In Vitro Propagation |
Fruit Quality & Nutrition |
Descriptors |
Seasonality |
Ethnobotany
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 Breadfruit plantlets in plastic containers now ready for planting. |
A number of breadfruit varieties have already disappeared or are at risk of becoming rare or endangered due
to hurricanes, storms, and cultural and environmental changes. Conservation and global distribution of this
important species are currently limited by conventional propagation methods. Breadfruit is usually
vegetatively
propagated using root shoots or root cuttings. Seeds are rarely planted because they do not develop true
to type. Vegetative propagation is a must for seedless varieties. The number of root shoots produced by a
tree is limited, and there are strict restrictions on shipping root material across international borders.
In vitro (tissue culture) propagation offers a method by which breadfruit can be quickly propagated and
distributed and meet international quarantine requirements. This technology has potential to promote
sustainable agriculture and food security in the tropics where breadfruit is recognized as a multipurpose
life-supporting tree. |
 Mass producing breadfruit plantlets in small bioreactor. |
 Transplanting an in vitro-grown plantlet into potting media. |
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 Dr Diane Ragone, Dr Susan Murch and Wendy Shi (University of Guelph) collecting buds for in vitro propagation. |
 Valerie Tuia (SPC-CePaCT), preparing buds for in vitro propagation. |
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Evaluating the fruit quality of different breadfruit varieties is essential to developing the commercial
potential of this nutritious, easy-to-grow crop. This project was completed in 2003 in collaboration with
Catharine Cavaletto, University of Hawaii, Department of Tropical Plant and Soil Sciences. Twenty varieties
were studied. These include varieties that are highly regarded in their island of origin,
popular varieties that are widely distributed in the
Pacific, and potential for commercial use. A taste panel
evaluated steamed mature breadfruit for color, visual texture, moistness, firmness or stringiness, aroma intensity, green to
ripe aroma, flavor intensity, sweetness, starchiness, aftertaste and latex flavor. There were significant differences
(P = 0.01) in aroma, visual texture, flavor intensity, sweetness, starchiness, moistness, stringiness, firmness, and color.
The greatest differences were in color and texture. Breadfruit chips were evaluated for color, visual texture, aroma and
flavor intensity, sweetness, starchiness, texture and aftertaste. The purpose of the sensory evaluation was to provide an
objective descriptive characterization of the sensory properties of these cultivars, steamed and as chips, not to determine
acceptability or preference. Sensory evaluation and acceptability
of two of varieties, 'Afara' and 'Piipiia', and the local 'Yellow' variety were analyzed at the University of the West Indies. |
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 Catherine Cavaletto preparing cooked breadfruit samples for taste panel evaluation. |
 Preparing breadfruit chips for evaluation. |
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Hundreds of breadfruit varieties have been selected and named in the Pacific Islands, with more than 2,000 vernacular names documented. Folk taxonomy is used to distinguish between and assign names to different varieties, but breadfruit diversity has not been consistently characterized. In 2009, Bioversity International published an initial set of characterization and evaluation descriptors for breadfruit utilization. The Vanuatu Breadfruit Project: in 2004 collected and described 69 breadfruit varieties from six islands, using standardized descriptors. Sixty morphological descriptors are being used to accessions in the National Tropical Botanical Garden breadfruit collection in Hawaii. Quantitative and categorical descriptor data are being recorded by assessing (n=10) mature fruit, leaves, male flowers, and seeds per tree. |
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Morphological characters include:  Descriptions of breadfruit shape: 1=Spherical, 2=Broad ovoid, 3=Oval 4=Oblong, 5=Ellipsoid, 6=Heart-shaped, 7=Irregular.  Descriptions of breadfruit skin texture: 1=Smooth, 2=Irregularly raised, flattened sections 3=Sandpapery, 4=Flattened pebbly, 5=Rounded pebbly, 6=Spiky with hard raised center point, 7=Spiny with pointed flexible tip.  Breadfruit leaf dissection or degree of lobing. From left to right: entire, moderately dissected and deeply dissected. |
Leaves
Seeds
Male flower
This data is available via the USDA Germplasm Resources Information Network (GRIN) database and the Breadfruit Institute. A major component of this project is extensive photographic documentation of each variety. An illustrated catalog of the collection is being produced, as well as a standardized guide to help document and describe breadfruit varieties. |
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Breadfruit is underutilized in many areas of the tropics because of the limited number of varieties that are available and the seasonal nature of production. Many varieties typically bear fruit for just several months of the year while others have one large season followed by a smaller one. A 10-year study to document the bearing season and productivity of 200 trees in the National Tropical Botanical Garden breadfruit collection was completed in 2005. This study has shown that year-round production of fruit is possible by planting selected varieties together. Data collection involved examining each tree every two weeks. The presence or absence of male flowers and five stages of fruit development were documented. Fruit stages were newly emerging, less than full size, full size, mature, and ripe. The number of mature, harvestable fruit and total number of fruit per tree were also recorded. A fruiting calendar for each variety will be produced. This will help people choose appropriate varieties that produce breadfruit at certain times of the year. |
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 Tutuila coastline, American Samoa.  Traditional houses surrounded by breadfruit trees in Savai’i, Samoa. |
Samoa — Breadfruit is an important subsistence food crop in Samoa and trees are grown around residences in all villages and in the towns. In 1989 an agricultural census estimated that 89 percent of agricultural households grew breadfruit. Ethnobotanical studies were undertaken in Upolu and Savai’i islands, Samoa, and Tutuila, Ofu, Olosega, and Ta’u in American Samoa to document and compare knowledge of breadfruit names. A total of 354 people comprised of a wide range of ages in both rural villages and towns were interviewed. Forty-six breadfruit variety names were recorded. Subsequent studies concentrated on interviewing knowledgeable villagers to document cultural uses, conservation status, and other information about breadfruit varieties. |
 Jim Wiseman documenting a village elder preparing traditional food in Ta’u, American Samoa. |
 Preparing 'taufolo', a special dish made from roasted, pounded breadfruit. |
 Kosrae, Federated States of Micronesia. |
Micronesia — Our work has focused on the islands of Pohnpei and Kosrae, documenting traditional agroforestry systems and horticultural techniques, food preparation, storage methods and other cultural practices involving breadfruit. Since breadfruit is a seasonal crop that produces much more than can be consumed fresh, Pacific islanders developed innovative techniques to utilize large harvests and store fruit for future use. The most widespread method is fermenting breadfruit in a leaf-lined pit. This process reduces the fruit to a tart doughy paste, which supplements and enhances the daily diet of fresh breadfruit. Fermented breadfruit can last for a year or more. It is removed and eaten at various stages of fermentation depending upon cultural rituals, need, and taste preferences. Fermented breadfruit, called ‘mahr’, ‘furo’, or ‘bwiru’, is still made every season throughout Micronesia. This once common practice has mainly disappeared elsewhere in the Pacific islands. |
 Pohnpeian youth with a basket of cooked breadfruit and yams to present to the village chief. |
 Preserving breadfruit in a fermentation pit in Pohnpei—a vanishing Pacific practice. |
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