ripe and unopened jackfruit is known to "emit a strong aroma", with the inside of the fruit described as smelling of pineapple and banana.[10] After roasting, the seeds may be used as a commercial alternative to chocolate aroma.[26]
Nutritional value:
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The pulp is composed of 74% water, 23% carbohydrates, 2% protein, and 1% fat. In a 100-g portion, raw jackfruit provides 400 kJ (95 kcal) and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other nutrients in significant content.
The jackfruit also provides a potential part of the solution for tropical countries facing problems with food security,[12] such as several countries of Africa.[27]
Culinary uses:
The flavor of the ripe fruit is comparable to a combination of apple, pineapple, mango, and banana.[10][13] Varieties are distinguished according to characteristics of the fruit flesh. In Indochina, the two varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color flesh than the hard variety). Unripe jackfruit has a mild flavor and meat-like texture and is used in curry dishes with spices in many cuisines. The skin of unripe jackfruit must be peeled first, then the remaining jackfruit flesh is chopped in a labor-intensive process[28] into edible portions and cooked before serving.
The cuisines of many Asian countries use cooked young jackfruit.[13] In many cultures, jackfruit is boiled and used in curries as a staple food. The boiled young jackfruit is used in salads or as a vegetable in spicy curries and side dishes, and as fillings for cutlets and chops. It may be used by vegetarians as a substitute for meat such as pulled pork. It may be cooked with coconut milk and eaten alone or with meat, shrimp or smoked pork. In southern India, unripe jackfruit slices are deep-fried to make chips.
South Asia:
In Bangladesh, the fruit is consumed on its own. The unripe fruit is used in curry, and the seed is often dried and preserved to be later used in curry.[29] In India, two varieties of jackfruit predominate: muttomvarikka and sindoor. Muttomvarikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe sindoor fruit is soft.[30]
A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months. The fruits are either eaten alone or as a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are also used to make spicy side dishes with rice. Jackfruit may be ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.
Southeast Asia:
In Indonesia and Malaysia, jackfruit is called nangka. The ripe fruit is usually sold separately and consumed on its own, or sliced and mixed with shaved ice as a sweet concoction dessert such as es campur and es teler. The ripe fruit might be dried and fried as kripiknangka, or jackfruit cracker. The seeds are boiled and consumed with salt, as it contains edible starchy content; this is called beton. Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg.
In the Philippines, jackfruit is called langka in Filipino and nangkà[31] in Cebuano. The unripe fruit is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw as it is, is also preserved by storing in syrup or by drying. The seeds are also boiled before being eaten.
Thailand is a major producer of jackfruit, which are often cut, prepared, and canned in a sugary syrup (or frozen in bags or boxes without syrup) and exported overseas, frequently to North America and Europe.
In Vietnam, jackfruit is used to make jackfruit chè, a sweet dessert soup, similar to the Chinese derivative bubur cha cha. The Vietnamese also use jackfruit purée as part of pastry fillings or as a topping on xôi ngọt (a sweet version of sticky rice portions).
Jackfruits are found primarily in the eastern part of Taiwan. The fresh fruit can be eaten directly or preserved as dried fruit, candied fruit, or jam. It is also stir-fried or stewed with other vegetables and meat.
Americas:
In Brazil, three varieties are recognized: jaca-dura, or the "hard" variety, which has a firm flesh, and the largest fruits that can weigh between 15 and 40 kg each; jaca-mole, or the "soft" variety, which bears smaller fruits with a softer and sweeter flesh; and jaca-manteiga, or the "butter" variety, which bears sweet fruits whose flesh has a consistency intermediate between the "hard" and "soft" varieties.[32]
Africa:
From a tree planted for its shade in gardens, it became an ingredient for local recipes using different fruit segments. The seeds are boiled in water or roasted to remove toxic substances, and then roasted for a variety of desserts. The flesh of the unripe jackfruit is used to make a savory salty dish with smoked pork. The jackfruit arils are used to make jams or fruits in syrup, and can also be eaten raw.
Wood and manufacturing:
The golden yellow timber with good grain is used for building furniture and house construction in India. It is termite-proof and is superior to teak for building furniture. The wood of the jackfruit tree is important in Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the manufacture of furniture, doors and windows, in roof construction,[10] and fish sauce barrels.[33]
The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the body of the kutiyapi, a type of boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam, thimila, and kanjira.
Cultural significance:
The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago.[34] It has also been widely cultivated in Southeast Asia.
The ornate wooden plank called avani palaka, made of the wood of the jackfruit tree, is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statues in temples[35] The heartwood is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light-brown color.[36]
Jackfruit is the national fruit of Bangladesh,[29] and the state fruit of the Indian states of Kerala and Tamil Nadu.[37][38]
Cultivation:
In terms of taking care of the plant, minimal pruning is required; cutting off dead branches from the interior of the tree is only sometimes needed.[10] In addition, twigs bearing fruit must be twisted or cut down to the trunk to induce growth for the next season.[10] Branches should be pruned every three to four years to maintain productivity.[10]
Some trees carry too many mediocre fruits and these are usually removed to allow the others to develop better to maturity.
Stingless bees such as Tetragonula iridipennis are jackfruit pollinators, so play an important role in jackfruit cultivation.[39]
Production and marketing:
Edit
In 2017, India produced 1.4 million tonnes of jackfruit, followed by Bangladesh, Thailand, and Indonesia.[40]
The marketing of jackfruit involves three groups: producers, traders, and middlemen, including wholesalers and retailers.[41] The marketing channels are rather complex. Large farms sell immature fruit to wholesalers, which helps cash flow and reduces risk, whereas medium-sized farms sell the fruit directly to local markets or retailers.
Commercial availability:
Outside of its countries of origin, fresh jackfruit can be found at food markets throughout Southeast Asia.[10][42] It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such as flour, noodles, papad, and ice cream.[42] It is also canned and sold as a vegetable for export.
Outside of countries where it is grown, jackfruit can be obtained year-round, both canned or dried. Dried jackfruit chips are produced by various manufacturers.
Invasive species:
Edit
In Brazil, the jackfruit can become an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century; jackfruit trees have been a part of the park's flora since it was founded.
Recently, the species has expanded excessively, and its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals, such as the common marmoset and coati. The seeds are dispersed by these animals; this allows the jackfruit to compete for space with native tree species. Additionally the supply of jackfruit as a ready source of food has allowed the marmoset and coati populations to expand. Since both prey opportunistically on birds' eggs and nestlings, increases in marmoset or coati population are detrimental for local bird populations.
References:
Under its accepted name Artocarpus heterophyllus (then as heterophylla) this species was described in Encyclopédie Méthodique, Botanique 3: 209. (1789) by Jean-Baptiste Lamarck, from a specimen collected by botanist Philibert Commerson. Lamarck said of the fruit that it was coarse and difficult to digest. "Larmarck's original description of tejas". Retrieved 2012-11-23. On mange la chair de son fruit, ainsi que les noyaux qu'il contient; mais c'est un aliment grossier et difficile à digérer.
^ "Name - !Artocarpus heterophyllus Lam". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "TPL, treatment of Artocarpus heterophyllus". The Plant List; Version 1. (published on the internet). Royal Botanic Gardens, Kew and Missouri Botanical Garden. 2010. Retrieved 2012-11-23.
^ "Name – Artocarpus heterophyllus Lam. synonyms". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "Artocarpus heterophyllus". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2012-11-23.
^ "Artocarpus heterophyllus Lam. — The Plant List". Theplantlist.org. 2012-03-23. Retrieved 2014-06-17.
^ "Artocarpus heterophyllus". Tropical Biology Association. October 2006. Archived from the original on 2012-08-15. Retrieved 2012-11-23.
^ Love, Ken; Paull, Robert E (June 2011). "Jackfruit" (PDF). College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa.
^ Boning, Charles R. (2006). Florida's Best Fruiting Plants:Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 107.
^ a b c d e f g h i j k Morton, Julia. "Jackfruit". Center for New Crops & Plant Products, Purdue University Department of Horticulture and Landscape Architecture. Retrieved 19 April 2016.
^ "Jackfruit Fruit Facts". California Rare Fruit Growers, Inc. 1996. Retrieved 2012-11-23.
^ a b c Silver, Mark. "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World". NPR. Retrieved 19 April 2016.
^ a b c Janick, Jules; Paull, Robert E. The encyclopedia of fruit & nuts. p. 155.
^ The encyclopedia of fruit & nuts, By Jules Janick, Robert E. Paull, pp. 481–485
^ Pradeepkumar, T.; Jyothibhaskar, B. Suma; Satheesan, K. N. (2008). Prof. K. V. Peter, ed. Management of Horticultural Crops. Horticultural Science Series. 11. New Delhi, India: New India Publishing. p. 81. ISBN 978-81-89422-49-3. The English name jackfruit is derived from Portuguese jaca, which is derived from Malayalam chakka.
^ Friar Jordanus, 14th century, as translated from the Latin by Henry Yule (1863). Mirabilia descripta: the wonders of the East. Hakluyt Society. p. 13. Retrieved 2012-11-23.
^ Oxford English Dictionary, Second Edition, 1989, online edition
^ The American Heritage Dictionary of the English Language: Fourth Edition. Bartleby. 2000. Archived from the original on 2005-11-30.
^ Stewart, Ralph R. (1984). "How Did They Die?". Taxon. 33 (1): 48–52. doi:10.2307/1222028. JSTOR 1222028.
^ Blench, Roger= (2008). "A history of fruits on the Southeast Asian mainland" (PDF). In Osada, Toshiki; Uesugi, Akinori. Occasional Paper 4: Linguistics, Archaeology and the Human Past. Indus Project. pp. 115–137. ISBN 9784902325331.
^ Blust, Robert; Trussel, Stephen (2013). "The Austronesian Comparative Dictionary: A Work in Progress". Oceanic Linguistics. 52 (2): 493–523. doi:10.1353/ol.2013.0016.
^ D. KN G Pushpakumara: Floral and Fruit Morphology and Phenology of Artocarpus heterophyllus Lam. (Moraceae). In: Sri Lankan J. Agric. Sci. Vol. 43, 2006, pp. 82-106, online (PDF), on researchgate.net, accessed May 24, 2018.
^ N. Haq: Jackfruit Artocarpus heterophyllus. International Center for Underutilized Crops, 2006, ISBN 0-85432-785-1, p. 4-11, 72 f.
^ Artocarpus heterophyllus at Tropicos.org. In: IPCN Chromosome Reports . Missouri Botanical Garden, St. Louis.
^ Ong, B.T.; Nazimah, S.A.H.; Tan, C.P.; Mirhosseini, H.; Osman, A.; Hashim, D. Mat; Rusul, G. (August 2008). "Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)". Journal of Food Composition and Analysis. 21 (5): 416–422. doi:10.1016/j.jfca.2008.03.002. Retrieved 2013-02-02.
^ Spada, Fernanda Papa; et al. (21 January 2017). "Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds". Journal of Agricultural and Food Chemistry. 65 (6): 1196–1208. doi:10.1021/acs.jafc.6b04836. PMID 28110526.
^ Mwandambo, Pascal (11 March 2014). "Venture in rare jackfruit turns farmers' fortunes around". Standard Online. Standard Group Ltd. Retrieved 20 December 2016.
^ Gene Wu [@@GeneforTexas] (2018-08-21). "Look for this thread later when we do: "You don't know Jackfruit."" (Tweet) – via Twitter.
^ a b Matin, Abdul. "A poor man's fruit: Now a miracle food!". The Daily Star. Retrieved 2015-06-12.
^ Ashwini. A (2015). Morpho-Molecular Characterization of Jackfruit. Artocarpus heterophyllus. Kerala Agricultural University.
^ Wolff, John U. (1972). "Nangkà". A Dictionary of Cebuano Visayan. 2. p. 698.
^ General information Archived 2009-04-13 at the Wayback Machine, Department of Agriculture, State of Bahia
^ "Nam O fish sauce village". Danang Today. 2014-02-26. Retrieved 2015-09-22.
^ Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B., eds. (2011). Nuts and Seeds in Health and Disease Prevention (1st ed.). Burlington, MA: Academic Press. p. 678. ISBN 978-0-12-375689-3.
^ "Gỗ mít nài". Nhagoviethung.com. Retrieved 2014-06-17.
^ Forest Monks and the Nation-state: An Anthropological and Historical Study in Northeast Thailand, J.L. Taylor 1993 p. 218
^ Subrahmanian, N.; Hikosaka, Shu; Samuel, G. John; Thiagarajan, P. (1997). Tamil social history. Institute of Asian Studies. p. 88. Retrieved 2010-03-23.
^ "Kerala's State fruit!". Retrieved 2018-03-17.
^ Kothai, S. (2015). "Environmental Impact on Stingless Bee Propolis (Tetragonula iridipennis) Reared from Two Different Regions of Tamilnadu — A Comparative Study". International Journal of ChemTech Research.
^ Benjamin Elisha Sawe (25 April 2017). "World Leaders In Jackfruit Production". WorldAtlas. Retrieved 23 May 2018.
^ Haq, Nazmul (2006). Jackfruit: Artocarpus heterophyllus (PDF). Southampton, UK: Southampton Centre for Underutilised Crops. p. 129. ISBN 978-0-85432-785-0. Archived from the original (PDF) on 2012-10-05.
^ a b Goldenberg, Suzanne (23 April 2014). "Jackfruit heralded as 'miracle' food crop". The Guardian, London, UK. Retrieved 17 October 2016.
Bees returning to their hive delivering pollen from various sources. Also a good example of propolis and one of its uses in the hive. They have sealed the cracks between the entrance reducer and the hive body, literally gluing the hive components together.
