Jackfruit is the largest tree fruit in the world. When ripe, its sweet fruit segments are akin to the tropical tastes of banana, mango and pineapple, and when unripe, its stringy texture is known to be a healthy meat substitute increasingly popular in western cuisine.
Australia’s jackfruit industry, concentrated in tropical regions of north Queensland and Darwin, is positioning itself to meet this growing demand.
Currently, international competitors are limited to selling only canned jackfruit in Australia due to strict quarantine restrictions, providing a unique opportunity for the local market to supply fresh products.
Associate Professor Hafiz Suleria, from the University of Melbourne, is leading research into the potential of jackfruit beyond traditional uses.
“We’re actively engaging industry partners to create innovative food products using not just the fruit, but also other parts like jackfruit seeds,” Dr Suleria said.
“This project explores new and effective ways to expand jackfruit’s role in the food industry.”
As part of this effort, Northern Territory Department of Agriculture and Fisheries researcher Dakshina Yadav said three jackfruit products had already undergone consumer trials.
“We’ve conducted testing with customers in four southern supermarkets, where processed jackfruit was offered to gauge consumer preference, taste and aroma impressions,” Ms Yadav said.
“This feedback is essential to building awareness and understanding the market potential for new jackfruit products.”
Ms Yadav said the project not only aimed to develop a robust supply chain but also sought to maximise consumer engagement and awareness of jackfruit’s versatility.
Although the Australian jackfruit industry is currently valued about $2 million a year, the introduction of innovative products, such as jackfruit juice and packaged arils, could significantly increase its market share.
AgriFutures Australia has invested nearly $1 million into the project, developing ready-to-market jackfruit products for Australian market growth, which is led by the Northern Territory Government’s Department of Industry, Tourism and Trade, with support from the University of Melbourne.
AgriFutures Australia emerging industries manager Kerinne Harvey said jackfruit had many potential uses beyond fresh fruit.
“Jackfruit can be harvested at different physiological stages depending on the choice for consumption,” Dr Harvey said.
“The arils can be cooked when they are green for a savoury flavour, the seeds can be roasted like nuts and other parts can be processed into highly nutritious products.”
This project aims to help Australian jackfruit growers and processors achieve their vision of making Australian-grown, value-added products a reality.
