Breadfruit trees produce average yields of 100-200 fruit, each weighing 300 g to 6 kg (3/4 lb to 13 lb) depending on the variety. Careful harvesting is essential for maintaining fruit quality. Fruit that falls to the ground will be bruised and soften sooner than those that are gently handled. The fruit ripens 1 to 3 days after harvest. Post harvest handling and storage methods can extend the shelf life of fresh fruit for up to 25 days. Because the fruit is perishable, availability of fresh fruit is mainly limited to tropical regions where it is grown. However, fresh breadfruit and a range of breadfruit products are becoming available. The potential for increased food security, research & development of diverse products for local and export markets, and improving farming/cropping systems are some of the opportunities breadfruit offers. Yields | Harvest | Post-Harvest | Availability | Challenges | Opportunities |
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Production and yield depend upon the variety, age, and condition of the tree. Estimates for breadfruit
vary from 50 to 150 to as many as 700 fruit per tree. Average yields are typically 100-200 fruit. An
individual fruit can be as small as 300 g to as large as 6 kg (3/4 lb to 13 lb), depending on the variety.
The pulp comprises approximately 75% of the fruit. The skin is edible and typically contains more protein
and other nutrients than the pulp. Hectare yield estimates range from 16 to 50 tons based on 100 trees
per hectare. Breadfruit yield in a traditional multi-story agroforestry system on Pohnpei was documented
for five local varieties, including 'Meinpadahk' and 'Meiuhpw'.
'Meinpadahk' yielded 26-557 fruit (219 average). 'Meiuhpw' produced 10-615 fruit (218 average).
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Fruit are generally picked when mature, but not yet ripe. Careful harvesting is essential for maintaining fruit quality. Fruit that fall to the ground will be bruised and soften sooner than those that are gently handled. For fruit within easy reach, simply cut or twist the stem to snap it from the branch; turn the fruit upside down to let the sap bleed from the end of the stem. Higher fruit are harvested with a sharp scythe or curved knife attached to the end of a long, sturdy pole. The fruit will fall to the ground unless a second person catches them–a challenging and risky task. A basket or net attached to the end of the pole makes harvesting easier and safer. Picking poles can also be made by attaching a branch to the end, forming a small fork that grasps the stem of the fruit. In the Pacific Islands, poles are usually made from the light-weight stems of the abundant Hibiscus tiliaceus plant. |
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Breadfruit quickly ripens 1 to 3 days after harvest. Shelf life can be extended by careful harvesting and by pre-cooling fruit with chipped ice in the field and during transport. Covering fruit with water can also delay ripening for a 1-2 days. Research on extending shelf life has been carried out in the Caribbean region, especially at the University of the West Indies, and in Samoa, Fiji, and Hawaii. Packaging the fruit in sealed, polyethylene bags or plastic wrap can improve shelf life and fruit quality for 5-7 days. Refrigeration increases shelf life, but too cool temperatures can reduce fruit quality and appearance by causing browning of the skin and fruit shrinkage. Browning of the skin is a cosmetic problem but the fruit is still quite suitable for cooking and processing. The optimum storage temperature is 12-16°C for 7-10 days. If the fruit is packaged in polyethylene bags or dipped in wax, it can be stored for up to two weeks. Controlled atmosphere (CA) storage of fruit in 5% oxygen and 5% carbon dioxide at 16°C can considerably extend shelf life and quality, with a shelf life of 3-4 weeks. Minimal processing of the fruit, by blanching then freezing slices or wedges, is an excellent method to extend shelf life and storage. |
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If you’re lucky enough to live in or visit a tropical area–especially the Pacific, Caribbean, Indian Ocean Islands and Central America–you’ll be able to find and enjoy breadfruit. Breadfruit is also grown in Indonesia, the Philippines, Africa - chiefly in West Africa, South America, Southeast Asia, India, and Sri Lanka. Most breadfruit is grown for home consumption, but fresh fruit are available for sale in village and town markets and are often served in restaurants. Fresh fruit can occasionally be found in ethnic markets in a few urban areas of Canada, Europe, the United Kingdom, and the United States, mainly those with populations of Pacific or Caribbean islanders. As entrepreneurs and researchers develop new products for the marketplace, more people will be able to enjoy the delicious taste of breadfruit. |
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Breadfruit is still an underutilized crop in most areas of the tropics because of the limited number of
available varieties and the seasonal nature of production. Other constraints include the short shelf life
of fruit. Work is underway in the Caribbean and Pacific to develop post-harvest handling and storage
methods to improve shipping and shelf life. Reliable quarantine treatments to disinfest fruit of fruit
flies before shipment is also needed. These include high temperature forced air treatments (HTFA)—commonly
used to treat papaya and other tropical fruit.
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Breadfruit has immense potential. Not only does it provide food security, the fruit is nutritious and versatile, supplying food and income. Breadfruit is culturally important in many tropical regions. Much information is available about breadfruit uses, propagation, and varieties. This attractive, multipurpose tree is easy to grow, has few production problems once established, is adapted to many ecological zones and soil types, and is good for the environment. It brings a good price at local markets and has export potential for fresh fruit and value-added products. The opportunities are untapped: poverty and hunger alleviation and improved food security; a rich diversity of well-documented varieties; research and development of diverse products for local and export markets; growing interest in health and local foods; improving farming/cropping systems and using the trees in agroforestry; the possibility of carbon credits. |
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