IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

Dr. K. KumaranDirector of Research (Retired), Kerala Agricultural University(M) 9447130603, email: kkumaran99@gmail.com&Dr. S. Prasannakumari AmmaProf. & head, Kerala Agricultural UniversityVellanikkara, KAU P.O; Thrissur(M) 9495051409 , email: sprasannakumari@gmail.com

Published byNational Jackfruit FestCo-ordination Office:Santhigram, Kazhuvur P.O; Pulluvila-695 526,Thiruvananthapuram, Kerala, S. IndiaPhone: 0471-2269780, 6452511, 2722151 E.mail: jackfruitfestkerala@gmail.com Web : www.jackfruitfest.org.

Supported by………………

Page

No. 1. Historical back ground 1

2. Importance of jackfruit in South India

1

3. Agronomy

a. Propagation

a. Propagation

b. Planting season

c. Spacing and plant density

d. Manures and fertilizers

e. Irrigation

f. Training and pruning

g. Intercropping

h. Harvesting and yield

i. Ripening and storage

j. Pests

k. Diseases

4. Varieties and Summary of breeding work

5. Flowering, pollination and fruit set

6. Fruit growth and fruit development

7. Processing

8. Marketing

9. Future challenges

10. Major research institutes

11. Major researchers for future collaboration

Major research scientists

12. Acknowledgements

13. References

Contents

Dr. K. KumaranDirector of Research (Retired), Kerala Agricultural University(M) 9447130603, email: kkumaran99@gmail.com&Dr. S. Prasannakumari AmmaProf. & head, Kerala Agricultural UniversityVellanikkara, KAU P.O; Thrissur(M) 9495051409 , email: sprasannakumari@gmail.com

Published byNational Jackfruit FestCo-ordination Office:Santhigram, Kazhuvur P.O; Pulluvila-695 526,Thiruvananthapuram, Kerala, S. IndiaPhone: 0471-2269780, 6452511, 2722151 E.mail: jackfruitfestkerala@gmail.com Web : www.jackfruitfest.org.

Supported by………………

Page

No. 1. Historical back ground 1

2. Importance of jackfruit in South India

1

3. Agronomy

a. Propagation

a. Propagation

b. Planting season

c. Spacing and plant density

d. Manures and fertilizers

e. Irrigation

f. Training and pruning

g. Intercropping

h. Harvesting and yield

i. Ripening and storage

j. Pests

k. Diseases

4. Varieties and Summary of breeding work

5. Flowering, pollination and fruit set

6. Fruit growth and fruit development

7. Processing

8. Marketing

9. Future challenges

10. Major research institutes

11. Major researchers for future collaboration

Major research scientists

12. Acknowledgements

13. References

Contents

IN SOUTHERN INDIAJACKFRUIT

1. Historical backgroundThe jackfruit (Artocarpus heterophyllus Lam.) is a tropical evergreen tree, which is believed to be indigenous to the rainforests of the Western Ghats. The tree produces the largest tree borne fruit in the world. The fruits are very sweet with unique flavour and are the national fruit of Bangladesh. The name "Jackfruit" is derived from the Portuguese jaca, which in turn, is derived from the Malayalam term, chakka. The Portuguese first arrived in India along the Kerala Coast. The Malabar name Tsjaka was recorded by Hendrik van Rheede in the Hortus Malabaricus. It is also called jak-fruit, jak, jaca. It is known by different names in vernacular languages such as 'pilapinju/ pilapalam' in Tamil, 'halasu' in Kannada 'Panasa' in Sanskrit and 'chakka' in Malayalam.

It is a monoecious species in the mulberry family, Moraceae. The genus Artocarpus comprises of about 50 sp., of which 15 species produce edible fruits. Among these nine are reported from India. It is a tetraploid species with 2n=2x= 56. Another species grown for edible fruit is breadfruit (Artocarpus altilis). A. chaplasha Roxb., A.hirsuta Linn. and A.lakoocha Roxb. are important timber species.

The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3,000 to 6,000 years ago. Findings also indicate that Indian Emperor Ashoka the Great (274–237 BC) encouraged arbori-horticulture of various fruits including jackfruit. Varahamihira, the Indian astronomer, mathematician, and astrologer, wrote a chapter on the treatment of trees in his Brhat Samhita. His treatise includes a specific reference on grafting to be performed on trees such as jackfruit.

2. Importance of jackfruit in South India Jackfruit is a popular fruit in South India ranking next to the mango and banana in total annual production. The statistics of area and production are not available. It is rarely grown in plantation scale. The tree is planted in almost all homesteads of

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

1. Historical backgroundThe jackfruit (Artocarpus heterophyllus Lam.) is a tropical evergreen tree, which is believed to be indigenous to the rainforests of the Western Ghats. The tree produces the largest tree borne fruit in the world. The fruits are very sweet with unique flavour and are the national fruit of Bangladesh. The name "Jackfruit" is derived from the Portuguese jaca, which in turn, is derived from the Malayalam term, chakka. The Portuguese first arrived in India along the Kerala Coast. The Malabar name Tsjaka was recorded by Hendrik van Rheede in the Hortus Malabaricus. It is also called jak-fruit, jak, jaca. It is known by different names in vernacular languages such as 'pilapinju/ pilapalam' in Tamil, 'halasu' in Kannada 'Panasa' in Sanskrit and 'chakka' in Malayalam.

It is a monoecious species in the mulberry family, Moraceae. The genus Artocarpus comprises of about 50 sp., of which 15 species produce edible fruits. Among these nine are reported from India. It is a tetraploid species with 2n=2x= 56. Another species grown for edible fruit is breadfruit (Artocarpus altilis). A. chaplasha Roxb., A.hirsuta Linn. and A.lakoocha Roxb. are important timber species.

The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3,000 to 6,000 years ago. Findings also indicate that Indian Emperor Ashoka the Great (274–237 BC) encouraged arbori-horticulture of various fruits including jackfruit. Varahamihira, the Indian astronomer, mathematician, and astrologer, wrote a chapter on the treatment of trees in his Brhat Samhita. His treatise includes a specific reference on grafting to be performed on trees such as jackfruit.

2. Importance of jackfruit in South India Jackfruit is a popular fruit in South India ranking next to the mango and banana in total annual production. The statistics of area and production are not available. It is rarely grown in plantation scale. The tree is planted in almost all homesteads of

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

Kerala and there are more than 100,000 trees in backyards. It is also grown as shade trees in betelnut, coffee, pepper and cardamom plantations. It is also planted as avenue trees. South Indian states altogether has 2000 hectares under jackfruit. But this data seems to be quite unreliable. According to the statistics of area and production by Radha and Mathew (2007), among the South India states, Kerala has the largest area with 93000 ha and a production of 21 lakh tonnes.

Jackfruit known as the poor man's food, is used in various ways in South India. It used in the ripe form as a delicious fruit and in unripe form as vegetable. The ripe fruit is consumed by low income families as a source of vitamins, minerals and calories. The pulp of ripe fruit has a pungent odour and is eaten fresh or preserved in syrup. It is also processed in to various acceptable products. It is a comparatively cheap fruit with good nutritive value. The edible pulp of jackfruit constitutes 25-40% of the fruit weight. Food value per 100 g of edible pulp of ripe and young ( values in brackets) fruits are as follows: water 72-77.2 g (85.2 g), protein 1.3-2 (2 g), fat 0.1-0.4 g (0.6 g), carbohydrates 18.9-25.4 g (11.5 g), fibre 0.8-1.1 g (2.6 g), ash 0.8-1.4 g (0.7 g), calcium 22-37 mg (53 mg), phosphorus 18-38 m g (20 mg), iron 0.4-1.1 mg (o.4 mg), sodium 2 mg (3 mg), potassium 407 mg (323 mg), vitamin A 175-540 IU (30 IU), thiamine 0.03-0.09 mg (0.12 mg), riboflavin 0.05 mg (0.05 mg), niacin 0.9-4 mg (0.5 mg), vitamin C 8-10 mg (12 mg). Energy value is 395-410 kJ (210 kJ) per 100 g. The non edible portion of the fruit is rich in pectin and is ideal material for making jam.