Montréal, Place des Arts
Propolis est une installation sonore et lumineuse qui s'inspire du fonctionnement collectif des abeilles. Conçue par des étudiants en médias interactifs de l'École des médias de l'UQAM, l'installation se veut interactive et ludique; les utilisateurs devant, pour participer, se mobiliser collectivement afin de créer une substance naturelle aux propriétés dépolluantes qui, une fois le réservoir rempli, déclenchera un éloge lumineux et musical. Le pavillon Président-Kennedy de l'UQAM étant connecté en temps réel à l'évolution de Propopolis. Le projet a pour but de mener à une réflexion sur l'importance du travail des pollinisateurs et de leur impact sur le bien-être de la planète.
Restaurante Hacienda - Mama Nena - jackfruit - Cocina Campestre, Jarretaderas, Nayarit, Mexico.
The jackfruit (Artocarpus heterophyllus), also known as jack tree,[7] is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.[8][9][10]
The jackfruit tree is well-suited to tropicallowlands, and its fruit is the largest tree-borne fruit, reaching as much as 55 kg (120 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter.[10][11] A mature jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and the fleshy petals are eaten.[10][12]
Jackfruit is commonly used in South and Southeast Asian cuisines.[13][14] The ripe and unripe fruit and seeds are consumed. The jackfruit tree is a widely cultivated throughout tropical regions of the world. It is the national fruit of Bangladesh and Sri Lanka, and the state fruit of the Indian states of Kerala and Tamil Nadu.
Etymology and history:
The word "jackfruit" comes from Portuguese jaca, which in turn is derived from the Malayalamlanguage term chakka (Malayalam chakka pazham).[12][15] When the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast(Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yuletranslated the book in Jordanus Catalani's (f. 1321–1330) Mirabilia descripta: the wonders of the East.[16]
The common English name "jackfruit" was used by physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.[17][18] Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaya.[19]
The jackfruit was domesticated independently in South Asia and Southeast Asia, as evidenced by the fact that the Southeast Asian names for the fruit are not derived from the Sanskrit roots. It was probably first domesticated by Austronesians in Java or the Malay Peninsula. The word for jackfruit in Proto-Western-Malayo-Polynesian is reconstructed as *laŋkaq. Modern cognates include Javanese, Malay, Balinese, and Cebuano nangka; Tagalog, Pangasinan, Bikol and Ilocano langka; Chamorro lanka or nanka; Kelabit nakan; Wolio nangke; Ibaloi dangka; and Lun Dayeh laka. Note, however, that the fruit was only recently introduced to Guam via Filipino settlers when both were part of the Spanish Empire.[20][21]
Botanical description:
Shape, trunk and leaves:
Artocarpus heterophyllus grows as an evergreen tree that has a relatively short trunk with a dense treetop. It easily reaches heights of 10 to 20 meters and trunk diameters of 30 to 80 centimeters. It sometimes forms buttress roots. The bark of the jackfruit tree is reddish-brown and smooth. In the event of injury to the bark, a milky juice is released.
The leaves are alternate and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 1 to 3 inches long. The leathery leaf blade is 7 to 15 inches long, and 3 to 7 inches wide and is oblong to ovate in shape.
In young trees, the leaf edges are irregularly lobed or split. On older trees, the leaves are rounded and dark green, with a smooth leaf margin. The leaf blade has a prominent main nerve and starting on each side six to eight lateral nerves. The stipules are egg-shaped at a length of 1.5 to 8 centimeters.
Flowers and fruit:
The inflorescences are formed on the trunk, branches or twigs (caulifloria). Jackfruit trees are monoecious, that is there are both female and male flowers on a tree. The inflorescences are pedunculated, cylindrical to ellipsoidal or pear-shaped, to about 10-12 centimeters long and 5-7 centimeters wide.
Inflorescences are initially completely enveloped in egg-shaped cover sheets which rapidly slough off.
The flowers are very small, there are several thousand flowers in an inflorescence, which sit on a fleshy rachis.[22] The male flowers are greenish, some flowers are sterile. The male flowers are hairy and the perianth ends with two 1 to 1.5 millimeters membrane. The individual and prominent stamens are straight with yellow, roundish anthers. After the pollen distribution, the stamens become ash-gray and fall off after a few days. Later all the male inflorescences also fall off. The greenish female flowers, with hairy and tubular perianth, have a fleshy flower-like base. The female flowers contain an ovary with a broad, capitate or rarely bilobed scar. The blooming time ranges from December until February or March.
The ellipsoidal to roundish fruit is a multiple fruit formed from the fusion of the ovaries of multiple flowers. The fruits grow on a long and thick stem on the trunk. They vary in size and ripen from an initially yellowish-greenish to yellow, and then at maturity to yellowish-brown. They possess a hard, gummy shell with small pimples surrounded with hard, hexagonal tubercles. The very large and variously shaped fruit have a length of 30 to 100 centimeters and a diameter of 15 to 50 centimeters and can weigh 10-25 kilograms or more.
The fruits consist of a fibrous, whitish core (rachis) about 5-10 centimeters thick. Radiating from this are many 10 centimeter long individual fruits. They are elliptical to egg-shaped, light brownish achenes with a length of about 3 centimeters and a diameter of 1.5 to 2 centimeters.
There may be about 100-500 seeds per fruit. The seed coat consists of a thin, waxy, parchment-like and easily removable testa (husk) and a brownish, membranous tegmen. The cotyledons are usually unequal in size, the endosperm is minimally present.[23]
The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit. [3] The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly attached to it. When pruned, the inner part (core) secretes a very sticky, milky liquid, which can hardly be removed from the skin, even with soap and water. To clean the hands after "unwinding" the pulp an oil or other solvent is used. For example, street vendors in Tanzania, who sell the fruit in small segments, provide small bowls of kerosene for their customers to cleanse their sticky fingers.[citation needed]
An average fruit consists of 27% edible seed coat, 15% edible seeds, 20% white pulp (undeveloped perianth, rags) and bark and 10% core.
The number of chromosomes is 2n = 56.[24]
As food:
Ripe jackfruit is naturally sweet, with subtle flavoring.[10] It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.
The seeds from ripe fruits are edible, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are quite commonly used in curry in India in the form of a traditional lentil and vegetable mix curry.
Aroma:
Jackfruit has a distinctive sweet and fruity aroma. In a study of flavour volatiles in five jackfruit cultivars, the main volatile compounds detected were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-1-ol.[25]
A fully ripe and unopened jackfruit is known to "emit a strong aroma", with the inside of the fruit described as smelling of pineapple and banana.[10] After roasting, the seeds may be used as a commercial alternative to chocolate aroma.[26]
Nutritional value:
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The pulp is composed of 74% water, 23% carbohydrates, 2% protein, and 1% fat. In a 100-g portion, raw jackfruit provides 400 kJ (95 kcal) and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other nutrients in significant content.
The jackfruit also provides a potential part of the solution for tropical countries facing problems with food security,[12] such as several countries of Africa.[27]
Culinary uses:
The flavor of the ripe fruit is comparable to a combination of apple, pineapple, mango, and banana.[10][13] Varieties are distinguished according to characteristics of the fruit flesh. In Indochina, the two varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color flesh than the hard variety). Unripe jackfruit has a mild flavor and meat-like texture and is used in curry dishes with spices in many cuisines. The skin of unripe jackfruit must be peeled first, then the remaining jackfruit flesh is chopped in a labor-intensive process[28] into edible portions and cooked before serving.
The cuisines of many Asian countries use cooked young jackfruit.[13] In many cultures, jackfruit is boiled and used in curries as a staple food. The boiled young jackfruit is used in salads or as a vegetable in spicy curries and side dishes, and as fillings for cutlets and chops. It may be used by vegetarians as a substitute for meat such as pulled pork. It may be cooked with coconut milk and eaten alone or with meat, shrimp or smoked pork. In southern India, unripe jackfruit slices are deep-fried to make chips.
South Asia:
In Bangladesh, the fruit is consumed on its own. The unripe fruit is used in curry, and the seed is often dried and preserved to be later used in curry.[29] In India, two varieties of jackfruit predominate: muttomvarikka and sindoor. Muttomvarikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe sindoor fruit is soft.[30]
A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months. The fruits are either eaten alone or as a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are also used to make spicy side dishes with rice. Jackfruit may be ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.
Southeast Asia:
In Indonesia and Malaysia, jackfruit is called nangka. The ripe fruit is usually sold separately and consumed on its own, or sliced and mixed with shaved ice as a sweet concoction dessert such as es campur and es teler. The ripe fruit might be dried and fried as kripiknangka, or jackfruit cracker. The seeds are boiled and consumed with salt, as it contains edible starchy content; this is called beton. Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg.
In the Philippines, jackfruit is called langka in Filipino and nangkà[31] in Cebuano. The unripe fruit is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw as it is, is also preserved by storing in syrup or by drying. The seeds are also boiled before being eaten.
Thailand is a major producer of jackfruit, which are often cut, prepared, and canned in a sugary syrup (or frozen in bags or boxes without syrup) and exported overseas, frequently to North America and Europe.
In Vietnam, jackfruit is used to make jackfruit chè, a sweet dessert soup, similar to the Chinese derivative bubur cha cha. The Vietnamese also use jackfruit purée as part of pastry fillings or as a topping on xôi ngọt (a sweet version of sticky rice portions).
Jackfruits are found primarily in the eastern part of Taiwan. The fresh fruit can be eaten directly or preserved as dried fruit, candied fruit, or jam. It is also stir-fried or stewed with other vegetables and meat.
Americas:
In Brazil, three varieties are recognized: jaca-dura, or the "hard" variety, which has a firm flesh, and the largest fruits that can weigh between 15 and 40 kg each; jaca-mole, or the "soft" variety, which bears smaller fruits with a softer and sweeter flesh; and jaca-manteiga, or the "butter" variety, which bears sweet fruits whose flesh has a consistency intermediate between the "hard" and "soft" varieties.[32]
Africa:
From a tree planted for its shade in gardens, it became an ingredient for local recipes using different fruit segments. The seeds are boiled in water or roasted to remove toxic substances, and then roasted for a variety of desserts. The flesh of the unripe jackfruit is used to make a savory salty dish with smoked pork. The jackfruit arils are used to make jams or fruits in syrup, and can also be eaten raw.
Wood and manufacturing:
The golden yellow timber with good grain is used for building furniture and house construction in India. It is termite-proof and is superior to teak for building furniture. The wood of the jackfruit tree is important in Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the manufacture of furniture, doors and windows, in roof construction,[10] and fish sauce barrels.[33]
The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the body of the kutiyapi, a type of boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam, thimila, and kanjira.
Cultural significance:
The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago.[34] It has also been widely cultivated in Southeast Asia.
The ornate wooden plank called avani palaka, made of the wood of the jackfruit tree, is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statues in temples[35] The heartwood is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light-brown color.[36]
Jackfruit is the national fruit of Bangladesh,[29] and the state fruit of the Indian states of Kerala and Tamil Nadu.[37][38]
Cultivation:
In terms of taking care of the plant, minimal pruning is required; cutting off dead branches from the interior of the tree is only sometimes needed.[10] In addition, twigs bearing fruit must be twisted or cut down to the trunk to induce growth for the next season.[10] Branches should be pruned every three to four years to maintain productivity.[10]
Some trees carry too many mediocre fruits and these are usually removed to allow the others to develop better to maturity.
Stingless bees such as Tetragonula iridipennis are jackfruit pollinators, so play an important role in jackfruit cultivation.[39]
Production and marketing:
Edit
In 2017, India produced 1.4 million tonnes of jackfruit, followed by Bangladesh, Thailand, and Indonesia.[40]
The marketing of jackfruit involves three groups: producers, traders, and middlemen, including wholesalers and retailers.[41] The marketing channels are rather complex. Large farms sell immature fruit to wholesalers, which helps cash flow and reduces risk, whereas medium-sized farms sell the fruit directly to local markets or retailers.
Commercial availability:
Outside of its countries of origin, fresh jackfruit can be found at food markets throughout Southeast Asia.[10][42] It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such as flour, noodles, papad, and ice cream.[42] It is also canned and sold as a vegetable for export.
Outside of countries where it is grown, jackfruit can be obtained year-round, both canned or dried. Dried jackfruit chips are produced by various manufacturers.
Invasive species:
In Brazil, the jackfruit can become an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century; jackfruit trees have been a part of the park's flora since it was founded.
Recently, the species has expanded excessively, and its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals, such as the common marmoset and coati. The seeds are dispersed by these animals; this allows the jackfruit to compete for space with native tree species. Additionally the supply of jackfruit as a ready source of food has allowed the marmoset and coati populations to expand. Since both prey opportunistically on birds' eggs and nestlings, increases in marmoset or coati population are detrimental for local bird populations.
References:
Under its accepted name Artocarpus heterophyllus (then as heterophylla) this species was described in Encyclopédie Méthodique, Botanique 3: 209. (1789) by Jean-Baptiste Lamarck, from a specimen collected by botanist Philibert Commerson. Lamarck said of the fruit that it was coarse and difficult to digest. "Larmarck's original description of tejas". Retrieved 2012-11-23. On mange la chair de son fruit, ainsi que les noyaux qu'il contient; mais c'est un aliment grossier et difficile à digérer.
^ "Name - !Artocarpus heterophyllus Lam". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "TPL, treatment of Artocarpus heterophyllus". The Plant List; Version 1. (published on the internet). Royal Botanic Gardens, Kew and Missouri Botanical Garden. 2010. Retrieved 2012-11-23.
