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Jackfruit, abundant in Barpeta and Nalbari, is a versatile fruit with high processing potential. Processing includes cleaning, cutting, deseeding, slicing, pulping, blanching, dehydration, canning or IQF freezing, depending on the end product.

Chips are fried or dehydrated and seasoned, while pulp is frozen or stored for bakery, dessert and beverage applications. Ready to eat (RTE) products such as jackfruit curry, gravies and biryani mixes cater to vegetarian and urban consumers seeking plant based alternatives. Jackfruit’s natural texture makes it popular in the emerging plant-based meat category. By establishing cold chain and adopting standardised processing techniques, MSMEs can reduce post harvest losses, create stable markets for farmers and cater to retail, online, and export markets.