Boiled and roasted seeds used for many culinary preparations. Immature fruits are used a vegetable or in soups and made into pickles. The rind and aborted flakes are fed to livestock. The aborted flowers of ripe fruits contain pectin and used for preparing jelly. The ripe bulbs, fermented and then distilled, produce potent alcoholic liquor. Roasted seeds are ground to make flour which is blended with wheat flour for baking.

Jackwood is a valuable timber used for furniture, construction, turnery, masts, oars, implements, brush backs and musical instruments. The colour of wood changes from orange or yellow to brown or dark-red. It is termite proof, fairly resistant to fungal and bacterial decay, seasons without difficulty, resembles mahogany.

The leaves and skin of the fruit are used as cattle feed. The skin, peduncle and aborted flowers of the fruit are used for pectin extraction.

The jackfruit is adapted to places in South India with humid tropical and near-tropical climates. It is sensitive to frost in its early life and cannot tolerate drought. If rainfall is deficient, the tree must be irrigated. In India, it thrives from sea-level to an altitude of 5,000 ft (1,500 m). It is reported that jackfruits grown

above 4,000 ft (1,200 m) are of poor quality and usable only for cooking. The jackfruit tree flourishes in rich, deep soil of medium or open texture, sometimes on deep gravelly or laterite soils of South India. It will grow, but more slowly and not as tall in shallow limestone. The tree grows tall and thin on sand, short and thick on stony land. It cannot tolerate waterlogging for long periods.

3. Agronomya. Propagation

Jackfruit is propagated either though seed or by vegetative means. But because of the highly cross pollinated nature, the seedling will not be true to type. Large scale multiplication of superior varieties is through vegetative means.Seed propagation: The most common method is propagation by seed. The seeds are non-dormant and lose viability quickly. The percentage of germination decreases proportionately with delay in sowing and no germination is obtained after one month. So sowing is to be taken up immediately after extraction from the fruit. Seeds can be either sown in situ so that tap root is not disturbed or raised in polybags filled with potting mixture consisting of soil, sand and organic manure in the ratio 1:1:1. The seeds are sown flat at a depth 2.5 cm. The seeds start germination in 1-2 weeks and about 95% germination is ensured. Soaking of the seeds in 10% solution of gibberellic acid results in 100% germination. The seedlings can be transplanted when four leaves haves hardened. With older seedlings, the chances of root damage are high and results in lower survival.Propagation by vegetative means

A number of studies have been undertaken on this aspect. Rooting of cuttings, approach grafting and soft wood grafting have been successful and the rate of success varies widely.

Rooting of cutting after procuring and growth regulator treatment under mist has been studied in Kerala Agricultural University. The rooting was low and on account of lack of tap root, the use of this method is restricted to research purposes. Air layering recorded 81.29% rooting of one year old shoots of bearing plants by using coconut pith as medium (Nazeem et al.,1984).

Inarching or Approach grafting using A.hirsuta or jackfruit seedling as root stock recorded 60-90% graft take and 60% survival (KAU, 2007-08). Soft wood grafting gave 10% success and epicotyle grafting 20-25% success. Jose and Valsalakumari (1990) undertook epicotyle grafting with 3-4 month old scions on 5-10 day old seedling stocks and reported 80-90% success under mist in Kerala Agricultural University

b. Planting seasonThe best time for planting is by the commencement of South West monsoon in May

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

Kerala and there are more than 100,000 trees in backyards. It is also grown as shade trees in betelnut, coffee, pepper and cardamom plantations. It is also planted as avenue trees. South Indian states altogether has 2000 hectares under jackfruit. But this data seems to be quite unreliable. According to the statistics of area and production by Radha and Mathew (2007), among the South India states, Kerala has the largest area with 93000 ha and a production of 21 lakh tonnes.

Jackfruit known as the poor man's food, is used in various ways in South India. It used in the ripe form as a delicious fruit and in unripe form as vegetable. The ripe fruit is consumed by low income families as a source of vitamins, minerals and calories. The pulp of ripe fruit has a pungent odour and is eaten fresh or preserved in syrup. It is also processed in to various acceptable products. It is a comparatively cheap fruit with good nutritive value. The edible pulp of jackfruit constitutes 25-40% of the fruit weight. Food value per 100 g of edible pulp of ripe and young ( values in brackets) fruits are as follows: water 72-77.2 g (85.2 g), protein 1.3-2 (2 g), fat 0.1-0.4 g (0.6 g), carbohydrates 18.9-25.4 g (11.5 g), fibre 0.8-1.1 g (2.6 g), ash 0.8-1.4 g (0.7 g), calcium 22-37 mg (53 mg), phosphorus 18-38 m g (20 mg), iron 0.4-1.1 mg (o.4 mg), sodium 2 mg (3 mg), potassium 407 mg (323 mg), vitamin A 175-540 IU (30 IU), thiamine 0.03-0.09 mg (0.12 mg), riboflavin 0.05 mg (0.05 mg), niacin 0.9-4 mg (0.5 mg), vitamin C 8-10 mg (12 mg). Energy value is 395-410 kJ (210 kJ) per 100 g. The non edible portion of the fruit is rich in pectin and is ideal material for making jam.

Boiled and roasted seeds used for many culinary preparations. Immature fruits are used a vegetable or in soups and made into pickles. The rind and aborted flakes are fed to livestock. The aborted flowers of ripe fruits contain pectin and used for preparing jelly. The ripe bulbs, fermented and then distilled, produce potent alcoholic liquor. Roasted seeds are ground to make flour which is blended with wheat flour for baking.

Jackwood is a valuable timber used for furniture, construction, turnery, masts, oars, implements, brush backs and musical instruments. The colour of wood changes from orange or yellow to brown or dark-red. It is termite proof, fairly resistant to fungal and bacterial decay, seasons without difficulty, resembles mahogany.

The leaves and skin of the fruit are used as cattle feed. The skin, peduncle and aborted flowers of the fruit are used for pectin extraction.

The jackfruit is adapted to places in South India with humid tropical and near-tropical climates. It is sensitive to frost in its early life and cannot tolerate drought. If rainfall is deficient, the tree must be irrigated. In India, it thrives from sea-level to an altitude of 5,000 ft (1,500 m). It is reported that jackfruits grown

above 4,000 ft (1,200 m) are of poor quality and usable only for cooking. The jackfruit tree flourishes in rich, deep soil of medium or open texture, sometimes on deep gravelly or laterite soils of South India. It will grow, but more slowly and not as tall in shallow limestone. The tree grows tall and thin on sand, short and thick on stony land. It cannot tolerate waterlogging for long periods.

3. Agronomya. Propagation

Jackfruit is propagated either though seed or by vegetative means. But because of the highly cross pollinated nature, the seedling will not be true to type. Large scale multiplication of superior varieties is through vegetative means.Seed propagation: The most common method is propagation by seed. The seeds are non-dormant and lose viability quickly. The percentage of germination decreases proportionately with delay in sowing and no germination is obtained after one month. So sowing is to be taken up immediately after extraction from the fruit. Seeds can be either sown in situ so that tap root is not disturbed or raised in polybags filled with potting mixture consisting of soil, sand and organic manure in the ratio 1:1:1. The seeds are sown flat at a depth 2.5 cm. The seeds start germination in 1-2 weeks and about 95% germination is ensured. Soaking of the seeds in 10% solution of gibberellic acid results in 100% germination. The seedlings can be transplanted when four leaves haves hardened. With older seedlings, the chances of root damage are high and results in lower survival.Propagation by vegetative means

A number of studies have been undertaken on this aspect. Rooting of cuttings, approach grafting and soft wood grafting have been successful and the rate of success varies widely.

Rooting of cutting after procuring and growth regulator treatment under mist has been studied in Kerala Agricultural University. The rooting was low and on account of lack of tap root, the use of this method is restricted to research purposes. Air layering recorded 81.29% rooting of one year old shoots of bearing plants by using coconut pith as medium (Nazeem et al.,1984).

