Nutrition Security and Livelihood Promotion through Jackfruit Processing in Meghalaya

Jackfruit is widely available in the Southern and Northeastern regions of India, with the country producing over ₹2,000 crores worth of jackfruit annually. However, in the Garo Hills District of Meghalaya, an estimated ₹434 crores worth of jackfruit are wasted each season due to poor utilization. This paper explores the potential of jackfruit processing to enhance nutrition security and promote livelihoods in Meghalaya. Previously an ignored natural resource, jackfruit is a climate-resilient crop that can significantly contribute to food and nutritional security of rural communities while addressing climate change issues. Processing jackfruit into value-added products offers a promising opportunity to provide sustainable livelihoods for the local population. One of the main challenges in the food processing sector is marketing. Initial support in entrepreneurship development is essential to build confidence among beneficiaries. A project was initiated to explore entrepreneurial ventures in jackfruit processing, involving the standardization of processing protocols and comprehensive training sessions.

These sessions included hands-on training and lectures from officers of the District Commerce and Industry Centre (DCIC) and banks who offered insights into loan processing. As a result of these efforts, over 300 farmers have received training, with around 20 establishing home-scale units and registering with FSSAI. These home-scale units have the potential for future expansion, which would increase their profitability. The selection of beneficiaries was crucial for technology adoption, with the Meghalaya Institute of Entrepreneurship (MIE) playing a key role in nominating suitable candidates. State agencies such as the PRIME Hub have approached these entrepreneurs to support the establishment of proper processing units with grants-in-aid.

The jackfruit industry in Meghalaya is still in its nascent stages, but home-scale units are beginning to expand into nano and small-scale units. The Mission Jackfruit is a unique programme launched by the Government of Meghalaya. It was initiated by the MIE way back in 2018. Under the mission, a techno-incubation centre has been set up which is instrumental in creating state-of-the-art facilities for rigorous training programs to ensure maximum utilization of jackfruit. This initiative ensures the sustainability of the jackfruit processing ecosystem and holds promise for significant industry growth, contributing to the region's nutrition security and livelihood promotion.

 In conclusion, jackfruit processing in Meghalaya has the potential to significantly enhance nutrition security and promote sustainable livelihoods. Processing of jackfruit to value added products provides secondary income to farm women that in turn improve the overall economic stability of farm families. Increased income further allows for better access to nutritious food, healthcare, education and helps achieve an improved quality of life. With continued support and the establishment of proper processing units, the jackfruit industry can thrive, benefiting the local population and contributing to the state's economic growth.
  Jackfruit (Artocarpus heterophyllus Lam), the largest tree-borne tropical fruit, is native to India's Western Ghats and widely grown in Southeast Asia (Srivastava & Singh, 2020). Despite its abundance in certain regions of India, jackfruit remains underutilized (Manianga et al., 2024). The fruit is rich in nutrients, including carbohydrate, protein, vitamins, and minerals, and has various traditional medicinal uses (Ranasinghe et al., 2019). Moreover, jackfruit seeds, often discarded, have potential as an alternative food source (Manianga et al., 2024). The underutilization of jackfruit and other indigenous fruits in India is attributed to limited scientific knowledge, restricted geographical distribution, and lack of commercial cultivation (Diengngan & Ma, 2015). Promote sustainable use of jackfruit, strategies such as standardizing cultivation practices, increasing consumer awareness, and improving distribution networks are crucial (Diengngan & Ma, 2015). While some regions in South India have initiated jackfruit plantations, Meghalaya has not seen similar developments. There is no official data on jackfruit production in the state, only rough estimates. As previously mentioned, the fruit's use remains limited. To encourage better utilization of jackfruit at various maturity stages, it is crucial to develop and standardize technologies for producing value-added products from the fruit.

Meghalaya, an agrarian state in Northeast India, faces challenges in agriculture due to its rugged topography. However, indigenous fruits and non-timber forest products (NTFPs) offer potential for income generation, particularly for women (Makdoh et al., 2014). The processing and marketing of these products can provide livelihood opportunities, but farmers face constraints such as insufficient infrastructure and lack of knowledge (Dkhar & Raghuprasad, 2023). Cash crop cultivation has emerged to enhance living standards, especially in border areas (Shangdiar, 2021). Agricultural marketing information systems play a crucial role in improving productivity and boosting growth. Farmers rely on various sources for market information, including radio, television, commission agents and now mobile internet. However, there is a need for better integration of agencies to disseminate vital agricultural marketing information efficiently, particularly in hilly regions (Hatai, 2016).

