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The lake Traunsee and the mountain Traunstein, 1691 mts, seen from the hill Gmundnerberg.
There are some very nice restaurants and hotels up here at the Gmundnerberg.
Short walks and spme spots with panoramic views invite for a visite!
A CSX train prepares to leave the rail yard in Cayce, South Carolina with CSXT #5966 leading. This locomotive has a bit of an interesting history as evident by it's black paint. It was built in 1988 as Conrail General Electric #5068. When Conrail was slit up in 1999, it became Norfolk Southern Railway #4804. Sometime in early 2008, CSX and NS traded spme locomotives and she became CSXT 5966. Some years later, CSX sold her to the Maine Central and she became MEC #5966.
Le 18.12.2025 la Class 66052 est en attente pour repartir vers Calais-Fréthun dans le Port de Gennevilliers chez SPME.
Spme shots from Snettisham this morning. Good numbers of waders coming back now. Many in summer plumage
nice group of Black-tailed godwits
La G1206 Colas Rail n°24 en tête de ses trémies, sort à l'heure de l'ITE SIFE SNM SPME du port de Gennevilliers afin de regagner le RFN puis direction Saint-Varent. Malheuresement, en raison d'un accident de personne survenu peu après sur le RER C, celui-ci est contraint de refouler et changer de bout pour être garé au faiseau sud de Gennevilliers. Il partira avec +3h43 de retard...
Inspired by my ever lasting love for the great Tv/toy series "Zoids" I remember there beeing a large Bull like Zoid and that led to the insperation of this "Bull bot"
This has already had the head fixed, become a deer, and spme how become a young T-rex...
-my favorite Dinosaur -
I was lucky enough to spend spme time with this Otter in Yellowstone. She was fishing for some time and finally caught a beautiful Cutthroat Trout and gave me quite a show.
After spme ordinary weather, it was a fabulous clear night.
I avoided the Magic Lantern April Fool's prank long enough to shoot a short series. There's some significant lens flare, but that's how it is with the fisheye.
A collaboration of me and Legostone (Be sure to check out his stream).
I had this nougat coloured hull lying about for some time, intending to try my hand at the Inferno, as seen in the move The Goonies. When Legostone came over for a weekend of ship-building, we decided to add some more interesting features to the design, such as side galleries, additional gun ports, another lateen rigged mast and a more interesting partitioning of the deck. I've decided to keep the name nonetheless.
A more elaborate description can be found at Eurobricks
...But since EB seems to be down at the moment, I'll list spme of the highlights.
Old dark gray broadside with rust- coloured gunport flaps! (We managed to collect enough of those before Bricklink decided that the colour doesn't exist 😆)
Let me know if you like it.
Spme shots from Snettisham this morning. Good numbers of waders coming back now. Many in summer plumage
A very nice Turnstone in full summer plumage with some Red Knot who are probably non-breeders as plumage is not the full red
Spme Alderney Gannets are GPS-tracked, to get an insight on the long distances they can fly in a day, over the British Channel
www.teachingthroughnature.co.uk/t-a-g/
Fou de Bassan - Morus bassanus - Northern Gannet
Cap de la Hague, Auderville, Normandy, France
Mercedes-Benz X250d - samochód lekki rozpoznania ratowniczego z zabudową wykonaną przez firmę Zeszuta (w konsorcjum z PIAP – Przemysłowy Instytut Automatyki i Pomiarów). Wyprodukowany w 2018 roku pojazd ma napęd 4x4, 5 miejsc, silnik wysokoprężny o pojemności 2298 cm³. Przewozi on robota IBIS do prowadzenia działań rozpoznawczych, ratowniczych wraz z akcesoriami, wyrzutnik pirotechniczny PIAP MULTISTRIKER i prześwietlarki RTG.
Niespotykany dotychczas w Państwowej Straży Pożarnej pojazd z ciężkim robotem mobilnym to jeden z trzech wozów jakie PSP otrzymała w 2018 roku. Pozostałe dwa trafiły do: JRG 6 Poznań i JRG 2 Katowice-Piotrowice.