Inarching or Approach grafting using A.hirsuta or jackfruit seedling as root stock recorded 60-90% graft take and 60% survival (KAU, 2007-08). Soft wood grafting gave 10% success and epicotyle grafting 20-25% success. Jose and Valsalakumari (1990) undertook epicotyle grafting with 3-4 month old scions on 5-10 day old seedling stocks and reported 80-90% success under mist in Kerala Agricultural University

b. Planting seasonThe best time for planting is by the commencement of South West monsoon in May

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

June. Planting can be extended to August, if plants are well cared. Prolonged dry spell after planting may lead to the death. The tap root should not be disturbed while planting.

c. Spacing and plant density Square system is the best method in fertile land and hexagonal systems suits less fertile soils. The spacing recommended is 12-15m and the population density / ha.is 45-70. Pits of 60cm3 are dug a fortnight before planting. Pits are filled with top soil and compost or farm yard manure@ 10kg per pit to a level higher than the adjoining ground. The seedlings/ grafts are planted in the centre of the pit after carefully removing the polythene bags, preferably in the late evening. Deep planting results in poor growth of grafts. While grafts are planted, care is taken to see that the graft joint is above the soil level. The plants are staked to prevent snapping at graft joints. The plants are provided with irrigation during drought and it is necessary to provide adequate drainage during rainy season. Young plants are to be protected from grazing cattle and goats. In colder regions, protection against frost is necessary especially during early years. Weeding the interspaces and ploughing should be done as a regular practice. Mulching before drought commences will help to achieve better growth.

d. Manures and fertilizers Research reports on nutritional requirement are not available. If growth and yield tend to be low, application of manures and fertilizers become essential. In Kerala, jackfruit is rarely manured. The University of Agricultural Sciences, Dharwad recommends 600g N, 300 g P2O5 and 240 g K2O tree/ year. About 50 kg farm yard manure or compost can also be applied. Mukherjee et al. (1983) reported that supply of farm yard manure @ 37 kg/plant, 750g Ammonium sulphate, 625 g single Super phosphate and 300 g Muriate of potash per plant per year in the second year and third year of planting with an increased dose of 938g Ammonium sulphate, 781g single Super phosphate and 375g Muriate of potash increased growth, flowering and fruiting. For quick growth, manures and fertilizers are applied in two split doses before and after monsoon. The manures and fertilizers are spread in the basin and thoroughly mixed with soil. Severe symptoms of manganese deficiency have been reported from certain parts of India.

e. Irrigation The tree is not grown under irrigated conditions. But the tree is sensitive to prolonged periods of drought especially, the young plants. Young plants are to be irrigated upto 2-3 years till the roots reach deep into the soil. The frequency depends upon the soil and climatic factors. f. Training and pruning

Training and pruning are not regularly done as a routine practice in jackfruit. Muthulakshmi (2003) analysed the effect of pruning old jackfruit trees by cutting 25% to 75% 2nd and 3rd order branches. The results showed a reduction in number of days for flushing and flowering with decreasing order of severity of pruning. Severely pruned trees produced more number of shoots with maximum vigour. No difference in duration of male and female flower development was observed due to pruning. Trees pruned to a medium level showed maximum increase in fruit set (3-6%) than severe (1-2%) and light pruned trees (2-3%). During the first year, pruning treatments showed reduction in fruit number and yield and there was increased yield during the second and third year. She found that it is desirable to have single stem upto a certain height. In old trees pruning can be done to remove overcrowded branches without affecting yield.

After harvesting, the fruiting twigs may be cut back to the trunk or branch to induce flowering the next season. In the Cachar district of Assam, production of female flowers is said to be stimulated by slashing the tree with a hatchet, the shoots emerging from the wounds; and branches are lopped every 3 to 4 years to maintain fruitfulness. On the other hand, studies at the University of Kalyani, West Bengal, showed that neither scoring nor pruning of shoots increases fruit set and that ringing enhances fruit set only the first year, production declining in the second year.

g. Intercropping Canopy development of jackfruit is a slow process and it takes a long time to fully cover the area and lets in a large quantity of sunlight through its canopy during the initial years. When jackfruit is planted on plantation scale, the interspace totally unexploited by jackfruit is large. These can be fruitfully utilized for growing a large number of crops like vegetables, pineapple, pulses and banana during the early years. Shade tolerant crops like yams, cocoa, banana and tubers can be grown effectively.

h. Harvesting and yield Seedlings may ordinarily take 4 to 14 years to come into bearing, though certain precocious cultivars and grafts may begin to bear in 2½ to 3½ years. The seedling trees reach peak bearing age with 15-16 years of planting and the grafts attain peak bearing much earlier at 6-8 years of planting. The life span of seedling tree is very long, as long as 100 years. However, productivity declines with age. In grafts, the life span is about 25-40 years. The fruiting season lasts for about 7 months from January to July. Yield is not uniform every year. Some trees show alternate/ irregular bearing tendency. Early season varieties are preferred in Kerala in view of their superior quality and these fetch premium price also.

The optimum stage of harvest for use as fruit is reported to be 90-110 days after the emergence of spike. The days for maturity are temperature- dependent, maturity being faster in summer months. Harvesting time varies depending upon the end

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

June. Planting can be extended to August, if plants are well cared. Prolonged dry spell after planting may lead to the death. The tap root should not be disturbed while planting.

c. Spacing and plant density Square system is the best method in fertile land and hexagonal systems suits less fertile soils. The spacing recommended is 12-15m and the population density / ha.is 45-70. Pits of 60cm3 are dug a fortnight before planting. Pits are filled with top soil and compost or farm yard manure@ 10kg per pit to a level higher than the adjoining ground. The seedlings/ grafts are planted in the centre of the pit after carefully removing the polythene bags, preferably in the late evening. Deep planting results in poor growth of grafts. While grafts are planted, care is taken to see that the graft joint is above the soil level. The plants are staked to prevent snapping at graft joints. The plants are provided with irrigation during drought and it is necessary to provide adequate drainage during rainy season. Young plants are to be protected from grazing cattle and goats. In colder regions, protection against frost is necessary especially during early years. Weeding the interspaces and ploughing should be done as a regular practice. Mulching before drought commences will help to achieve better growth.

d. Manures and fertilizers Research reports on nutritional requirement are not available. If growth and yield tend to be low, application of manures and fertilizers become essential. In Kerala, jackfruit is rarely manured. The University of Agricultural Sciences, Dharwad recommends 600g N, 300 g P2O5 and 240 g K2O tree/ year. About 50 kg farm yard manure or compost can also be applied. Mukherjee et al. (1983) reported that supply of farm yard manure @ 37 kg/plant, 750g Ammonium sulphate, 625 g single Super phosphate and 300 g Muriate of potash per plant per year in the second year and third year of planting with an increased dose of 938g Ammonium sulphate, 781g single Super phosphate and 375g Muriate of potash increased growth, flowering and fruiting. For quick growth, manures and fertilizers are applied in two split doses before and after monsoon. The manures and fertilizers are spread in the basin and thoroughly mixed with soil. Severe symptoms of manganese deficiency have been reported from certain parts of India.

e. Irrigation The tree is not grown under irrigated conditions. But the tree is sensitive to prolonged periods of drought especially, the young plants. Young plants are to be irrigated upto 2-3 years till the roots reach deep into the soil. The frequency depends upon the soil and climatic factors. f. Training and pruning

Training and pruning are not regularly done as a routine practice in jackfruit. Muthulakshmi (2003) analysed the effect of pruning old jackfruit trees by cutting 25% to 75% 2nd and 3rd order branches. The results showed a reduction in number of days for flushing and flowering with decreasing order of severity of pruning. Severely pruned trees produced more number of shoots with maximum vigour. No difference in duration of male and female flower development was observed due to pruning. Trees pruned to a medium level showed maximum increase in fruit set (3-6%) than severe (1-2%) and light pruned trees (2-3%). During the first year, pruning treatments showed reduction in fruit number and yield and there was increased yield during the second and third year. She found that it is desirable to have single stem upto a certain height. In old trees pruning can be done to remove overcrowded branches without affecting yield.

