When Can I Cut a Jackfruit Tree to Make Furniture

Tree in the fig, mulberry and breadfruit family

Jackfruit
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Rosales
Family:	Moraceae
Genus:	Artocarpus
Species:	A. heterophyllus
Binomial name
Artocarpus heterophyllus Lam.[1] [2]
Synonyms[3] [four] [5] [6]
Artocarpus brasiliensis Ortega A. maximus Blanco A. nanca Noronha (nom inval.) A. philippensis Lam.

The jackfruit (Artocarpus heterophyllus), besides known as jack tree,^[7] is a species of tree in the fig, mulberry, and breadfruit family unit (Moraceae).^[8] Its origin is in the region between the Western Ghats of southern India, all of Sri Lanka and the rainforests of Malaysia, Indonesia and the Philippines.^{[8] [ix] [10] [11]}

The jack tree is well-suited to tropical lowlands, and is widely cultivated throughout tropical regions of the globe. Information technology bears the largest fruit of all copse, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and fifty cm (twenty inches) in diameter.^{[8] [12]} A mature jack tree produces some 200 fruits per year, with older copse bearing upwardly to 500 fruits in a year.^{[8] [9]} The jackfruit is a multiple fruit composed of hundreds to thousands of private flowers, and the fleshy petals of the unripe fruit are eaten.^{[8] [13]} The ripe fruit is sweet (depending on diversity) and is more than often used for desserts. Canned green jackfruit has a mild gustatory modality and meat-like texture that lends itself to being chosen a "vegetable meat".^[viii]

Jackfruit is commonly used in South and Southeast Asian cuisines.^{[fourteen] [15]} Both ripe and unripe fruits are consumed. The jackfruit is the national fruit of Bangladesh and Sri Lanka, and the state fruit of the Indian states of Karnataka, Kerala and Tamil Nadu. Information technology is available internationally canned or frozen and in chilled meals as are diverse products derived from the fruit such as noodles and fries.

Etymology and mutual name [edit]

Jackfruit tree illustrated from one of the earliest natural history books about People's republic of china past Jesuit Missionary author Michael Boym in 1656.

The give-and-take jackfruit comes from Portuguese jaca , which in turn is derived from the Malayalam language term chakka (Malayalam: chakka pazham ),^{[13] [16]} when the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Declension (Kerala) in 1499. Later the Malayalam proper noun ചക്ക ( cakka ) was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus , vol. 3 in Latin. Henry Yule translated the volume in Jordanus Catalani's (fl.  1321–1330) Mirabilia descripta: the wonders of the E.^[17] This term is in plough derived from the Proto-Dravidian root kā(y) ("fruit, vegetable").^[18]

The common English proper noun "jackfruit" was used by doctor and naturalist Garcia de Orta in his 1563 book Colóquios dos simples due east drogas da India .^{[xix] [20]} Centuries later, botanist Ralph Randles Stewart suggested it was named subsequently William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaya.^[21]

History [edit]

The jackfruit was domesticated independently in South asia and Southeast Asia, as indicated by the Southeast Asian names which are non derived from the Sanskrit roots. It was probably first domesticated past Austronesians in Java or the Malay Peninsula. The fruit was afterward introduced to Guam via Filipino settlers when both were part of the Spanish Empire.^{[22] [23]} It is the national fruit of Bangladesh.^[24]

Botanical description [edit]

Jackfruit tree body showing texture and coloration

Shape, torso and leaves [edit]

Artocarpus heterophyllus grows as an evergreen tree that has a relatively short torso with a dumbo treetop. It easily reaches heights of 10 to 20 yard (33 to 66 feet) and trunk diameters of 30 to 80 cm (12 to 31 inches). It sometimes forms buttress roots. The bark of the jackfruit tree is crimson-chocolate-brown and smooth. In the consequence of injury to the bark, a milky juice is released.

The leaves are alternating and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 2.5 to 7.5 cm (1 to three inches) long. The leathery leaf blade is 20 to 40 cm (7 to fifteen inches) long, and 7.5 to 18 cm (3 to 7 inches) wide and is oblong to ovate in shape.

