Now, wine from jackfruit

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VARIETY: Jackfruit went on display at a mela in Mangalore on Friday.
VARIETY: Jackfruit went on display at a mela in Mangalore on Friday.

Raviprasad Kamila

Research is on at Gandhi Krishi Vignana Kendra in Bangalore

MANGALORE: You can make wine using bulbs of jackfruit, according to the University of Agricultural Sciences, Gandhi Krishi Vignana Kendra, Bangalore. You may have to blend extracts of other fruits to increase the alcohol content in it.

The research, initiated a year ago, is on at the All India Coordinated Research Project (AICRP) on Post Harvest Technology unit on the GKVK premises. The AICRP is sponsored by Indian Agricultural Research Institute (ICAR).

Speaking to The Hindu here on Friday, K.B. Suresh, Assistant Professor of GKVK, who is one of the members of a team involved in the research, said that the extract from bulbs of jackfruit would have 6.5 per cent to seven per cent alcohol.

However, normally marketable “heavy wine” contains 12 per cent to 14 per cent of alcohol. Wine from grapes has alcohol content ranging from 14 per cent to 15 per cent. “Medium wine” has alcohol content between 10 per cent and 12 per cent, he said.

Prof. Suresh said that now the research team was focussing on blending extracts of other fruits with “jackfruit wine” to increase the alcohol content either to the standards of “medium wine” or “heavy wine”. It is because the team has found that only up to a maximum of seven per cent alcohol could be extracted from jackfruit.

He said that bulbs of “beluva” variety of jackfruit are best suited for manufacturing wine. Those bulbs are soft. Bulbs of the “bakke” variety of jackfruit are hard.

The “jackfruit wine” produced now has yellowish brown colour.

Commercial launch

B. Kalpana, Assistant Professor of GKVK and member of the team, said that they are hopeful of completing the project in a year to enable commercial manufacture of wine from jackfruit.

Usha Ravindran, Assistant Professor, Bakery and Value Addition Unit at the university, said that it has manufactured 15 value added products by using fibre (rind) of jackfruit.

They are jack fibre jam, nut chocolate, mixture, milk chocolate, diamonds, goli and jujups.

In addition, Prof. Ravindran said, the university has produced eight value added products using bulbs of jackfruit, three products using its seeds, three products using its bulb powder and one product using its rind.

She said that a Udupi-based industry has shown interest in commercially launching jam made out of jackfruit fibre.

Prof. Suresh said the university has produced dry cattle feed using rind of jackfruit.

The three Assistant Professors were here on Friday to exhibit the value added products of jackfruit manufactured by the university at the two-day “jackfruit mela” organised by the Krishi Vignana Kendra.




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