^ "Name – Artocarpus heterophyllus Lam. synonyms". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "Artocarpus heterophyllus". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2012-11-23.
^ "Artocarpus heterophyllus Lam. — The Plant List". Theplantlist.org. 2012-03-23. Retrieved 2014-06-17.
^ "Artocarpus heterophyllus". Tropical Biology Association. October 2006. Archived from the original on 2012-08-15. Retrieved 2012-11-23.
^ Love, Ken; Paull, Robert E (June 2011). "Jackfruit" (PDF). College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa.
^ Boning, Charles R. (2006). Florida's Best Fruiting Plants:Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 107.
^ a b c d e f g h i j k Morton, Julia. "Jackfruit". Center for New Crops & Plant Products, Purdue University Department of Horticulture and Landscape Architecture. Retrieved 19 April 2016.
^ "Jackfruit Fruit Facts". California Rare Fruit Growers, Inc. 1996. Retrieved 2012-11-23.
^ a b c Silver, Mark. "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World". NPR. Retrieved 19 April 2016.
^ a b c Janick, Jules; Paull, Robert E. The encyclopedia of fruit & nuts. p. 155.
^ The encyclopedia of fruit & nuts, By Jules Janick, Robert E. Paull, pp. 481–485
^ Pradeepkumar, T.; Jyothibhaskar, B. Suma; Satheesan, K. N. (2008). Prof. K. V. Peter, ed. Management of Horticultural Crops. Horticultural Science Series. 11. New Delhi, India: New India Publishing. p. 81. ISBN 978-81-89422-49-3. The English name jackfruit is derived from Portuguese jaca, which is derived from Malayalam chakka.
^ Friar Jordanus, 14th century, as translated from the Latin by Henry Yule (1863). Mirabilia descripta: the wonders of the East. Hakluyt Society. p. 13. Retrieved 2012-11-23.
^ Oxford English Dictionary, Second Edition, 1989, online edition
^ The American Heritage Dictionary of the English Language: Fourth Edition. Bartleby. 2000. Archived from the original on 2005-11-30.
^ Stewart, Ralph R. (1984). "How Did They Die?". Taxon. 33 (1): 48–52. doi:10.2307/1222028. JSTOR 1222028.
^ Blench, Roger= (2008). "A history of fruits on the Southeast Asian mainland" (PDF). In Osada, Toshiki; Uesugi, Akinori. Occasional Paper 4: Linguistics, Archaeology and the Human Past. Indus Project. pp. 115–137. ISBN 9784902325331.
^ Blust, Robert; Trussel, Stephen (2013). "The Austronesian Comparative Dictionary: A Work in Progress". Oceanic Linguistics. 52 (2): 493–523. doi:10.1353/ol.2013.0016.
^ D. KN G Pushpakumara: Floral and Fruit Morphology and Phenology of Artocarpus heterophyllus Lam. (Moraceae). In: Sri Lankan J. Agric. Sci. Vol. 43, 2006, pp. 82-106, online (PDF), on researchgate.net, accessed May 24, 2018.
^ N. Haq: Jackfruit Artocarpus heterophyllus. International Center for Underutilized Crops, 2006, ISBN 0-85432-785-1, p. 4-11, 72 f.
^ Artocarpus heterophyllus at Tropicos.org. In: IPCN Chromosome Reports . Missouri Botanical Garden, St. Louis.
^ Ong, B.T.; Nazimah, S.A.H.; Tan, C.P.; Mirhosseini, H.; Osman, A.; Hashim, D. Mat; Rusul, G. (August 2008). "Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)". Journal of Food Composition and Analysis. 21 (5): 416–422. doi:10.1016/j.jfca.2008.03.002. Retrieved 2013-02-02.
^ Spada, Fernanda Papa; et al. (21 January 2017). "Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds". Journal of Agricultural and Food Chemistry. 65 (6): 1196–1208. doi:10.1021/acs.jafc.6b04836. PMID 28110526.
^ Mwandambo, Pascal (11 March 2014). "Venture in rare jackfruit turns farmers' fortunes around". Standard Online. Standard Group Ltd. Retrieved 20 December 2016.
^ Gene Wu [@@GeneforTexas] (2018-08-21). "Look for this thread later when we do: "You don't know Jackfruit."" (Tweet) – via Twitter.
^ a b Matin, Abdul. "A poor man's fruit: Now a miracle food!". The Daily Star. Retrieved 2015-06-12.
^ Ashwini. A (2015). Morpho-Molecular Characterization of Jackfruit. Artocarpus heterophyllus. Kerala Agricultural University.
^ Wolff, John U. (1972). "Nangkà". A Dictionary of Cebuano Visayan. 2. p. 698.
^ General information Archived 2009-04-13 at the Wayback Machine, Department of Agriculture, State of Bahia
^ "Nam O fish sauce village". Danang Today. 2014-02-26. Retrieved 2015-09-22.
^ Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B., eds. (2011). Nuts and Seeds in Health and Disease Prevention (1st ed.). Burlington, MA: Academic Press. p. 678. ISBN 978-0-12-375689-3.
^ "Gỗ mít nài". Nhagoviethung.com. Retrieved 2014-06-17.
^ Forest Monks and the Nation-state: An Anthropological and Historical Study in Northeast Thailand, J.L. Taylor 1993 p. 218
^ Subrahmanian, N.; Hikosaka, Shu; Samuel, G. John; Thiagarajan, P. (1997). Tamil social history. Institute of Asian Studies. p. 88. Retrieved 2010-03-23.
^ "Kerala's State fruit!". Retrieved 2018-03-17.
^ Kothai, S. (2015). "Environmental Impact on Stingless Bee Propolis (Tetragonula iridipennis) Reared from Two Different Regions of Tamilnadu — A Comparative Study". International Journal of ChemTech Research.
^ Benjamin Elisha Sawe (25 April 2017). "World Leaders In Jackfruit Production". WorldAtlas. Retrieved 23 May 2018.
^ Haq, Nazmul (2006). Jackfruit: Artocarpus heterophyllus (PDF). Southampton, UK: Southampton Centre for Underutilised Crops. p. 129. ISBN 978-0-85432-785-0. Archived from the original (PDF) on 2012-10-05.
^ a b Goldenberg, Suzanne (23 April 2014). "Jackfruit heralded as 'miracle' food crop". The Guardian, London, UK. Retrieved 17 October 2016.
Color : Black, burgundy, lilac, hot pink, lime green, teal blue
Fruit : Peaches, Lemons, Plums, Apricots
Candy : Licorice and Propolis
Chocolate : Dark Chocolate
Cold drink : Iced coffee
Hot drink : English Breakfast Tea with lemon and honey
Ice cream : Cinnamon-apple and figus
Chips : Homemade French fries
Soup : Scottish potato soup
Car : Buick, Chevy, Cadillac, BMW, Ferrari, Corvette
TV show : Burnistoun, Little Britain, Jackass, South Park, The Simpsons, Griffins
Movie : Fight Club, Fear and Loathing in Las Vegas, The Rocky Horror Picture Show, American Pie (original serie), My own Private Idaho, Velvet Goldmine, A clockwork orange, Amnèsia
Sport : Rugby
Perfume : Meharèes
Stock Blythe doll : None
Custom Blythe Doll : None
Meat : Grilled Steak
Vegetable : Potatoes
Genre of music : Rock, Hard Rock, Punk, Punk rock, Industrial, Sleaze Rock
City to visit : Ediburgh, Glasgow, Cork, Dublin, Galway, London, Paris, Los Angeles, Denver
Celebrity crush : Trent Reznor, Seann William Scott, James Duval, Nikki Sixx
Book : Guide – Dennis Cooper, Ziggy – Dennis Cooper, Adam’s Family – John Ramster, Crocodilia – Philip Ridley
Sports team : None
Pet : Three Chihuahuas, one black cat and betta fishes
Meal : Pizza
Flower : Azalee
Dessert : Profiteroles
Smell : Vanilla
Games : Doom, Duke Nukem, Wolfenstein, Tekken, Guitar Hero
Piece of Jewelry : Silver Crosses and skull ring
Jeans : Versace
Electronics : Samsung Galaxy Ace and iPod
Hair product : Garnier fructis
Sandwich : Grilled sausage and tomato sauce
Condiment : Black Pepper
Thing to collect : Dolls, guitars and jewelry
Time of day : From dusk till dawn
Day of week : Saturday
Actress : Lydia Lunch, Julianne Moore
Season : Spring
Designer : Frankie Morello
Comfort food : Cocoa Biscuits
Piece of clothing : Leather jacket
Tag who you want! :) Anyone who wants to do this: please, consider yourself tagged!
They're still going at it.
Months after I saw these bees collecting monkeypuzzle sap to make propolis (a substance used to repair and seal their hives), there are still a handful at the site of the downed tree. The slices are almost sap free now, I only saw two bees at the last drops, but this large lump of sap was oozing from under the bar on the tree stump. This looks to be far more challenging for the bees, there were several bodies trapped in the sap.
Wasn't putting off the handful of bees still hard at work collecting this precious sap though.
And Thanks to Peedge :o)
www.flickr.com/photos/peedgeart/3185376729/
1# I'm not very talkative, I like the silence and I do like being on my own
2# I love my family and my father is my best friend
3# I had been a basket-ball player from 5 to 21 and horse-riding from 3 to 19 - english style (country cross and dressage) and I love simply love snowboarding and kickboxing
4# I'm veggie (since 1984) 'cause I love animals [I've got 2 cats (SignorRossi and Magilla) and they are the best gift I received in my life and there's always almost a dog at home (now 3: Tim, Linda and Luna)]
5# I know a lot of people but I've got very few friends.. and friendship is one of the most important things in my life, much more then love
6# I love travelling but I hate flying ..and sometimes this is a very big problem..
7# I love tattoos and piercing (and I have some of them)
8# I'm allergic to several medicines and terribly allergic to bee-glue (propolis)
9# I'm a chocolate and a coffee addicted (I prefer American coffee rather then espresso and I'm a Starbucks Fan :o))....and the first sip of beer when I'm thirsty ...wow! it is fantastic :o)
10# People remember me for my smile
11# I'm naturally blond.. and yes.. sometimes I've got some "blond moment" .o)
12# I use to run when I'm angry ..and ..as..my capital vice is rage... often run :o))
13# I've been a TM (Maharishi Yogi program) since 1982
14# I like the little-things-of-life as: having dinner with my friends, dancing, walking barefoot, the sand under my feet, listening all kind of music (it depends on mood), opera, metal, foxcrime channel, movies and documentaries, sea and beach life, photography, writing, reading and blogging, walking with my dogs..biking
15# when I take a photo I can hear its soundtrack
16# I'm trying to reduce cigarettes (and for now...goal reached! from half and a pack to 5 ciga/day.. wow!! )
And one extra:
17# past is past, now is the present, future who knows (but I don't ever forget).
One tablespoon of marigold flowers spill a cup of boiling water.
Cover for 15 minutes. Then drain and add 1 tablespoon of 10 percent alcohol tincture of propolis.
Drink from the tea two times of day.
Please do it in four days. The same solution rub to the herpes.
Then coat with the cream of...
PROPOLIS itu MAKANAN KESEHATAN... Tetapi jika dikonsumsi dengan dosis tertentu dan sesuai yg dianjurkan.. Bisa menyembuhkan berbagai macam penyakit...
Insya Allah...
Fungsi Propolis bagi kesehatan:
1. Antibiotik alami
2. Meningkatkan kekebalan tubuh
3. Anti kanker
4. Nutri yang bergizi tinggi
Bagi Lebah, Propolis diyakini memiliki manfaat sebagai berikut:
memperkuat stabilitas struktural dari sarang lebah
mengurangi getaran
membuat sarang lebah lebih terlindungi dengan menambal celah masuk.
mencegah penyakit dan parasit yang masuk sarang lebah
mencegah pembusukan di sarang lebah. Lebah biasanya membawa limbah keluar dari sarang lebah. Namun jika cicak atau tikus kecil, misalnya masuk ke dalam sarang lebah dan mati di sana, lebah tidak dapat membawanya keluar dari sarang lebah. Dalam hal ini, lebah akan berusaha membungkus bangkai tersebut dengan propolis, membuatnya menjadi mumi sehingga tidak berbau dan tidak berbahaya.
Komposisi Propolis
Komposisi propolis akan berbeda pada setiap sarang , satu tempat dengan tempat lain, dan dari musim ke musim. Biasanya propolis berwarna coklat gelap, namun dapat ditemukan bercorak warna hijau, merah, hitam dan putih, tergantung pada sumber-sumber damar /resin yang ditemukan di wilayah tertentu sarang lebah tersebut.
Propolis yang dikumpulkan lebah dari getah pohon poplar kaya akan flavonoids. Secara tipical propolis dari daerah utara memiliki sekitar 50 konstituen, terutama balsams (50%), waxes (30%), esensial oil (10%), dan pollen (5%).
Di beberapa wilayah Chili, propolis mengandung viscidone, sebuah terpene dari pohon semak Baccharis . Dan di Brazil, baru-baru ini telah berhasil diisolasi naphthoquinone epoxide dari propolis merah, dan asam-asam prenylated (prenylated acids) seperti asam 4-hydroxy-3 ,5-diprenyl cinnamic acid telah didokumentasikan. Analisis terhadap propolis dari Henan, Cina, menemukan sinapic acid, isoferulic acid, caffeic acid, dan chrysin, yang mana tiga senyawa yang disebutkan pertama tadi menunjukan kemampuan anti-bacterial.