After harvesting, the fruiting twigs may be cut back to the trunk or branch to induce flowering the next season. In the Cachar district of Assam, production of female flowers is said to be stimulated by slashing the tree with a hatchet, the shoots emerging from the wounds; and branches are lopped every 3 to 4 years to maintain fruitfulness. On the other hand, studies at the University of Kalyani, West Bengal, showed that neither scoring nor pruning of shoots increases fruit set and that ringing enhances fruit set only the first year, production declining in the second year.

g. Intercropping Canopy development of jackfruit is a slow process and it takes a long time to fully cover the area and lets in a large quantity of sunlight through its canopy during the initial years. When jackfruit is planted on plantation scale, the interspace totally unexploited by jackfruit is large. These can be fruitfully utilized for growing a large number of crops like vegetables, pineapple, pulses and banana during the early years. Shade tolerant crops like yams, cocoa, banana and tubers can be grown effectively.

h. Harvesting and yield Seedlings may ordinarily take 4 to 14 years to come into bearing, though certain precocious cultivars and grafts may begin to bear in 2½ to 3½ years. The seedling trees reach peak bearing age with 15-16 years of planting and the grafts attain peak bearing much earlier at 6-8 years of planting. The life span of seedling tree is very long, as long as 100 years. However, productivity declines with age. In grafts, the life span is about 25-40 years. The fruiting season lasts for about 7 months from January to July. Yield is not uniform every year. Some trees show alternate/ irregular bearing tendency. Early season varieties are preferred in Kerala in view of their superior quality and these fetch premium price also.

The optimum stage of harvest for use as fruit is reported to be 90-110 days after the emergence of spike. The days for maturity are temperature- dependent, maturity being faster in summer months. Harvesting time varies depending upon the end

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

use. For use as vegetable, the fruits are harvested within 1-1½ months of pollination, known as 'Idichakka' in Kerala. For preparation of curries, use as cooked food and for making chips, the fruit are harvested at or just before full maturity as indicated by flatted spines of the surface of the fruit. For use as ripe fruit, mature fruits are harvested carefully and the fruits are not allowed to fall from tree tops. The fruits are tied with a rope and are brought to the ground by slowly letting the rope to the ground.

The average yield per tree is about 50-100 fruits per year. Yield varies from a few fruits during the first year of bearing and it may go up to 250 fruits or even more after15 years. The individual fruit weight varies from 3.00 kg to 25.00 kg. When the crop is grown in plantation scale an average yield of 50-80 tonnes/ ha can be expected.

i.Ripening and storageFruit ripening takes place under natural conditions in 3-8 days of harvest of mature fruits. Jackfruit is not normally stored in cold storage. Radha and Mathew (2007) described the technique of storage of jackfruit flakes. Ripe flakes can be stored at low temperature for 2-3 weeks by dipping them in sugar syrup (300brix) containing potassium metabisulphite and packing in 100 gauge polypropylene covers without affecting quality. Cryo- frozen jack fruit bulbs packed in A 2½ cans containing sugar syrup (40%) + citric acid (0.5%) can be stored at – 180C for six months without affecting colour and sensory qualities.

j. Pests The plant is attacked by a number of pests. The details of important ones are presented below:

Shoot borer (Diaphania caesalis): This pest is reported from Karnataka, Maharashtra and Assam. The caterpillars bore into the shoot, flower bud or fruit causing wilting of shoot, drying of flower buds and rotting of fruits. The caterpillars can be collected manually and destroyed. The spread can be checked by spraying phosphamidon 0.03% or any contact insecticide. Bark borer (Indarbela tetraonis and Batocera rufomaculata)These are polyphagous insects. To control this pest, clean affected bark on main stem and insert of wick of cotton wool soaked in kerosene or carbon bisuphide into holes and the holes are sealed with mud. Bud weevil (Ochyromera artocarpio)This pest is reported from all over India. Buds and fruits fall prematurely due to the attack of this weevil. This can be controlled by spraying carbaryl (0.2%) and also by destroying fallen fruits and buds.

Other insect pests in India are mealybugs (Nipaecoccus viridis; Pseudococcus corymbatus, Ferrisia virgata); the spittle bug (Cosmoscarta relata); leaf Webbers

(Perina nuda and Diaphania bivitralis); aphids, (Greenidia artocarpi and Toxoptera aurantii); thrips, (Pseudodendrothrips dwivarna); scale insects ( Semelaspidus artocarpi and Parlapsis papillosa) and red ant. These can be effectively controlled by spraying contact insecticides.

k. Diseases Stem, fruit and male inflorescence rot (Rhizopus artocarpi)This is the most serious disease of jackfruit in India. The disease results in immature drop of fruits due to rotting and the intensity is high under high humid conditions. This disease can be controlled by spraying Captan 0.2% or Bordeaux mixture 1.0%.

Pink disease (Pellicularia (Corticium) salmonicolor), Leaf spot (Phomopsis artocarpina, Colletotrichum lagenarium, Septoria artocarpi), Gray blight (Pestalotia elasticola), Charcoal rot (Ustilana zonata), Collar rot (Rosellinia arcuata), and Rust (Uredo artocarpi), are also reported to occur on jackfruit in some regions. Varieties and Summary of breeding work

Highly cross pollinated nature and conventional method of seed propagation make jackfruit extremely variable. A lot of variability is exhibited in fruit shape, size, sweetness, flavor, acidity and taste as well as productivity and fruiting season. The jackfruit is classified into two broad groups on the basis of texture of flakes: soft flaked (Koozha) and crisp flaked (Varikka). Koozha is characterized by soft and meshy pulp with quality ranging from very sweet to insipid. This type is generally not preferred for table purpose, but better suited for culinary purposes. Varikka types produce very tasty, sweet and firm pulp and are best suited for table, culinary and all other purposes. In Kerala, the fruiting season extends from January to July. In Kerala, early season varieties produced during the summer season are preferred. Fruits produced by late season varieties are less preferred for table purposes due to low eating quality of fruit. It is observed that majority of the trees in Trivandrum district of Kerala belong to Koozha types. In central Kerala, both Koozha and Varikka types are seen. In northern Kerala, the predominant type is Varikka. Transport of seedlings from Trivandrum towards north is said to affect the population of jackfruit in this zone.

Apart from these groups, a number of named and unnamed types are available. Well known cultivars include 'Singapore' or 'Ceylon Jack', and 'Rudrakshi' /'Thamarachakka' are reported in South India. Srinivasan (1970) identified a superior type 'Muttam Varikka' from Muttam in Kerala, with 7 kg fruits measuring 46 cm length and 23 cm width.

'Singapore jack' introduced from Sri Lanka is a high yielding early bearing variety producing 250 medium sized fruits/tree/year, bearing in 1½ - 2½ years after planting. The fruit is medium sized with small, fibrous, sweet carpels. In addition to the summer crop (June and July), there is a second crop from October to

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

use. For use as vegetable, the fruits are harvested within 1-1½ months of pollination, known as 'Idichakka' in Kerala. For preparation of curries, use as cooked food and for making chips, the fruit are harvested at or just before full maturity as indicated by flatted spines of the surface of the fruit. For use as ripe fruit, mature fruits are harvested carefully and the fruits are not allowed to fall from tree tops. The fruits are tied with a rope and are brought to the ground by slowly letting the rope to the ground.

The average yield per tree is about 50-100 fruits per year. Yield varies from a few fruits during the first year of bearing and it may go up to 250 fruits or even more after15 years. The individual fruit weight varies from 3.00 kg to 25.00 kg. When the crop is grown in plantation scale an average yield of 50-80 tonnes/ ha can be expected.

i.Ripening and storageFruit ripening takes place under natural conditions in 3-8 days of harvest of mature fruits. Jackfruit is not normally stored in cold storage. Radha and Mathew (2007) described the technique of storage of jackfruit flakes. Ripe flakes can be stored at low temperature for 2-3 weeks by dipping them in sugar syrup (300brix) containing potassium metabisulphite and packing in 100 gauge polypropylene covers without affecting quality. Cryo- frozen jack fruit bulbs packed in A 2½ cans containing sugar syrup (40%) + citric acid (0.5%) can be stored at – 180C for six months without affecting colour and sensory qualities.

j. Pests The plant is attacked by a number of pests. The details of important ones are presented below:

Shoot borer (Diaphania caesalis): This pest is reported from Karnataka, Maharashtra and Assam. The caterpillars bore into the shoot, flower bud or fruit causing wilting of shoot, drying of flower buds and rotting of fruits. The caterpillars can be collected manually and destroyed. The spread can be checked by spraying phosphamidon 0.03% or any contact insecticide. Bark borer (Indarbela tetraonis and Batocera rufomaculata)These are polyphagous insects. To control this pest, clean affected bark on main stem and insert of wick of cotton wool soaked in kerosene or carbon bisuphide into holes and the holes are sealed with mud. Bud weevil (Ochyromera artocarpio)This pest is reported from all over India. Buds and fruits fall prematurely due to the attack of this weevil. This can be controlled by spraying carbaryl (0.2%) and also by destroying fallen fruits and buds.

