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The Associated Newspapers of Ceylon Limited (ANCL), initiators of the Project to extend the cultivation of jak trees and popularise related products, seek assistance from the public for their project to plant hundred thousand jak trees islandwide on June 11, 2002. Jak-fruit saplings about 2 1/2 - 4 months old are sought from the public.

Individuals and organisations interested in granting Jak-fruit saplings are requested to write to the Coordinating Secretary, Jak Popularisation Project, C/o Silumina, Lake House, Colombo 10.

by Vimukthi Fernando

Jak the wonderfruit of the Sri Lankan households - that which satisfies the taste buds of the rich and the poor alike. Last week we explored its food uses and nutritional value. Here, Senarath Ekanayeka, Research Officer of the Agriculture Department's Peradeniya Food Research Unit - who conducts research on jak-fruit based products offers his experience and expertise to our readers on jak-fruit processing. In the days of yore our grand parents and great grand parents used the basic methods - drying and boiling for preserving jak-fruit.

Dried jak-fruit pulp (atu kos) and boiled and dried jak seed (weli kos) were choice picks amongst other sumptuous food. Jak-fruit is consumed at its many stages. The very young fruit is used in 'polos embul'; a little more mature is used in 'mallum'; the mature fruit is used either boiled or curried and the ripe fruit is savoured in all its sweetness. Three basic methods are employed to preserve jak-fruit. First is the preservation of the 'fresh cut' which has a shelf life of about 3 days. Second is drying which extends the time to over 6 months and last is canning or bottling which helps a product last from one year to about 3-4 years.

Preparing a 'fresh cut'

A 'fresh cut' can be made out of jak-fruit in its tender stage (polos): Obtain a fruit at required maturity and remove outer skin. Then, cut the fruit into pieces, remove latex and wash thoroughly. Employ a suitable method to avoid enzymatic browning. The different methods to halt browning are - submerging in water or 2% (two percent) brine (salt) solution. The chemical methods would be to add 1% (one percent) citric acid or 0.1 % (point one percent) Potassium Meta bi-Sulphite solution.

Drain the water and pack in polythene or aluminium packaging. When the packet is sealed, it is ready for the market. This could be kept for about 3 days under refrigeration, says Ekanayeka.

Bottling 'polos' in brine

Bottling jak-fruit is something that could be done at home and at a more commercial level as a cottage industry, explains Ekanayeka. It is not as complicated as canning the product, which calls for advanced machinery. The fruit at required maturity is cleaned, cut into pieces and a suitable method applied to remove enzymatic browning. Then blanch the pieces (dipped in boiling water) for 2 to 3 minutes. Drain the water and pack the pieces in pre-sterilized bottles. Make the 2% salt (brine) solution with hot water and pour it over, until the pieces are submerged in the solution.

Stand the bottles vertically in a vessel with boiling water. Heat the water until fumes emanate from the brine solution.

The process is called exhausting and takes about 10 minutes. Then, secure it with a lid. Now, the bottles are ready for the final stage, called retorting. Stand the sealed bottles in a vessel filled with water. This time, the bottles should be submerged in water. Boil the water for about 15 minutes. Take the bottles out, drain the water and let it cool. Now, the product is ready for the market. This has a shelf life of 01 year and could be kept for about 3 years under refrigeration. 'Polos Embula' or the much loved richly spiced curried jak-fruit at its tender stage could also be bottled in the same way. Pack the cooked 'polos embula' in pre-sterilised bottles. Carry out the exhaust and retorting processes. The 'polos embula' is ready for the market and could be enjoyed for another one year.

Making dried Polos malluma Obtain a fruit at required maturity, clean, cut into pieces, remove browning and blanch for 2-3 minutes in boiling water. Drain the water and dry using a mechanical dryer at 60 degrees Centigrade or employ sun-drying. 'Mallum' is ready for packaging when the moisture content reaches about 7% to 8% and the pieces become snappy and brittle. Pack in polythene or other suitable containers and seal. The 'mallum' is ready for the market with a shelf life of 6 months.

To re-hydrate the dried 'polos mallum' keep the contents immersed in water for about 5-10 minutes. It is as good as fresh 'polos mallum'.

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