Breadfruit

Source: Wikipedia, the free encyclopedia.
(Redirected from
Artocarpus incisa
)
For other uses, see List of plants known as breadfruit.

Breadfruit
Breadfruit at Tortuguero, Costa Rica
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Rosales
Family: Moraceae
Genus: Artocarpus
Species:
A. altilis
Binomial name
Artocarpus altilis
Synonyms
  • Artocarpus altilis var. non-seminiferus (Duss) Fournet)
  • Artocarpus altilis var. seminiferus (Duss) Fournet
  • Artocarpus communis J.R.Forst. & G.Forst.
  • Artocarpus incisifolius Stokes [Illegitimate]
  • Artocarpus incisus (Thunb.) L.f.
  • Artocarpus incisus var. non-seminiferus Duss
  • Artocarpus incisus var. seminiferus Duss
  • Artocarpus laevis Hassk.
  • Artocarpus papuanus Diels [Illegitimate]
  • Artocarpus rima Blanco
  • Radermachia incisa Thunb. [Unplaced]
  • Saccus laevis Kuntze
  • Sitodium altile Parkinson ex F.A.Zorn [1]

Breadfruit (Artocarpus altilis) is a species of

Colonial Era.[4][5] British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century. Today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa.[6] Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.[6][7]

The trees have been widely planted in tropical regions, including lowland

timber of breadfruit has been used for outriggers
, ships, and houses in the tropics.

Breadfruit is closely related to Artocarpus camansi (breadnut or seeded breadfruit) of New Guinea, the Maluku Islands, and the Philippines, Artocarpus blancoi (tipolo or antipolo) of the Philippines, and Artocarpus mariannensis (dugdug) of Micronesia, all of which are sometimes also referred to as "breadfruit". It is also closely related to the jackfruit.[8]

Description

Breadfruit trees grow to a height of 26 metres (85 feet).

caulking.[7]

The trees are

fruit bats, but cultivated varieties produce fruit without pollination.[7] The compound, false fruit develops from the swollen perianth, and originates from 1,500 to 2,000 flowers visible on the skin of the fruit as hexagon-like disks.[citation needed
]

Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more grapefruit-sized fruits per season, requiring limited care. In the

root cuttings.[6]

Breadfruit is closely related to the

Artocarpus heterophyllus).[citation needed] The closely related Artocarpus camansi can be distinguished from A. altilis by having spinier fruits with numerous seeds. Artocarpus mariannensis can be distinguished by having dark green elongated fruits with darker yellow flesh, as well as entire or shallowly lobed leaves.[8]

Propagation

Breadfruit is

suckers that grow off the surface roots of the tree.[5] The roots can be purposefully injured to induce the growth of suckers, which are then separated from the root and planted in a pot or directly transplanted into the ground.[5] Pruning also induces sucker growth.[5] Sucker cuttings are placed in plastic bags containing a mixture of soil, peat and sand, and kept in the shade while moistened with liquid fertilizer. When roots are developed, the transplant is put in full sun until time for planting in the orchard.[5]

For large-scale propagation, root cuttings are preferred, using segments about 10 centimetres (2 in) thick and 20 centimetres (9 in) long.[5] Rooting may take up to 5 months to develop, with the young trees ready for planting when they are 60 centimetres (2 ft) high.[5]

Etymology and common names

The term breadfruit was first used in the 17th century to describe the bread-like texture of the fruit when baked.[6][9] Breadfruit has hundreds of varieties and numerous common names varying by its geographic distribution.[5][6]

Taxonomy

See also: Domesticated plants and animals of Austronesia

According to

canoe plants spread by Austronesian voyagers around 3,000 years ago into Micronesia, Melanesia, and Polynesia, where it was not native.[4][10][8][11]

A. camansi was domesticated and

hybridization with the native Artocarpus mariannensis, while most Polynesian and Melanesian cultivars do not. This indicates that Micronesia was initially colonized separately from Polynesia and Melanesia through two different migration events which later came into contact with each other in eastern Micronesia.[4][10][8][11][6][7]

