- 296 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About This Book
Jackfruit (Artocarpus heterophyllus), is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) and is widely esteemed in tropical Asia. The jackfruit tree is well suited to tropical lowlands, and is widely cultivated throughout South and South-East Asia. It is also grown to a limited extent in Australia, USA, East Africa, as well as in Brazil, Mexico and the Caribbean. Producing giant fruits which can reach up to 80kg in size, jackfruit is the largest tree-borne fruit in the world. It is highly versatile, providing food, timber, fuel in addition to medicinal and industrial products. The ripe fruit is sweet and is more often used for desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called a 'vegetable meat'. Hence, it is growing in popularity due to its use as a vegan meat alternative.The tree is a major component of subsistence and small-farming systems and the fruit often assumes the role of a secondary staple food as well as contributing to the livelihoods of the poor. Despite this, it is still an underutilized crop in many countries. Containing information on jackfruit production technology, postharvest management and processing, this is a valuable resource for researchers in horticulture, plant science, and those interested in sustainable food systems.
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Table of contents
- Cover
- Halftitle
- Title
- Copyright
- Contents
- Contributors
- Preface
- Acknowledgements
- 1 Botany, Origin, History and Production
- 2 Composition and Uses
- 3 Processing and Products
- 4 Breeding and Varieties
- 5 Biotechnology
- 6 Propagation
- 7 Orchard Management
- 8 Nutrition, Fertilization and Irrigation
- 9 Flowering, Fruit Set and Fruit Development
- 10 Physiological Disorders
- 11 Pests
- 12 Diseases
- 13 Postharvest Management
- Index
- Backcover