Addressing these challenges could significantly improve the economic prospects of Meghalaya's farming communities. A project was conceptualized to address the potential for livelihood creation from jackfruit processing. Department of Biotechnology, New Delhi, sanctioned a project on value chain of jackfruit and its value-added products (VAP) that commenced with a focus on standardizing technologies for developing value-added jackfruit products and selecting the most suitable jackfruit varieties for processing. The project, in collaboration with University of Agricultural Sciences, Bangalore, aimed to empower local entrepreneurs and small-scale enterprises through targeted training, laying a solid foundation for the successful implementation and diffusion of these innovations across the state. Handholding during the initial stages of entrepreneurship is crucial for enhancing the confidence and morale of the beneficiaries. As a result, developing a supply chain and promoting marketing efforts were essential steps. NGOs like Kadamba from South India engaged in the project.
 
METHODOLOGY
The initial phase of the project focused on standardizing technologies for value-added products and identifying suitable jackfruit varieties for processing into various products. Once the technology was standardized, training sessions were held in collaboration with state agencies such as the Integrated Basin Development and Livelihood Promotion (IBDLP) and the Meghalaya Institute of Entrepreneurship (MIE), Government of Meghalaya. These hands-on training sessions also featured lectures from officers of the District Commerce and Industry Centre (DCIC), who provided insights into starting small-scale enterprises. As a nodal promotional agency, the DCIC supports industrial development and activities in the state, and its officers also discussed packaged financial assistance schemes like PMEGP and NMFP.



Representatives from LIFCOM (Livelihood Improvement Finance Company of Meghalaya), a credit counselling finance company, were invited to share information on obtaining loans and offering tailored financial services to rural communities. Several rounds of hands-on training programs were conducted throughout the season, training over a hundred farmers in jackfruit processing. Additionally, melas exclusively dedicated to jackfruit were organized to promote the adoption of these technologies. Thus, the project in Meghalaya emphasized various extension activities to drive positive change in the community.


KEY ACHIEVEMENTS AND OUTPUTS OF THE PROJECT
The project achieved several significant milestones. Standardized process protocols were developed for producing various value-added products from jackfruit, ensuring consistency and quality in production. Over the course of the training programs, a total of 126 farmers and entrepreneurs were trained in jackfruit processing during the project duration, with further training opportunities extended after the project's completion. Till date a total of 300 farmers have received hands-on-training. The untapped potential of the fruit was effectively showcased and popularized through training sessions, demonstrations, and dedicated melas in collaboration with the MIE, Government of Meghalaya, sparking widespread interest.

Technologies were successfully transferred to entrepreneurs and self-help groups, resulting in the establishment of home-scale processing units. Among the individual trainees, eleven were able to set up their own processing units, all of which obtained FSSAI licenses to ensure food safety and compliance. Notably, five of these units received multiple awards from the State Government in recognition of their entrepreneurial ventures, further highlighting the project’s lasting impact on local communities and the jackfruit industry.
 
IMPACT ON KNOWLEDGE, SKILLS, ATTITUDES, AND ADOPTION RATES OF TARGET POPULATIONS
Jackfruit is popularly consumed as a fruit when ripe in this region. Every household in the area has a jackfruit tree. It is a large tropical fruit often referred to as the "poor man's food" due to its abundance and affordability (Rajarajeshwari & Prakash, 1999; Srivastava & Singh, 2020). While the ripe fruit is consumed fresh, the tender green fruit can be used as a vegetable (Srivastava & Singh, 2020). Jackfruit seeds, which comprise 10-15% of the fruit's weight, are nutritious and versatile (Chandran, 2017). They are rich in carbohydrates, B-complex vitamins, and essential amino acids (Chikkanna, 2021). The seeds can be boiled, steamed, or used in local dishes and bakery products (Chikkanna, 2021; Chandran, 2017). Jackfruit has diverse medicinal properties, including antioxidant, anti-inflammatory, and antimicrobial activities (Chikkanna, 2021). Despite its nutritional and therapeutic value, jackfruit remains underutilized, possibly due to its association with poverty and the challenges in processing the latex-exuding fruit (Srivastava & Singh, 2020; Chikkanna, 2021).

Through the training programs, beneficiaries and the public were informed not only about jackfruit processing techniques but also about its nutritional benefits. Trainees have reported a newfound appreciation for the fruit, committing to include it in their daily diets and utilize processing methods to improve their livelihoods. This has led many self-help groups (SHGs) and individual entrepreneurs to adopt the technologies, resulting in their products being sold in village and town markets, and displayed at exhibitions and SHG outlets. The increased availability and favourable market rates for jackfruit indicate a rising trend in its consumption.
 
