NON-STICKY JACK FRUIT-EXCITING DEVELOPMENT

Jack fruit has a lot of history behind it and no one is sure as to when it was cultivated first. If to day's experience is any guide the fruit tree must have been growing wildly though humans were quick to discover its value as a food. No wonder Brazil had to launch a massive program of felling thousands of these trees during 2002-2005 because of its uncontrollable spread in some regions. The tree grows in abundance in South and South East Asia where the it is well liked. Its heavy aromatic odor puts off many people and the slow metabolism in the human body leads to excretion for a longer time through perspiration and urine. The very same quality appeals to millions of people in India and other countries.

Does Jack fruit mean it is jack of all fruits as being claimed by some of the ardent fans? Many may not agree. Similarly some western thinkers hold the view that Jack fruit was discovered by one William Jack though there are recorded documents about its existence hundreds of years before this person. Most probably the name must have been derived from the Kerala name "Chakka" which the Portugese colonialists adapted as Jaca in their language. Though it is the largest tree borne fruit in the world with individual fruits weighing as much as 40 kg, 90 cm long and 50 cm diameter, very little scientific research had gone into the agricultural or technological aspects of this fruit. It is considered rich in vitamins A and C and potassium mineral and traditionally many believe it has some medicinal value too.

Sporadic research has indicated the amenability of ripe jack fruit to cold storage at around 11-12C for about 6 weeks and products like canned pulp, dried bulbs, fruit bar, preserves based on sugar or jaggery are made in a small way on cottage scale level. One of the major reasons for this fruit not being able to become a commercially useful raw material is the presence of sticky latex inside the fruit making it difficult to handle. With 25-40% yield of edible pulp, jack fruit could have become a serious competitor to Mango but for the presence of the latex inside the fruit. Very little information is available on the chemical nature of this latex though pre-1950 research suggested it was alpha-artostenone in its enol-wax ester form. Horticulture scientists ought to have done some thing to evolve a variety that does not have the sticky latex long ago but it was left to some enterprising jack fruit growers in coastal Karnataka to come out with a non-sticky variety that raises the potential of jack fruit as a commercial proposition.

According to the spokesman of Kerala Agri Varsity millions of grafts of non-sticky jack fruit have been planted in Karnataka and Kerala by many farmers. The fruit bulbs in these fruits are reported to be very crisp, tasty and keeps well for long. The mother tree of this non-sticky jackfruit seems to have originated from one Menezes family in Mangalore in the Dakshina Kannada district of Karnataka and efforts were made to propagate this unique tree with the help of some grafting specialists. Except for a few drops of latex in the core portion, the fruitlets of this variety appear to be non-sticky. It is claimed that this non-sticky fruit has relatively less fiber though it is less sweet than traditional ones. Unlike the normal jack fruit trees the new variety bears smaller fruits with weights not exceeding 10 kg and with relatively thinner rind, ripe fruits pose logistical problems in long distance transport.

if some of the protagonists of the new non-sticky variety are to be believed the fruit bulbs stay well for more than a weak at ambient temperatures with its crispiness not being affected at all. Similarly fried chips made from raw fruit of this variety are claimed to "keep well" for 3 months. Despite these credentials marketing of non-sticky jack fruits poses intractable logistical problems and many new growers are finding to their chagrin the economic uncertainties in maintaining the trees. Their argument that some of the super markets in the country should come forward to market the fruit through branding deserves some attention and the state horticultural agency, HOPCOM and National Horticulture Board must take more interest in promoting this fruit in a big way. Similarly lot of technical improvements can still be brought about through the intervention of horticulture and food scientists. The SOS from the new breed of growers of non-sticky jack fruit must strike a favorable chord amongst the planners and the scientists.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

GM BRINJAL-ABOUT TO DEBUT IN INDIA

Genetically modified agricultural crops and animals are increasingly being produced though there is stiff resistance amongst the consumers, some health experts and environmentalists. While non-food crops produced through genetic engineering may find acceptance if significantly higher productivity is achievable, when it comes to applying this technology to food crops great deal of circumspection is called for, considering many unanswered questions regarding their safety to humans. Bt Cotton, the most celebrated GM agricultural crop, adopted widely in a few countries including India, still remains an enigma as increased yield has not been uniformly achieved, raising serious concerns about its sustainability under different environments. As for food crops soybean, corn, papaya, tomato, potato, rapeseed, sugar cane, sugar beets and rice have GM versions and USA is the major country that uses GM technology for a variety of crops including corn and soybean. More than 75% of all food products marketed in that country have one or the other GM ingredients!

Genetic engineering involves isolation of a gene having a desirable trait and incorporating it into the genome of the selected plant through a gene gun. Once part of the recipient, the newly inserted gene becomes part of the genome of the recipient and is regulated in the same way as its other genes. Major purpose of GM technology is to increase the resistance of crops to pests though there are other objectives also. Many countries ban entry of foods containing GM ingredients even in trace amounts to protect their diversity. In India Bt cotton was cleared in 2002 and there are conflicting assessments regarding its impact but in less than 7 years India has become the second largest producer of cotton in the world. According to some reports there are at least 11 GM food crops now being studied in India for eventual commercial production.

