<p>Jackfruit Pizza, jackfruit burger, jackfruit shrikhand, jackfruit Moose, jackfruit toffy ..along with dosa, roti, chutney, changuli, podi, payasam, halwa and jelly - all prepared out of jackfruit! The unique cuisine was on display at a workshop on ‘Versatility of jackfruit in cooking’ held in Sarosh Institute of Hotel Administration at Nitte campus of Kodakal in Kannur, Mangalore on Tuesday.<br /><br /></p>.<p>The programme was organised by the college in partnership with Chaowtara Chavadi Krishi and Sanskriti Vedike, Miyapadavu and Adike Pathrike.<br /><br />The workshop was conducted as an awareness programme for the chefs of various hotels, students of hotel management and other colleges and for the members of the various clubs in Mangalore.<br /><br />Sarosh Institute of Hotel Administration Principal Dr Indira K told that the workshop not only aims at innovating various delicacies made of jackfruit but also at introducing different varieties of jackfruit.<br /><br />Production department Head Dhanya C Menon said that the college has taken step towards bringing market-value for jackfruit delicacies. The college is planning to invite jackfruit recipes through website and also to publish them as a book, she added.<br /><br />Chowtara Chavadi Krishi and Sanskriti Vedike (Miyapadavu) President Chandrashekhara Chowta told that 80 per cent of the total jackfruit production goes wasted in the State since very less awareness is among people about the usage of the jackfruit as an alternative food. In these days while the vegetable rates are skyrocketing, jackfruit is a best option to choose, he added. <br /><br />Progressive agriculturist Shripadre said that though largest quantity of jackfruit is produced in this region, we are lagging behind in the usage of jackfruit. This is not only happening in our place but also in the country. He stressed upon the need of commercialisation of jackfruit. In North India, jackfruit is used as dummy meat, which is gaining wide popularity these days. He felt that National Horticultural Mission and State Horticultural Missions should put more efforts in making jackfruit, a value added product, by encouraging jackfruit cultivation. The workshop was followed by a discussion.<br /></p>
<p>Jackfruit Pizza, jackfruit burger, jackfruit shrikhand, jackfruit Moose, jackfruit toffy ..along with dosa, roti, chutney, changuli, podi, payasam, halwa and jelly - all prepared out of jackfruit! The unique cuisine was on display at a workshop on ‘Versatility of jackfruit in cooking’ held in Sarosh Institute of Hotel Administration at Nitte campus of Kodakal in Kannur, Mangalore on Tuesday.<br /><br /></p>.<p>The programme was organised by the college in partnership with Chaowtara Chavadi Krishi and Sanskriti Vedike, Miyapadavu and Adike Pathrike.<br /><br />The workshop was conducted as an awareness programme for the chefs of various hotels, students of hotel management and other colleges and for the members of the various clubs in Mangalore.<br /><br />Sarosh Institute of Hotel Administration Principal Dr Indira K told that the workshop not only aims at innovating various delicacies made of jackfruit but also at introducing different varieties of jackfruit.<br /><br />Production department Head Dhanya C Menon said that the college has taken step towards bringing market-value for jackfruit delicacies. The college is planning to invite jackfruit recipes through website and also to publish them as a book, she added.<br /><br />Chowtara Chavadi Krishi and Sanskriti Vedike (Miyapadavu) President Chandrashekhara Chowta told that 80 per cent of the total jackfruit production goes wasted in the State since very less awareness is among people about the usage of the jackfruit as an alternative food. In these days while the vegetable rates are skyrocketing, jackfruit is a best option to choose, he added. <br /><br />Progressive agriculturist Shripadre said that though largest quantity of jackfruit is produced in this region, we are lagging behind in the usage of jackfruit. This is not only happening in our place but also in the country. He stressed upon the need of commercialisation of jackfruit. In North India, jackfruit is used as dummy meat, which is gaining wide popularity these days. He felt that National Horticultural Mission and State Horticultural Missions should put more efforts in making jackfruit, a value added product, by encouraging jackfruit cultivation. The workshop was followed by a discussion.<br /></p>