Beneficiaries are now equipped with the knowledge to identify suitable genotypes for specific products, ensuring high-quality output. Thirty individuals trained through the project have become Master Trainers, regularly supporting State Agencies in disseminating processing knowledge. Nine SHGs that adopted the technologies are actively producing value-added jackfruit products from April to July each year.
 
The State Government of Meghalaya launched the ‘Mission Jackfruit’ in 2018, making it the first state in India to prioritize this fruit. The Mission was conceptualized by the MIE and handed over to the Directorate of Food Processing, Government of Meghalaya for implementation. The College of Community Science, in collaboration with these State agencies has been recognized as a premier institution for technical knowledge in terms of jackfruit processing. The College has recently established a Techno-incubation Centre (TIC) with a grant of Rupees 1.6 crore. As outlined in the Mission Document, the TIC will train 4,290 partners till the completion of the mission project. The Mission Jackfruit is supported by a fund of Rupees sixty-seven crores eight lakhs sixty-six thousand. This initiative underscores the State Government’s dedication to harnessing the potential of jackfruit and fostering economic development through innovative agricultural practices.
 
EFFECTS ON PRODUCTION, PRODUCTIVITY, PROFITABILITY, AND SUSTAINABILITY OF AGRICULTURAL SYSTEMS
Jackfruit is one of the most neglected tree crops in the state of Meghalaya. Reliable data on its cultivation area, yield, and productivity are not available, and its genetic diversity has not been thoroughly studied. According to the Mission Jackfruit document, a conservative estimate from the Garo Hills District alone indicates that approximately 10.87 lakh metric tonnes of ripe jackfruits are wasted each season, valued at an astounding Rs 434 crores. This suggests a substantial availability of raw material for processing, which can significantly boost productivity and profitability.

In many villages, it is common practice to sell entire jackfruit trees for a mere three to four thousand Rupees to business merchants who then transport the fruits to neighbouring states. However, adding value to the fruit results in much higher returns. This is exemplified by the experience of Mrs. Baldilla Sangma, an entrepreneur trained during the project. She sells her jackfruit chips at ₹50 per 100 grams and her jackfruit squash at ₹100 per 750 ml. Her success was recognized with an award from the Hon’ble Chief Minister of the state and a cash prize of Rupees 5 lakh, which she used to expand her food processing unit.

She was awarded an interest free loan of Rupees Twenty Lakhs during the Prime Entrepreneurship Awards held in Shillong on the 19^th of February 2021. Mrs. Wanilla D. Sangma and Mrs. Senoritha Sangma each received an interest-free loan of Rupees one lakh, while Mrs. Sitamaya Koch was awarded two lakhs during the same award function. In 2019, Mr. Perastill R. Sangma, a trainee, also received recognition from the Hon’ble Chief Minister for his entrepreneurial venture and was awarded a cash prize of Rupees one lakh. Additionally, Mrs. Fedirasteplina Ch. Marak and Mrs. Senoritha Sangma were honoured by the District Administration on the Independence Day 2019 celebration for their successful food processing ventures. They each achieve a monthly profit of around thirty thousand Rupees, depending on their production capacities. Since these entrepreneurs operate home-scale units, there is substantial potential for future expansion and increased profitability.

State Agencies, including the Prime Hub, have approached these entrepreneurs to assist in establishing more formal processing units with grants-in-aid. The jackfruit industry in Meghalaya is still in its nascent stage but is progressing, with home-scale units expanding into nano and small-scale operations, demonstrating sustainability. The establishment of a techno-incubation centre under the Mission Jackfruit, set up at the College with the technical expertise of the faculty and team, will further bolster the confidence and morale of farmers and entrepreneurs. Additionally, a new technology for brining tender jackfruit has been standardized and patented, which will help prolong its shelf life and facilitate transportation to distant markets. Tender jackfruit, known as 'vegan meat,' is highly sought after in European countries and Northern India, reflecting its significant demand.
 
DIFFUSION AND ADOPTION AMONG FARMERS AND ENTREPRENEURS IN THE TARGET AREA

The training programs have led to a surge in processing units across the districts, with many establishing registered firms and branding their products. The concerned faculty continues to provide essential information and resources to address these needs. Many still seek guidance in terms of procurement of packaging materials, labelling and machinery, for which the concerned faculty provides relevant information and resources. Some of the trained individuals who have procured FSSAI license and running their units successfully are listed below.

