Jackfruit Innovation: Transforming Waste into Sustainable Solutions for Culinary and Environmental Benefits

Researchers at the Indian Institute of Food Processing Technology (IIFPT) in Thanjavur, Tamil Nadu, have pioneered a sustainable solution using jackfruit to create biodegradable or palatable plates, addressing the issue of jackfruit waste. Traditionally discarded parts, such as the thorny exteriors and seeds, are now repurposed to make environmentally friendly plates. This initiative not only reduces waste but also contributes to healthier eating alternatives.

The idea emerged during the development of a millet-based ice cream cone, presented at the Krishi Unnati Mela in New Delhi in March 2018. Seeking a nutritious and tasty alternative to conventional cones made of atta and corn flour, the researchers found that jackfruit components, including bracts, axis, seed, and fibrous nut holders, offered a suitable base. Unlike regular cones, these jackfruit-based cones and plates are rich in protein (6.9%) and fiber (12.9%). With only 300 grams per kilogram of jackfruit being traditionally used, this innovation transforms what was considered waste into a flavorful and functional product.

Beyond culinary benefits, the introduction of jackfruit plates holds promise for various stakeholders. Shifting from plastic or thermocol plates to these jackfruit-based alternatives in restaurants and canteens can elevate demand for jackfruits, providing an additional economic boost to the agricultural industry. Additionally, the plates' eco-friendly nature, allowing for consumption or easy disposal, aligns with sustainable practices, benefitting both consumers and the environment. This innovative use of jackfruit demonstrates the potential for turning agricultural by-products into practical, sustainable solutions.

The utilization of jackfruit waste to create biodegradable plates aligns with green living and sustainable development on several fronts:

1. Waste Reduction: By repurposing parts of the jackfruit that are typically discarded, this initiative minimizes waste, contributing to a more sustainable approach to food processing and agriculture.

2. Eco-friendly Alternatives: The jackfruit plates serve as an eco-friendly alternative to traditional plastic or thermocol plates. Their biodegradability allows for easy disposal without causing harm to the environment, reducing the reliance on non-biodegradable materials.

3. Resource Efficiency: Transforming unused portions of jackfruit into plates maximizes resource efficiency. It not only reduces the environmental impact associated with waste disposal but also utilizes parts of the fruit that were previously considered unutilized.

4. Nutrient-Rich Products: The plates derived from jackfruit components offer a nutritious alternative. Being rich in protein and fiber, they provide a healthier option compared to traditional plates made from materials like atta and corn flour.

5. Agricultural Industry Support: The shift towards using jackfruit plates in restaurants and canteens creates a new market demand for jackfruit. This can potentially boost the agricultural industry by encouraging cultivation, thereby providing economic benefits to farmers.

6. Promotion of Sustainable Practices: The initiative encourages the adoption of sustainable practices in the food and hospitality industry. Choosing jackfruit plates over disposable plastic alternatives promotes a more environmentally conscious approach to daily activities.

In summary, the use of jackfruit waste to create biodegradable plates supports green living and sustainable development by reducing waste, offering eco-friendly alternatives, maximizing resource efficiency, providing nutrient-rich products, and contributing to the economic well-being of the agricultural sector.

Source: https://www.thebetterindia.com/147118/news-iifpt-tamil-nadu-edible-jackfruit-plates/