The scientific name of the jackfruit is Artocarpus heterophyllus (English name: Jackfruit), a fruit of the genus Artocarpus of the family Morasia. A kind of yellow colored succulent summer fruit. It is officially designated as the national fruit of Bangladesh. Jackfruit trees are found all over Bangladesh. Raw jackfruit is called enchor. The wood of the jackfruit tree is preferred for making furniture. Jackfruit leaves are the favorite food of various animals. The outer part of this relatively large fruit is thick and thorny, while the inner part is surrounded by a number of juicy koas. The large seed of jackfruit is located inside the choir.
Jackfruit
Artocarpus heterophyllus Hanging jackfruit classification: Botanical division: Flowering flora Category: Magnolopsidberg: Rosales family: Morasia genus: Artocarpias: Artocarpus species: A. Heterophyllis binomial nameArtocarpus heterophyllus
The Indian subcontinent, especially Bangladesh and its adjoining areas, is considered to be the place of origin of jackfruit. Apart from Bangladesh, Assam, West Bengal, South India, Bihar, Myanmar, Malay, Sri Lanka, etc., there is no other place in the world where such a large number of jackfruits are cultivated. However, jackfruit grows in limited quantities in Brazil, West Indies, Jamaica and other countries. It is more common in reddish soils and highlands. Madhupur and Bhawal average of Bangladesh, and jackfruit cultivation is more in the hilly areas
There are several varieties of jackfruit. Varieties cultivated in Bangladesh and India can be roughly divided into two parts. Apart from Gala and Khwaja, there are other varieties of jackfruit. ‘Raskhaja’ has the characteristic of being between Gala and Khwaja jackfruit. There are also Rudrakshi, Singapore, Ceylon, Baromasi, Golapgandha, Champagandha, Padmaraj, Hazari etc. Of these, only Hazari jackfruits are in Bangladesh, the rest are in India.
When the jackfruit ripens well, the cells or koya stored inside it become very soft, sweet and juicy in nature. However, sometimes the taste of the juice is sour-sweet. The cells are relatively small. The thorns on the husk are not very flat. After ripening it becomes a little reddish-yellowish. The cells can be easily separated.
Cells are larger in size, less juicy after ripening and relatively hard or crunchy. The juice does not come out easily even if the cell is chipped. The color is pale yellow and the taste is fairly sweet. Many people do not like this variety of jackfruit as it is not easily digested. The color of the skin is green even after ripening and the thorns of the skin are fairly flat, large and smooth in nature.
High yielding jackfruit Bari Jackfruit-1 (2006) and Bari Jackfruit-2 (2010). These two Ufshi varieties invented by Bangladesh Agricultural Research Institute are approved by the National Seed Board. Bari Jackfruit-1 is suitable for cultivation all over the country. Medium size (9 kg) with 125 fruits per plant weighing up to 1161 kg. Yield per hectare 118 tons, 55%, edible and sweetness TSS 22%. Bari jackfruit-2 non-seasonal fruit. Ufshi variety, medium size (6 kg), weighs 360-589 kg with 54-69 fruits per plant. Yield per hectare is 36-58 tons, edible 60% and sweetness TSS 21%.