Kandungan propolis jelas sangat bergantung dari sumber yang digunakan oleh setiap sarang lebah. Hal inilah yang bertanggung jawab terhadap banyak dan beragamnya klaim sehubungan dengan kandungan medisnya, dan kesulitannya dalam mereplikasi study ilmiah sebelumnya untuk meneliti/menyelidiki klaim-klaim tersebut. Bahkan sample propolis yang diambil dari satu sarangpun dapat berbeda, sehingga untuk melakukan control secara klinis menjadi sulit.
Penggunaan secara Medis
Propolis umumnya dipasarkan oleh toko-toko makanan kesehatan (health food stores) sebagai suatu obat tradisional (traditional medicine). Para praktisi pengobatan alam menggunakan propolis untuk bantuan dari berbagai kondisi, termasuk inflammations, penyakit karena virus (viral deaseases), ulcers, juga luka bakar dangkal.
Propolis juga diyakini untuk meningkatkan kesehatan jantung, memperkuat sistem kekebalan dan mengurangi risiko katarak. Para peternak lebah dulu menganjurkan sedikit propolis disimpan di dalam mulut sebagai obat untuk sakit tenggorokan. Propolis lozenges dan propolis tinctures dapat dibeli di banyak negara. Meskipun propolis telah diklaim untuk digunakan dalam merawat allergi, propolis dapat menyebabkan reaksi alergi parah jika pengguna adalah sensitif terhadap produk lebah atau lebah.
Beberapa klaim kini sedang diinvestigasi secara klinis dan beberapa studi diterbitkan dalam literature Biomedis. Oleh karena komposisi kimia propolis sangat bervariasi tergantung pada musim, spesies lebah dan lokasi geografis, kita harus berhati-hati sebagaimana hasilnya yang masih diteliti (seperti di atas).
Sebagai antimicrobial
Tergantung dengan komposisi, propolis mampu menunjukkan sebagai bahan antibiotik dan anti jamur (antifungal) yang kuat.
Sebagai emmolient
Studi juga menunjukkan bahwa propolis mampu cecara efektif dalam merawat kulit luka bakar.
Sebagai immunomodulator / Pembentuk Kekebalan Tubuh
Propolis juga menunjukan efek immunomodulator / membentuk kekebalan tubuh .
Sebagai dental anti-plaque agent / anti-plaq pada gigi
Propolis telah menjadi subjek penelitian kedokteran gigi baru-baru ini, karena ada beberapa bukti bahwa propolis mampu secara aktive melindungi terhadap caries gigi dan bentuk-bentuk lain dari penyakit mulut, karena kandungan antimicrobial-nya. Propolis juga efektif digunakan untuk mengobati sariawan (canker sores)
Sebagai anti-tumor growth agent
Penggunaan propolis dalam menghambat pertumbuhan tumor telah diteliti pada tikus di Jepang.
MANFAAT PROPOLIS BAGI KESEHATAN
FUNGSI PROPOLIS BAGI TUBUH MANUSIA :
1. ANTIBIOTIK Alami ( Anti Virus, Anti Bakteri, Anti Jamur. Tidak ada efek samping )
2. DETOKSIFIKASI ( Pembuangan Racun Dalam Tubuh )
3. Meningkatkan IMUNITAS ( Untuk Kekebalan Tubuh )
4. ANTIOKSIDAN ( Sebagai Pencegah dan Penyembuh Kanker )
5. NUTRISI Yang Sangat Tinggi
PENYEMBUHAN PROPOLIS UNTUK SEMUA PENYAKIT :
1. Batuk
2. Asma
3. Bronchitis
4. Paru-paru
5. Sinusitis
6. Flu
7. Demam
8. Sakit kepala
9. Kanker
10. Tumor
11. Gangguan jantung
12. Ginjal & hati
13. Diabetes
14. Luka benda tajam
15. Luka terbakar (Infeksi)
16. Darah tinggi
17. Darah rendah
18. Infeksi kewanitaan
19. Hepatitis/ liver
20. Herpes
21. Penyakit kulit serta penyakit jamur
22. Asam urat
23. Rematik
24. Jerawat
25. Bisul
26. Radiasi
27. Infeksi kulit
28. Telinga
29. Gigi
30. Stres
31. Parkinson
32. Wasir
33. Ambeien
34. Gangguan pencernaan
35. Maag
36. Sembelit
37. Demam Berdarah
38. Polip
39. Katarak
40. Kista
41. Jantung
42. Strooke
43. Dan Masih Banyak Lagi
MANFAAT PROPOLIS BAGI ANAK-ANAK / BALITA :
1. Meningkatkan Kecerdasan Anak
2. Meningkatkan Nafsu Makan Anak
3. Meningkatkan Ketahanan Tubuh Anak ( Anak Tidak Mudah Sakit )
4. Mencegah Keterbelakangan Anak
5. Meningkatkan Hormon Pertumbuhan Anak dll
MANFAAT PROPOLIS BAGI ORANG SEHAT :
1. Menghambat Radikal Bebas Yang Masuk ke Dalam Tubuh Karena Asap Rokok dan Knalpot
2. Meningkatkan Nafsu Makan
3. Meningkatkan Ketahanan Tubuh
4. Mencegah Seringnya Sakit
5. Mencegah Segala Macam Penyakit Masuk Ke Dalam Tubuh Kita
MANFAAT PROPOLIS BAGI PRIA DEWASA :
1. memulihkan stamina
2. meningkatkan daya tahan tubuh dan kesuburan
3. melancarkan BAB
4. mencegah dan mengobati penyakit pinggang, prostat, batu ginjal, kencing tidak lancar dll.
MANFAAT PROPOLIS BAGI WANITA DEWASA :
1. menambah kesuburan
2. melancarkan haid
3. mencegah dan mengobati berbagai penyakit kewanitaan (kanker rahim dan payudara, keputihan, kista, miom, Tokso, Rubella)
4. menjaga agar tetap awet muda dll.
MANFAAT PROPOLIS BAGI WANITA HAMIL :
1. meningkatkan daya tahan tubuh
2. membersihkan rahim dari jamur, bakteri dan virus
3. membantu pertumbuhan janin
4. melindungi janin dari penyakit Microchepalus-Hidrochepalus-bibir sumbing dll
5. membantu melancarkan persalinan.
MANFAAT PROPOLIS BAGI LANSIA :
1. meningkatkan daya tahan tubuh
2. mencegah dan mengobati reumatik, asam urat, prostat, gagal ginjal, diabetes, stroke, darah tinggi, jantung koroner, katarak dll.
MANFAAT PROPOLIS BAGI BALITA :
1. untuk membantu pertumbuhan tubuh dan perkembangan otak
2. sebagai IMUNISASI ALAMI yang halal, alami dan aman (tidak menyebabkan lumpuh, ayan bahkan kematian).
Penggunaan propolis sebagai bahan alami untuk kesehatan manusia masih terus dipakai hingga saat ini dan menunjukan peningkatan yang luar biasa sejalan dengan Ilmu Pengetahuan hasil riset para ilmuwan tentang kegunaan Propolis sebagai bahan campuran obat di dunia kedokteran.
Sama seperti bagi para lebah, Propolis digunakan pula oleh manusia dalam melindungi tubuh manusia dari serangan bakteri, virus dan jamur. Kecepatan kerja dan keaktifan dari propolis dalam bereaksi menahan serangan kuman merupakan keunggulan dari propolis dibandingkan dengan bahan alami serupa lainnya. Efek perlindungan akan segera terasa sesaat setelah mengkonsumsi propolis.
Kegunaan propolis yang telah diketahui dari penelitian para ilmuwan biologi
1. Anti virus dan anti bakteri
2. Anti parasit- aktif dalam melawan Giardia sp. Dan Trichomonas sp.
3. Anti peradangan-menyembuhkan dan regenerasi
4. Anti oksidant- aktif mencegah penuaan dini
5. Anti tumor dan perlindungan terhadap radiasi
6. Meningkatkan imunitas tubuh- menstimulir produksi anti bodi
Studi ilmiah menyimpulkan bahwa propolis memerangi parasit Giardia sp yang menjadi penyebab gangguan dalam pencernaan pada anak2 dan gangguan di usus 12 jari pada orang dewasa. Propolis juga memerangi Trichomonas sp. Yang menjadi penyebab peradangan vaginal dan saluran kemih pada wanita.
Fungsi penting dari propolis adalah menstimulir sistim imunitas tubuh dalam melawan penyakit. Hal ini sangat penting terutama bagi orang yang memiliki daya imunitas rendah atau mengalami penurunan jumlah lekosit dalam tubuh.
Anak anak dengan daya tahan tubuh rendah ditandai dengan mudah terserang penyakit pernafasan. Setelah menggunakan propolis daya tahan tubuh mereka akan meningkat dan menjadi solusi bagi masalah gangguan saluran pernafasan yang terus berulang. Propolis sangat efektif dalam penyembuhan radang amandel, sunisitis dan influenza.
Secara umum manusia mendapatkan manfaat yang sangat besar dengan adanya Propolis. Sangat sedikit orang yang memiliki alergi terhadap keajaiban alam ini.
6 Alasan Mengapa PROPOLIS layak dijadikan APOTEK KELUARGA Anda:
1. PROPOLIS adalah produk lebah yang keampuhannya untuk berbagai penyakit tercantum dalam al-Qur'an surat an-Nahl:69.
2. PROPOLIS adalah satu-satunya produk kesehatan yang bisa digunakan untuk mengobati berbagai penyakit baik luar maupun dalam. Misalnya: ditetes ke mata (katarak), ditetes ke hidung (flu, sinusitis), ditetes ke telinga (telinga bernanah), dicampur dengan shampo (untuk rambut rontok dan berketombe), dioles ke kulit (herves dan semua penyakit kulit) serta bisa diminum untuk mengobati berbagai penyakit di dalam tubuh.
3. PROPOLIS 100 % alami, halal, tanpa efek samping (tidak menyebabkan kerusakan pada liver, ginjal dan jantung) serta non alkohol.
4. PROPOLIS mengobati penyakit-penyakit yang anda derita sekaligus.
5. PROPOLIS bisa diminum bersama dengan obat dokter, dicampur susu dll.
6. PROPOLIS telah memiliki izin BPOM
Sumber: wikipedia dan berbagai sumber
diskripsi lengkap produk klik link nya ya,, ^^
www.facebook.com/rumah.aini/photos?collection_token=10000...
Payudara, Dosis Propolis Untuk Kanker Payudara, Khasiat Propolis Untuk Kanker Payudara, Propolis Untuk Mengobati Kanker Payudara, Testimoni Propolis Untuk Kanker Payudara, Propolis Untuk Kanker Payudara, Manfaat Propolis Melia Untuk Kanker PayudaraObat Propolis Untuk Kanker Payudara, Penggunaan Propolis Untuk Kanker Payudara, Testimoni Melia Propolis Kanker Payudara, Melia Propolis Untuk Kanker
MELIA PROPOLIS dengan komposisi propolis lebah murni sebagai alternatif yang efektif, simpel dan murah dalam ikhtiar menjaga kesehatan dan mengatasi berbagai macam penyakit. Terutama yang disebabkan oleh VIRUS, BAKTERI dan JAMUR. Padahal sebagian besar penyakit adalah karena ketiga faktor ini. Hal ini karena propolis dikumpulkan oleh lebah dari pucuk daun muda tumbuh-tumbuhan dan kulit pohon terutama pohon poplar lalu dicampurkan dengan air liurnya, yang digunakan untuk menambal lubang dalam sarang lebah yang sekaligus juga melindungi sarang lebah dari serangan virus, bakteri, dan jamur.
PROPOLIS adalah makanan kesehatan alami dari LIUR LEBAH yang terbukti mampu memulihkan stamina dan vitalitas, meningkatkan daya tahan tubuh, mencegah berbagai penyakit serta menyempurnakan tingkat kesehatan manusia. Propolis adalah sebuah nama generik dari substansi resinous yang dikumpulkan lebah madu pekerja dari bagian pohon-pohonan (pucuk daun, batang pohon yang terluka), substansi tersebut kemudian dimetabolisma dan disekresikan oleh kelenjar ludah lebah. Propolis digunakan lebah untuk melapisi seluruh bagian dalam sarang lebah dan menambal keretakannya sehingga sarang tersebut terlindungi dan steril dari berbagai gangguan penyakit.
propolismurahku.com/propolis-melia-nature/
tokowening.com/jual-melia-propolis-murah/
SMS/WA : 0818 0608 5050
BBM : 585FC18
Propolis Untuk Mengobati Kanker Payudara, Testimoni Propolis Untuk Kanker Payudara, Propolis Untuk Kanker Payudara, Manfaat Propolis Melia Untuk Kanker Payudara, Obat Propolis Untuk Kanker Payudara, Penggunaan Propolis Untuk Kanker Payudara, Testimoni Melia Propolis Kanker Payudara, Melia Propolis Untuk Kanker Payudara, Dosis Propolis Untuk Kanker Payudara, Khasiat Propolis Untuk Kanker Payudara
MELIA PROPOLIS dengan komposisi propolis lebah murni sebagai alternatif yang efektif, simpel dan murah dalam ikhtiar menjaga kesehatan dan mengatasi berbagai macam penyakit. Terutama yang disebabkan oleh VIRUS, BAKTERI dan JAMUR. Padahal sebagian besar penyakit adalah karena ketiga faktor ini. Hal ini karena propolis dikumpulkan oleh lebah dari pucuk daun muda tumbuh-tumbuhan dan kulit pohon terutama pohon poplar lalu dicampurkan dengan air liurnya, yang digunakan untuk menambal lubang dalam sarang lebah yang sekaligus juga melindungi sarang lebah dari serangan virus, bakteri, dan jamur.