Robot mobilny IBIS pozwala na prowadzenie rozpoznania chemicznego, działania ratownicze bądź też neutralizację niebezpiecznych ładunków. Ramię robota pozwala na uzyskanie szerokiego pola pracy oraz precyzyjne manipulowanie, które szczególnie przydaje się przy używaniu dołączonych akcesoriów. Poszerza to jeszcze bardziej możliwości działania robota. Zestaw akcesoriów składa się z:
- Adsorber SPME – urządzenie pozwalające na zbieranie próbek substancji chemicznych z powietrza lub cieczy, poprzez ich adsorpcję na włóknie SPME,
- R- Sensor (EKO-C) – urządzenie pozwalające na wykrywanie i mierzenie promieniowania jonizującego alfa, beta, gamma i promieniowania X,
- wymazówka środowiskowa – narzędzie pozwalające na pobranie z różnych powierzchni próbek stałych, ciekłych i w formie sproszkowanej,
- modułowy próbnik cieczy – urządzenie do zbierania próbek cieczy do zbiornika na próbki,
- próbnik podłoża - narzędzie pozwalające na pobranie próbek podłoża oraz innych próbek stałych i w formie sproszkowanej.
Wspomniany wyżej wyrzutnik pirotechniczny PIAP MULTISTRIKER pozwala m.in. na: przecinanie metalowych prętów, kabli, drutów; wybijanie dziur w różnych powierzchniach oraz przebijanie przedmiotów.
Prześwietlarka rentgenowska XRS-3 pozwala na prześwietlanie różnych podejrzanych przedmiotów. Powstałe zdjęcie rentgenowskie wysokiej jakości umożliwia określenie zawartości podejrzanego pakunku bez konieczności jego otwierania.
Pierwsze w tej służbie mundurowej roboty wesprą grupy ratownictwa chemicznego PSP w działaniach ratowniczych koniecznych do zmniejszenia bądź likwidacji zagrożeń stwarzanych przez substancje niebezpieczne dla ludzi, zwierząt, środowiska oraz mienia.
Opis: P. Strzałek.
Jackfruit prepared by and for MAC, purchased at Centra, Barrie, Ontario Canada.
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.
Whole Jackfruit $1.29 cents/pound from Mexico.
Phone: 1-705-727-1818
Business hours: 9:00AM - 9:00PM 7/7.
We highly recommend shopping at this supermarket.
Jackfruit, or Artocarpus heterophyllus, is the largest tree-borne fruit in the world, capable of reaching 100 pounds. And it grows on the branches — and the trunks — of trees that can reach 30, 40, 50 feet. Growing to the hefty weight of 80 pounds. It is also the national fruit of Bangladesh and may have been cultivated in India as early as 6,000 years ago. Related to the breadfruit and marang, its buttery flesh is thick with fiber and often described as starchy in flavor.
Many say it tastes like a cross between an apple, pineapple, and banana.One popular way to prepare this fruit is to deep fry it into crunchy jackfruit chips.
Jackfruits are also a nutritional bonanza: high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren't quite as high-carb or caloric as staples like rice or corn.
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.
1. Thoughts of Yesterday... Life of Tomorrow, 2. a delicate balance, 3. A Look Back, 4. Reluctant, 5. •♥•, 6. Moraine Lake, Banff AB, 7. without pain~, 8. Mono Lake, 9. Scout, 10. not so hidden smile :), 11. Connor, 12. Winter Wonderland, 13. Azimut14. Not available15. Not available16. Not available
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Huge Jackfruit .99 cents/pound from Mexico.
Stain Warning! Don’t get the white sap on your clothes.
Phone: 1-705-727-1818
Business hours: 9:00AM - 9:00PM 7/7.
We highly recommend shopping at this supermarket.
Jackfruit, or Artocarpus heterophyllus, is the largest tree-borne fruit in the world, capable of reaching 100 pounds. And it grows on the branches — and the trunks — of trees that can reach 30, 40, 50 feet. Growing to the hefty weight of 80 pounds. It is also the national fruit of Bangladesh and may have been cultivated in India as early as 6,000 years ago. Related to the breadfruit and marang, its buttery flesh is thick with fiber and often described as starchy in flavor.
