Most of the jackfruit, including the thorny outside and large seeds are thrown away. One 300 grams of fruit is generated per kilogram of jackfruit.
C Anandharamakrishnan, the director at IIFPT tells The Hindu the idea came from work to develop a healthier ice cream cone alternative. “We had readied a millet-based ice cream, which was well received by food technologies and administrators at the Krishi Unnati Mela held last March in New Delhi. However, we wanted to develop a healthy-yet-tasty cone to hold the millet ice cream. We searched for a suitable base and found that the jackfruit’s bracts, axis, seed and the fleshy, sticky, fibrous nut holders offered a healthy and economical alternative to the regular cones made of atta and corn flour. We [then] hit upon the idea of an edible plate that could be used to serve salads and a range of delicacies.”