THE GOAN
PANAJI
A knife coated in coconut oil, sticky fingers, newspapers spread across the floor, and a dozen family members gathered around a giant, spiky fruit. As one person pulls apart the golden ‘gare’ and another fights the stubborn sap, someone inevitably pops a piece into their mouth, promising it is the last one before dinner. For many Indian families, especially in Goa, this scene marks the beginning of a cherished seasonal ritual centred on the humble jackfruit.
Traditional delicacies
Roadside vendors are stocked with the seasonal fruit, which finds its way into a variety of traditional delicacies. In many households, a familiar routine follows: plucking jackfruits, preparing the mixture and spreading it out in circular or square shapes on terraces. If the weather cooperates, these eventually become papads that can be fried and enjoyed as a snack. The pulp is also used to prepare sweet jackfruit cakes, a seasonal delicacy that remains both a rarity and a favourite. Jackfruit saath, too, remains a staple snack in many homes. Of course, the mention of jackfruit snacks is incomplete without the chips. Thin, crispy stripes, flavoured with salt or chilli powder, serve as the perfect teatime accompaniment.
Family memories
For many, the trip to mama’s (maternal uncle's) house came with their own cherished jackfruit story. As dinners get inevitably delayed, Evening gatherings often see aunts, uncles and cousins sitting together to peel the ‘gare’ that are later fried, dried or simply eaten fresh! Then comes the squabble for oil and the never-ending process of trying to get rid of the stubborn sap that gets stuck everywhere. The activity is a whole annual custom indeed.
Reducing waste
India is the world's largest producer of jackfruit, and yet nearly 70 per cent of the produce goes to waste due to a lack of processing infrastructure. According to Abhinav Shankar, Head of Sales & Business Partnership at Wakao Foods, their work extends far beyond commercial interests. "It is a mission to stop that waste, give our farmers a reliable second income, and proudly show the world that India has its own indigenous, sustainable superfood capable of leading the global food movement," he says.
Processing challenges
For farmers and producers, however, turning jackfruit into a marketable product requires considerable effort. Vinod Barve, a farmer, says that the fruit used for their products comes from his own land, which has around 150 jackfruit trees. "The process is not easy. We have to pluck the 'junn' jackfruits, clean them, separate the edible bulbs, cut them into smaller pieces and then fry them at a temperature of 180 degrees," he explains. Drawing on over a decade of experience, they have learnt to identify which jackfruits yield the best chips and ensure that only those are harvested. "If we pluck the jackfruit in the morning, the entire process must be completed by evening," he adds.
Natural preservation
At Wakao Foods, the processing method has been intentionally kept simple to preserve the fruit's natural qualities. "We source raw jackfruit directly from the farms, ensuring fair trade. In the factory, we clean it, cut it and use advanced heat-sterilisation technology to seal it. This thermal processing allows us to give the product a one-year shelf life with absolutely no chemical preservatives and no need for refrigeration," Shankar explains. According to him, the process does not alter the fruit but instead preserves its natural texture and nutritional value.
Growing demand
As global demand for jackfruit products continues to rise, producers face several challenges. “It is extremely difficult to find labour these days,” Barve mentions. He believes that financial assistance for initial investments could help producers expand exports and improve profitability. Shankar highlights another challenge: changing perceptions. "There was a perception problem. People either viewed jackfruit as a sweet, sticky fruit or as a cheap, neglected crop," he says.
Sustainable superfood
For generations, jackfruit has grown abundantly in Indian backyards, yet it has often been taken for granted. Today, however, it is increasingly being recognised as the sustainable superfood the world has been searching for. Requiring minimal water and demonstrating remarkable climate resilience, jackfruit is an environmental powerhouse. More importantly, its ability to absorb a wide range of spices and flavours makes it exceptionally versatile. And so, as the world discovers jackfruit as a sustainable superfood, Indian families shall continue to gather around the same spiky fruit that has long been a source of sticky fingers, shared stories and cherished memories.
