An Indian project that aims to optimize the use of jackfruit production is already starting to show results, with a range of value-added products on trial in five states, website Fnbnews.com reported.

The initiative has been led by the Bangalore-based University of Agricultural Sciences (UAS), with financing from the government's Department of Biotechnology (DBT) as part of the All India Coordinated Research Projects scheme.

The story reported the jackfruit value chain project has INR46.5 million (US$793,565) worth of funding over a period of 2012 to 2016 across the states of Assam, Tripura, Meghalaya, Kerala and Karnataka.

Aside from research and training for product development, the initiative's goals also include the identification and conservation of elite genotypes.

The UAS team said tender, ripe and unripe could be effectively processed into canned, frozen and dried products, including nectar and confectionery

"However, studies have indicated the need for better utilisation of jackfruit for the production of a variety of processed products," the story reported.

The story highlighted the tender fruit only lasted a day at room temperature before going off, but various methods could be applied to extend shelf life through processing. One obvious method is preparing juices, but the UAS has now standardized a process for preparation and has transferred know-how to village groups.

The group has also proposed using the fruit to make a traditional Indian sweet called peda, or papadum bread using fully matured and unripe jackfruit bulbs.

"This [peda] is simple to prepare and jackfruit farmers could embark on food processing at the village level to generate income," the team said.

"The fruit, with its high vitamin A and pectin content, is known to prevent cancers. There is also a B complex group of vitamins, and it is a good source of minerals like potassium, magnesium, calcium and iron, which helps to control the heart rate and blood pressure."

The story added that starchy jackfruit seeds were also a good source of nutrition for both humans and animals, and could be made into flour after drying.

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