Artocarpus altilis |
Artocarpus camansi |
Artocarpus mariannensis
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Breadfruit (Artocarpus altilis) is a member of the Moraceae (fig) family.
The scientific or Latin name is derived from Greek (artos = bread, karpos = fruit),
and altilis means ‘fat’. Baked or roasted in a fire, the fruit has a starchy texture and fragrance
that is reminiscent of fresh baked bread.
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Origin and DistributionBreadfruit has long been an important staple crop and a primary component of traditional agroforestry systems in Oceania. Hundreds of varieties have been cultivated and more than 2,000 names have been documented. Breadfruit was first domesticated in the western Pacific and spread by humans throughout the region. The tree is grown on most Pacific Islands, with the exception of New Zealand and Easter Island. It is now cultivated throughout the tropics. In the late 1700s several seedless varieties were introduced to Jamaica and St. Vincent from Tahiti and a Tongan variety was introduced to Martinique and Cayenne via Mauritius. These Polynesian varieties were then spread throughout the Caribbean and to Central and South America, Africa, India, Southeast Asia, Madagascar, the Maldives, the Seychelles, Indonesia, Sri Lanka, northern Australia, and south Florida. DescriptionAn evergreen tree (12-15 m up to 21 m), breadfruit tends to have a denser, more spreading canopy than Artocarpus camansi. Leaves (15-60 cm or longer) are almost entire to deeply dissected with 1-6 pairs of lobes. Fruit (10-30 cm long × 9-20 cm wide) vary in shape, size, and skin texture. They are usually round, oval or oblong weighing 0.25-6 kg. Skin texture ranges from smooth to rough to spiny. The color is light green, yellowish-green or yellow when mature, although one unusual variety ('Afara' from French Polynesia) has pinkish or orange-brown skin. The flesh is creamy white to pale yellow. Fruit are typically mature and ready to cook and eat as a starchy staple in 15-19 weeks. Ripe fruit have yellow or yellow-brown skin and soft, sweet, creamy flesh that can be eaten raw or cooked. Fruit contain zero to many seeds depending upon the variety. Seeds are rounded or obovoid, irregularly compressed, 1-3 cm long and with a pale to dark brown seed coat. Seeds germinate immediately and cannot be dried or stored. They are rarely used for propagation. Breadfruit is usually vegetatively propagated using root shoots or root cuttings. Production and UseBreadfruit is a versatile crop and the fruit can be cooked and eaten at
all stages of maturity. It is an important staple food in the Pacific region, parts of the Caribbean and other tropical
regions where it is mainly grown as a subsistence crop in home gardens or small farms. It is an excellent dietary staple
and compares favorably with other starchy staple crops commonly eaten in the tropics, such as taro, plantain, cassava,
sweet potato and white rice. Carbohydrates are the main source of energy with low levels of protein and fat and a
moderate glycemic index. It is a good source of dietary fiber, potassium, calcium, and magnesium with small amounts of
thiamin, riboflavin, niacin and iron. Some varieties contain small amounts of folic acid. Yellow-fleshed varieties can
be a good source of provitamin A carotenoids. The seeds are edible and can be boiled, roasted, or ground into meal.
They resemble chestnuts in flavor and texture. They are a good source of protein and minerals.