Distribution and habitat

Austronesian expansion that carried crops like breadfruit, bananas, and coconuts throughout the Indo-Pacific
islands

Breadfruit is an equatorial lowland species. It has been spread from its Pacific source to many tropical regions.[4][5]

In 1769,

St. Vincent and Jamaica in the West Indies.[6][7]

The plant grows best below elevations of 650 m (2,130 ft), but is found at elevations of 1,550 m (5,090 ft). Preferred soils are neutral to alkaline (pH of 6.1–7.4) and either sand, sandy loam, loam or sandy clay loam. Breadfruit is able to grow in coral sands and saline soils. The breadfruit is ultra-tropical, requiring a temperature range of 16–38 °C (61–100 °F) and an annual rainfall of 2,000–2,500 millimetres (80–100 inches).[5]

Nutrition

Breadfruit, raw
Nutritional value per 100 g (3.5 oz)
Energy431 kJ (103 kcal)
27.12 g
Sugars11 g
Dietary fiber4.9 g
0.23 g
1.07 g
Niacin (B3)
6%
0.9 mg
Pantothenic acid (B5)
9%
0.457 mg
Vitamin B6
6%
0.1 mg
Folate (B9)
4%
14 μg
Choline
2%
9.8 mg
Vitamin C
32%
29 mg
Vitamin E
1%
0.1 mg
Vitamin K
0%
0.5 μg
MineralsQuantity
%DV†
Calcium
1%
17 mg
Iron
3%
0.54 mg
Magnesium
6%
25 mg
Manganese
3%
0.06 mg
Phosphorus
2%
30 mg
Potassium
16%
490 mg
Sodium
0%
2 mg
Zinc
1%
0.12 mg
Other constituentsQuantity
Water70.65 g
Full Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[13] except for potassium, which is estimated based on expert recommendation from the National Academies.[14]

Breadfruit is 71% water, 27%

Daily Value, DV), and provides a moderate source of potassium
(16% DV), with no other nutrients in significant content.

Uses

Sliced and fried breadfruit

Food

Breadfruit is a staple food in many tropical regions. Most breadfruit varieties produce fruit throughout the year. Both ripe and unripe fruit have culinary uses; unripe breadfruit is cooked before consumption.[15] Before being eaten, the fruit are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to freshly baked bread.

One breadfruit tree can produce 200 kilograms (450 lb) each season.

ferment over several weeks and produce a sour, sticky paste. So stored, the product may endure a year or more, and some pits are reported to have produced edible contents more than 20 years later.[17]

In addition to being edible raw, breadfruit can be ground into flour and the seeds can be cooked for consumption.[18]

Southeast Asia, Pacific Islands and Madagascar

Breadfruit (kolo) slices to be used for cooking in Filipino cuisine

The seedless breadfruit is found in

fritters
and eaten as snacks. Breadfruit fritters are sold as local street food.

In the

endemic Artocarpus blancoi (tipolo or antipolo). All three species, as well as the closely related jackfruit, are commonly used much in the same way in savory dishes. The immature fruits are most commonly eaten as ginataang rimas (cooked with coconut milk).[19][8][11]

In the Hawaiian staple food called poi, the traditional ingredient of mashed taro root can be replaced by, or augmented with, mashed breadfruit (ʻulu in Hawaiian). The resulting "breadfruit poi" is called poi ʻulu.

South Asia

In

Konkani or kadachakka varuthath in Malayalam are a local delicacy in coastal Karnataka and Kerala. In Seychelles
, it was traditionally eaten as a substitute for rice, as an accompaniment to the mains. It would either be consumed boiled (friyapen bwi) or grilled (friyapen griye), where it would be put whole in the wood fire used for cooking the main meal and then taken out when ready. It is also eaten as a dessert, called ladob friyapen, where it is boiled in coconut milk, sugar, vanilla, cinnamon and a pinch of salt.

Caribbean and Latin America

In Belize, the Mayan people call it masapan.