Many say it tastes like a cross between an apple, pineapple, and banana.One popular way to prepare this fruit is to deep fry it into crunchy jackfruit chips.
Jackfruits are also a nutritional bonanza: high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren't quite as high-carb or caloric as staples like rice or corn.
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.
Gay marriage campaigners hold vigil outside House of Lords - London 03.06.2013
On June 3rd 2013 several hundred LGBT campaigners and supporters held a music-filled vigil opposite the House of Lords in hopeful anticipation of the Lords' second reading on June 4th of the Marriage (Same Sex Couples) Bill, following a concerted lobbying excercise of politicians and peers. As history now records, the Marriage (Same Sex Couples) Act 2013 was passed into British law on the 17th of July 2013, much to the dismay of religious zealots and homophobes everywhere.
Oddly enough, though the bill was passed several months ago, the UK has not descended into the sordid orgy of public sexual acts, bestiality, incest or enforced sodomy instruction in schools promised by the rancid religious fundamentalists and their utterly filthy, obsessive imaginings, and neither have the Four Horsemen of the Apocalypse been spotted thundering up Whitehall. Society has not collapsed, and, of course, traditional heterosexual marriage is not diminished one iota,
Funny, that... it's almost as if... as if...
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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.
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.
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.
www.flickr.com/search/?user_id=21728045%40N08&sort=da...
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 - 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.
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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EPA diver Brent Richmond installs solid phase microextraction devices (SPMD) at the Wyckoff Superfund Site to determine if the cap is still effective in containing creosote contamination. Due to the potential for creosote contact, divers are fully isolated and undergo decon. after each dive. Photo by Sean Sheldrake, EPA.
For more information about the EPA Region 10 Dive Unit, visit: www.epa.gov/region10/dive and www.facebook.com/EPADivers
For more details on these dives, see: www.epa.gov/region10/pdf/diveteam/wyckoff_superfund_site_...
The fate of Chernobyl's clean up participants had different paths: spme camr to the place of their soul appeal, others were recruited by the defence ministry.
This is a Graflex 3A Autographic SLR -- one of the earliest SLRs ever made. I got lucky finding one in good condition (= bellows seem to be light-tight by inspection and focal plane shutter works albeit I'm assuming a bit slow given the 90-year-old springs). Modded it for 120 film doing 6x14 panos. Shot two quick rolls today to test shutter speeds and light-tightness. Processing film now. Stay tuned...
UPDATE: Negs look good -- a little fringing of light-leaks on the edges that's the result of loose spooling in the sun and/or the edge of the rubylith I used to make the frame counter window. Strap broke too, so I have to get that repaired. All in all, it looks like a keeper, and the cool thing is that I can focus much better and use spme of my barrel lenses with it!
This well-known landmark on the eastern outskirts of Milnathort, in the old county of Kinross, is Burleigh Castle. Built in what must once have been boggy country around the north end of Loch Leven, it was formerly the seat of the powerful family of Balfour of Burleigh. It was once a much larger establishment than the present remains indicate.
The original keep (on the left), built in the late 1400s or early 1500s, which still stands more or less complete to parapet level, was formerly surrounded by a barmekin or curtain wall, as well as a moat, but of this enclosure only the one wall remains - that connecting the keep to a smaller gatehouse tower to the south (and that of course, would be on the right). This small tower is still entire, indeed it was restored spme years ago, but the keep itself is ruinous inside.
nifty fifty, flash off camera through brolly high and camera right 1/32 power.
Exposure 0.004 sec (1/250)
Aperture f/5.0
Focal Length 50 mm
ISO Speed 125
* metered sekonic l-308s
========================================================
took this a bit ago, felt bad for the deer, put spme feed out, knowing it will be gone by the time mr bear comes back out
Although small this is the best way to see the complex. There are three stations but most people ride the whole way round. It passes spme lakes, ponds, an engine shed and the carting track.
Located on the shores of Lake Erie in Cleveland, Ohio, adjacent to the Rock and Roll Hall of Fame, Voinovich Bicentennial Park is a beautiful place to hang out and enjoy the beauty that Cleveland has to offer. Equipped with spme of the most beautiful views of the city skyline, this skatepark is a great place to skateboard and inline skate!