Researchers in the Northern Territory are partnering with food processors and major retailers to develop ready-to-eat jackfruit products, aiming to expand the emerging Australian jackfruit industry.
This initiative seeks to introduce innovative, value-added jackfruit options to the market amid increasing consumer interest in plant-based and tropical foods.
Jackfruit, the largest tree fruit globally, has sweet segments that resemble the flavours of banana, mango, and pineapple when ripe. When unripe, its stringy texture serves as a healthy meat substitute, gaining popularity in Western cuisine.
Australia’s jackfruit industry, primarily located in tropical regions of North Queensland and Darwin, is preparing to meet this growing demand. Currently, international competitors can only sell canned jackfruit in Australia due to strict quarantine regulations, creating an opportunity for the local market to provide fresh products.
A/Prof 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,” said Dr Suleria.
“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 (DAF) researcher Dakshina Yadav shared that three jackfruit products have 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,” said Yadav.
“This feedback is essential to building awareness and understanding the market potential for new jackfruit products.”
Yadav further explained that the project not only aims to develop a robust supply chain but also seeks to maximise consumer engagement and awareness of jackfruit’s versatility.
The Australian jackfruit industry, currently valued at approximately $2 million annually, could see a substantial increase in market share with the introduction of innovative products such as jackfruit juice and packaged arils.
AgriFutures Australia has allocated nearly $1 million to this project, which aims to develop ready-to-market jackfruit products to support growth in the sector. The initiative is led by the Northern Territory Government’s Department of Industry, Tourism and Trade (DITT) with assistance from the University of Melbourne.
Dr. Kerinne Harvey, Manager of Emerging Industries at AgriFutures Australia, noted that jackfruit has numerous potential applications beyond fresh consumption.
“Jackfruit can be harvested at different physiological stages depending on the choice for consumption,” said 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.