Of all the crops why brinjal was sought to be subjected to GM technology is still not clear, it being one of the least significant vegetable crops in the country. Maharashtra Hybrid Seed Company (MAHYCO), a subsidiary of the global seed giant Monsanto of USA, in collaboration with T N Agri varsity and UAS Dharward developed the Bt brinjal and got it cleared by the Genetic Engineering Approval Committee (GEAC) of GOI based on tests which many consider as inadequate. The reputed European expert in molecular biology, Prof Gilles-Eric Seralini, in his testimony before the Supreme Court categorically questioned the scientific validity of the test protocols used by MAHYCO and stressed the dangers posed by Bt brinjal which contains different alkaloids and 16-17 mg of insecticide. In animal studies diarrhea was commonly noticed besides other biological changes. With hundreds of varieties of brinjal grown in the country, adverse consequences of uncontrolled commercial cultivation the GM variety on Indian soil cannot be under-estimated.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

'SMELLY' FOODS-EXOTIC FOR SOME, HELL FOR OTHERS!

Human body has remarkable ability to metabolize a vast array of chemicals gaining entry through food and medicines because of the activity of the omnipotent organ, Liver which has a plethora of enzymes to deal with many toxins and unwanted substances. But there are some foods with strong aroma, when consumed, can contribute to smell in the breath, sweat, urine and feces because of the passage of the constituents through digestive system, blood stream and kidneys, practically unaltered to be excreted from the body. As these aromatic substances are volatile in nature, those who consume become literally an "odorant" contaminating the environment around for some time. Consuming such foods in summer can enhance the dissemination of the aroma while in winter the effect will last longer.

It is rightly said that 'one man's food is another one's poison' and this is literally true in the case of several 'smelly' or 'stinking foods' like Durian, Jack fruit and Garlic. Those who like these foods are emotionally attached to them. swearing by the 'delicacy' of their flavor while those detesting them cannot stand these foods which evoke strong adverse reactions including nausea. vomiting and diarrhea. The strong aroma emanating from such strong-smelling products is mostly due to sulfur compounds present in them which are volatile in nature, though non-sulfur containing chemicals also contribute in some cases. Though advanced analytical techniques and sophisticated instruments are now available to unravel the chemical nature of these aromatic substances, not much is known about how they are metabolized by the body once ingested through the food.

Durian is often termed as King of Fruits in South East Asian Countries like Malaysia, Thailand and Indonesia (just like mango in India) and the population there love these fruits in spite of the strong smell associated with the ripe fruit. Durian is a fruit, 'non grata' for those out side this region because of its very strong aroma which does not leave the body for some time once consumed. Sulfur containing compounds like 3,5 dimethyl-1,2,4-trithiotane and 5-ethyl thioacetate and non-sulfur compound ethyl-2-methylbutanoate contribute significantly to the smell characteristic of Durian. Probably these substances are not metabolized in the body to make them odorless and find their way into excretory system unchanged. Nutritionally 243 gm of edible part of Durian provides 360 kC of energy, 66 gm of carbohydrates, 3.6 gm of protein, 9.2 gm of dietary fiber and 13 gm of fat, and a score of vitamins and minerals making it an impressively nutritious fruit.

Jack fruit, more popular in India and other south Asian countries, is another strongly smelling fruit liked and hated by people with different eating habits. It is a common sight in these countries to see street vendors offering peeled and cleaned fruit bulbs after deseeding during the season, May to August. Unlike Durian, this fruit does not have very heavy notes in its aromatic chemical make up but still it is a strong smelling food. Isopentyl isovalerate, butyl isovalerate, butyl acetate, ethyl isovalerate and 2-methylbutylactetate, all non-sulfur containing chemicals make up the aroma of jack fruit. As these are simple chemicals, they get easy entry into the blood, are circulated and excreted more or less unchanged giving the excretory and secretory substances from the body the typical aroma of Jack fruit. Unlike Durian eating, normal quantities of jack fruit generally do not cause any body odor and being heavy to the stomach because of its texture and composition, the serving size is invariably self-limited. More ripe the fruit, higher will be the intensity of the aroma and peeling such fruits can disseminate the smell into the environment more rapidly. Products like preserves, jams, syrups, fruit bar and others made from jack fruit through thermal processing, have more intense odor and consumption of these processed products can cause very strong pollution of the environment.

Garlic, considered more a condiment, is a strong smelling food adjunct possessing a wide array of beneficial properties for human beings. Diallyl sulfide, Alliin, Ajoene and s-Allyl cysteine are considered responsible for the strong aromatic note associated with it. Allicin, the most famous active principle for which garlic is well known, is responsible for the 'hot' sensation experienced on its consumption. Allixin, a non-sulfur containing substance, present in garlic, confers on it the unique health promoting properties as an antioxidant, microbicide, anti-tumor agent, anti-aflatoxin binder to DNA and neurotrophic substance. The sulfur compounds in garlic when consumed get converted to Allyl Methyl Sulfide (AMS), the typical smell associated with sweating and breathing of those consuming garlic.

No wonder these smelly products, besides being liked for their typical aroma, are also nutritious foods in their own right. Unfortunately, human beings diverse in their food preferences differ in their perception of foods and there is a substantial population who shun such smelly foods to avoid polluting the environment with such odors through their body secretions and do not become a social nuisance to others. Immigrant populations in western countries who are used to these foods, consciously abstain from eating them regularly, confining consumption during week ends, appreciating the potential for discomfort to their fellow workers during week days. In the case of garlic there are odorless preparations available in the market in the form of encapsulated products which can be swallowed without experiencing the smell in the olfactory system. With the reach of biotechnology sparing no area of human endeavor, is there a possibility that new versions of these foods may appear devoid of the odor but preserving all the goodness for which they are known, through intervention of biotechnology? Very little chance indeed!

V.H.POTTY
http://vhpotty.blogspot.com/