The study on value chain analysis of Jackfruit was based on the potential benefits of Jackfruit in Uganda that have not been exploited maximumly along the production chain to address all the social, cultural, economic, medical and other aspects surrounding Jackfruit production. The study was conducted to facilitate advocacy activities for product value addition and marketing, coupled with its importance for prioritization in research as an agroforestry tree aimed at increasing incomes for farmers in the fruit sector in Uganda. Overall, the study was aimed at tracing all the activities along the production value chain of jack fruit and exploiting all the value addition activities.
The jackfruit (Artocarpus heterophyllus), also known as jack tree, fenne, jakfruit, or sometimes simply jack or jak, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India (Ken and Paull, Robert, 2011; Boning, Charles, 2006). Jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 35 kg (80 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter. A mature jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and it is the fleshy petals that are eaten (Silver, Mark, 2009). Ripe jackfruit is naturally sweet, with subtle flavoring. It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For making the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming.
In Uganda, Jackfruit is found all over the country and is loved by many Ugandans. The fruit is not only being eaten but the seeds are also boiled, roasted and eaten as snacks in some parts of the country. It has a unique taste and liked by many people, young and old regardless of class. The ripe bulbs can be preserved for one year as follows; in sugar syrup, in form of sweetened pulp and solar dried. The unripe mature bulbs can be blanched and dehydrated for further use throughout the year. This study was limited to taking stock of all the activities along the production of jack fruit right from land preparation to marketing and disposal. The research further considered exploiting jackfruit potential in relation to; social, economic and cultural benefits/attachments, multiple uses, and stakeholders involvement in the supply chain.
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