By Dr. Natasha R. Marak
Every year, on July 4, International Jackfruit Day offers us the chance to reflect on the immense potential of this humble yet extraordinary fruit. For many of us working in agriculture, food science, and rural development in India, particularly in Meghalaya, jackfruit has become more than just a fruit. It is a symbol of transformation, of possibilities, and of community-led innovation.
In Meghalaya, jackfruit is deeply embedded in our culinary traditions and rural landscapes. Yet for years, it remained largely underutilized, especially during the peak harvest season when much of the produce would go to waste due to lack of awareness, processing facilities, and market linkages. What was needed was a systematic and sustained effort to reposition jackfruit as a source of nutrition, income, and entrepreneurship.
The Birth of a Mission
When the Government of Meghalaya launched Mission Jackfruit in 2018, the vision was simple but ambitious: to ensure the maximum utilization of jackfruit and prevent its wastage by creating value-added products, developing skilled manpower, and building processing infrastructure. Supported by the Government of Meghalaya and the Hon’ble Chief Minister, Shri Conrad K. Sangma, our work began at the grassroots, training farmers, building awareness, and exploring opportunities for innovation.
The heart of this mission is the Techno Incubation Centre (TIC) under Mission Jackfruit, one of which is located at the College of Community Science, Central Agricultural University (CAU), Tura. It was conceptualized as a one-stop solution for training, product development, and enterprise incubation.
Over time, this dream took shape, brick by brick, with challenges and learning at every step. Today, the centre is equipped with processing lines for jackfruit chips, jackfruit squash, jackfruit powder, along with cold storage, a food quality control laboratory, a packaging unit, and dedicated spaces for training and innovation. We’ve also added bakery, dehydration, and vacuum frying units to broaden the product portfolio.
Empowering Rural Entrepreneurs
At the core of this journey has been the empowerment of local entrepreneurs, especially women and youth, many of whom had no prior exposure to business or food processing. So far, we have trained over 350 farmers and rural youth, giving them hands-on experience in hygienic processing, food safety, preservation techniques, and business basics.
One of the most rewarding outcomes has been seeing these trainees return to their communities and begin their own small enterprises. Some have launched jackfruit-based snacks, pickles, and beverages. These small steps are gradually reshaping the local economy, creating self-employment, reducing post-harvest loss, and inspiring others to follow suit.
Why Jackfruit?
Jackfruit is often called a “miracle crop,” and with good reason. It is:
- Climate-resilient, requiring low maintenance and surviving droughts better than many other fruits.
- Nutritious, packed with fiber, vitamin C, potassium, and antioxidants.
- Versatile, offering culinary applications in both raw and ripe forms, from savory curries to desserts, chips, pickles, jams, flour, and even vegan meat substitutes.
- Sustainable, as the entire fruit: flesh, seed, and even the rind, can be utilized, generating minimal waste.
In a world increasingly moving toward plant-based and sustainable diets, jackfruit has found renewed relevance. Globally, it is now being used as a meat alternative in burgers, tacos, and curries. The global market is opening up, and with proper branding, packaging, and quality control, Meghalaya can position itself as a premium source of jackfruit-based products.
Challenges and the Way Forward
Of course, this journey has not been without its share of hurdles. Procuring food-grade equipment in a remote region like Garo Hills was difficult. Ensuring uninterrupted electricity and water supply, maintaining hygiene protocols, and building a skilled team took time. But what kept us moving was a shared vision, that this initiative was not just about jackfruit but about dignity, opportunity, and empowerment.
A Model for the Nation
What we are building in Meghalaya can serve as a replicable model for other jackfruit-growing regions. The key is to move beyond raw sale and into value addition, aggregation, and branding. India produces an estimated 1.4 million tonnes of jackfruit annually, but only a fraction is processed. Imagine the entrepreneurial potential if even 10% of this is converted into consumer-ready products.
Moreover, this model aligns with key national goals: vocal for local, Atmanirbhar Bharat, and doubling farmers’ incomes. It also intersects with nutrition missions, given jackfruit’s high nutrient content and satiety value.
A Personal Reflection
As someone deeply involved in food science, community development, and rural entrepreneurship, this journey has been both personal and professional. It has reaffirmed my belief that innovation must begin from within communities, from their needs, their knowledge, and their culture. Jackfruit was always here in our backyards, waiting to be noticed not as a wild fruit, but as a wealth-creating, health-promoting resource.
International Jackfruit Day is a timely reminder that when we invest in our indigenous resources with care, science, and creativity, we can create sustainable pathways for progress. Let us continue to celebrate this resilient fruit, not just for its taste and texture, but for thehope it carries: hope for rural prosperity, for ecological resilience, and for inclusive growth.
On this special day, I invite more researchers, institutions, government bodies, and entrepreneurs to join hands in building a jackfruit revolution rooted in local wisdom and driven by global aspirations.
(The writer is an Associate Professor College of Community Science, Central Agricultural University, Tura Techno Incubation Centre, Mission Jackfruit, Meghalaya)
