Jack Fruit Seed Spread

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Historical Background
A spread is a food that is spread with a knife onto bread, crackers, or other bread products. Spreads are added to bread products to provide flavor and texture, and are an integral part of the dish; they should be distinguished from condiments, which are optional additions. Spreads should also be distinguished from dips, which do not employ a knife in applying it to crackers or chips. (en.wikipedia.org) Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying. Butter consists of butterfat, water and milk proteins. Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. (en.wikipedia.org) The proponents’ focuses on making Jackfruit seed butter that will be profitable and demandable by the consumers in the mere future. This study will prove and give new ideas to the industry that we can use different ingredients or raw materials in producing new products.

The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago. Findings also indicate that Indian Emperor Ashoka the Great (274–237 BC) encouraged arbori-horticulture of various fruits including jackfruit. Varahamihira, the Indian astronomer, mathematician, and astrologer, wrote a chapter on the treatment of trees in his Brhat Samhita. His treatise includes a specific reference on grafting to be performed on trees such as jackfruit. Jack fruit trees are seen in almost all areas of Kerala except sandy areas. Maturing in 35-40 years, their wood can be used for furniture. The gum from this tree and jack fruit is used as a stopper for small holes of pots. No one knows the jackfruit's place of origin but it is believed indigenous to the rainforests of the Western Ghats. It is cultivated at low elevations throughout India, Burma, Ceylon, southern China, Malaya, and the East Indies. It is common in the Philippines, both cultivated and naturalized. It is grown to a limited extent in Queensland and Mauritius. In Africa, it is often planted in Kenya, Uganda and former Zanzibar. Though planted in Hawaii prior to 1888, it is still rare there and in other Pacific islands, as it is in most of tropical America and the West Indies. It was introduced into northern Brazil in the mid-19th Century and is more popular there and in Surinam than elsewhere in the New World. In Asia, jackfruits ripen principally from March to June, April to September, or June to August, depending on the climatic region, with some off-season crops from September to December, or a few fruits at other times of the year. In the West Indies, I have seen many ripening in June; in Florida, the season is late summer and fall. The seeds, which appeal to all tastes, may be boiled or roasted and eaten, or boiled and preserved in syrup like chestnuts. They have also been successfully canned in brine, in curry, and, like baked beans, in tomato sauce. They are often included in curried dishes. Roasted, dried seeds are ground to make flour which is blended with wheat flour for baking. (http://www.hort.purdue.edu) The researchers thought that instead of throwing the seeds and making it a waste, they decide to make this spread using the seeds of a jack fruit as a main ingredient to produce this product. Aside from that these seeds contain and give the essential nutrients that our body needs. In preparing this product different utensils and materials are needed. Make sure your utensils are washed properly. It is best...
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