In immature copse, the leafage edges are irregularly lobed or split. On older trees, the leaves are rounded and nighttime greenish, with a smoothen leaf margin. The leaf bract has a prominent main nervus and starting on each side six to viii lateral nerves. The stipules are egg-shaped at a length of ane.5 to 8 cm ( 9⁄16 to 3+ 1⁄8 inches).

Flowers and fruit [edit]

Flower buds and leaves of a jackfruit tree

Jackfruit tree with fruits

The inflorescences are formed on the trunk, branches or twigs (cauliflory). Jackfruit trees are monoecious, having both female and male flowers on a tree. The inflorescences are pedunculated, cylindrical to oblong or pear-shaped, to about ten–12 cm (iii+ xv⁄xvi –four+ iii⁄4 inches) long and five–7 cm (ii–3 inches) wide. Inflorescences are initially completely enveloped in egg-shaped cover sheets which speedily slough off.

The flowers are small-scale, sitting on a fleshy rachis.^[25] The male flowers are greenish, some flowers are sterile. The male flowers are hairy and the perianth ends with two one to 1.5 mm ( 3⁄64 to ane⁄sixteen  in) membrane. The private and prominent stamens are straight with yellowish, roundish anthers. Subsequently the pollen distribution, the stamens get ash-gray and autumn off after a few days. Afterward all the male inflorescences also fall off. The green female flowers, with hairy and tubular perianth, have a fleshy flower-similar base. The female flowers comprise an ovary with a broad, capitate, or rarely bilobed scar. The blooming time ranges from Dec until February or March.

The ellipsoidal to roundish fruit is a multiple fruit formed from the fusion of the ovaries of multiple flowers. The fruits grow on a long and thick stalk on the body. They vary in size and ripen from an initially yellow-greenish to yellow, and then at maturity to yellowish-brown. They possess a difficult, gummy trounce with small pimples surrounded with hard, hexagonal tubercles. The large and variously shaped fruit have a length of 30 to 100 cm (10 to 40 inches) and a diameter of fifteen to 50 cm (half-dozen to 20 inches) and can weigh ten–25 kg (22–55 pounds) or more than.^[8]

The fruits consist of a fibrous, whitish core (rachis) nigh 5–x cm (2–4 inches) thick. Radiating from this are many 10-centimeter-long (4 in) individual fruits. They are elliptical to egg-shaped, calorie-free chocolate-brown achenes with a length of about iii cm (1+ 1⁄eight inches) and a diameter of 1.5 to 2 cm ( 9⁄16 to 13⁄16 inch).

In that location may be about 100–500 seeds per fruit. The seed coat consists of a thin, waxy, parchment-like and hands removable testa (husk) and a dark-brown, membranous tegmen. The cotyledons are usually unequal in size, and the endosperm is minimally present.^[26] An average fruit consists of 27% edible seed coat, 15% edible seeds, 20% white lurid (undeveloped perianth, rags) and bark and 10% core.

The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellow aril (seed coat, flesh), which has an intense sugariness taste at maturity of the fruit. The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly fastened to information technology. When pruned, the inner part (cadre) secretes a sticky, milky liquid,^[8] which can hardly be removed from the peel, even with soap and water. To make clean the hands after "unwinding" the pulp an oil or other solvent is used. For example, street vendors in Tanzania, who sell the fruit in small segments, provide small bowls of kerosene for their customers to cleanse their sticky fingers. When fully ripe, jackfruit has a potent pleasant odor, the pulp of the opened fruit resembles the aroma of pineapple and banana.^[8]

Nutrient [edit]

Ripe jackfruit is naturally sweetness, with subtle pineapple- or assistant-like flavour.^[8] It tin can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice every bit an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared past grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit fries.

The seeds from ripe fruits are edible one time cooked, and are said to have a milky, sweet taste ofttimes compared to Brazil basics. They may exist boiled, baked, or roasted.^[8] When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are commonly used in curry in India in the class of a traditional lentil and vegetable mix back-scratch. Young leaves are tender enough to exist used every bit a vegetable.^[8]

Aroma [edit]

Jackfruit has a distinctive sweet and fruity olfactory property. In a study of flavour volatiles in v jackfruit cultivars, the main volatile compounds detected were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-one-ol.^[27]

A fully ripe and unopened jackfruit is known to "emit a stiff aroma" – maybe unpleasant^{[8] [28]} – with the inside of the fruit described as smelling of pineapple and banana.^[8] After roasting, the seeds may be used equally a commercial alternative to chocolate aroma.^[29]