1. Mrs BaldillaT Sangma, AMA food products
2. Mr PerestillR Sangma,Aslidia Food Prpducts
3. Mrs GremillaCh Marak, EUJIA Food Products
4. Mrs Sitamaya Koch, Selsella cashewnut cluster
5. Mrs Fedirasteplina Ch Marak, RADO Food Products
6. Mrs Wanilla D. Sangma, WanillaSangma Food Products
7. Mrs SenorithaSangma, SenorithaSangma Food Products
8. Mr Arviu Ch Marak, A’chik Food Products
9. Mrs Casino R Marak, M/S Songtangni
10. Mrs Senritha Sangma, Senritha Sangma Food Products
11. Mrs Saljemerry Sangma, Saljerry Sangma, Chengalma
12. Jasica B Sangma, J.B.S. Food P roducts
13. Manisha R Marak, M/S Salgro Enterprise
14. Neize Arengh, Rikgeo
15. Menibell R Marak, M/S Meni Enterprise
16. Bresina D Sangma, Rongpi Food Products
17. Smt Julinda R Marak, Junda’s Food
18. Shri Lyang B Sangma, M/S Bangshall Agro Industry
19. Chimya K Sangma, Angku Pickle
20. Shri Matgrik Marak, K& A Agro Based Food Products

 
CHALLENGES FACED AND EFFECTIVE SOLUTIONS
During the initial round of training, it became apparent that some of the trainees nominated by various agencies lacked the necessary drive and commitment to pursue entrepreneurship successfully. As a result, the nominating agencies were requested to implement a more thorough selection process to ensure that future trainees and beneficiaries were better suited for entrepreneurial ventures. Additionally, many of the trained beneficiaries encountered difficulties in starting their processing units due to insufficient capital for essential equipment. Overcome this hurdle, collaborative efforts were made with State agencies to secure funding and provide support for marketing their products. These initiatives led to the establishment of SHG outlets in marketing hubs around town, creating a valuable platform for the beneficiaries to sell their produce and generate income.
 
RECOMMENDATIONS FOR POLICY ENHANCEMENTS
The launch of Mission Jackfruit by the State of Meghalaya is a commendable initiative aimed at training more farmers and entrepreneurs while establishing nano processing units through selected beneficiaries. This is undoubtedly a positive step towards enhancing the jackfruit industry, but it is equally important for government authorities to assist in creating effective marketing channels for the products produced. Furthermore, establishing a cold chain especially for minimally processed, ready-to-cook tender jackfruit presents a promising opportunity. Given the rising demand for tender jackfruit, often referred to as 'vegan meat,' in Northern India and European markets, this option should be thoroughly explored. To further boost jackfruit cultivation, it is recommended that incentives be provided to encourage the establishment of jackfruit orchards and promote the organized cultivation of the tree. Additionally, introducing superior genotypes from states like Kerala, where jackfruit holds the status of the state fruit, could help improve production quality and yield. The promotion of small and medium processing units dedicated exclusively to jackfruit should also be prioritized, with government support in terms of capital investment and the provision of technical expertise being critical for the successful development of these units.
 
In conclusion, the project and Mission have successfully demonstrated the untapped potential of jackfruit in Meghalaya, transforming it from an underutilized resource into a catalyst for entrepreneurship and economic development. Through the establishment of standardized processing techniques, extensive training programs, and collaborative efforts with state agencies, the project is now sustainable. The Mission Jackfruit has empowered farmers and entrepreneurs to embrace value-added jackfruit products. The creation of home-scale and nano processing units, along with the introduction of SHG outlets in marketing hubs, has paved the way for sustainable growth in the jackfruit industry. The launch of Mission Jackfruit by the State Government has especially set a solid foundation for future progress, offering ongoing support for cultivation, processing, and marketing. As the demand for jackfruit, particularly tender jackfruit continues to raise both domestically and internationally, the project's initiatives offer promising avenues for further innovation, economic upliftment, and the promotion of this versatile fruit.
 
Acknowledgements are extended with deep gratitude to all organizations and individuals who contributed to the success of this initiative. In particular, profound appreciation is directed towards the Meghalaya Institute of Entrepreneurship (MIE), Government of Meghalaya, whose unwavering support and leadership were instrumental in the Mission Jackfruit initiative. The strategic vision and commitment of the MIE in fostering entrepreneurship have been pivotal to all achievements. Sincere thanks are also due to the Meghalaya Farmers’(Empowerment) Commission, the Directorate of Food Processing, Government of Meghalaya, the District Commerce and Industry Centre (DCIC), the Prime Hub, Department of Biotechnology, New Delhi and the College of Community Science, Central Agricultural University, Imphal, for their invaluable collaboration and sustained encouragement. The assistance and resources provided by various State Agencies have been indispensable in driving the growth and development of the jackfruit industry in the region. The collective efforts of all involved have significantly contributed to the realization of this ambitious project.
 
Dr Natasha R Marak,
Associate Professor
College of Community Science, Central Agricultural University, Sangsanggre, Tura-794005, Meghalaya