Breadfruit

Where does Breadfruit grow?

Found in: Africa, Amazon, American Samoa, Andamans, Angola, Antigua and Barbuda, Asia, Australia, Bahamas, Bangladesh, Barbados, Belarus, Belize, Bougainville, Brazil, British Indian Ocean Terr., BIOT, Cambodia, Cameroon, Caroline Islands, Central Africa, Central America, China, Chuuk, Colombia, Congo DR, Cook Islands, Costa Rica, Cuba, Dominica, Dominican Republic, East Africa, East Timor, Ecuador, Fiji, French Guiana, French Polynesia, FSM, Gambia, Ghana, Grenada, Guadeloupe, Guam, Guatemala, Guinea, Guinée, Guyana, Haiti, Hawaii, India, Indochina, Indonesia, Jamaica, Japan, Kiribati, Kosrae, Laos, Madagascar, Malaysia, Maldives, Mariana Islands, Marquesas, Marshall Islands, Martinique, Mauritius, Mexico, Micronesia, Montserrat, Mozambique, Myanmar, Nauru, Netherlands Antilles, New Caledonia, New Zealand, Nicaragua, Nigeria, North America, Nuie, Pacific, Palau, Panama, Papua New Guinea, PNG, Peru, Philippines, Pohnpei, Puerto Rico, Rotuma, Samoa, Sao Tome and Principe, SE Asia, Seychelles, Singapore, Society Islands, Solomon Islands, South America, Sri Lanka, St Kitts and Nevis, St Lucia, St. Vincent and Grenadines, Suriname, Tahiti, Taiwan, Tanzania, Thailand, Timor-Leste, Tokelau, Tonga, Trinidad, Truk, Tuvalu, United States, Vanuatu, Vietnam, Virgin Islands, Wallis & Futuna, West Africa, West Indies, West Papua, Yap

Notes: There are about 50 Artocarpus species. They are in the tropics and subtropics of Asia and the Pacific.

Status: A quite important supplementary seasonal food in many coastal areas. The seeded forms are more common in the western part of Papua New Guinea.

Growing Breadfruit

Cultivation: Seeded forms are self sown by birds or bats, and also grown from seed. The presence or absence of seeds significantly affects the production. Seeded trees are mostly propagated by seed which needs to be sown fresh, without seed drying out. Seedless trees are propagated by root cuttings. Cuttings of roots 1.5 cm to 4 cm across and 25 cm long are suitable. Cuttings can be rooted during the wet season, in sand. They should be placed horizontally. They need to be kept moist and shaded. Using intermittent mist improves root formation and cutting establishment. Rooting hormones also assists. This process takes 10 weeks or more and then rooted cuttings should be hardened off in a sunny position for up to 3 more months before planting out into the field. Young plants do best with adequate sun and not shade. Root suckers produced naturally, or by damaging the roots, are a common method of production of new material. Marcottage or budding can also be used for propagation. The vegetatively propagated trees are therefore clones and the variation is presumably therefore somatic. Fruit set can be improved by dusting male flowers onto female flowers 3 days after they emerge. Because trees often occur from natural seed dispersal by fruit bats and marsupials trees are often randomly spaced and common in secondary forest. A spacing of 10-13m is suitable between trees. Fruit can be 12-22 cm long and 9 - 17 cm wide. The fruit shape varies from round to oblong. Leaves vary from entire to deeply lobed and from rough to smooth and shiny. The central core and the skin are not eaten. Seeded fruit have projecting tuberances on the surface of the fruit. Seedless fruit have rounded or 5 to 6 sided processes on the surface. Male and female flowers grow separately on the same tree. Male flowers form an oblong catkin while female flowers form a globular head. The flowers are in the axils of leaves. Both flowers normally appear at the same time. Artificial pollination has resulted in increased yields in some places. This is both an increase in fruit size and more fruit retained on the tree to maturity. The pollen in the male flower is available 10 to 15 days after emergence. It is about 3 months from flowering to fruit maturity. Seeded fruit have 30 to 90 seeds per fruit. Trees rarely receive much attention after establishment but pruning of branches to allow easier access to fruit is sometimes undertaken. Seedless fruit are picked before maturity when the fruit is eaten by boiling. Harvesting mature fruit can be sweeter fruit but they need to be cooked by baking or roasting. Seeded fruit are normally allowed to drop and are then harvested. Seeds are boiled in salted water or roasted. A mature tree can yield up to 700 fruit per year. The seeds are about 20 % of dry matter as protein with a good nutritional balance. The essential amino acid levels are high for vegetable protein. Fresh fruit are highly perishable and need to be handled carefully and efficiently. Pit preservation of breadfruit involves lactic acid fermentation. The fermentation needs to be undergone for 2 to 3 months to produce a palatable product. Breadfruit slices can be stored under refrigeration in a fresh marketable state at 14°C for up to 10 days. Segments can be boiled for 2 to 5 minutes then frozen at minus 15°C for at least 11 weeks.

Edible Uses: The large seeds are roasted and eaten. The flesh of the fruit is eaten cooked. It can be boiled, baked, steamed, mashed, or turned into soups, puddings, cakes and pies. Dried fruit are made into flour. The young leaves are edible. The male and female flowers are edible.

Production: Trees begin to bear after 3-6 years. Growth of the trees is vigorous, with fruiting starting after about 3 years. Trees grow to 10-15 m in 10-12 years. Mature trees can be 30 m high. Fruiting can occur over 5-8 months in some locations and this is partly due to varieties with overlapping fruit seasons. A tree can produce 50-150 fruit per year. A fruit can weigh 1-1.6 kg each. Large trees can give 700 fruit per year of 1-4 kg each. An average seed weighs 5 g. Fruit are harvested 65-95 days after flowering.

Nutrition Info

Breadfruit Photos

References

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