PROPOLIS adalah makanan kesehatan alami dari LIUR LEBAH yang terbukti mampu memulihkan stamina dan vitalitas, meningkatkan daya tahan tubuh, mencegah berbagai penyakit serta menyempurnakan tingkat kesehatan manusia. Propolis adalah sebuah nama generik dari substansi resinous yang dikumpulkan lebah madu pekerja dari bagian pohon-pohonan (pucuk daun, batang pohon yang terluka), substansi tersebut kemudian dimetabolisma dan disekresikan oleh kelenjar ludah lebah. Propolis digunakan lebah untuk melapisi seluruh bagian dalam sarang lebah dan menambal keretakannya sehingga sarang tersebut terlindungi dan steril dari berbagai gangguan penyakit.
propolismurahku.com/propolis-melia-nature/
tokowening.com/jual-melia-propolis-murah/
SMS/WA : 0818 0608 5050
BBM : 585FC18
A professional beekeeper carefully removes a honey bee hive from an empty wooden cabinet. He's pointing to a section of comb that has the most recently-laid eggs. A sign that the queen is active. The homeowner hadn't needed this cabinet in a long time. The gaps between the doors made for a perfect bee entry/exit. The bees had glued the right door closed with their propolis.
DJ Alex Atala mandou bem na cozinha e na discotecagem ontem na festa In An Absolut World.
Destaco aqui dois própolis dados a ele por 'Psycho killer' do Talking Heads e 'Love will tear us apart' do Joy Division.
Óóó! o_O
Boa noite, chef! (y)
Restaurante Hacienda - Mama Nena - jackfruit, ready for sacrifice - Cocina Campestre, Jarretaderas, Nayarit, Mexico.
The jackfruit (Artocarpus heterophyllus), also known as jack tree,[7] is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.[8][9][10]
The jackfruit tree is well-suited to tropicallowlands, and its fruit is the largest tree-borne fruit, reaching as much as 55 kg (120 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter.[10][11] A mature jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and the fleshy petals are eaten.[10][12]
Jackfruit is commonly used in South and Southeast Asian cuisines.[13][14] The ripe and unripe fruit and seeds are consumed. The jackfruit tree is a widely cultivated throughout tropical regions of the world. It is the national fruit of Bangladesh and Sri Lanka, and the state fruit of the Indian states of Kerala and Tamil Nadu.
Etymology and history:
The word "jackfruit" comes from Portuguese jaca, which in turn is derived from the Malayalamlanguage term chakka (Malayalam chakka pazham).[12][15] When the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast(Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yuletranslated the book in Jordanus Catalani's (f. 1321–1330) Mirabilia descripta: the wonders of the East.[16]
The common English name "jackfruit" was used by physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.[17][18] Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaya.[19]
The jackfruit was domesticated independently in South Asia and Southeast Asia, as evidenced by the fact that the Southeast Asian names for the fruit are not derived from the Sanskrit roots. It was probably first domesticated by Austronesians in Java or the Malay Peninsula. The word for jackfruit in Proto-Western-Malayo-Polynesian is reconstructed as *laŋkaq. Modern cognates include Javanese, Malay, Balinese, and Cebuano nangka; Tagalog, Pangasinan, Bikol and Ilocano langka; Chamorro lanka or nanka; Kelabit nakan; Wolio nangke; Ibaloi dangka; and Lun Dayeh laka. Note, however, that the fruit was only recently introduced to Guam via Filipino settlers when both were part of the Spanish Empire.[20][21]
Botanical description:
Shape, trunk and leaves:
Artocarpus heterophyllus grows as an evergreen tree that has a relatively short trunk with a dense treetop. It easily reaches heights of 10 to 20 meters and trunk diameters of 30 to 80 centimeters. It sometimes forms buttress roots. The bark of the jackfruit tree is reddish-brown and smooth. In the event of injury to the bark, a milky juice is released.
The leaves are alternate and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 1 to 3 inches long. The leathery leaf blade is 7 to 15 inches long, and 3 to 7 inches wide and is oblong to ovate in shape.
In young trees, the leaf edges are irregularly lobed or split. On older trees, the leaves are rounded and dark green, with a smooth leaf margin. The leaf blade has a prominent main nerve and starting on each side six to eight lateral nerves. The stipules are egg-shaped at a length of 1.5 to 8 centimeters.
Flowers and fruit:
The inflorescences are formed on the trunk, branches or twigs (caulifloria). Jackfruit trees are monoecious, that is there are both female and male flowers on a tree. The inflorescences are pedunculated, cylindrical to ellipsoidal or pear-shaped, to about 10-12 centimeters long and 5-7 centimeters wide.
Inflorescences are initially completely enveloped in egg-shaped cover sheets which rapidly slough off.
The flowers are very small, there are several thousand flowers in an inflorescence, which sit on a fleshy rachis.[22] The male flowers are greenish, some flowers are sterile. The male flowers are hairy and the perianth ends with two 1 to 1.5 millimeters membrane. The individual and prominent stamens are straight with yellow, roundish anthers. After the pollen distribution, the stamens become ash-gray and fall off after a few days. Later all the male inflorescences also fall off. The greenish female flowers, with hairy and tubular perianth, have a fleshy flower-like base. The female flowers contain an ovary with a broad, capitate or rarely bilobed scar. The blooming time ranges from December until February or March.
The ellipsoidal to roundish fruit is a multiple fruit formed from the fusion of the ovaries of multiple flowers. The fruits grow on a long and thick stem on the trunk. They vary in size and ripen from an initially yellowish-greenish to yellow, and then at maturity to yellowish-brown. They possess a hard, gummy shell with small pimples surrounded with hard, hexagonal tubercles. The very large and variously shaped fruit have a length of 30 to 100 centimeters and a diameter of 15 to 50 centimeters and can weigh 10-25 kilograms or more.
The fruits consist of a fibrous, whitish core (rachis) about 5-10 centimeters thick. Radiating from this are many 10 centimeter long individual fruits. They are elliptical to egg-shaped, light brownish achenes with a length of about 3 centimeters and a diameter of 1.5 to 2 centimeters.
There may be about 100-500 seeds per fruit. The seed coat consists of a thin, waxy, parchment-like and easily removable testa (husk) and a brownish, membranous tegmen. The cotyledons are usually unequal in size, the endosperm is minimally present.[23]
The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit. [3] The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly attached to it. When pruned, the inner part (core) secretes a very sticky, milky liquid, which can hardly be removed from the skin, even with soap and water. To clean the hands after "unwinding" the pulp an oil or other solvent is used. For example, street vendors in Tanzania, who sell the fruit in small segments, provide small bowls of kerosene for their customers to cleanse their sticky fingers.[citation needed]
An average fruit consists of 27% edible seed coat, 15% edible seeds, 20% white pulp (undeveloped perianth, rags) and bark and 10% core.
The number of chromosomes is 2n = 56.[24]
As food:
Ripe jackfruit is naturally sweet, with subtle flavoring.[10] It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.
The seeds from ripe fruits are edible, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are quite commonly used in curry in India in the form of a traditional lentil and vegetable mix curry.
Aroma:
Jackfruit has a distinctive sweet and fruity aroma. In a study of flavour volatiles in five jackfruit cultivars, the main volatile compounds detected were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-1-ol.[25]
A fully ripe and unopened jackfruit is known to "emit a strong aroma", with the inside of the fruit described as smelling of pineapple and banana.[10] After roasting, the seeds may be used as a commercial alternative to chocolate aroma.[26]
Nutritional value:
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The pulp is composed of 74% water, 23% carbohydrates, 2% protein, and 1% fat. In a 100-g portion, raw jackfruit provides 400 kJ (95 kcal) and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other nutrients in significant content.
The jackfruit also provides a potential part of the solution for tropical countries facing problems with food security,[12] such as several countries of Africa.[27]
Culinary uses:
The flavor of the ripe fruit is comparable to a combination of apple, pineapple, mango, and banana.[10][13] Varieties are distinguished according to characteristics of the fruit flesh. In Indochina, the two varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color flesh than the hard variety). Unripe jackfruit has a mild flavor and meat-like texture and is used in curry dishes with spices in many cuisines. The skin of unripe jackfruit must be peeled first, then the remaining jackfruit flesh is chopped in a labor-intensive process[28] into edible portions and cooked before serving.
The cuisines of many Asian countries use cooked young jackfruit.[13] In many cultures, jackfruit is boiled and used in curries as a staple food. The boiled young jackfruit is used in salads or as a vegetable in spicy curries and side dishes, and as fillings for cutlets and chops. It may be used by vegetarians as a substitute for meat such as pulled pork. It may be cooked with coconut milk and eaten alone or with meat, shrimp or smoked pork. In southern India, unripe jackfruit slices are deep-fried to make chips.
South Asia:
In Bangladesh, the fruit is consumed on its own. The unripe fruit is used in curry, and the seed is often dried and preserved to be later used in curry.[29] In India, two varieties of jackfruit predominate: muttomvarikka and sindoor. Muttomvarikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe sindoor fruit is soft.[30]
A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months. The fruits are either eaten alone or as a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are also used to make spicy side dishes with rice. Jackfruit may be ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.
Southeast Asia:
In Indonesia and Malaysia, jackfruit is called nangka. The ripe fruit is usually sold separately and consumed on its own, or sliced and mixed with shaved ice as a sweet concoction dessert such as es campur and es teler. The ripe fruit might be dried and fried as kripiknangka, or jackfruit cracker. The seeds are boiled and consumed with salt, as it contains edible starchy content; this is called beton. Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg.
In the Philippines, jackfruit is called langka in Filipino and nangkà[31] in Cebuano. The unripe fruit is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw as it is, is also preserved by storing in syrup or by drying. The seeds are also boiled before being eaten.
Thailand is a major producer of jackfruit, which are often cut, prepared, and canned in a sugary syrup (or frozen in bags or boxes without syrup) and exported overseas, frequently to North America and Europe.
In Vietnam, jackfruit is used to make jackfruit chè, a sweet dessert soup, similar to the Chinese derivative bubur cha cha. The Vietnamese also use jackfruit purée as part of pastry fillings or as a topping on xôi ngọt (a sweet version of sticky rice portions).
Jackfruits are found primarily in the eastern part of Taiwan. The fresh fruit can be eaten directly or preserved as dried fruit, candied fruit, or jam. It is also stir-fried or stewed with other vegetables and meat.
Americas:
In Brazil, three varieties are recognized: jaca-dura, or the "hard" variety, which has a firm flesh, and the largest fruits that can weigh between 15 and 40 kg each; jaca-mole, or the "soft" variety, which bears smaller fruits with a softer and sweeter flesh; and jaca-manteiga, or the "butter" variety, which bears sweet fruits whose flesh has a consistency intermediate between the "hard" and "soft" varieties.[32]
Africa:
From a tree planted for its shade in gardens, it became an ingredient for local recipes using different fruit segments. The seeds are boiled in water or roasted to remove toxic substances, and then roasted for a variety of desserts. The flesh of the unripe jackfruit is used to make a savory salty dish with smoked pork. The jackfruit arils are used to make jams or fruits in syrup, and can also be eaten raw.
Wood and manufacturing:
The golden yellow timber with good grain is used for building furniture and house construction in India. It is termite-proof and is superior to teak for building furniture. The wood of the jackfruit tree is important in Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the manufacture of furniture, doors and windows, in roof construction,[10] and fish sauce barrels.[33]
The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the body of the kutiyapi, a type of boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam, thimila, and kanjira.
Cultural significance:
The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago.[34] It has also been widely cultivated in Southeast Asia.
The ornate wooden plank called avani palaka, made of the wood of the jackfruit tree, is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statues in temples[35] The heartwood is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light-brown color.[36]
Jackfruit is the national fruit of Bangladesh,[29] and the state fruit of the Indian states of Kerala and Tamil Nadu.[37][38]
Cultivation:
In terms of taking care of the plant, minimal pruning is required; cutting off dead branches from the interior of the tree is only sometimes needed.[10] In addition, twigs bearing fruit must be twisted or cut down to the trunk to induce growth for the next season.[10] Branches should be pruned every three to four years to maintain productivity.[10]
Some trees carry too many mediocre fruits and these are usually removed to allow the others to develop better to maturity.
Stingless bees such as Tetragonula iridipennis are jackfruit pollinators, so play an important role in jackfruit cultivation.[39]
Production and marketing:
Edit
In 2017, India produced 1.4 million tonnes of jackfruit, followed by Bangladesh, Thailand, and Indonesia.[40]
The marketing of jackfruit involves three groups: producers, traders, and middlemen, including wholesalers and retailers.[41] The marketing channels are rather complex. Large farms sell immature fruit to wholesalers, which helps cash flow and reduces risk, whereas medium-sized farms sell the fruit directly to local markets or retailers.
Commercial availability:
Outside of its countries of origin, fresh jackfruit can be found at food markets throughout Southeast Asia.[10][42] It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such as flour, noodles, papad, and ice cream.[42] It is also canned and sold as a vegetable for export.
Outside of countries where it is grown, jackfruit can be obtained year-round, both canned or dried. Dried jackfruit chips are produced by various manufacturers.
Invasive species:
Edit
In Brazil, the jackfruit can become an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century; jackfruit trees have been a part of the park's flora since it was founded.