Nutritional value [edit]

Uncooked jackfruit

Nutritional value per 100 g (3.5 oz)
Energy	397 kJ (95 kcal)
Carbohydrates	23.25 g
Sugars	19.08 g
Dietary fiber	ane.5 g
Fat	0.64 thousand
Protein	i.72 thousand
Vitamins	Quantity %DV †
Vitamin A equiv. beta-Carotene lutein zeaxanthin	1% 5 μg 1% 61 μg 157 μg
Thiamine (Bi)	9% 0.105 mg
Riboflavin (Bii)	five% 0.055 mg
Niacin (B3)	vi% 0.92 mg
Pantothenic acid (B5)	v% 0.235 mg
Vitamin Bvi	25% 0.329 mg
Folate (B9)	6% 24 μg
Vitamin C	17% 13.eight mg
Vitamin E	2% 0.34 mg
Minerals	Quantity %DV †
Calcium	2% 24 mg
Iron	ii% 0.23 mg
Magnesium	8% 29 mg
Manganese	two% 0.043 mg
Phosphorus	3% 21 mg
Potassium	ten% 448 mg
Sodium	0% 2 mg
Zinc	1% 0.xiii mg
Other constituents	Quantity
Water	73.five yard
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using Usa recommendations for adults. Source: USDA FoodData Central

The edible pulp is 74% h2o, 23% carbohydrates, two% protein, and 1% fat. The sugar component is primarily sugars, and is a source of dietary cobweb. In a 100-gram (3+ one⁄2 -ounce) portion, raw jackfruit provides 400 kJ (95 kcal), and is a rich source (twenty% or more of the Daily Value, DV) of vitamin B₆ (25% DV). Information technology contains moderate levels (10-19% DV) of vitamin C and potassium, with no significant content of other micronutrients.

The jackfruit is a partial solution for food security in developing countries.^{[13] [xxx]}

Culinary uses [edit]

The flavor of the ripe fruit is comparable to a combination of apple, pineapple, mango, and banana.^{[8] [14]} Varieties are distinguished according to characteristics of the fruit flesh. In Indochina, the ii varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color mankind than the hard multifariousness). Unripe jackfruit has a mild flavor and meat-like texture and is used in curry dishes with spices in many cuisines. The skin of unripe jackfruit must be peeled commencement, then the remaining jackfruit flesh is chopped, in a labor-intensive process,^[31] into edible portions and cooked before serving. The last chunks resemble prepared artichoke hearts in their balmy gustation, colour, and flowery qualities.

The cuisines of many Asian countries use cooked young jackfruit.^[xiv] In many cultures, jackfruit is boiled and used in curries equally a staple nutrient. The boiled immature jackfruit is used in salads or every bit a vegetable in spicy curries and side dishes, and as fillings for cutlets and chops. It may be used by vegetarians equally a substitute for meat such as pulled pork, though the protein content of the fruit is not significant. Information technology may be cooked with coconut milk and eaten lonely or with meat, shrimp or smoked pork. In southern Bharat, unripe jackfruit slices are deep-fried to make chips.

South Asia [edit]

In People's republic of bangladesh, the fruit is consumed on its own. The unripe fruit is used in back-scratch, and the seed is often dried and preserved to be later used in curry.^[32] In India, ii varieties of jackfruit predominate: muttomvarikka and sindoor. Muttomvarikka has a slightly hard inner flesh when ripe, while the inner mankind of the ripe sindoor fruit is soft.^[33]

A sugariness preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months. The fruits are either eaten lonely or equally a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are too used to make spicy side dishes with rice. Jackfruit may be footing and made into a paste, and so spread over a mat and allowed to dry out in the sun to create a natural chewy candy.

• 

  Jackfruit masala (India)

• 

  Jackfruit fried in coconut oil from Kerala, India

• 

  Jackfruit (unripe) cutlet, India

Southeast Asia [edit]

In Indonesia and Malaysia, jackfruit is called nangka. The ripe fruit is usually sold separately and consumed on its own, or sliced and mixed with shaved ice as a sweet concoction dessert such equally es campur and es teler. The ripe fruit might be stale and fried as kripik nangka, or jackfruit cracker. The seeds are boiled and consumed with table salt, as they contain edible starchy content; this is called beton. Young (unripe) jackfruit is made into curry chosen gulai nangka or stewed called gudeg.