In Puerto Rico, breadfruit is called panapén or pana, for short, although the name pana is often used to refer to breadnut, seeds of which have traditionally been boiled, peeled and eaten whole. In some inland regions it is also called mapén and used to make pasteles and alcapurrias. Breadfruit is often served boiled with a mixture of sauteed bacalao (salted cod fish), olive oil and onions. Mostly as tostones where about 1 inch chunks are fried, lighty flattened and fried again. Mofongo de panapén fried breadfruit mashed with olive oil, garlic, broth, and chicharrón. Rellenos de panapén the breadfruit version of papa rellena. Dipping sauce made from boiled ripe breadfruit similar to chutney using spices, sesame seeds, herbs, lentil, coconut milk, and fruit. Both ripe and unripe are boiled together and mashed with milk and butter to make pastelón de panapén, a dish similar to lasagna. Ripe breadfruit is used in desserts: flan de pana (breadfruit custard). Cazuela, a crustless pie with ripe breadfruit, spices, raisins, coconut milk, and sweet potatoes. Breadfruit flour is sold all over Puerto Rico and used for making bread, pastries, cookies, pancakes, waffles, crepes, and almojábana.

In the Dominican Republic, it is called buen pan or "good bread". Breadfruit is not popular in Dominican cookery and is used mainly for feeding pigs.

In Barbados, breadfruit is boiled with salted meat and mashed with butter to make breadfruit coucou. It is usually eaten with saucy meat dishes.

In Haiti, steamed breadfruit is mashed to make a dish called tonmtonm which is eaten with a sauce made with okra and other ingredients, such as fish and crab.

In Trinidad and Tobago, breadfruit is boiled, then fried and eaten with saucy meat dishes like curried duck.

In Jamaica, breadfruit is boiled in soups or roasted on stove top, in the oven or on wood coal. It is eaten with the national dish ackee and salt fish. The ripe fruit is used in salads or fried as a side dish.

In

St. Vincent and the Grenadines
it is eaten boiled in soups, roasted and fried. When roasted and served with fried jackfish, it is the country's national dish. The ripe fruit is used as a base to make drinks, cakes and ice cream.

Timber and other uses

Breadfruit was widely used in a variety of ways among

outrigger canoes.[6] Its wood pulp can also be used to make paper, called breadfruit tapa.[6] Native Hawaiians used its sticky latex to trap birds, whose feathers were made into cloaks.[5] The wood of the breadfruit tree was one of the most valuable timbers in the construction of traditional houses in Samoan architecture
.

Breadfruit contains phytochemicals having potential as an insect repellent.[22][23] The parts of the fruits that are discarded can be used to feed livestock. The leaves of breadfruit trees can also be browsed by cattle.[24]

In culture

On

Puluwat in the Caroline Islands, in the context of sacred yitang lore, breadfruit (poi) is a figure of speech for knowledge. This lore is organized into five categories: war, magic, meetings, navigation, and breadfruit.[25]

According to an

Hawaiian myth, the breadfruit originated from the sacrifice of the war god Kū. After deciding to live secretly among mortals as a farmer, Kū married and had children. He and his family lived happily until a famine seized their island. When he could no longer bear to watch his children suffer, Kū told his wife that he could deliver them from starvation, but to do so he would have to leave them. Reluctantly she agreed, and at her word, Kū descended into the ground right where he had stood until only the top of his head was visible. His family waited around the spot he had last been, day and night, watering it with their tears until suddenly, a small green shoot appeared where Kū had stood. Quickly, the shoot grew into a tall and leafy tree that was laden with heavy breadfruits that Kū's family and neighbors gratefully ate, joyfully saved from starvation.[26]

Though they are widely distributed throughout the Pacific, many breadfruit

Lapita people are thought to have traveled from Melanesia to numerous Polynesian islands.[10]

The world's largest collection of breadfruit varieties was established by botanist Diane Ragone, from over 20 years' travel to 50 Pacific islands, on a 4-hectare (10-acre) plot outside of Hana, on the isolated east coast of Maui (Hawaii).[27]

