Innovative breadfruit processing encourages healthy eating

Taveuni, Fiji – The Tutu Rural Training Centre is spearheading an initiative to encourage healthier eating habits by transforming breadfruit, a traditionally underutilized crop, into diverse and appealing food products. Located on Taveuni, the center focuses on practical agriculture and life skills for rural youth and communities.

Mohinesh Reddy, Project Manager for the Pacific Farmers Organisation, explained that the project combines agricultural innovation with upgraded food processing techniques and nutrition education. This approach is introducing breadfruit-based meals into the daily diets of the nearly 90 students on campus. They are now enjoying nutritious options like breadfruit pastries, cakes, and pizzas.

A significant achievement of the project is the enhancement of the center's food laboratory. These upgrades have boosted the processing capacity for breadfruit, enabling the conversion of the seasonal and perishable fruit into a stable, gluten-free flour. This development dramatically increases its versatility and market potential.

"Instead of wheat noodles, children can eat nutritious breadfruit noodles. Instead of standard waffles and pancakes, school breakfast can feature gluten-free breadfruit waffles and pancakes. They are also making breadfruit chips, which are a massive hit with younger generations," Reddy stated. The initiative is also linked to broader health goals, aiming to promote healthier food choices in schools and bolster the long-term resilience of Pacific food systems.

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Instead of wheat noodles, children can eat nutritious breadfruit noodles. Instead of standard waffles and pancakes, school breakfast can feature gluten-free breadfruit waffles and pancakes. They are also making breadfruit chips, which are a massive hit with younger generations.