Other insect pests in India are mealybugs (Nipaecoccus viridis; Pseudococcus corymbatus, Ferrisia virgata); the spittle bug (Cosmoscarta relata); leaf Webbers

(Perina nuda and Diaphania bivitralis); aphids, (Greenidia artocarpi and Toxoptera aurantii); thrips, (Pseudodendrothrips dwivarna); scale insects ( Semelaspidus artocarpi and Parlapsis papillosa) and red ant. These can be effectively controlled by spraying contact insecticides.

k. Diseases Stem, fruit and male inflorescence rot (Rhizopus artocarpi)This is the most serious disease of jackfruit in India. The disease results in immature drop of fruits due to rotting and the intensity is high under high humid conditions. This disease can be controlled by spraying Captan 0.2% or Bordeaux mixture 1.0%.

Pink disease (Pellicularia (Corticium) salmonicolor), Leaf spot (Phomopsis artocarpina, Colletotrichum lagenarium, Septoria artocarpi), Gray blight (Pestalotia elasticola), Charcoal rot (Ustilana zonata), Collar rot (Rosellinia arcuata), and Rust (Uredo artocarpi), are also reported to occur on jackfruit in some regions. Varieties and Summary of breeding work

Highly cross pollinated nature and conventional method of seed propagation make jackfruit extremely variable. A lot of variability is exhibited in fruit shape, size, sweetness, flavor, acidity and taste as well as productivity and fruiting season. The jackfruit is classified into two broad groups on the basis of texture of flakes: soft flaked (Koozha) and crisp flaked (Varikka). Koozha is characterized by soft and meshy pulp with quality ranging from very sweet to insipid. This type is generally not preferred for table purpose, but better suited for culinary purposes. Varikka types produce very tasty, sweet and firm pulp and are best suited for table, culinary and all other purposes. In Kerala, the fruiting season extends from January to July. In Kerala, early season varieties produced during the summer season are preferred. Fruits produced by late season varieties are less preferred for table purposes due to low eating quality of fruit. It is observed that majority of the trees in Trivandrum district of Kerala belong to Koozha types. In central Kerala, both Koozha and Varikka types are seen. In northern Kerala, the predominant type is Varikka. Transport of seedlings from Trivandrum towards north is said to affect the population of jackfruit in this zone.

Apart from these groups, a number of named and unnamed types are available. Well known cultivars include 'Singapore' or 'Ceylon Jack', and 'Rudrakshi' /'Thamarachakka' are reported in South India. Srinivasan (1970) identified a superior type 'Muttam Varikka' from Muttam in Kerala, with 7 kg fruits measuring 46 cm length and 23 cm width.

'Singapore jack' introduced from Sri Lanka is a high yielding early bearing variety producing 250 medium sized fruits/tree/year, bearing in 1½ - 2½ years after planting. The fruit is medium sized with small, fibrous, sweet carpels. In addition to the summer crop (June and July), there is a second crop from October to

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

December. It is also popular in Kerala.

Jackfruit types like Varikka, Koozha, Navarikka, Rudrakshi chakka or Thamara chakka and some wild form were collected by NBPGR (NBPGR, 1996). Through selection, Tamil Nadu Agricultural University has released three clones Burliar 1, Palur 1 and Pechipara 1 (Veeraraghavadatham, 1996).

Kumar et al. (1996) described a selection No.7 from Utter Pradesh with moderate yields, large fruits (> 15kg) and bulbs (about 20g). From Eastern India, 35 types with superior fruit qualities have been reported as superior clones.

Muthulakshmy (2003) surveyed all jackfruit growing areas of Thrissur district of Kerala and she observed wide varuiability in all growth and yield parameters with yield ranging from 21.23- 1710kg/ tree. She identified nine firm fleshed accessions AC 7, 224, 306, 307 from plains, AC 254 and 285 from the river sides, AC 102 and 293 from coastal region and AC 203 from hilly areas.

The Fruit Experimental Station at Burliar, established a germplasm collection of 54 jackfruit clones from all producing countries, and selected 'T Nagar Jack' as the best in quality and yield. The Fruit Experimental Station at Kallar, began breeding work in 1952 with a view to developing short, compact, many-branched trees, precocious and productive, bearing large, yellow, high quality fruits, 1/2 in the main season, 1/2 late. 'Singapore Jack' was chosen as the female parent because of its early and late crops; and, as the male parent, 'Velipala', a local selection from the forest having large fruits with large carpers of superior quality, and borne regularly in the main summer season. After 25 years of testing, one hybrid was rated as outstanding for precocity, fruit size, off-season as well as main season production, and yield excelling its parents (Vereraraghavadatham, 1996).

A 'Java' variety producing of exceptionally big fruits of 60-80kg has been reported from the farmers plot in Karnataka.

In Kerala Agricultural University, a germplasm collection of 200 superior varieties have been established in Mannuthy (KAU, 1983). In Banana Research Station, Kannara and Agricultural Research Station, Mannuthy, germplasm of jackfruit are being maintained. Selections for table, culinary, chip making and all purposes were identified and these are under evaluation (KAU, 2007-08).

Flowering, Pollination and FruitsetA seedling tree of jack starts bearing in 6-8 years of planting. The flowering season varies with locality, genotype and environmental conditions. Flowering starts from November and extends upto March in Kerala. Sometimes, off season flowering is noticed during September. At the time of anthesis, stamens protrude out and appear on the surface of the spike and at peak anthesis, the male spike turns to

light yellow due to the presence of anthers. In the female flower, perianth encloses the ovary and style. 4-6 days of the opening of spike from the spathe, creamy white stigmas come out the outer surface of the inflorescence looks wooly or creamy. According to Sambamurthy and Ramalingam (1954), the inflorescence produced at the beginning and end of the flowering season are males. The distribution of sex in jackfruit shows wide variation with females 3-40 % (Sahadevan et al., 1950). 4-6 days after emergence of male spike, flowers begin to open and continue for another one week. After anther dehiscence, the male spikes dry up and drop. The anther dehiscence takes place mostly in the afternoon, with the peak from 2.00 – 3.00 pm. Studies conducted by Joseph (1983) in Kerala Agricultural University showed that anthesis in male flower starts at 6 am and continues upto 6pm. Maximum number of flowers open between 12 noon and 4 pm. The peak time of anther dehiscence is from 6 pm to 7 pm on the day of opening of flower. This pattern of anthesis is continued for 5-7 days in male spike. Pollen fertility ranges from 89-93%. The pollen grains are small with a diameter of 16-22 µ. The number of pollen grains per spike ranges from 1.50 to 1.70 crores. Maximum pollen germination of 77.65% is achieved in 1% agar and 10% sucrose. In female flowers, the flowers start opening in 4-6 days after emergence and is completed in another 4-6 days. The receptivity of stigma continues for about 36 hours. Pollination and fertilization are complete within 3-6 days after anthesis.

Joseph (1983) found the pattern of anthesis in female flowers to be erratic and it was indicated that the anthesis is continued for 3 weeks. In respect of anthesis, the Koozha and varikka types did not differ significantly. After pollination, the axis of the spike, the ovaries and the perianth grow simultaneously and develop into a multiple fruit, botanically called sorosis.

Jack fruit is wind pollinated. Joseph (1983) recorded 83.3% fruit set under natural conditions. Hand pollination reduced fruit set by 30-40% probably due to the disturbance caused during pollination.

Fruit growth and fruit developmentThe days required for the fruit to mature vary from 90 to 100 days (Sahadevan et al., 1954). Joseph (1983) recorded the range of days for fruit maturity as 100-138 days. The fruit drop under natural conditions was about 30-40% and the peak period of fruit drop occurred between 60th and 80th day.

Processing Edible bulbs of ripe jackfruit are liked by many due to their fine taste and pleasant aroma. The bulbs (edible flakes) contain 7.5% sugar on dry weight basis and a fair amount of Carotene (Vitamin A). The edible portion is about 30% by weight. Ripe fruits are used for making products like nectar, jams, squash and alcohol. The seeds are rich in Carbohydrates and also a good source of Vitamins. Unripe fruits are also used for culinary preparations like chips, pickles. The seeds which are high in starch,

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

December. It is also popular in Kerala.