In the Philippines, jackfruit is called langka in Filipino and nangkà ^[34] in Cebuano. The unripe fruit is ordinarily cooked in coconut milk and eaten with rice; this is called ginataang langka.^[35] The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw equally information technology is, is also preserved by storing in syrup or past drying. The seeds are besides boiled before being eaten.

Thailand is a major producer of jackfruit, which are ofttimes cutting, prepared, and canned in a sugary syrup (or frozen in bags or boxes without syrup) and exported overseas, frequently to North America and Europe.

In Vietnam, jackfruit is used to make jackfruit chè, a sweetness dessert soup, similar to the Chinese derivative bubur cha cha. The Vietnamese besides employ jackfruit purée as part of pastry fillings or as a topping on xôi ngọt (a sweet version of sticky rice portions).

Jackfruits are found primarily in the eastern office of Taiwan. The fresh fruit can exist eaten directly or preserved as dried fruit, candy-coated fruit, or jam. It is too stir-fried or stewed with other vegetables and meat.

• 

  Kripik nangka, jackfruit chips (Indonesia)

• 

• 

  Halo-halo, shaved water ice dessert with diverse fruits and toppings (Philippines)

Americas [edit]

Packaged jackfruit chunks, seasoned with paprika, tomato and other herbs and spices. When prepared in this style, jackfruit has the look and texture of meat and is used every bit a meat substitute.

In Brazil, three varieties are recognized: jaca-dura, or the "hard" variety, which has a business firm flesh, and the largest fruits that tin weigh between xv and 40 kg each; jaca-mole, or the "soft" variety, which bears smaller fruits with a softer and sweeter flesh; and jaca-manteiga, or the "butter" variety, which bears sweet fruits whose mankind has a consistency intermediate betwixt the "hard" and "soft" varieties.^[36]

Africa [edit]

From a tree planted for its shade in gardens, it became an ingredient for local recipes using dissimilar fruit segments. The seeds are boiled in water or roasted to remove toxic substances, and then roasted for a multifariousness of desserts. The mankind of the unripe jackfruit is used to make a savory salty dish with smoked pork. The jackfruit arils are used to brand jams or fruits in syrup, and tin also be eaten raw.

Wood and manufacturing [edit]

The gold yellow timber with practiced grain is used for building furniture and house construction in India. It is termite-resistant^[37] and is superior to teak for building furniture. The wood of the jackfruit tree is of import in Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the manufacture of furniture, doors and windows, in roof construction,^[eight] and fish sauce barrels.^[38]

The wood of the tree is used for the product of musical instruments. In Indonesia, hardwood from the trunk is carved out to course the barrels of drums used in the gamelan, and in the Philippines, its soft wood is fabricated into the body of the kutiyapi, a type of gunkhole lute. Information technology is also used to brand the trunk of the Indian cord musical instrument veena and the drums mridangam, thimila, and kanjira.^[39]

Cultural significance [edit]

The jackfruit has played a pregnant part in Indian agriculture for centuries. Archaeological findings in Republic of india have revealed that jackfruit was cultivated in India 3000 to 6000 years agone.^[40] Information technology has also been widely cultivated in Southeast Asia.

The ornate wooden plank called avani palaka, fabricated of the forest of the jackfruit tree, is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit forest is prized for the making of Buddhist statues in temples^[41] The heartwood is used past Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive low-cal-brown colour.^[42]

Jackfruit is the national fruit of People's republic of bangladesh,^[32] and the land fruit of the Indian states of Kerala and Tamil Nadu.^{[43] [44]}

Cultivation [edit]

In terms of taking care of the constitute, minimal pruning is required; cutting off dead branches from the interior of the tree is just sometimes needed.^[8] In addition, twigs bearing fruit must exist twisted or cut downwards to the body to induce growth for the next season.^[8] Branches should exist pruned every iii to four years to maintain productivity.^[8]

Some copse conduct too many mediocre fruits and these are ordinarily removed to allow the others to develop improve to maturity.

