Jackfruit is heavy and bulky and actual recovery of bulbs or edible portion varies from 20% to 25%. After cutting the fruit in several pieces, the bulbs are removed manually. As the fruit contains highly sticky latex, small quantity of vegetable oil is applied on hands and then seeds are removed from bulbs. In case of canned jackfruit, these bulbs are canned with a small quantity of citric acid as the ph value of this fruit is very high. While making nectar, the bulbs are passed through pulping/fruit mill and around 10% hot water is mixed. Nectar is prepared from this pulp. In case of chips, raw or unripe jackfruits are used. After removing bulbs as stated earlier, suitable smaller sizes are cut and they are fried in edible oil. These fried pieces are salted and then packed. In case of pickle also unripe jackfruits are used. After removing bulbs and seeds, small pieces are made and they are mixed with oil, salt and spices before packing. Jam is prepared from the pulp of ripe fruits with additives.
25kg