Jackfruit types like Varikka, Koozha, Navarikka, Rudrakshi chakka or Thamara chakka and some wild form were collected by NBPGR (NBPGR, 1996). Through selection, Tamil Nadu Agricultural University has released three clones Burliar 1, Palur 1 and Pechipara 1 (Veeraraghavadatham, 1996).

Kumar et al. (1996) described a selection No.7 from Utter Pradesh with moderate yields, large fruits (> 15kg) and bulbs (about 20g). From Eastern India, 35 types with superior fruit qualities have been reported as superior clones.

Muthulakshmy (2003) surveyed all jackfruit growing areas of Thrissur district of Kerala and she observed wide varuiability in all growth and yield parameters with yield ranging from 21.23- 1710kg/ tree. She identified nine firm fleshed accessions AC 7, 224, 306, 307 from plains, AC 254 and 285 from the river sides, AC 102 and 293 from coastal region and AC 203 from hilly areas.

The Fruit Experimental Station at Burliar, established a germplasm collection of 54 jackfruit clones from all producing countries, and selected 'T Nagar Jack' as the best in quality and yield. The Fruit Experimental Station at Kallar, began breeding work in 1952 with a view to developing short, compact, many-branched trees, precocious and productive, bearing large, yellow, high quality fruits, 1/2 in the main season, 1/2 late. 'Singapore Jack' was chosen as the female parent because of its early and late crops; and, as the male parent, 'Velipala', a local selection from the forest having large fruits with large carpers of superior quality, and borne regularly in the main summer season. After 25 years of testing, one hybrid was rated as outstanding for precocity, fruit size, off-season as well as main season production, and yield excelling its parents (Vereraraghavadatham, 1996).

A 'Java' variety producing of exceptionally big fruits of 60-80kg has been reported from the farmers plot in Karnataka.

In Kerala Agricultural University, a germplasm collection of 200 superior varieties have been established in Mannuthy (KAU, 1983). In Banana Research Station, Kannara and Agricultural Research Station, Mannuthy, germplasm of jackfruit are being maintained. Selections for table, culinary, chip making and all purposes were identified and these are under evaluation (KAU, 2007-08).

Flowering, Pollination and FruitsetA seedling tree of jack starts bearing in 6-8 years of planting. The flowering season varies with locality, genotype and environmental conditions. Flowering starts from November and extends upto March in Kerala. Sometimes, off season flowering is noticed during September. At the time of anthesis, stamens protrude out and appear on the surface of the spike and at peak anthesis, the male spike turns to

light yellow due to the presence of anthers. In the female flower, perianth encloses the ovary and style. 4-6 days of the opening of spike from the spathe, creamy white stigmas come out the outer surface of the inflorescence looks wooly or creamy. According to Sambamurthy and Ramalingam (1954), the inflorescence produced at the beginning and end of the flowering season are males. The distribution of sex in jackfruit shows wide variation with females 3-40 % (Sahadevan et al., 1950). 4-6 days after emergence of male spike, flowers begin to open and continue for another one week. After anther dehiscence, the male spikes dry up and drop. The anther dehiscence takes place mostly in the afternoon, with the peak from 2.00 – 3.00 pm. Studies conducted by Joseph (1983) in Kerala Agricultural University showed that anthesis in male flower starts at 6 am and continues upto 6pm. Maximum number of flowers open between 12 noon and 4 pm. The peak time of anther dehiscence is from 6 pm to 7 pm on the day of opening of flower. This pattern of anthesis is continued for 5-7 days in male spike. Pollen fertility ranges from 89-93%. The pollen grains are small with a diameter of 16-22 µ. The number of pollen grains per spike ranges from 1.50 to 1.70 crores. Maximum pollen germination of 77.65% is achieved in 1% agar and 10% sucrose. In female flowers, the flowers start opening in 4-6 days after emergence and is completed in another 4-6 days. The receptivity of stigma continues for about 36 hours. Pollination and fertilization are complete within 3-6 days after anthesis.

Joseph (1983) found the pattern of anthesis in female flowers to be erratic and it was indicated that the anthesis is continued for 3 weeks. In respect of anthesis, the Koozha and varikka types did not differ significantly. After pollination, the axis of the spike, the ovaries and the perianth grow simultaneously and develop into a multiple fruit, botanically called sorosis.

Jack fruit is wind pollinated. Joseph (1983) recorded 83.3% fruit set under natural conditions. Hand pollination reduced fruit set by 30-40% probably due to the disturbance caused during pollination.

Fruit growth and fruit developmentThe days required for the fruit to mature vary from 90 to 100 days (Sahadevan et al., 1954). Joseph (1983) recorded the range of days for fruit maturity as 100-138 days. The fruit drop under natural conditions was about 30-40% and the peak period of fruit drop occurred between 60th and 80th day.

Processing Edible bulbs of ripe jackfruit are liked by many due to their fine taste and pleasant aroma. The bulbs (edible flakes) contain 7.5% sugar on dry weight basis and a fair amount of Carotene (Vitamin A). The edible portion is about 30% by weight. Ripe fruits are used for making products like nectar, jams, squash and alcohol. The seeds are rich in Carbohydrates and also a good source of Vitamins. Unripe fruits are also used for culinary preparations like chips, pickles. The seeds which are high in starch,

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

are mixed with flour for enrichment of nutritive value. Each jackfruit produces about 500 grams of seed. The starch produced from the seeds are also used for commercial purposes. About 50% of fruit, composed of rind and unfertilized floral parts, which are also rich in jackfruit flavor are fed to cattle. The aborted flowers are rich sources of pectin. And can be used for making jelly.Products for local consumption

The recipes of some products are given below:

Jackfruit JamThe ingredient are ripe (1) Jack fruit flakes (1 kg), (2) Sugar (1 1/2 kg), (3)Citric Acid (1 tsp), (4) Water(6 cups) and (5) Potassium meta bisulphite (optional) (2 pinches). The first step of preparation is separation of seeds from the ripe fruit. The flakes are cut it into small pieces and cooked with water. It is then smashed or ground and sieved. Dissolve sugar in water and add citric acid. When it boils, add the fruit pulp into it. Stir continuously. When the solution thickens to the consistency of jam, remove from fire. Allow to cool. Add potassium meta bisulphite and mix thoroughly. Transfer jam to sterilized bottles.

Jackfruit papad It a natural preparation with solar heat applied to the jackfruit juice and sugar stored in flat pans. One dried, it lasts long and allows us to enjoy the seasonal jackfruit at any time of year.

Chakka Varatti It is a jackfruit delicacy which is solely associated with Kerala. Fully ripe jackfruit pulps along with jaggery and ghee, are cooked for a long time and stirred to remove the water content, to make a thick dark brown paste which can be preserved for over a year. This Chakka Varatti is used as a key ingredient in authentic dishes like Chakka Pradhaman, Kumbilappam and Ela Adai.

Jackfruit payasam / kheer/ pradhamanThe ingredients are (1) jackfruit Jam(chakka varatty) (150 to 200 g), (2) big size coconut (2 Nos.) (3) Jaggery (as required), (4) ghee (2 tsp.) and (5) coconut pieces.The first step is extracting coconut milk as 1st , 2nd and 3rd concentrates. Add jackfruit jam/ chakka varatty to the 3rd concentrate of milk and dissolve completely in the milk. Boil this mix in a non stick kadai or vessel for a few minutes. Then add the 2nd milk concentrate and also jaggery flakes to required sweetness and let it boil for a few more minutes till the mix thickens.Remove from fire and add the first concentrate of milk and stir for a few seconds. Heat ghee and fry the small coconut pieces till it becomes yellowish in colour and added to

the payasam.

Raw Jackfruit PickleThe ingredients are (1) Cleaned and deseeded jackfruit chunks (500 g), (2) Salt (1/2 cup) , (3) Sugar (1/2 cup), (4) Oil (1/2 cup), (5) Vinegar (1cup), (6) Garlic( 6-8 flakes) , (7) Red chilly powder (3 tsp.), (8) Crushed mustard seeds (2 tsp.), (9) Crushed cumin seeds (1/2 tsp.) and (10) Ginger powder (1 tsp.). The first step in preparing pickle is adding salt to jackfruit chunks and sun drying for 2-3 days. Heat oil, add garlic flakes, stir. Add jackfruit, stir fry till tender. Add all other ingredients, except vinegar. Mix well. Add vinegar, mix, keep cover in sun for 7-8 days. Store in clean, sterilized airtight glass jars.