Common names
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Origin and DistributionBreadnut is native to New Guinea, and possibly the Moluccas (Indonesia) and the Philippines. In New Guinea, breadnut is found widely scattered in alluvial forests in lowland areas. The trees are dispersed by birds and flying foxes that feed on the flesh and drop the large seeds. It is also cultivated in home gardens. It only occurs in cultivation in the Philippines where it is typically grown as a backyard tree. Breadnut has often been considered to be a form of seeded breadfruit. However, it is a separate species and the ancestor of breadfruit. Thousands of years of vegetative propagation and human selection have made Artocarpus altilis morphologically distinct from breadnut. Breadnut is infrequently grown in the Pacific outside of its native range. A few trees are now found in New Caledonia, Pohnpei, the Marquesas, Tahiti, Palau, and Hawaii, introduced by immigrants from the Philippines in recent years. While breadnut is uncommon in Oceania, it has long been grown and used in other tropical regions. Beginning in the late 1700s, the British and French spread breadnut throughout the tropics and it is now widespread in the Caribbean, Central and South America, Southeast Asia, and parts of Africa, especially West Africa. DescriptionThe tree grows up to 20 m tall. It typically forms buttresses at the base of the trunk and has a more open branching structure than Artocarpus altilis or Artocarpus mariannensis. Leaves are large (40-60 cm long) and moderately dissected with 4-6 pairs of lobes. fruit are oval (10-15 cm long x 7-12 cm wide), weighing approximately 800 g. The spiky skin, with pointed, flexible 5-12 mm elongated sections, is dull green to greenish-brown when ripe. The fruit contains numerous seeds comprising 30-50% or more of the total fruit weight. The seeds are typically obovoid or flattened by compression, 2.5 cm long with a thin, light-brown seed coat patterned with darker veins. This species is seed propagated. Seedless varieties of breadfruit are often grafted onto breadnut seedlings. Production and UseThe oblong, spiny fruit have little pulp and are mostly grown for their large, nutritious seeds. There is much variation in seed number, size, and nutritional composition. The seeds are a valued food in New Guinea and are collected from wild forest trees or cultivated trees. Gathered seeds are sold in village markets, providing an important source of income for women in some areas. The immature fruit and seeds are often consumed as a vegetable in soups or stews. The fruit is thinly sliced, then boiled and used as a vegetable. The seeds are boiled or roasted and resemble chestnuts in texture and flavor. They are a good source of protein (13-20%) and low in fat (6-29%) compared to nuts such as almond, Brazil nut, and macadamia nut. The main amino acids are methionine, leucine, isoleucine, and serine. The fat extracted from the seed is a light yellow, viscous liquid at room temperature with a characteristic odor similar to that of peanuts. It has a chemical number and physical properties similar to those of olive oil. Seeds are a good source of minerals and contain more niacin than most other nuts. Common names
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Origin and DistributionThis wild seeded relative of breadfruit (Artocarpus altilis) is native to Palau and the Mariana Islands. It naturally grows in limestone and ravine forests from coastal to lower mountain slopes. It prefers calcareous soils and is often found growing on boulders in volcanic areas of the islands. It is distributed through its natural range by fruit bats. Wild populations are seriously declining due to typhoon damage, predation by feral deer, and the disappearance of fruit bats. Artocarpus mariannensis is widely cultivated for its edible fruit and seeds throughout Micronesia (Palau, Mariana Islands, Federated States of Micronesia, Kiribati, Republic of the Marshall Islands, Tokelau, Tuvalu, Nauru, and Banaba Island). It grows primarily in coastal areas and on atolls. It has naturally hybridized with Artocarpus altilis and the numerous interspecific hybrid varieties are considered to be ‘breadfruit’, whether they are seeded or seedless. Artocarpus mariannensis and other hybrid varieties are found only in Micronesia and are not grown elsewhere in the Pacific or other tropical regions. The exceptions are a few trees in Hawaii and Rabi Island in Fiji, the latter introduced in the 1940s from Banaba (Ocean Island). Description
Trees of Artocarpus mariannensis and other hybrid varieties can reach heights of 20 m or more. They tend to be
more massive than breadfruit and breadnut, with large trunks 2 m wide at the base, extensive buttresses, and full, rounded
canopies. They also tolerate salinity better. Leaves are typically entire or shallowly 1-3 lobed on the upper third of blade.
The fruit is small (8-15 cm long), weighing 0.25-0.5 kg. The skin is dark green, even when ripe, with a pebbly texture.
The flesh is deep yellow when ripe, with a sweet aroma and taste. The fruit is not as solid or dense as breadfruit and
contains up to 15 rounded or obovoid dark brown, shiny seeds (1.5 cm long). This species is seed propagated.
Production and UseThis species and the many hybrid varieties are a major staple food tree in the Micronesian region. The fruit is high in carbohydrates and is a good source of minerals and vitamins, especially provitamin A carotenoids. The seeds from boiled or roasted fruit are eaten and in some islands, cooked sprouted seeds are a delicacy. The straight trunks are very desirable for canoes, although the wood needs to be protected from direct sunlight. The sticky white latex is used as caulking and glue. The trees tolerate salinity better than seedless breadfruit. Hybrid varieties may be well suited for other atoll countries and coastal areas in the tropics because they are better adapted to saline conditions. Common names
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