WEBVTT - How Does Breadfruit Work?

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<v Speaker 1>Welcome to brain Stuff, a production of I Heart Radio,

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<v Speaker 1>Hey brain Stuff Lauren Volga bomb Here a bread flavored fruit.

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<v Speaker 1>If you're unfamiliar, it might sound far fetched, but in

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<v Speaker 1>the world's tropical regions, this starchy crop is a staple

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<v Speaker 1>bread fruit. Large prickly oval shaped fruit grown from Southeast

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<v Speaker 1>Asia to Hawaii, where it's also known as Ulu does

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<v Speaker 1>in fact taste like a mix between freshly baked bread, plantains,

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<v Speaker 1>and potatoes, But bread fruits superpowers go well beyond flavor.

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<v Speaker 1>This relative of the increasingly popular jackfruit is a promising

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<v Speaker 1>solution to food in security, particularly in tropical places where

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<v Speaker 1>bread fruit trees easily thrive. One bread fruit alone weighs

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<v Speaker 1>around seven pounds or three kilos, sometimes up to twelve

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<v Speaker 1>pounds or over five kilos, and contains enough carbohydrates for

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<v Speaker 1>one meal for a family of five. The bread fruit

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<v Speaker 1>is considered one of the highest yielding food plants on

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<v Speaker 1>the planet. One can produce fifty to fifty fruits per

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<v Speaker 1>year and sustain a family of four for decades. We

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<v Speaker 1>spoke by email with Diane Ragoni, director of the Hawaii

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<v Speaker 1>based National Tropical Botanic Gardens bread Fruit Institute. She explained

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<v Speaker 1>that bread fruit is also a highly sustainable crop quote.

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<v Speaker 1>It has long been an important subsistence crop for many

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<v Speaker 1>tropical communities. Over the past decade, farmers and families have

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<v Speaker 1>begun planting more bread fruit trees for local food and

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<v Speaker 1>economic security. Another factor is the critical need to adopt

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<v Speaker 1>and expand sustainable, regenerative agriculture cropping systems for the health

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<v Speaker 1>and well being of people and the planet. Bread Fruit,

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<v Speaker 1>which likely stemmed from its ancestor bread nut in New Guinea,

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<v Speaker 1>has been a main crop among Pacific islanders for millennia.

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<v Speaker 1>When early European explorers and colonizers saw bread fruit in

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<v Speaker 1>the Cific Islands, they took it with them to Jamaica

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<v Speaker 1>as a staple crop for the people that they had

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<v Speaker 1>enslaved there, but the existing starch crop, plantains, remained more popular.

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<v Speaker 1>It took about fifty years for bread fruit to make

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<v Speaker 1>its way into Caribbean cuisine. Bread fruits roots in Hawaii

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<v Speaker 1>go back even further. Ancient voyage in Polynesians brought the

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<v Speaker 1>tree with them across hundreds or thousands of miles and

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<v Speaker 1>canoes when they settled the islands. A Crops like this

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<v Speaker 1>are sometimes called canoe crops. The fruit was integral to

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<v Speaker 1>ancient Hawaiian culture and spiritual life for hundreds of years

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<v Speaker 1>before the islands had any contact with the Europeans. Historic

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<v Speaker 1>Hawaiian bread fruit groves may have been large enough to

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<v Speaker 1>sustain seventy people. Some of Hawaii's present day trees are

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<v Speaker 1>the offspring of groves planted centuries ago. Bread Fruit trees

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<v Speaker 1>now grow across Earth's tropical belt, including in Nicaragua, Puerto Rico, Ghana,

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<v Speaker 1>and Myanmar. Rigoni says it's easily perishable, only good for

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<v Speaker 1>a few is after harvest, which means it's tough to

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<v Speaker 1>find outside the tropics, but online retailers like Miami Fruit

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<v Speaker 1>do ship it across the mainland United States. Bread fruit

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<v Speaker 1>is safe for eating and cooking across all development stages.

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<v Speaker 1>Most people use it when it's mature but still firm,

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<v Speaker 1>and either boil steam or bake it. As a starchy crop,

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<v Speaker 1>bread fruit can replace potatoes or pasta, and it's a

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<v Speaker 1>great alternative for potato chips or French fries. But when

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<v Speaker 1>it's green and hard, it tastes similar to artichoke, But

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<v Speaker 1>after it's ripe, it's also tasty when simply eaten raw.

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<v Speaker 1>When very ripe bread fruit has a creamy, sweet flavor

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<v Speaker 1>perfect for desserts or pure aid for baby food. According

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<v Speaker 1>to Ragoni, these serving methods hardly scratch the surface of

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<v Speaker 1>bread fruit's potential. She said. Entrepreneurs are processing fresh fruit,

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<v Speaker 1>such as steaming and freezing wedges or drying and grinding

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<v Speaker 1>it into flour and making value added products like fries,

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<v Speaker 1>to Stana's liquors and more to supply local and export markets.

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<v Speaker 1>If you don't live in a bread fruit growing area,

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<v Speaker 1>can you readily order bread fruit on a restaurant menu?

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<v Speaker 1>Not yet, but if you have the good fortune to

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<v Speaker 1>do so, then do so. It will support bread fruit

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<v Speaker 1>farmers and entrepreneurs. Health benefits abound with bread fruit. It's

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<v Speaker 1>an energy rich food brimming with complex carbohydrates, fiber, and

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<v Speaker 1>minerals like potassium, calcium, iron, magnesium, phosphorus, and sink. It's

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<v Speaker 1>also gluten free and can be dried or ground into

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<v Speaker 1>gluten free flour. Bread Fruit boasts some other important advantages.

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<v Speaker 1>It's a natural insect repellent. The male bread fruit flour

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<v Speaker 1>is known to repel mosquitoes. The sap from bread fruit

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<v Speaker 1>can be used to cold water crafts and homes, while

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<v Speaker 1>fibers from the trees bark are used to create mosquito nets, clothing,

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<v Speaker 1>and artwork. The leaves and fallen fruit make nutritious feed

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<v Speaker 1>for animals. The trees bear fifty to a d and

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<v Speaker 1>fifty fruits annually, but they're more than a means to

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<v Speaker 1>an end. They grow to eighty five feet that's tw

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<v Speaker 1>six ms tall and produce wood sturdy enough for canoe

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<v Speaker 1>outriggers and even houses, and they help anchor soil, improving

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<v Speaker 1>the watershed management in areas where they're planted. They also

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<v Speaker 1>provide much needed shelter to plant pollinators and seed dispersers

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<v Speaker 1>like birds, bees, and fats. Today's episode was written by

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<v Speaker 1>Stephanie Vermilion and produced by Tyler Clang. For more on

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<v Speaker 1>this and lots of other topics that aren't just loafing

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<v Speaker 1>around because breadfruit of visit house stuff works dot com.

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