Clarified jackfruit juiceJohn and Narasimham (2007) developed a process for the preparation of clarified juice and involves treatment of the jackfruit waste with pectic enzyme at 0.3% concentration (vw), incubation for 2 h at 40C and subsequent filtration, giving about 60% yield of clarified juice having 23° Brix and 0.15-0.20% acidity. Sensory evaluation of ready-to-serve (RTS) beverages (12% juice, 15° Brix sugars and 0.3% acidity) without and with carbonation at 3 levels (CO2 gas pressures 0. 775, 2.092 and 3.685 kg/cm2) by a 15-member trained panel revealed that the product was highly acceptable either without or with carbonation at 0. 775 kg/cm2, compared to higher levels ofcarbonation. It is concluded that preparation of beverage from jackfruit waste as a byproduct, besides processing of bulbs and seeds, brings about the effective utilization of jackfruit to over 80%.Curried raw jack fruit, fried and pressure cooked

John and Narasimham (2007) conducted studies to improve the texture and sensory qualities of raw jack fruit. Diced tender jack fruit was subjected to steam cooking (1 kg cm-2 for 20 min) and oil frying at 150 ± 30C for 5 min and 180 ± 20C for 5 min, respectively. Minced mutton at 5% (w/w) of the jack fruit dice was incorporated into the curried recipe prepared from dice fried in oil at 1500C to impart mutton flavor and tested for texture. The firmness of fried dice increased significantly as measured by peak force of 11.06 and 11.49 kg. cm-2 compared to 0.33 kg. cm-2 of steam cooked dice. Further, the sensory evaluation for texture and flavor of the samples in the curried recipe also revealed that the fry-treated samples (at 150 ± 30C) were better in quality than steam-cooked samples. The frying treatment of raw jack fruit dice increased the oil content of the dice (8.26% on FWB) compared to 0.6% in steamed dice. However, the treatment did not Commercial products

1. Canned Jackfruit

The crisp bulbs of the ripe Jackfruit are used for canning in sugar syrup. Yield of bulbs varies from 20 to 25 per cent depending upon the weight of fruit. After

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

are mixed with flour for enrichment of nutritive value. Each jackfruit produces about 500 grams of seed. The starch produced from the seeds are also used for commercial purposes. About 50% of fruit, composed of rind and unfertilized floral parts, which are also rich in jackfruit flavor are fed to cattle. The aborted flowers are rich sources of pectin. And can be used for making jelly.Products for local consumption

The recipes of some products are given below:

Jackfruit JamThe ingredient are ripe (1) Jack fruit flakes (1 kg), (2) Sugar (1 1/2 kg), (3)Citric Acid (1 tsp), (4) Water(6 cups) and (5) Potassium meta bisulphite (optional) (2 pinches). The first step of preparation is separation of seeds from the ripe fruit. The flakes are cut it into small pieces and cooked with water. It is then smashed or ground and sieved. Dissolve sugar in water and add citric acid. When it boils, add the fruit pulp into it. Stir continuously. When the solution thickens to the consistency of jam, remove from fire. Allow to cool. Add potassium meta bisulphite and mix thoroughly. Transfer jam to sterilized bottles.

Jackfruit papad It a natural preparation with solar heat applied to the jackfruit juice and sugar stored in flat pans. One dried, it lasts long and allows us to enjoy the seasonal jackfruit at any time of year.

Chakka Varatti It is a jackfruit delicacy which is solely associated with Kerala. Fully ripe jackfruit pulps along with jaggery and ghee, are cooked for a long time and stirred to remove the water content, to make a thick dark brown paste which can be preserved for over a year. This Chakka Varatti is used as a key ingredient in authentic dishes like Chakka Pradhaman, Kumbilappam and Ela Adai.

Jackfruit payasam / kheer/ pradhamanThe ingredients are (1) jackfruit Jam(chakka varatty) (150 to 200 g), (2) big size coconut (2 Nos.) (3) Jaggery (as required), (4) ghee (2 tsp.) and (5) coconut pieces.The first step is extracting coconut milk as 1st , 2nd and 3rd concentrates. Add jackfruit jam/ chakka varatty to the 3rd concentrate of milk and dissolve completely in the milk. Boil this mix in a non stick kadai or vessel for a few minutes. Then add the 2nd milk concentrate and also jaggery flakes to required sweetness and let it boil for a few more minutes till the mix thickens.Remove from fire and add the first concentrate of milk and stir for a few seconds. Heat ghee and fry the small coconut pieces till it becomes yellowish in colour and added to

the payasam.

Raw Jackfruit PickleThe ingredients are (1) Cleaned and deseeded jackfruit chunks (500 g), (2) Salt (1/2 cup) , (3) Sugar (1/2 cup), (4) Oil (1/2 cup), (5) Vinegar (1cup), (6) Garlic( 6-8 flakes) , (7) Red chilly powder (3 tsp.), (8) Crushed mustard seeds (2 tsp.), (9) Crushed cumin seeds (1/2 tsp.) and (10) Ginger powder (1 tsp.). The first step in preparing pickle is adding salt to jackfruit chunks and sun drying for 2-3 days. Heat oil, add garlic flakes, stir. Add jackfruit, stir fry till tender. Add all other ingredients, except vinegar. Mix well. Add vinegar, mix, keep cover in sun for 7-8 days. Store in clean, sterilized airtight glass jars.

Clarified jackfruit juiceJohn and Narasimham (2007) developed a process for the preparation of clarified juice and involves treatment of the jackfruit waste with pectic enzyme at 0.3% concentration (vw), incubation for 2 h at 40C and subsequent filtration, giving about 60% yield of clarified juice having 23° Brix and 0.15-0.20% acidity. Sensory evaluation of ready-to-serve (RTS) beverages (12% juice, 15° Brix sugars and 0.3% acidity) without and with carbonation at 3 levels (CO2 gas pressures 0. 775, 2.092 and 3.685 kg/cm2) by a 15-member trained panel revealed that the product was highly acceptable either without or with carbonation at 0. 775 kg/cm2, compared to higher levels ofcarbonation. It is concluded that preparation of beverage from jackfruit waste as a byproduct, besides processing of bulbs and seeds, brings about the effective utilization of jackfruit to over 80%.Curried raw jack fruit, fried and pressure cooked

John and Narasimham (2007) conducted studies to improve the texture and sensory qualities of raw jack fruit. Diced tender jack fruit was subjected to steam cooking (1 kg cm-2 for 20 min) and oil frying at 150 ± 30C for 5 min and 180 ± 20C for 5 min, respectively. Minced mutton at 5% (w/w) of the jack fruit dice was incorporated into the curried recipe prepared from dice fried in oil at 1500C to impart mutton flavor and tested for texture. The firmness of fried dice increased significantly as measured by peak force of 11.06 and 11.49 kg. cm-2 compared to 0.33 kg. cm-2 of steam cooked dice. Further, the sensory evaluation for texture and flavor of the samples in the curried recipe also revealed that the fry-treated samples (at 150 ± 30C) were better in quality than steam-cooked samples. The frying treatment of raw jack fruit dice increased the oil content of the dice (8.26% on FWB) compared to 0.6% in steamed dice. However, the treatment did not Commercial products

1. Canned Jackfruit

The crisp bulbs of the ripe Jackfruit are used for canning in sugar syrup. Yield of bulbs varies from 20 to 25 per cent depending upon the weight of fruit. After

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

cutting the fruit into several pieces, the bulbs are removed by hand. The seeds are removed from the bulbs. The bulbs are then canned either as whole or as halves or quarters. Syrup of 40ºB with 0.5% citric acid is used to increase acidity level as the PH value of the fruit is very high ? (5.2). The canned jackfruit has an exotic flavour and is relished by all sections.

2. Jackfruit Nectar

The bulb are removed from ripe jackfruit and passed through a pulping/ fruit mill. They are then mixed with about 10% hot water and passed through a pulper having a fine sieve of 1 mm hole. The pulp is used for preparing nectar.

