Breadfruit Touted as Indonesia's Local Superfood for Future Food Security
Amidst the growing challenges of climate change and the urgent need to strengthen national food security, breadfruit is emerging as a strong candidate for the food of the future. This local fruit is considered worthy of the title of an authentic Indonesian superfood due to its nutritional advantages and resilience.
Professor Edi Santosa, a Professor at the Faculty of Agriculture, IPB University, explained that breadfruit meets three main criteria to be categorised as a superfood. These criteria include high nutritional content without anti-nutrients, providing tangible health benefits, and a cultivation process that is low in carbon emissions and resilient to climate change.
“Based on various studies and field observations, breadfruit meets all three criteria,” said Prof. Edi in his statement.
From a health perspective, breadfruit offers a superior nutritional profile compared to several other popular carbohydrate sources. In addition to having a low glycaemic index, which is beneficial for controlling blood sugar, breadfruit is also rich in fibre and vitamin C.
Some studies even indicate the presence of other essential micronutrients that are highly needed in national nutritional intervention programmes.
Prof. Edi also noted that breadfruit possesses better nutritional content compared to cassava. Nevertheless, he emphasised that every local food source has its own advantages that should complement each other in the public’s consumption patterns.
One of the strategic advantages of breadfruit is its extraordinary adaptability. As a perennial tree, breadfruit is capable of thriving in areas with high rainfall as well as arid regions such as East Nusa Tenggara (NTT). This capability makes it a highly reliable crop amidst extreme weather.
“With relatively minimal maintenance, breadfruit trees are still able to produce almost throughout the year,” he added.
Beyond direct consumption, the economic potential of breadfruit lies in downstream product development, particularly in the form of flour. Breadfruit flour has high flexibility for processing into various modern food products such as bread and noodles. This is considered capable of opening wider industrial market opportunities.
However, regarding the export market for fresh fruit, Prof. Edi acknowledged that significant challenges remain. More massive promotion is required so that the international community understands how to process and consume breadfruit, similar to the success of jackfruit in penetrating the global market.
“What is needed now is the strengthening of promotion, food culture, and industry. Festivals or competitions based on breadfruit could be a step towards increasing its popularity,” concluded Prof. Edi, while emphasising the important role of mass media in introducing breadfruit as Indonesia’s proud superfood.