ICAR-CIAE Package of Technology for Powder Production from Tender Jackfruit

1. Peeling machine
2. Cutting machine cum anti-browning treatment system
3. Shredding machine
4. Low temperature grinding system
5. Process protocol for powder production from tender jackfruit

Background

Post-harvest losses remain a major challenge in developing countries like India, with estimated monetary losses of around ₹92,000 crores. Horticultural produce, being highly perishable, contributes significantly to these losses, with fruits alone facing 5–16% losses during handling and storage. Jackfruit, despite its nutritional and economic potential, is one of the most underutilized tropical fruits, with 50–70% (₹2,000 crore annually) lost due to inadequate processing and value addition. Current practices for peeling and cutting tender jackfruit are manual, labor-intensive, and inefficient, leading to quality deterioration and limited shelf life. Addressing browning, mechanizing minimal processing, and developing standardized protocols for powder production are essential to improve utilization. With proper interventions, tender jackfruit can be transformed into value-added products, including powders with health benefits, particularly for managing sugar-related conditions

Technology Details

ICAR-CIAE, Bhopal has developed a pilot-scale technology package for producing tender jackfruit powder, with a capacity of 120-130 kg/h. The package integrates four machines-peeling, cutting-cum-anti-browning treatment, shredding, and low-temperature grinding-along with a standardized process protocol. The system ensures efficient removal of inedible parts, controlled anti-browning treatment, and optimized drying and grinding to retain nutritional quality. The resulting powder is stable, versatile, and suitable for incorporation into bread, bakery, and functional food products. With mechanized operations and process standardization, this package reduces post-harvest losses, adds value to jackfruit, and creates new opportunities for entrepreneurs, agribusiness incubators, and start-ups in the health-oriented food sector.