Breadfruit (Artocarpus altilis) is a versatile tropical fruit known for its

potential as a staple food. In the Philippines, it has gained attention due to its

nutritional value and potential to enhance food security. This review of related

literature explores various aspects of breadfruit cultivation, utilization, and its

economic impact in the Philippines.

Breadfruit cultivation in the Philippines is influenced by traditional

agricultural practices and climatic conditions. According to Coronel (1983),

breadfruit thrives in the humid tropical climate of the Philippines, particularly in

regions with well-distributed rainfall throughout the year. Traditional farming

methods involve the use of organic fertilizers and minimal pesticide use, promoting

sustainable agriculture .

The nutritional profile of breadfruit makes it a valuable food source.

Borlagdan et al. (2012) highlighted that breadfruit is rich in carbohydrates, dietary

fiber, and essential vitamins such as vitamin C and B-complex vitamins. The fruit

is utilized in various culinary preparations, from simple boiled or roasted dishes to

more complex recipes like breadfruit chips and flour, which can be used as a

gluten-free alternative in baking .

Breadfruit holds significant economic potential for local communities. In a

study by de la Cruz (2016), it was found that breadfruit cultivation can contribute
to the livelihoods of small-scale farmers. The research showed that integrating

breadfruit into existing farming systems can diversify income sources and enhance

food security. Additionally, the study discussed the potential for breadfruit-based

products to enter local and international markets, providing a new revenue stream

for farmers .

Despite its potential, breadfruit cultivation faces several challenges. Aquino

et al. (2019) identified issues such as limited access to quality planting materials,

pest and disease management, and the need for improved post-harvest handling

techniques. The study also pointed out opportunities for research and development,

particularly in breeding programs to improve yield and pest resistance, as well as

the development of value-added products to enhance marketability .

Government policies and support systems play a crucial role in promoting

breadfruit cultivation. The Department of Agriculture (DA) has initiated programs

to support the cultivation and processing of breadfruit. According to the DA’s

annual report (2020), initiatives include providing training for farmers, establishing

nurseries for quality seedlings, and promoting breadfruit as part of food security

programs. These efforts aim to increase awareness and adoption of breadfruit

cultivation across different regions in the Philippines .

 Breadfruit presents a promising opportunity for enhancing food security and

supporting economic development in the Philippines. While challenges remain,

concerted efforts from government, research institutions, and local communities

can help realize the full potential of this versatile fruit. Future research should

focus on improving cultivation techniques, developing new varieties, and

expanding the market for breadfruit products.

References

Coronel, R. E. (1983). Promising Fruits of the Philippines. College of

Agriculture, University of the Philippines Los Baños.

Borlagdan, P. C., Fernandez, D. J., & Palis, H. C. (2012). Nutritional

assessment of breadfruit (Artocarpus altilis) in the Philippines. Philippine Journal

of Crop Science, 37(1), 23-31.

De la Cruz, L. R. (2016). Economic impact of breadfruit cultivation on

smallholder farmers in the Philippines. Journal of Agricultural Economics and

Development, 5(2), 45-53.

Aquino, A. P., Ramos, V. O., & Garcia, M. A. (2019). Challenges and

opportunities in breadfruit cultivation in the Philippines. Journal of Tropical

Agriculture, 56(3), 112-120.

 Department of Agriculture (DA). (2020). Annual Report. Department of

Agriculture, Republic of the Philippines.

Breadfruit (Artocarpus altilis) has been recognized in the Philippines for its

nutritional and economic potential, especially in rural and agricultural

communities. Studies have highlighted the traditional use of breadfruit as a staple

food, where it is often boiled, baked, or made into flour for various culinary

applications. In a study conducted by Mendoza and Gonzales (2016), it was found

that breadfruit is a significant source of carbohydrates, fiber, and essential

vitamins, such as vitamin C and potassium, which are crucial for maintaining

overall health and preventing nutrient deficiencies in local populations.

The utilization of breadfruit flour in baking has gained traction in the

Philippines due to its gluten-free properties and health benefits. Research by

Santos and Cruz (2018) demonstrated that breadfruit flour can be used to produce

high-quality, gluten-free baked goods, such as bread and pastries. Their study

showed that these products were not only nutritionally superior but also well-

accepted by consumers, indicating a promising market for breadfruit-based bakery

products.
 Consumer acceptance and sensory evaluation studies have been essential in

understanding the market potential of breadfruit products. A study by Reyes et al.

(2019) involved sensory testing of breadfruit-based cookies and muffins among

Filipino consumers. The results indicated a high level of acceptance, particularly in

terms of taste and texture, suggesting that breadfruit has the potential to be

integrated into popular food items in the Philippines.

From an economic perspective, the cultivation of breadfruit has been

explored for its benefits to local farmers. A study by Del Rosario and Bautista

(2017) analyzed the economic viability of breadfruit farming in the province of

Quezon. Their findings revealed that breadfruit requires low agricultural inputs and

has high yield potential, making it a cost-effective crop that can enhance the

livelihoods of small-scale farmers and contribute to local food security.

Ensuring the commercial sterility and shelf life of breadfruit products is

crucial for their successful market introduction. A study by Villanueva and Diaz

(2020) investigated various preservation techniques, such as drying and vacuum

sealing, to extend the shelf life of breadfruit flour and derived products. Their

research concluded that these methods effectively maintained the nutritional and

sensory qualities of breadfruit, making it a viable ingredient for long-term storage

and commercial distribution.

 References

Del Rosario, E. R., & Bautista, J. A. (2017). Economic analysis of breadfruit

cultivation in Quezon Province. Philippine Agricultural Economics Review, 29(1),

45-59.

Mendoza, L. V., & Gonzales, R. A. (2016). Nutritional profile and traditional

uses of breadfruit in Philippine rural communities. Philippine Journal of

Agricultural Research, 27(2), 123-135.

Reyes, P. D., Castillo, T. R., & Garcia, M. L. (2019). Sensory evaluation and

consumer acceptance of breadfruit-based bakery products in the Philippines.

Philippine Journal of Nutrition and Dietetics, 16(1), 30-40.Santos, M. J., & Cruz,

R. S. (2018).

Development and consumer acceptance of breadfruit flour-based gluten-free

baked goods. Journal of Philippine Food Science and Technology, 11(3), 55-

66.Villanueva, A. B., & Diaz, S. P. (2020).

Preservation techniques for enhancing the shelf life of breadfruit products in

the Philippines. Journal of Food Preservation and Safety, 15(2), 98-109.