BREADFRUIT AS A CANDIDATE FOR PROCESSING

Breadfruit is particularly well suited as a base for a range of consumer products because of its pale colour and bland taste. The starch content ranges from about 53-76% depending on cultivar, climate and soil type. This feature alone suggests that the enormous range of corn, rice and potato products can be duplicated using breadfruit. The major constraint is the high seasonality but this can be overcome by bulk partial-processing at season glut. This paper calls for a more continuous supply, either by dovetailing cultivars or by research into techniques, such as controlled-atmosphere storage, so that processing can continue year-round.