Recently, the species has expanded excessively, and its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals, such as the common marmoset and coati. The seeds are dispersed by these animals; this allows the jackfruit to compete for space with native tree species. Additionally the supply of jackfruit as a ready source of food has allowed the marmoset and coati populations to expand. Since both prey opportunistically on birds' eggs and nestlings, increases in marmoset or coati population are detrimental for local bird populations.
References:
Under its accepted name Artocarpus heterophyllus (then as heterophylla) this species was described in Encyclopédie Méthodique, Botanique 3: 209. (1789) by Jean-Baptiste Lamarck, from a specimen collected by botanist Philibert Commerson. Lamarck said of the fruit that it was coarse and difficult to digest. "Larmarck's original description of tejas". Retrieved 2012-11-23. On mange la chair de son fruit, ainsi que les noyaux qu'il contient; mais c'est un aliment grossier et difficile à digérer.
^ "Name - !Artocarpus heterophyllus Lam". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "TPL, treatment of Artocarpus heterophyllus". The Plant List; Version 1. (published on the internet). Royal Botanic Gardens, Kew and Missouri Botanical Garden. 2010. Retrieved 2012-11-23.
^ "Name – Artocarpus heterophyllus Lam. synonyms". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "Artocarpus heterophyllus". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2012-11-23.
^ "Artocarpus heterophyllus Lam. — The Plant List". Theplantlist.org. 2012-03-23. Retrieved 2014-06-17.
^ "Artocarpus heterophyllus". Tropical Biology Association. October 2006. Archived from the original on 2012-08-15. Retrieved 2012-11-23.
^ Love, Ken; Paull, Robert E (June 2011). "Jackfruit" (PDF). College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa.
^ Boning, Charles R. (2006). Florida's Best Fruiting Plants:Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 107.
^ a b c d e f g h i j k Morton, Julia. "Jackfruit". Center for New Crops & Plant Products, Purdue University Department of Horticulture and Landscape Architecture. Retrieved 19 April 2016.
^ "Jackfruit Fruit Facts". California Rare Fruit Growers, Inc. 1996. Retrieved 2012-11-23.
^ a b c Silver, Mark. "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World". NPR. Retrieved 19 April 2016.
^ a b c Janick, Jules; Paull, Robert E. The encyclopedia of fruit & nuts. p. 155.
^ The encyclopedia of fruit & nuts, By Jules Janick, Robert E. Paull, pp. 481–485
^ Pradeepkumar, T.; Jyothibhaskar, B. Suma; Satheesan, K. N. (2008). Prof. K. V. Peter, ed. Management of Horticultural Crops. Horticultural Science Series. 11. New Delhi, India: New India Publishing. p. 81. ISBN 978-81-89422-49-3. The English name jackfruit is derived from Portuguese jaca, which is derived from Malayalam chakka.
^ Friar Jordanus, 14th century, as translated from the Latin by Henry Yule (1863). Mirabilia descripta: the wonders of the East. Hakluyt Society. p. 13. Retrieved 2012-11-23.
^ Oxford English Dictionary, Second Edition, 1989, online edition
^ The American Heritage Dictionary of the English Language: Fourth Edition. Bartleby. 2000. Archived from the original on 2005-11-30.
^ Stewart, Ralph R. (1984). "How Did They Die?". Taxon. 33 (1): 48–52. doi:10.2307/1222028. JSTOR 1222028.
^ Blench, Roger= (2008). "A history of fruits on the Southeast Asian mainland" (PDF). In Osada, Toshiki; Uesugi, Akinori. Occasional Paper 4: Linguistics, Archaeology and the Human Past. Indus Project. pp. 115–137. ISBN 9784902325331.
^ Blust, Robert; Trussel, Stephen (2013). "The Austronesian Comparative Dictionary: A Work in Progress". Oceanic Linguistics. 52 (2): 493–523. doi:10.1353/ol.2013.0016.
^ D. KN G Pushpakumara: Floral and Fruit Morphology and Phenology of Artocarpus heterophyllus Lam. (Moraceae). In: Sri Lankan J. Agric. Sci. Vol. 43, 2006, pp. 82-106, online (PDF), on researchgate.net, accessed May 24, 2018.
^ N. Haq: Jackfruit Artocarpus heterophyllus. International Center for Underutilized Crops, 2006, ISBN 0-85432-785-1, p. 4-11, 72 f.
^ Artocarpus heterophyllus at Tropicos.org. In: IPCN Chromosome Reports . Missouri Botanical Garden, St. Louis.
^ Ong, B.T.; Nazimah, S.A.H.; Tan, C.P.; Mirhosseini, H.; Osman, A.; Hashim, D. Mat; Rusul, G. (August 2008). "Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)". Journal of Food Composition and Analysis. 21 (5): 416–422. doi:10.1016/j.jfca.2008.03.002. Retrieved 2013-02-02.
^ Spada, Fernanda Papa; et al. (21 January 2017). "Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds". Journal of Agricultural and Food Chemistry. 65 (6): 1196–1208. doi:10.1021/acs.jafc.6b04836. PMID 28110526.
^ Mwandambo, Pascal (11 March 2014). "Venture in rare jackfruit turns farmers' fortunes around". Standard Online. Standard Group Ltd. Retrieved 20 December 2016.
^ Gene Wu [@@GeneforTexas] (2018-08-21). "Look for this thread later when we do: "You don't know Jackfruit."" (Tweet) – via Twitter.
^ a b Matin, Abdul. "A poor man's fruit: Now a miracle food!". The Daily Star. Retrieved 2015-06-12.
^ Ashwini. A (2015). Morpho-Molecular Characterization of Jackfruit. Artocarpus heterophyllus. Kerala Agricultural University.
^ Wolff, John U. (1972). "Nangkà". A Dictionary of Cebuano Visayan. 2. p. 698.
^ General information Archived 2009-04-13 at the Wayback Machine, Department of Agriculture, State of Bahia
^ "Nam O fish sauce village". Danang Today. 2014-02-26. Retrieved 2015-09-22.
^ Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B., eds. (2011). Nuts and Seeds in Health and Disease Prevention (1st ed.). Burlington, MA: Academic Press. p. 678. ISBN 978-0-12-375689-3.
^ "Gỗ mít nài". Nhagoviethung.com. Retrieved 2014-06-17.
^ Forest Monks and the Nation-state: An Anthropological and Historical Study in Northeast Thailand, J.L. Taylor 1993 p. 218
^ Subrahmanian, N.; Hikosaka, Shu; Samuel, G. John; Thiagarajan, P. (1997). Tamil social history. Institute of Asian Studies. p. 88. Retrieved 2010-03-23.
^ "Kerala's State fruit!". Retrieved 2018-03-17.
^ Kothai, S. (2015). "Environmental Impact on Stingless Bee Propolis (Tetragonula iridipennis) Reared from Two Different Regions of Tamilnadu — A Comparative Study". International Journal of ChemTech Research.
^ Benjamin Elisha Sawe (25 April 2017). "World Leaders In Jackfruit Production". WorldAtlas. Retrieved 23 May 2018.
^ Haq, Nazmul (2006). Jackfruit: Artocarpus heterophyllus (PDF). Southampton, UK: Southampton Centre for Underutilised Crops. p. 129. ISBN 978-0-85432-785-0. Archived from the original (PDF) on 2012-10-05.
^ a b Goldenberg, Suzanne (23 April 2014). "Jackfruit heralded as 'miracle' food crop". The Guardian, London, UK. Retrieved 17 October 2016.
Restaurante Hacienda - Mama Nena - freshly cut jackfruit bleeding white sap - Cocina Campestre, Jarretaderas, Nayarit. Don't get it on your clothes as it will never come out. The gum from banana stems has a similar effect. That’s why you will sometimes find a small piece of plastic covering the exposed cut.
The jackfruit (Artocarpus heterophyllus), also known as jack tree,[7] is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.[8][9][10]
The jackfruit tree is well-suited to tropicallowlands, and its fruit is the largest tree-borne fruit, reaching as much as 55 kg (120 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter.[10][11] A mature jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and the fleshy petals are eaten.[10][12]
Jackfruit is commonly used in South and Southeast Asian cuisines.[13][14] The ripe and unripe fruit and seeds are consumed. The jackfruit tree is a widely cultivated throughout tropical regions of the world. It is the national fruit of Bangladesh and Sri Lanka, and the state fruit of the Indian states of Kerala and Tamil Nadu.
Etymology and history:
The word "jackfruit" comes from Portuguese jaca, which in turn is derived from the Malayalamlanguage term chakka (Malayalam chakka pazham).[12][15] When the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast(Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yuletranslated the book in Jordanus Catalani's (f. 1321–1330) Mirabilia descripta: the wonders of the East.[16]
The common English name "jackfruit" was used by physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.[17][18] Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaya.[19]
The jackfruit was domesticated independently in South Asia and Southeast Asia, as evidenced by the fact that the Southeast Asian names for the fruit are not derived from the Sanskrit roots. It was probably first domesticated by Austronesians in Java or the Malay Peninsula. The word for jackfruit in Proto-Western-Malayo-Polynesian is reconstructed as *laŋkaq. Modern cognates include Javanese, Malay, Balinese, and Cebuano nangka; Tagalog, Pangasinan, Bikol and Ilocano langka; Chamorro lanka or nanka; Kelabit nakan; Wolio nangke; Ibaloi dangka; and Lun Dayeh laka. Note, however, that the fruit was only recently introduced to Guam via Filipino settlers when both were part of the Spanish Empire.[20][21]
Botanical description:
Shape, trunk and leaves:
Artocarpus heterophyllus grows as an evergreen tree that has a relatively short trunk with a dense treetop. It easily reaches heights of 10 to 20 meters and trunk diameters of 30 to 80 centimeters. It sometimes forms buttress roots. The bark of the jackfruit tree is reddish-brown and smooth. In the event of injury to the bark, a milky juice is released.
The leaves are alternate and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 1 to 3 inches long. The leathery leaf blade is 7 to 15 inches long, and 3 to 7 inches wide and is oblong to ovate in shape.
In young trees, the leaf edges are irregularly lobed or split. On older trees, the leaves are rounded and dark green, with a smooth leaf margin. The leaf blade has a prominent main nerve and starting on each side six to eight lateral nerves. The stipules are egg-shaped at a length of 1.5 to 8 centimeters.
Flowers and fruit:
The inflorescences are formed on the trunk, branches or twigs (caulifloria). Jackfruit trees are monoecious, that is there are both female and male flowers on a tree. The inflorescences are pedunculated, cylindrical to ellipsoidal or pear-shaped, to about 10-12 centimeters long and 5-7 centimeters wide.
Inflorescences are initially completely enveloped in egg-shaped cover sheets which rapidly slough off.
The flowers are very small, there are several thousand flowers in an inflorescence, which sit on a fleshy rachis.[22] The male flowers are greenish, some flowers are sterile. The male flowers are hairy and the perianth ends with two 1 to 1.5 millimeters membrane. The individual and prominent stamens are straight with yellow, roundish anthers. After the pollen distribution, the stamens become ash-gray and fall off after a few days. Later all the male inflorescences also fall off. The greenish female flowers, with hairy and tubular perianth, have a fleshy flower-like base. The female flowers contain an ovary with a broad, capitate or rarely bilobed scar. The blooming time ranges from December until February or March.
The ellipsoidal to roundish fruit is a multiple fruit formed from the fusion of the ovaries of multiple flowers. The fruits grow on a long and thick stem on the trunk. They vary in size and ripen from an initially yellowish-greenish to yellow, and then at maturity to yellowish-brown. They possess a hard, gummy shell with small pimples surrounded with hard, hexagonal tubercles. The very large and variously shaped fruit have a length of 30 to 100 centimeters and a diameter of 15 to 50 centimeters and can weigh 10-25 kilograms or more.
The fruits consist of a fibrous, whitish core (rachis) about 5-10 centimeters thick. Radiating from this are many 10 centimeter long individual fruits. They are elliptical to egg-shaped, light brownish achenes with a length of about 3 centimeters and a diameter of 1.5 to 2 centimeters.
There may be about 100-500 seeds per fruit. The seed coat consists of a thin, waxy, parchment-like and easily removable testa (husk) and a brownish, membranous tegmen. The cotyledons are usually unequal in size, the endosperm is minimally present.[23]
The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit. [3] The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly attached to it. When pruned, the inner part (core) secretes a very sticky, milky liquid, which can hardly be removed from the skin, even with soap and water. To clean the hands after "unwinding" the pulp an oil or other solvent is used. For example, street vendors in Tanzania, who sell the fruit in small segments, provide small bowls of kerosene for their customers to cleanse their sticky fingers.[citation needed]
An average fruit consists of 27% edible seed coat, 15% edible seeds, 20% white pulp (undeveloped perianth, rags) and bark and 10% core.
The number of chromosomes is 2n = 56.[24]
As food:
Ripe jackfruit is naturally sweet, with subtle flavoring.[10] It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.
The seeds from ripe fruits are edible, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are quite commonly used in curry in India in the form of a traditional lentil and vegetable mix curry.
Aroma:
Jackfruit has a distinctive sweet and fruity aroma. In a study of flavour volatiles in five jackfruit cultivars, the main volatile compounds detected were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-1-ol.[25]
A fully ripe and unopened jackfruit is known to "emit a strong aroma", with the inside of the fruit described as smelling of pineapple and banana.[10] After roasting, the seeds may be used as a commercial alternative to chocolate aroma.[26]
Nutritional value:
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The pulp is composed of 74% water, 23% carbohydrates, 2% protein, and 1% fat. In a 100-g portion, raw jackfruit provides 400 kJ (95 kcal) and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other nutrients in significant content.