Gallery

See also

  • Breadnut (Artocarpus camansi)
  • Cempedak
    (Artocarpus integer)
  • Jackfruit (Artocarpus heterophyllus)
  • Treculia – known as African breadfruit

References

  1. ^ "Artocarpus altilis (Parkinson ex F.A.Zorn) Fosberg". The Plant List. Retrieved 2016-01-12.
  2. ^ "Jackfruit, Breadfruit, Osage Orange, Mulberry, Soursop, Sugar Apple, Cherimoya". palomar.edu. Palomar College. Archived from the original on 2021-04-11. Retrieved 2020-10-12.
  3. ^ Hepworth, Craig (2017-09-12). "Moraceae – The Mulberry Family". Florida Fruit Geek. Retrieved 2020-10-12.
  4. ^
    PMID 26499243
    .
  5. ^ a b c d e f g h i j k l m n o Morton, Julia F (1987). "Breadfruit". Fruits of Warm Climates. West Lafayette, Indiana: NewCROP, Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University. pp. 50–58. Archived from the original on 5 January 2015. Retrieved 17 January 2017.
  6. ^ a b c d e f g h i j k l "Breadfruit Species". ntbg.org. National Tropical Botanical Garden. 2017. Archived from the original on 8 November 2022. Retrieved 17 January 2017.
  7. ^ a b c d e f g "Artocarpus altilis (breadfruit)". kew.org. Kew Gardens, Richmond, Surrey, UK: Board of Trustees of the Royal Botanic Gardens. 2017. Retrieved 17 January 2017.
  8. ^
    Hōlualoa, Hawai‘i
    : Permanent Agriculture Resources (PAR). Retrieved 18 April 2012.
  9. ^ "Breadfruit". Oxford English Dictionary. 2023. Retrieved 18 November 2023.
  10. ^
    PMID 21653430
    .
  11. ^
    ISBN 978-0970254481
    .
  12. ISBN 9780520261143
    .
  13. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
  14. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link
    )
  15. ISBN 978-0-85199-638-7
    .
  16. ^ "'Food of the Future' Has One Hitch: It's All But Inedible". Wall Street Journal. November 1, 2011. Retrieved 6 August 2019.
  17. ISBN 978-0-7167-6027-6. [page needed
    ]
  18. OCLC 277203364
    .
  19. ^ "Kamansi". Specialty Produce. Retrieved 13 January 2019.
  20. ISBN 978-955-665-250-5
  21. ^ Little, Elbert L. Jr.; Roger G. Skolmen (1989). "ʻUlu, breadfruit" (PDF). United States Forest Service. Archived from the original (PDF) on 30 October 2014.
  22. PMID 22420541
    .
  23. ^ Avant, Susan (15 November 2013). "Studies Confirm Breadfruit's Ability to Repel Insects". US Department of Agriculture. Retrieved 14 June 2016.
  24. ^ Heuzé, V.; Tran, G.; Hassoun, P.; Bastianelli, D.; Lebas, F. (2017). "Breadfruit (Artocarpus altilis)". Feedipedia, a programme by INRA, CIRAD, AFZ and FAO.
  25. ^ Riesenberg, Saul H.; Elbert, Samuel H. (1971). "The Poi of the Meeting". Journal of the Polynesian Society, Auckland University. Breadfruit is used here as a figure of speech for knowledge. And the breadfruit of knowledge is contained in all five bowls, even though the names of only three of them include the word for pounded breadfruit, and even though only the last contains knowledge about breadfruit in that word's literal meaning.
  26. ^ Shannon Wianecki (May–June 2013). "Breadfruit". Maui Nō Ka ʻOi Magazine, Haynes Publishing Group. Retrieved 17 January 2017.
  27. ^ Julia Steele; photos by Jack Wolford (August–September 2009). "Tree of Plenty". Hana Hou!.

External links

Wikimedia Commons has media related to Artocarpus altilis.
Wikispecies has information related to Artocarpus altilis.
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