A day long training on ‘Value added products development of green jackfruit’ was held Monday at Seedstore Bazar in Bhaluka of Mymensingh, ensuring protective health measure and maintaining social distance.
The project “Postharvest Management, Processing and Marketing of Jackfruit”, funded by Krishi Gobeshona Foundation (KGF), Dhaka and jointly organized by Postharvest Technology Division (PHTD), BARI, Gazipur and NewVision Solutions Limited (NVSL), Dhaka.A total 20 participants received hands-on training on processing varieties of products from green jackfruits. Among them were Jackfruit farmers, traders, men & women entrepreneurs from Bhaluka Upazilla.
The program was chaired by Prof Dr Md Ismail Hossain, Dept of Agri Marketing, Bangladesh Agricultural University, Mymensingh where Prof Dr Md Shahjahan, Dept of Food Science & Engg, German University Bangladesh, Gazipur presented as the Chief Guest and Kaiser Alam, Adviser, NVSL, as the Special Guest.
Dr Md. Golam Ferdous Chowdhury, Principal Investigator & Senior Scientific Officer, PHTD, BARI delivered there the welcome speech with short brief of the project activities and Md Atiqul Islam, Senior Research Associate, NVSL, coordinated the workshop and presented the training program.
In this workshop training program, the trainees learnt about diversified use of tender jackfruit and store round the year by using processing technology such as vegetable meat, fresh-cut, pickles etc.
Among the participants Sahidul Islam, Doggyman Bangladesh Co. Ltd., Mymensingh expressed his interest to use the technology for various jackfruit products and by-products development and to marketing in Japan.
One local farmer Jewel Rana showed his interest to prepare jackfruit pickles, vegetable meat in early jackfruit season for better economic benefit and marketing.The Principal Investigator, Dr Ferdous mentioned, it is very possible to preserve tender jackfruit up to 8 months if the fruit harvested as immature stage (about 6 to 7 weeks) where seed is not developed. In this case, preserved green jackfruit can be used in different purposes to prepare pickles, ready to cook (RTC), cutlet, singara, samocha, vegetable roll, vegetable curry etc.
Prof Dr Shajahan said, this hands-on training will assist to processing of different value-added products development and marketing them to increase earnings for the family and will assist to ensure food and nutritional security of our country’s people.
He emphasized that these initiatives and processing technology would be a milestone for significantly reducing yearly postharvest loss of jackfruit.
Kaiser Alam said if farmers/traders harvest jackfruit earlier during tender stage (about 7 weeks from fruit set) and process them for marketing, they will be benefitted or will get fair price during Jackfruit season.
Prof Dr Ismail discussed regarding marketing strategy and promotional activities so that consumers are known its nutritional value and health benefit, economically profitable to sell, product development and formation of group for business etc.
The workshop organizers and participants emphasized on disseminating the knowledge of the technologies developed by PHTD, BARI for processing and expanding those at the growers and SME levels.
They hope and believe that the trainees will be benefitted to attend this hand-on training on preparing different value-added products and marketing them to domestic market as home-made product as well as to provide product in the super-shops or traders who are involved in export market.