Researchers in the Northern Territory are collaborating with food processors and major retailers to introduce ready-to-eat jackfruit products. This effort is in response to the rising consumer interest in plant-based and tropical foods, aiming to bolster the Australian jackfruit sector.
Jackfruit, known for being the largest tree fruit, offers sweet segments that carry the flavors of banana, mango, and pineapple when ripe and serves as a meat substitute when unripe due to its stringy texture. The industry, mainly situated in North Queensland and Darwin, faces an opportunity as international competitors are limited to selling canned products in Australia because of strict quarantine regulations.
Prof Hafiz Suleria from the University of Melbourne is at the forefront of exploring jackfruit's potential, stating, "We're actively engaging industry partners to create innovative food products using not just the fruit, but also other parts like jackfruit seeds." Dakshina Yadav, a researcher with the Northern Territory Department of Agriculture and Fisheries (DAF), mentioned that consumer trials have been conducted for three jackfruit products in southern supermarkets to assess consumer preferences.
The project, supported by nearly $1 million from AgriFutures Australia, is led by the Northern Territory Government's Department of Industry, Tourism and Trade (DITT) and the University of Melbourne. It aims at developing a robust supply chain and enhancing consumer engagement with jackfruit's versatility. Dr. Kerinne Harvey from AgriFutures Australia highlighted jackfruit's various applications, from its use as a savory green aril to roasting its seeds like nuts.
This initiative is set to not only increase the market share for the Australian jackfruit industry, currently estimated at $2 million annually, but also to introduce innovative products such as jackfruit juice and packaged arils, advancing the sector's growth.
Source: Food&Beverage