The jackfruit also provides a potential part of the solution for tropical countries facing problems with food security,[12] such as several countries of Africa.[27]
Culinary uses:
The flavor of the ripe fruit is comparable to a combination of apple, pineapple, mango, and banana.[10][13] Varieties are distinguished according to characteristics of the fruit flesh. In Indochina, the two varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color flesh than the hard variety). Unripe jackfruit has a mild flavor and meat-like texture and is used in curry dishes with spices in many cuisines. The skin of unripe jackfruit must be peeled first, then the remaining jackfruit flesh is chopped in a labor-intensive process[28] into edible portions and cooked before serving.
The cuisines of many Asian countries use cooked young jackfruit.[13] In many cultures, jackfruit is boiled and used in curries as a staple food. The boiled young jackfruit is used in salads or as a vegetable in spicy curries and side dishes, and as fillings for cutlets and chops. It may be used by vegetarians as a substitute for meat such as pulled pork. It may be cooked with coconut milk and eaten alone or with meat, shrimp or smoked pork. In southern India, unripe jackfruit slices are deep-fried to make chips.
South Asia:
In Bangladesh, the fruit is consumed on its own. The unripe fruit is used in curry, and the seed is often dried and preserved to be later used in curry.[29] In India, two varieties of jackfruit predominate: muttomvarikka and sindoor. Muttomvarikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe sindoor fruit is soft.[30]
A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months. The fruits are either eaten alone or as a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are also used to make spicy side dishes with rice. Jackfruit may be ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.
Southeast Asia:
In Indonesia and Malaysia, jackfruit is called nangka. The ripe fruit is usually sold separately and consumed on its own, or sliced and mixed with shaved ice as a sweet concoction dessert such as es campur and es teler. The ripe fruit might be dried and fried as kripiknangka, or jackfruit cracker. The seeds are boiled and consumed with salt, as it contains edible starchy content; this is called beton. Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg.
In the Philippines, jackfruit is called langka in Filipino and nangkà[31] in Cebuano. The unripe fruit is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw as it is, is also preserved by storing in syrup or by drying. The seeds are also boiled before being eaten.
Thailand is a major producer of jackfruit, which are often cut, prepared, and canned in a sugary syrup (or frozen in bags or boxes without syrup) and exported overseas, frequently to North America and Europe.
In Vietnam, jackfruit is used to make jackfruit chè, a sweet dessert soup, similar to the Chinese derivative bubur cha cha. The Vietnamese also use jackfruit purée as part of pastry fillings or as a topping on xôi ngọt (a sweet version of sticky rice portions).
Jackfruits are found primarily in the eastern part of Taiwan. The fresh fruit can be eaten directly or preserved as dried fruit, candied fruit, or jam. It is also stir-fried or stewed with other vegetables and meat.
Americas:
In Brazil, three varieties are recognized: jaca-dura, or the "hard" variety, which has a firm flesh, and the largest fruits that can weigh between 15 and 40 kg each; jaca-mole, or the "soft" variety, which bears smaller fruits with a softer and sweeter flesh; and jaca-manteiga, or the "butter" variety, which bears sweet fruits whose flesh has a consistency intermediate between the "hard" and "soft" varieties.[32]
Africa:
From a tree planted for its shade in gardens, it became an ingredient for local recipes using different fruit segments. The seeds are boiled in water or roasted to remove toxic substances, and then roasted for a variety of desserts. The flesh of the unripe jackfruit is used to make a savory salty dish with smoked pork. The jackfruit arils are used to make jams or fruits in syrup, and can also be eaten raw.
Wood and manufacturing:
The golden yellow timber with good grain is used for building furniture and house construction in India. It is termite-proof and is superior to teak for building furniture. The wood of the jackfruit tree is important in Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the manufacture of furniture, doors and windows, in roof construction,[10] and fish sauce barrels.[33]
The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the body of the kutiyapi, a type of boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam, thimila, and kanjira.
Cultural significance:
The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago.[34] It has also been widely cultivated in Southeast Asia.
The ornate wooden plank called avani palaka, made of the wood of the jackfruit tree, is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statues in temples[35] The heartwood is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light-brown color.[36]
Jackfruit is the national fruit of Bangladesh,[29] and the state fruit of the Indian states of Kerala and Tamil Nadu.[37][38]
Cultivation:
In terms of taking care of the plant, minimal pruning is required; cutting off dead branches from the interior of the tree is only sometimes needed.[10] In addition, twigs bearing fruit must be twisted or cut down to the trunk to induce growth for the next season.[10] Branches should be pruned every three to four years to maintain productivity.[10]
Some trees carry too many mediocre fruits and these are usually removed to allow the others to develop better to maturity.
Stingless bees such as Tetragonula iridipennis are jackfruit pollinators, so play an important role in jackfruit cultivation.[39]
Production and marketing:
In 2017, India produced 1.4 million tonnes of jackfruit, followed by Bangladesh, Thailand, and Indonesia.[40]
The marketing of jackfruit involves three groups: producers, traders, and middlemen, including wholesalers and retailers.[41] The marketing channels are rather complex. Large farms sell immature fruit to wholesalers, which helps cash flow and reduces risk, whereas medium-sized farms sell the fruit directly to local markets or retailers.
Commercial availability:
Outside of its countries of origin, fresh jackfruit can be found at food markets throughout Southeast Asia.[10][42] It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such as flour, noodles, papad, and ice cream.[42] It is also canned and sold as a vegetable for export.
Outside of countries where it is grown, jackfruit can be obtained year-round, both canned or dried. Dried jackfruit chips are produced by various manufacturers.
Invasive species:
Edit
In Brazil, the jackfruit can become an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century; jackfruit trees have been a part of the park's flora since it was founded.
Recently, the species has expanded excessively, and its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals, such as the common marmoset and coati. The seeds are dispersed by these animals; this allows the jackfruit to compete for space with native tree species. Additionally the supply of jackfruit as a ready source of food has allowed the marmoset and coati populations to expand. Since both prey opportunistically on birds' eggs and nestlings, increases in marmoset or coati population are detrimental for local bird populations.
References:
Under its accepted name Artocarpus heterophyllus (then as heterophylla) this species was described in Encyclopédie Méthodique, Botanique 3: 209. (1789) by Jean-Baptiste Lamarck, from a specimen collected by botanist Philibert Commerson. Lamarck said of the fruit that it was coarse and difficult to digest. "Larmarck's original description of tejas". Retrieved 2012-11-23. On mange la chair de son fruit, ainsi que les noyaux qu'il contient; mais c'est un aliment grossier et difficile à digérer.
^ "Name - !Artocarpus heterophyllus Lam". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "TPL, treatment of Artocarpus heterophyllus". The Plant List; Version 1. (published on the internet). Royal Botanic Gardens, Kew and Missouri Botanical Garden. 2010. Retrieved 2012-11-23.
^ "Name – Artocarpus heterophyllus Lam. synonyms". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 2012-11-23.
^ "Artocarpus heterophyllus". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2012-11-23.
^ "Artocarpus heterophyllus Lam. — The Plant List". Theplantlist.org. 2012-03-23. Retrieved 2014-06-17.
^ "Artocarpus heterophyllus". Tropical Biology Association. October 2006. Archived from the original on 2012-08-15. Retrieved 2012-11-23.
^ Love, Ken; Paull, Robert E (June 2011). "Jackfruit" (PDF). College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa.
^ Boning, Charles R. (2006). Florida's Best Fruiting Plants:Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 107.
^ a b c d e f g h i j k Morton, Julia. "Jackfruit". Center for New Crops & Plant Products, Purdue University Department of Horticulture and Landscape Architecture. Retrieved 19 April 2016.
^ "Jackfruit Fruit Facts". California Rare Fruit Growers, Inc. 1996. Retrieved 2012-11-23.
^ a b c Silver, Mark. "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World". NPR. Retrieved 19 April 2016.
^ a b c Janick, Jules; Paull, Robert E. The encyclopedia of fruit & nuts. p. 155.
^ The encyclopedia of fruit & nuts, By Jules Janick, Robert E. Paull, pp. 481–485
^ Pradeepkumar, T.; Jyothibhaskar, B. Suma; Satheesan, K. N. (2008). Prof. K. V. Peter, ed. Management of Horticultural Crops. Horticultural Science Series. 11. New Delhi, India: New India Publishing. p. 81. ISBN 978-81-89422-49-3. The English name jackfruit is derived from Portuguese jaca, which is derived from Malayalam chakka.
^ Friar Jordanus, 14th century, as translated from the Latin by Henry Yule (1863). Mirabilia descripta: the wonders of the East. Hakluyt Society. p. 13. Retrieved 2012-11-23.
^ Oxford English Dictionary, Second Edition, 1989, online edition
^ The American Heritage Dictionary of the English Language: Fourth Edition. Bartleby. 2000. Archived from the original on 2005-11-30.
^ Stewart, Ralph R. (1984). "How Did They Die?". Taxon. 33 (1): 48–52. doi:10.2307/1222028. JSTOR 1222028.
^ Blench, Roger= (2008). "A history of fruits on the Southeast Asian mainland" (PDF). In Osada, Toshiki; Uesugi, Akinori. Occasional Paper 4: Linguistics, Archaeology and the Human Past. Indus Project. pp. 115–137. ISBN 9784902325331.
^ Blust, Robert; Trussel, Stephen (2013). "The Austronesian Comparative Dictionary: A Work in Progress". Oceanic Linguistics. 52 (2): 493–523. doi:10.1353/ol.2013.0016.
^ D. KN G Pushpakumara: Floral and Fruit Morphology and Phenology of Artocarpus heterophyllus Lam. (Moraceae). In: Sri Lankan J. Agric. Sci. Vol. 43, 2006, pp. 82-106, online (PDF), on researchgate.net, accessed May 24, 2018.
^ N. Haq: Jackfruit Artocarpus heterophyllus. International Center for Underutilized Crops, 2006, ISBN 0-85432-785-1, p. 4-11, 72 f.
^ Artocarpus heterophyllus at Tropicos.org. In: IPCN Chromosome Reports . Missouri Botanical Garden, St. Louis.
^ Ong, B.T.; Nazimah, S.A.H.; Tan, C.P.; Mirhosseini, H.; Osman, A.; Hashim, D. Mat; Rusul, G. (August 2008). "Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)". Journal of Food Composition and Analysis. 21 (5): 416–422. doi:10.1016/j.jfca.2008.03.002. Retrieved 2013-02-02.
^ Spada, Fernanda Papa; et al. (21 January 2017). "Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds". Journal of Agricultural and Food Chemistry. 65 (6): 1196–1208. doi:10.1021/acs.jafc.6b04836. PMID 28110526.
^ Mwandambo, Pascal (11 March 2014). "Venture in rare jackfruit turns farmers' fortunes around". Standard Online. Standard Group Ltd. Retrieved 20 December 2016.
^ Gene Wu [@@GeneforTexas] (2018-08-21). "Look for this thread later when we do: "You don't know Jackfruit."" (Tweet) – via Twitter.
^ a b Matin, Abdul. "A poor man's fruit: Now a miracle food!". The Daily Star. Retrieved 2015-06-12.
^ Ashwini. A (2015). Morpho-Molecular Characterization of Jackfruit. Artocarpus heterophyllus. Kerala Agricultural University.
^ Wolff, John U. (1972). "Nangkà". A Dictionary of Cebuano Visayan. 2. p. 698.
^ General information Archived 2009-04-13 at the Wayback Machine, Department of Agriculture, State of Bahia
^ "Nam O fish sauce village". Danang Today. 2014-02-26. Retrieved 2015-09-22.
^ Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B., eds. (2011). Nuts and Seeds in Health and Disease Prevention (1st ed.). Burlington, MA: Academic Press. p. 678. ISBN 978-0-12-375689-3.
^ "Gỗ mít nài". Nhagoviethung.com. Retrieved 2014-06-17.
^ Forest Monks and the Nation-state: An Anthropological and Historical Study in Northeast Thailand, J.L. Taylor 1993 p. 218
^ Subrahmanian, N.; Hikosaka, Shu; Samuel, G. John; Thiagarajan, P. (1997). Tamil social history. Institute of Asian Studies. p. 88. Retrieved 2010-03-23.
^ "Kerala's State fruit!". Retrieved 2018-03-17.
^ Kothai, S. (2015). "Environmental Impact on Stingless Bee Propolis (Tetragonula iridipennis) Reared from Two Different Regions of Tamilnadu — A Comparative Study". International Journal of ChemTech Research.
^ Benjamin Elisha Sawe (25 April 2017). "World Leaders In Jackfruit Production". WorldAtlas. Retrieved 23 May 2018.
^ Haq, Nazmul (2006). Jackfruit: Artocarpus heterophyllus (PDF). Southampton, UK: Southampton Centre for Underutilised Crops. p. 129. ISBN 978-0-85432-785-0. Archived from the original (PDF) on 2012-10-05.
^ a b Goldenberg, Suzanne (23 April 2014). "Jackfruit heralded as 'miracle' food crop". The Guardian, London, UK. Retrieved 17 October 2016.
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Stransvasia: Many people have accepted the scientist view that this plant should be listed as a species of Photinia. However, in most garden centres the Stransvasia has been retained. It is a spreading shrub, with lance-shaped leaves – hawthorn-like flower heads appear in May and these are followed by bunches of bright berries, which last all Winter long. Stransvasia davidiana is the only species you will find. It is a tall shrub, reaching 10 ft, or more, with narrow leathery leaves – old foliage turns bright Red, in Winter. It is grown mainly for its Winter display of Red berries, and so looks more like a Cotoneaster, than a Photinia. Fructu Luteo (6 ft) is a Yellow-berried form, and Prostrata (1 ft) is used for ground cover.
