From Waste To Gold: Development Of The Jackfruit Seed Into A Healthy Food Product

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15 May 2023

5 Min Read

Taylor's Impact Lab (Food Security and Nutrition)
IN THIS ARTICLE

“From Waste to Gold: Development of the Jackfruit Seed into a Healthy Food Product” in collaboration with the Thought for Food Foundation (“TFF)” and a local Jackfruit plantation, SunFresh Fruit Hub Sdn. Bhd. created a series of plant-based healthy food products from the Jackfruit seed, raised awareness of the hidden value of such agro industry processing waste and proposed circular economy models for agro food systems.

A Novel Approach in Recognising the Value of Agrowaste to Promote Better Nutrition for All

It is estimated that 15% of the total waste generated in Asia is agricultural waste or agrowaste that poses a threat to the environment. Annually, Malaysia alone is generating 1.2 million tonnes of such agrowaste that is disposed of at local landfills. According to the AgroWaste Report by the Malaysian Science and Technology Information Centre (MASTIC) as much as 0.122kg per capita per day  of agrowaste is generated daily in Malaysia and our country is projected to produce 0.210 kg per capita per day of such waste in 2025.

 

The Jackfruit (Artocarpus hetrophyllus), a fruit that is commercially grown in Malaysia has an annual production output of 31,281.30 metric tonnes. Consequently, the Jackfruit seed, which makes up about 8 to 15% of the total fruit weight, is known to be an agroindustry by-product or agrowaste that contributes to environmental pollution, climate change, and deterioration of economic development. This is because the improper disposal of agrowaste leads to the generation of greenhouse gases (GHGs) like carbon dioxide (CO2), nitrous oxide (N2O), and methane (CH4), which pose a threat to humans and the natural environment.

Group photos of Taylor's student showing the healthy products

Repurposing Agrowaste Whilst Reducing Demand for Unhealthy Food Options

This issue has piqued the interest of a group of final year students from Taylor’s University’s Schools of Food Studies & Gastronomy, Education, Media and Communication and Business. Together with their lecturers, these students embarked on a mission to address this agrowaste problem. They decided to promote sustainable practices in food production systems by both repurposing agrowaste and reducing the demand for unhealthy food options. To kickstart this mission, these resourceful students started a Multidisciplinary Learning Experience (“MLE”) project i.e. “From Waste to Gold: Development of the Jackfruit Seed into a Healthy Food Product” in collaboration with the Thought for Food Foundation (“TFF)” and a local Jackfruit plantation, SunFresh Fruit Hub Sdn. Bhd.

 

This multidisciplinary project team successfully created a series of plant-based healthy food products from the Jackfruit seed, raised awareness of the hidden value of such agro industry processing waste and proposed circular economy models for agro food systems. The team created as many as six plant-based foods from the Jackfruit seed that is in fact a highly nutritious edible agro by-product, namely: plant-based surimi, dairy-free ice-cream, dairy-free cheese spread, allergen-free spread, dairy-free nougat, and high protein chips. These plant-based foods are promising solutions that may address the current rising concerns on food security that have led to an urgent search for alternative sustainable sources of functional food ingredients. 

Empowering Next Generation Food and Agricultural Innovators, Shaping More Sustainable Systems

“Each Jackfruit seed food product was carefully designed and formulated to deliver the nutritional and functional claims of the plant-based products whilst maintaining each product’s taste, texture, and overall appearance. We also had to ensure that these Jackfruit seed food products met with overall consumers’ expectations. This project showed us new ways to valorise or recognise the value of consumable agrowaste, that is by using it for functional food production,” says Associate Professor Dr Chong Li Choo, Programme Director of the Bachelor of Science (Honours) in Culinology and the Director of Taylor’s Impact Lab for Food Security and Nutrition.

 

Currently, there is still a lack of awareness among the public on recognising the value of agrowaste and how it can be transformed into healthy food products by interested food and agriculture industry players. To help build the capacity of local stakeholders, Taylor’s University has signed a Memorandum of Understanding (MoU) with TFF Foundation to work together to incorporate high-tech processes that can empower next generation food and agricultural innovators to shape more sustainable food systems. To raise the awareness on the valorisation of agrowaste, the Taylor’s team worked tirelessly to market their innovative and nutritious plant-based food products made from the Jackfruit seed, promoting these as cutting-edge sustainable and healthy food solutions at key food industry events like the Future FoodTech Festival 2022 and the Malaysia International Food and Beverage Trade Fair (“MIFB”) 2022.

Photo of the healthy products by Taylor's students

Encouraging Feedback from Industry Experts on this Innovative Approach to Agrowaste

Though the beneficiary for this Impact Lab project is yet to be specified, since it was initiated in the early stages of Taylor’s Impact Labs initiative, there has been encouraging feedback from industry experts whom we have engaged with on the students’ performance and project outcomes.

"One of the things that really stood out to us about the students' project was their commitment to sustainability. By repurposing an agricultural waste product, they were able to create value where there was previously none, and potentially reduce waste in the process," said Ms Melissa Ong, previously the CEO (South East Asian Region) of the TFF Foundation and now the CEO of Impact Circle.

 

"The students' final year project on developing food products from the Jackfruit seed was exceptional. Their focus on sustainability and finding a solution to the problem of agricultural waste was inspiring and provided us, a Jackfruit planter with great ideas in revalorising the agriculture by-product generated from our plantation, “ shared Madam Foong Wai Fong, Managing Director of SunFresh Fruit Hub Sdn. Bhd.

 

"We were impressed by the innovative approach that the students took in developing nutritious food products from a previously overlooked agricultural waste product. Their use of the Jackfruit seed in a variety of food applications showed a lot of creativity and potential for commercialisation," added Mr Simon Yip, Founder of Fatimas Bread.

 

Actions Aligned with United Nation’s Sustainable Development Goal No. 12

Minimising agroindustry by-products through the valorisation of agrowaste is one of the best courses of action to ensure environmental sustainability as well as improve the wellbeing of the Malaysian population. Though this impactful project, Taylor’s is helping to build healthy ecosystems within our agricultural sector and to support larger community nutrition goals. These actions are aligned with the principles of the Sustainable Development Agenda 2030, particularly United Nation Sustainable Development Goal (“SDG”) No. 12: Responsible Consumption and Production. What the world needs today is for everyone to come together to step up efforts to increase the availability of healthy food and reduce the environmental footprint of today’s agricultural production practices.

 

United Nations’ SDG No. 12 (Responsible Consumption and Production) that serves to address related environmental problems by radically changing the traditional view of agrowaste as a product to be simply disposed of, by using it to ultimately promote sustainable practices in the food production system. These innovative agrowaste conversion processes will also create new micro-entrepreneurship opportunities, particularly for small-scale food producers and rural farmers.
Logo for SDG Goals 12

Goal 12: Responsible Consumption and Production

Ensure sustainable consumption and production patterns

It is a good example of another meaningful project from Taylor’s Impact Labs, namely the Food Security and Nutrition Impact Lab that is coordinating collective efforts to bring real changes into our food production systems. The Food Security and Nutrition Impact Labs continues to seek synergies with like-minded industry partners and external experts who can work together with motivated students and dedicated academic staff at Taylor’s University to bring more innovation and innovative practices into the Malaysian food industry. 

 

Guided by the United Nations Sustainable Development Goals (SDGs), Taylor's Impact Labs aim to empower our communities and fulfil our purpose to positively impact different societies and ensure positive progression on societal problems. Work with us to make a postive impact on society.
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