Bengaluru
The Indian Institute of Horticulture Research (IIHR) in Bengaluru has addressed the inconvenience of picking and storing jackfruit by developing a groundbreaking Storage technique knowledge of raw jackfruit pulp ready for cooking. This innovative technology ensures that raw jackfruit pulp can be stored for more than 18 months without any change, offering a convenient and long-lasting solution for farmers, traders, and consumers. Jackfruit, a beloved fruit known for its versatility, is used in various culinary delights, including chips, happala, holi, kadubu, ice cream, and dosa, during its season in highlands and coastal regions. Additionally, it serves as a vegetable and is preserved in salt for long-term use. The demand for raw jackfruit has expanded beyond Karnataka, with the state alone exporting 800 tonnes of fresh green jackfruit last year, mainly to Bangladesh and Thailand. Recognizing the limited availability of raw jackfruit and the challenge of rapid browning, an IIHR scientist developed a storage technology for ready-to-cook raw jackfruit pulp. This revolutionary process prevents browning and extends the shelf life of the fruit for over 18 months. The ready-to-cook product can be used at any time during this period, offering flexibility for culinary applications. The significance of this technology extends to both local and international markets, as it meets the rising demand for jackfruit products. The technology has received approval from the Food Safety and Quality Authority for the first and second stage preservation, making it a game-changer for the agricultural and food industry. As global food preferences shift towards ready-to-eat and fast food systems, this storage technology for raw jackfruit pulp presents a timely and impactful solution, catering to evolving consumer needs.