Stingless bees such as Tetragonula iridipennis are jackfruit pollinators, and so play an important part in jackfruit cultivation.^{[ commendation needed ]}

Production and marketing [edit]

In 2017, Bharat produced i.iv million tonnes of jackfruit, followed by Bangladesh, Thailand, and Indonesia.^[45]

The marketing of jackfruit involves three groups: producers, traders, and middlemen, including wholesalers and retailers.^[46] The marketing channels are rather circuitous. Large farms sell immature fruit to wholesalers, which helps cash menses and reduces risk, whereas medium-sized farms sell the fruit directly to local markets or retailers.

• 

  Packed jackfruit sold in a market place

• 

  Jackfruit at a fruit stand up in Manhattan's Chinatown

• 

  Cutting jackfruit

• 

  Polythene-packaged cutting jackfruit

• 

  Extracting the jackfruit arils and separating the seeds from the mankind

Commercial availability [edit]

Outside countries of origin, fresh jackfruit can be found at food markets throughout Southeast Asia.^{[8] [47]} Information technology is also extensively cultivated in the Brazilian coastal region, where information technology is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such equally flour, noodles, papad, and ice cream.^[47] Information technology is also canned and sold every bit a vegetable for export.

Vegan "pulled pork" style jackfruit burgers

Jackfruit is besides widely available year-round, both canned and dried. Stale jackfruit chips are produced by various manufacturers. As reported in 2019, jackfruit became more than widely available in United states grocery stores, cleaned and prepare to cook, also as in premade dishes or prepared ingredients.^[48] Information technology is on restaurant menus in preparations such as taco fillings and vegan versions of pulled pork dishes.^[48]

Invasive species [edit]

In Brazil, the jackfruit tin can go an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro or at the Horto Florestal in neighbouring Niterói. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-nineteenth century; jackfruit trees take been a part of the park's flora since it was founded.^{[ citation needed ]}

The species has expanded excessively because its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals, such as the mutual marmoset and coati. The seeds are then dispersed by these animals, spreading jackfruit trees that compete for space with native tree species. The supply of jackfruit has allowed the marmoset and coati populations to expand. Since both prey opportunistically on bird eggs and nestlings, the increases in marmoset and coati populations are detrimental to local birds.^{[ citation needed ]}

See also [edit]

• Domesticated plants and animals of Austronesia
• Chempedak, a closely related Southeast Asian fruit sometimes confused with jackfruit
• Durian, a fruit like in appearance but from an unrelated tree, too from Southeast Asia

References [edit]

1. ^ Under its accepted name Artocarpus heterophyllus (and so as heterophylla) this species was described in Encyclopédie Méthodique, Botanique 3: 209. (1789) by Jean-Baptiste Lamarck, from a specimen collected by botanist Philibert Commerson. Lamarck said of the fruit that it was coarse and difficult to digest. Larmarck's original description of tejas . Vol. t.iii. Panckoucke;Plomteux. Retrieved 23 November 2012. On mange la chair de son fruit, ainsi que les noyaux qu'il contient; mais c'est un aliment grossier et difficile à digérer.
2. ^ "Proper name - !Artocarpus heterophyllus Lam". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 23 Nov 2012.
3. ^ "TPL, treatment of Artocarpus heterophyllus". The Plant Listing; Version i. (published on the internet). Royal Botanic Gardens, Kew and Missouri Botanical Garden. 2010. Retrieved 23 November 2012.
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5. ^ "Artocarpus heterophyllus". Germplasm Resources Information Network (Smiling). Agricultural Research Service (ARS), United states of america Section of Agronomics (USDA). Retrieved 23 November 2012.
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17. ^ Friar Jordanus, 14th century, as translated from the Latin by Henry Yule (1863). Mirabilia descripta: the wonders of the East. Hakluyt Society. p. 13. Retrieved 23 November 2012. {{cite book}}: CS1 maint: multiple names: authors list (link)
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36. ^ General data Archived 2009-04-thirteen at the Wayback Machine, Department of Agriculture, Country of Bahia
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48. ^ ^{a b} Brian Kateman (20 August 2019). "This Ancient 'Phenomenon Fruit' Is The Latest Meat Replacement Craze". Forbes . Retrieved 2 September 2019.

External links [edit]

varneyjoacity.blogspot.com

Source: https://en.wikipedia.org/wiki/Jackfruit

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