3. Jack Chips

Chips of unique taste and flavor can be made from raw jackfruit flakes. The fruit is cut into large pieces, bulbs are removed, seeds are removed and flakes are cut into suitable length wise pieces. Like the finger chips, the pieces of flakes are fried in coconut oil and salt to taste, is sprinkled on the frying pieces. They are packed in polythene bags and sealed.

Marketing In India, marketing has not yet been organized. The trees with fruits are auctioned before the fruits attain maturity. The agents harvest the fruits and take to other states where jackfruit is considered as a craze. These agents make huge margins out of this crop. The real consumer pays a higher price. Thus there are a number of intermediaries between the primary producer and the consumer. As marketing system is not well organized, the price received by the grower is small.There is a prospective market for jackfruit products in Kerala as well as outside the State. It is also learnt that there is a good export market potential especially in Middle East countries. In view of the above, it is envisaged that there is a good scope for setting up jackfruit processing units in jack growing areas. This will not only help the farmers to utilize the perishable raw material but also generate more employment opportunities in rural areas. About twenty to twenty five units are engaged in unorganized sector manufacturing jack chips and jackfruit preserves.

Jackfruit has high nutritional value and with the help of a supply chain network, the value-added jackfruit products can easily conquer the market. There would be enough possibilities for value-added jackfruit products in markets in the Western countries if the jackfruit farmers were able to assure the consistency and quality of the products.

Future challengesJackfruit is an under exploited crop capable of giving very high yields. The tree

grows very well under neglected conditions in poor and marginal lands. The fruit finds various uses to man apart from its use as animal feed. The timber value is also good.

In early times, jackfruit occupied an important place in homesteads of Kerala. It is disappointing to note that the fruit is neglected by younger generations. The tree is much less appreciated in urban culture because of the large size of fruits, unusual appearance and strong flavor and it is never been more than a curiosity. Large quantities of jackfruit are wasted every year because of lack organized attempts to collect the fruits in peak season and conversion to value added forms. It is shown that the fruits produced in every panchayat, if collected and processed, will provide employment to 10-15 women and make available the products for year round usage. This can alleviate rural unemployment of women to some extent.

The variability available in this country is very huge and except some stray attempts, no serious attempt has been made on the conservation of this much valuable fruit. The fruit, on account of strong smell and flavor have low acceptability in developed countries. Lack of technology for value addition during the peak periods of production and concentration of production to a limited period are the problems which lead to wastage of fruits in our country.

Major research institutes working on jackfruitKerala Agricultural University, Vellanikkara, ThrissurTamil Nadu Agricultural University, CoimbatoreUniversity of Agricultural Sciences, HebbalCentral Food Technological Research Institute, Mysore Major researchers for future collaborationDr. Rema Menon, Professor , Banana Research Station, Kannara, Thrissur, KeralaDr.C. Narayanankutty, Professor, Agricultural Research Station, Mannuthy, Thrissur, KeralaDr. C.A. Rosamma, Professor, Agricultural Research Station, Mannuthy, Thrissur, KeralaDr. V.K. Raju, Associate Director of Research, Kerala Agricultural University, Thrissur, Kerala, 680656Dr.P.B. Pushpalatha, Professor, College of Horticulture, Vellanikkara, Thrissur, Kerala 680656Dr.S. Prasannakumari Amma, Professor, College of Horticulture, Vellanikkara, Thrissur, Kerala 680656Dr.Rajmohan, K, Professor, College of Agriculture, Vellayani, Thiruvananthapuram- 695522Dr. Jacob John, P., Professor, College of Horticulture, Vellanikkara, Thrissur, Kerala 680656

IN SOUTHERN INDIAJACKFRUIT

IN SOUTHERN INDIAJACKFRUIT

cutting the fruit into several pieces, the bulbs are removed by hand. The seeds are removed from the bulbs. The bulbs are then canned either as whole or as halves or quarters. Syrup of 40ºB with 0.5% citric acid is used to increase acidity level as the PH value of the fruit is very high ? (5.2). The canned jackfruit has an exotic flavour and is relished by all sections.

2. Jackfruit Nectar

The bulb are removed from ripe jackfruit and passed through a pulping/ fruit mill. They are then mixed with about 10% hot water and passed through a pulper having a fine sieve of 1 mm hole. The pulp is used for preparing nectar.

3. Jack Chips

Chips of unique taste and flavor can be made from raw jackfruit flakes. The fruit is cut into large pieces, bulbs are removed, seeds are removed and flakes are cut into suitable length wise pieces. Like the finger chips, the pieces of flakes are fried in coconut oil and salt to taste, is sprinkled on the frying pieces. They are packed in polythene bags and sealed.

Marketing In India, marketing has not yet been organized. The trees with fruits are auctioned before the fruits attain maturity. The agents harvest the fruits and take to other states where jackfruit is considered as a craze. These agents make huge margins out of this crop. The real consumer pays a higher price. Thus there are a number of intermediaries between the primary producer and the consumer. As marketing system is not well organized, the price received by the grower is small.There is a prospective market for jackfruit products in Kerala as well as outside the State. It is also learnt that there is a good export market potential especially in Middle East countries. In view of the above, it is envisaged that there is a good scope for setting up jackfruit processing units in jack growing areas. This will not only help the farmers to utilize the perishable raw material but also generate more employment opportunities in rural areas. About twenty to twenty five units are engaged in unorganized sector manufacturing jack chips and jackfruit preserves.

Jackfruit has high nutritional value and with the help of a supply chain network, the value-added jackfruit products can easily conquer the market. There would be enough possibilities for value-added jackfruit products in markets in the Western countries if the jackfruit farmers were able to assure the consistency and quality of the products.

Future challengesJackfruit is an under exploited crop capable of giving very high yields. The tree

grows very well under neglected conditions in poor and marginal lands. The fruit finds various uses to man apart from its use as animal feed. The timber value is also good.

In early times, jackfruit occupied an important place in homesteads of Kerala. It is disappointing to note that the fruit is neglected by younger generations. The tree is much less appreciated in urban culture because of the large size of fruits, unusual appearance and strong flavor and it is never been more than a curiosity. Large quantities of jackfruit are wasted every year because of lack organized attempts to collect the fruits in peak season and conversion to value added forms. It is shown that the fruits produced in every panchayat, if collected and processed, will provide employment to 10-15 women and make available the products for year round usage. This can alleviate rural unemployment of women to some extent.

The variability available in this country is very huge and except some stray attempts, no serious attempt has been made on the conservation of this much valuable fruit. The fruit, on account of strong smell and flavor have low acceptability in developed countries. Lack of technology for value addition during the peak periods of production and concentration of production to a limited period are the problems which lead to wastage of fruits in our country.

Major research institutes working on jackfruitKerala Agricultural University, Vellanikkara, ThrissurTamil Nadu Agricultural University, CoimbatoreUniversity of Agricultural Sciences, HebbalCentral Food Technological Research Institute, Mysore Major researchers for future collaborationDr. Rema Menon, Professor , Banana Research Station, Kannara, Thrissur, KeralaDr.C. Narayanankutty, Professor, Agricultural Research Station, Mannuthy, Thrissur, KeralaDr. C.A. Rosamma, Professor, Agricultural Research Station, Mannuthy, Thrissur, KeralaDr. V.K. Raju, Associate Director of Research, Kerala Agricultural University, Thrissur, Kerala, 680656Dr.P.B. Pushpalatha, Professor, College of Horticulture, Vellanikkara, Thrissur, Kerala 680656Dr.S. Prasannakumari Amma, Professor, College of Horticulture, Vellanikkara, Thrissur, Kerala 680656Dr.Rajmohan, K, Professor, College of Agriculture, Vellayani, Thiruvananthapuram- 695522Dr. Jacob John, P., Professor, College of Horticulture, Vellanikkara, Thrissur, Kerala 680656

National Jackfruit FestCo-ordination Office:

Santhigram, Kazhuvur P.O; Pulluvila-695 526,Thiruvananthapuram, Kerala, S. India

Phone: 0471-2269780, 6452511, 2722151 E.mail: jackfruitfestkerala@gmail.com

Web : www.jackfruitfest.org.