They are now successfully producing tons of breadfruit flour for local and export markets. We’ve encouraged and assisted a number of entrepreneurs and community groups in Haiti and Jamaica. The processed fruit has a shelf life measured in months or years. It’s delicious eaten fresh but we recommend drying and processing excess fruit into chips or flour. We tend to avoid unfamiliar new varieties and trying to influence existing cultural habits.įresh breadfruit has a short shelf life, only a few days. One success factor: TTFF supplies fruit trees that are already well known and locally desirable. Our supply of many thousands of additional breadfruit trees has been enthusiastically welcomed in many countries. Our partner nurseries have perfected improved, predictable techniques of propagation thus greatly increasing the supply of saplings. Saplings are often in short supply because the traditional methods of propagating (stem or root cuttings) are slow and unreliable. However, breadfruit trees are difficult to propagate-they don’t grow from seeds. Once established the trees are hardy, with a natural resistance to pests and disease. Ideal conditions though are light soil, warm tropical temperatures, and rainfall of 30 inches annually, or more. In an orchard setting planted at a density of 35 to 40 trees per acre, breadfruit out-produces all tropical starch crops, yielding upwards of 18 tons of fruit annually (35 metric tons per hectare).īreadfruit is a true tropical tree that was the basis of Polynesian expansion through the Pacific. A mature tree can produce 250 to 300 fruit, up to a half ton of food per year. One fruit provides the carbohydrate portion of a meal for a family of six.

Ironically breadfruit thrives in many locations where food supply is insufficient.īreadfruit bears a round or oval fruit weighing 4 to 6 pounds, or more. The fruit is tasty, nutritious and filling. It is already well accepted throughout many parts of Asia, Africa, the Caribbean and Central America. The first tree we selected to plant is the breadfruit. We like to start with fruit that are well known. The objective of Trees That Feed Foundation is to supply hardened field-ready fruit tree saplings to farmers and community groups in developing tropical countries, to address nutrition, economic and environmental needs. Trees That Feed Foundation is encouraging propagation and more widespread planting for local consumption and increased export capacity. The ackee tree grows true to form from seeds. The canned product, produced in both Jamaica and Haiti, is readily available in stores in the US and Canada. In years past, the US government restricted importation of canned ackee but with improved quality control restrictions were lifted. They are then boiled for about 30 minutes and the arils will turn from cream to bright yellow.Īckee is a staple food, high in nutritional value, including protein, unsaturated fat, fiber, calcium, iron, potassium and other minerals.Ĭommercial canning makes the fruit available year-round and also serves as a major export product for Jamaica. To prepare Ackee the arils are cleaned and washed. Nowadays such accidents are very rare.Īckee is considered a fruit but is cooked and used as vegetable. Occasionally one hears of an unwise consumer of the unripe fruit who suffers from vomiting due to certain unusual amino acids. This is the edible part of the fruit and is only safely edible after it has split open and cooked. As it ripens, it turns from green to a bright red to a yellow-orange, and splits open to reveal three large, shiny black seeds, surrounded by soft, creamy or spongy, white to yellow flesh called the arilli. The fruit is about the size and shape of a pear. There are two bearing seasons, typically January to March and June to August, depending to some extent on rainfall. The fruit has a red outer skin, bright yellow exposed flesh, and black seeds. The leaves are a light, almost luminous green.

It grows up to 25 feet tall with a short trunk and a dense crown. The ackee tree is an evergreen related to the lychee and the longan. Since then it has become a major feature of various Caribbean cuisines. It was brought to Jamaica during the 18th century, along with other fruit, to feed the people.

Its name is derived from the West African name Akye fufo, which is where the fruit is native.

Pictures of cashew trees