From The Evergreen Expert – Dr D. G. Hessayon.
Bees are flying insects closely related to wasps and ants, known for their role in pollination and, in the case of the best-known bee species, the European honey bee, for producing honey and beeswax. Bees are a monophyletic lineage within the superfamily Apoidea, presently considered as a clade Anthophila. There are nearly 20,000 known species of bees in seven to nine recognized families, though many are undescribed and the actual number is probably higher. They are found on every continent except Antarctica, in every habitat on the planet that contains insect-pollinated flowering plants. Some species including honey bees, bumblebees, and stingless bees live socially in colonies. Bees are adapted for feeding on nectar and pollen, the former primarily as an energy source and the latter primarily for protein and other nutrients. Most pollen is used as food for larvae. Bee pollination is important both ecologically and commercially; the decline in wild bees has increased the value of pollination by commercially managed hives of honey bees. Bees range in size from tiny stingless bee species whose workers are less than 2 millimetres (0.08 in) long, to Megachile pluto, the largest species of leafcutter bee, whose females can attain a length of 39 millimetres (1.54 in). The most common bees in the Northern Hemisphere are the Halictidae, or sweat bees, but they are small and often mistaken for wasps or flies. Vertebrate predators of bees include birds such as bee-eaters; insect predators include beewolves and dragonflies. Human beekeeping or apiculture has been practised for millennia, since at least the times of Ancient Egypt and Ancient Greece. Apart from honey and pollination, honey bees produce beeswax, royal jelly and propolis. Bees have appeared in mythology and folklore, again since ancient times, and they feature in works of literature as varied as Virgil's Georgics, Beatrix Potter's The Tale of Mrs Tittlemouse, and W. B. Yeats's poem The Lake Isle of Innisfree. Bee larvae are included in the Javanese dish botok tawon, where they are eaten steamed with shredded coconut. The ancestors of bees were wasps in the family Crabronidae, which were predators of other insects. The switch from insect prey to pollen may have resulted from the consumption of prey insects which were flower visitors and were partially covered with pollen when they were fed to the wasp larvae. This same evolutionary scenario may have occurred within the vespoid wasps, where the pollen wasps evolved from predatory ancestors. Until recently, the oldest non-compression bee fossil had been found in New Jersey amber, Cretotrigona prisca of Cretaceous age, a corbiculate bee. A bee fossil from the early Cretaceous (~100 mya), Melittosphex burmensis, is considered "an extinct lineage of pollen-collecting Apoidea sister to the modern bees". Derived features of its morphology (apomorphies) place it clearly within the bees, but it retains two unmodified ancestral traits (plesiomorphies) of the legs (two mid-tibial spurs, and a slender hind basitarsus), showing its transitional status. By the Eocene (~45 mya) there was already considerable diversity among eusocial bee lineages. The highly eusocial corbiculate Apidae appeared roughly 87 Mya, and the Allodapini (within the Apidae) around 53 Mya. The Colletidae appear as fossils only from the late Oligocene (~25 Mya) to early Miocene. The Melittidae are known from Palaeomacropis eocenicus in the Early Eocene. The Megachilidae are known from trace fossils (characteristic leaf cuttings) from the Middle Eocene. The Andrenidae are known from the Eocene-Oligocene boundary, around 34 Mya, of the Florissant shale. The Halictidae first appear in the Early Eocene with species found in amber. The Stenotritidae are known from fossil brood cells of Pleistocene age.
From Wikipedia, the free encyclopedia
50406
Substrat: feuillu mort.
Microscopie: Jacqueline Labrecque
Étude et Recherche: Roland Labbé
Identification:John Plischke
Confirmation: Martin Bremman et Hans Otto Baral
Testimoni Melia Propolis Kanker Payudara, Melia Propolis Untuk Kanker Payudara, Dosis Propolis Untuk Kanker Payudara, Khasiat Propolis Untuk Kanker Payudara, Propolis Untuk Mengobati Kanker Payudara, Testimoni Propolis Untuk Kanker Payudara, Propolis Untuk Kanker Payudara, Manfaat Propolis Melia Untuk Kanker Payudara, Obat Propolis Untuk Kanker Payudara, Penggunaan Propolis Untuk Kanker Payudara
MELIA PROPOLIS dengan komposisi propolis lebah murni sebagai alternatif yang efektif, simpel dan murah dalam ikhtiar menjaga kesehatan dan mengatasi berbagai macam penyakit. Terutama yang disebabkan oleh VIRUS, BAKTERI dan JAMUR. Padahal sebagian besar penyakit adalah karena ketiga faktor ini. Hal ini karena propolis dikumpulkan oleh lebah dari pucuk daun muda tumbuh-tumbuhan dan kulit pohon terutama pohon poplar lalu dicampurkan dengan air liurnya, yang digunakan untuk menambal lubang dalam sarang lebah yang sekaligus juga melindungi sarang lebah dari serangan virus, bakteri, dan jamur.
PROPOLIS adalah makanan kesehatan alami dari LIUR LEBAH yang terbukti mampu memulihkan stamina dan vitalitas, meningkatkan daya tahan tubuh, mencegah berbagai penyakit serta menyempurnakan tingkat kesehatan manusia. Propolis adalah sebuah nama generik dari substansi resinous yang dikumpulkan lebah madu pekerja dari bagian pohon-pohonan (pucuk daun, batang pohon yang terluka), substansi tersebut kemudian dimetabolisma dan disekresikan oleh kelenjar ludah lebah. Propolis digunakan lebah untuk melapisi seluruh bagian dalam sarang lebah dan menambal keretakannya sehingga sarang tersebut terlindungi dan steril dari berbagai gangguan penyakit.
propolismurahku.com/propolis-melia-nature/
tokowening.com/jual-melia-propolis-murah/
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The honeybees manufacture wax and blend it with another product that they create from collected tree and plant resins called propolis, this mixture is then used to form a strong bond capable of attaching the comb to a branch and supporting the weight of all the bees, nectar, pollen, brood and the fragile honeycomb itself.
NEDERLAND,THE NETHERLANDS,HOLLAND,PAYS-BAS,L'HOLLANDE,HOLANDA,PAISES BAJOS,OLANDA,DORDRECHT,EL MERCADO DE LA MIEL DE DORDRECHT,HONINGMARKT IN DORDRECHT,Bijenkorf
Bijenpark aan de Reeweg Zuid 72a
Vereniging voor Bijenhouders in Nederland
abeilles, miel, pollen, cire, propoleo, fromages, oiseaux,
HONINGMARKT DORDRECHT - EL MERCADO DE LA MIEL DE DORDRECHT -
www.flickr.com/photos/honingmarktdordrecht/
Leny Andrade & Emílio Santiago - Estamos Aí/Batida Diferente
www.youtube.com/watch?v=txZpzIDE7oY&feature=related
MIDGARTHORMR
Sin Fin el mar, sin fin el pez, la verde,
serpiente cosmogónica que encierra.
Verde serpiente y verde mar, la tierra,
como ella circular. La boca muerde,
la cola que le llega desde lejos,
desde el confín del mundo. El fuerte anillo
que nos abarca es tempestades, brillo,
sombra y rumor, reflejos de reflejos.
Es tambien la anfisbena. Eternamente
se miran sin horror los muchos ojos.
Cada cabeza husmea crasamente.
Los hierros de la guerra y los despojos.
Soñado fue en la Islandia. Los abiertos
mares lo han divisado y lo han temido:
Volvera con el barco maldecido,
que se arma con las uñas de los muertos.
Alta sera su inconcebible sombra.
Sobre la tierra palida en el dia,
de altos lobos y espléndida agonía.,
del crepúsculo aquel que no se nombra.
Su imagen nos mancilla.
Hacia el alba lo ví en la pesadilla.
Jorge Luis Borges.
escritor, poeta.
Argentina.
Alberto Laiseca - Cuentos de Terror.El alacrán de Fray Gómez
de Ricardo Palma - 1833 - 1919 - PERU.-
www.youtube.com/watch?v=W8EhpT9_Tjk
Latinos Americanos en Los Paises Bajos.
Américains latins aux Pays-Bas,
Américains latins des Pays-Bas,
Propolis Untuk Kanker Payudara, Manfaat Propolis Melia Untuk Kanker Payudara, Obat Propolis Untuk Kanker Payudara, Penggunaan Propolis Untuk Kanker Payudara, Testimoni Melia Propolis Kanker Payudara, Melia Propolis Untuk Kanker Payudara, Dosis Propolis Untuk Kanker Payudara, Khasiat Propolis Untuk Kanker Payudara, Propolis Untuk Mengobati Kanker Payudara, Testimoni Propolis Untuk Kanker Payudara
MELIA PROPOLIS dengan komposisi propolis lebah murni sebagai alternatif yang efektif, simpel dan murah dalam ikhtiar menjaga kesehatan dan mengatasi berbagai macam penyakit. Terutama yang disebabkan oleh VIRUS, BAKTERI dan JAMUR. Padahal sebagian besar penyakit adalah karena ketiga faktor ini. Hal ini karena propolis dikumpulkan oleh lebah dari pucuk daun muda tumbuh-tumbuhan dan kulit pohon terutama pohon poplar lalu dicampurkan dengan air liurnya, yang digunakan untuk menambal lubang dalam sarang lebah yang sekaligus juga melindungi sarang lebah dari serangan virus, bakteri, dan jamur.
PROPOLIS adalah makanan kesehatan alami dari LIUR LEBAH yang terbukti mampu memulihkan stamina dan vitalitas, meningkatkan daya tahan tubuh, mencegah berbagai penyakit serta menyempurnakan tingkat kesehatan manusia. Propolis adalah sebuah nama generik dari substansi resinous yang dikumpulkan lebah madu pekerja dari bagian pohon-pohonan (pucuk daun, batang pohon yang terluka), substansi tersebut kemudian dimetabolisma dan disekresikan oleh kelenjar ludah lebah. Propolis digunakan lebah untuk melapisi seluruh bagian dalam sarang lebah dan menambal keretakannya sehingga sarang tersebut terlindungi dan steril dari berbagai gangguan penyakit.
propolismurahku.com/propolis-melia-nature/
tokowening.com/jual-melia-propolis-murah/
SMS/WA : 0818 0608 5050
BBM : 585FC18
عندما تحتاج إلى أكثر من مرطب: أحصل على مزيج كثيف من مادة الألوفيرا المثبت ومن العكبر (الموجود في خلايا عسل النحل التي ينتجها النحل ليحافظ على بيوته)، أضفنا لهذه المادة البابونج أفضل أنواع الأعشاب الطبيعية للعناية بالبشرة بالإضافة إلى فيتامين A وفيتامينE كافية للحفاظ على بشرة صحية من الرأس وحتى القدم تمنع حدوث الآفات الجلدية وتعمل على إيجاد طبقة عازلة حامية للجلد وحاجز إضافي للدفاع عن الجسم.
تركيبته الفريدة من الألوفيرا ودنج النحل والبابونج وعطره اللطيف جعله من أكثر مستحضرات العناية بالبشرة رواجاً - متى ما جربتموه ... علمتم السبب!!!
•رقم الصنف: (51).
•الــســعــة: 113غ.
•سعر المنتج: ( 68 ) ريال سعودي.
للمزيد من المعلومات نرحب بكم عبر موقعنا:
للطلب مباشرة
السيد/ علي العسبلي 00966552334455
Payudara, Dosis Propolis Untuk Kanker Payudara, Khasiat Propolis Untuk Kanker Payudara, Propolis Untuk Mengobati Kanker Payudara, Testimoni Propolis Untuk Kanker Payudara, Propolis Untuk Kanker Payudara, Manfaat Propolis Melia Untuk Kanker PayudaraObat Propolis Untuk Kanker Payudara, Penggunaan Propolis Untuk Kanker Payudara, Testimoni Melia Propolis Kanker Payudara, Melia Propolis Untuk Kanker
MELIA PROPOLIS dengan komposisi propolis lebah murni sebagai alternatif yang efektif, simpel dan murah dalam ikhtiar menjaga kesehatan dan mengatasi berbagai macam penyakit. Terutama yang disebabkan oleh VIRUS, BAKTERI dan JAMUR. Padahal sebagian besar penyakit adalah karena ketiga faktor ini. Hal ini karena propolis dikumpulkan oleh lebah dari pucuk daun muda tumbuh-tumbuhan dan kulit pohon terutama pohon poplar lalu dicampurkan dengan air liurnya, yang digunakan untuk menambal lubang dalam sarang lebah yang sekaligus juga melindungi sarang lebah dari serangan virus, bakteri, dan jamur.
PROPOLIS adalah makanan kesehatan alami dari LIUR LEBAH yang terbukti mampu memulihkan stamina dan vitalitas, meningkatkan daya tahan tubuh, mencegah berbagai penyakit serta menyempurnakan tingkat kesehatan manusia. Propolis adalah sebuah nama generik dari substansi resinous yang dikumpulkan lebah madu pekerja dari bagian pohon-pohonan (pucuk daun, batang pohon yang terluka), substansi tersebut kemudian dimetabolisma dan disekresikan oleh kelenjar ludah lebah. Propolis digunakan lebah untuk melapisi seluruh bagian dalam sarang lebah dan menambal keretakannya sehingga sarang tersebut terlindungi dan steril dari berbagai gangguan penyakit.
propolismurahku.com/propolis-melia-nature/
tokowening.com/jual-melia-propolis-murah/
SMS/WA : 0818 0608 5050
BBM : 585FC18