Production of Wine from Jackfruit Jam (Research Paper)
INTRODUCTION
Background of the Study
Jackfruit (Artocarpus heterophyllus L) is an evergreen tree that grows up to 10 feet under favorable conditions. They are an important food wherever grown. Archeological findings have revealed that jackfruit were cultivated in India 3000 to 6000 years ago. Jackfruit is widely grown in Bangladesh, Burma, Sri Lanka, Malaysia, and Indonesia, Philippines, Brazil and other tropical countries. It bears fruits that are green or yellow in the exterior when ripe. The interior is made up of large bulbs with yellow flesh. Jackfruit flesh is starchy and fibrous, rich in vitamins A, B C potassium, calcium, iron, proteins carbohydrates and manganese. Jackfruit is a good energy food. Unripe fruit can be eaten after cooking and the ripe fruit can be eaten raw. When ripe, jackfruit contains about 7-15% weight sucrose with a very specific aroma. This aromatic fruit is usually consumed fresh. Unfortunately, the shelf life of the ripe jackfruit is only about two days under room condition and the pulps will start to wither and rot thereafter. Being aware to this fact, local people have transformed the fruit pulp into various food products to improve its economic value. Processing reduces post-harvest losses and increases the shelf-life of the fruit.
Jackfruit (locally known as “langka”), is one of the most popular fruit species in the Philippines. This is manifested by its wide distribution and cultivation. Its many uses and excellent adaptation to a range of growing conditions may have contributed to its popularity. It has a wide distribution in the country and can be found on our local markets. In Eastern Visayas, production has steadily increased through the years which enable it to ship to other regions and major cities like Cebu and Manila some 100 to 500 fruits or 2-3 tons per week.
Wines are healthy beverages that have been seen as a natural remedy for man’s illness from early days and are said to aid recovery during convalescent
Background of the Study
Jackfruit (Artocarpus heterophyllus L) is an evergreen tree that grows up to 10 feet under favorable conditions. They are an important food wherever grown. Archeological findings have revealed that jackfruit were cultivated in India 3000 to 6000 years ago. Jackfruit is widely grown in Bangladesh, Burma, Sri Lanka, Malaysia, and Indonesia, Philippines, Brazil and other tropical countries. It bears fruits that are green or yellow in the exterior when ripe. The interior is made up of large bulbs with yellow flesh. Jackfruit flesh is starchy and fibrous, rich in vitamins A, B C potassium, calcium, iron, proteins carbohydrates and manganese. Jackfruit is a good energy food. Unripe fruit can be eaten after cooking and the ripe fruit can be eaten raw. When ripe, jackfruit contains about 7-15% weight sucrose with a very specific aroma. This aromatic fruit is usually consumed fresh. Unfortunately, the shelf life of the ripe jackfruit is only about two days under room condition and the pulps will start to wither and rot thereafter. Being aware to this fact, local people have transformed the fruit pulp into various food products to improve its economic value. Processing reduces post-harvest losses and increases the shelf-life of the fruit.
Jackfruit (locally known as “langka”), is one of the most popular fruit species in the Philippines. This is manifested by its wide distribution and cultivation. Its many uses and excellent adaptation to a range of growing conditions may have contributed to its popularity. It has a wide distribution in the country and can be found on our local markets. In Eastern Visayas, production has steadily increased through the years which enable it to ship to other regions and major cities like Cebu and Manila some 100 to 500 fruits or 2-3 tons per week.
Wines are healthy beverages that have been seen as a natural remedy for man’s illness from early days and are said to aid recovery during convalescent