Jackfruit Processing Project Report



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The jackfruit is one of the world’s most well-known and biggest tree fruits. In India, jackfruit is the most important tropical fruit. In the warm, humid temperature of the hill slopes and the hot, humid climate of the plains, Jack grows well and produces a good yield.


In India’s Eastern and Southern parts, jackfruit is regarded as a “poor man’s meal.” India is known as the jackfruit’s birthplace. It may be found in Assam, Meghalaya, Tripura, Bihar, Uttar Pradesh, the Himalayan foothills, and the southern Indian states of Kerala, Tamil Nadu and Karnataka. The tree’s delicate fruits are utilised as veggies, while the ripe ones are used as table fruits. Traditional cultivars only produce fruit once a year.

Flowering usually begins in mid-November and lasts until mid-February, depending on the region and type. From March through August, the delicate fruits are available for purchase. In June, the fruits begin to ripen. Assam and Tripura produce the majority of India’s jackfruit, with Assam’s total yearly output estimated to be in the neighbourhood of 1,75,000 tonnes. However, due to its intrinsic compositional and textural qualities, the fruit is perishable and cannot be kept for lengthy periods.

Every year, a significant proportion of jackfruit, particularly during the glut season (June-July), is wasted (30–34%) owing to a lack of adequate post-harvest expertise during harvesting, transportation, and storage. Processing is a major method of preserving jackfruit. It expands the healthy menu with more diverse and appealing food options and contributes to revenue creation and employment. 

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Market Potential

Because of its sweetness, jackfruit is a popular fruit among many people. It’s abundant in vitamin B and C, potassium, calcium, iron, proteins, and carbs, and it’s a cheap and easy-to-find complement to our main foods. Jackfruit is also high in several vitamins and minerals. It can provide customers with an entire supply of nutrients. In terms of a healthier balance of nutrients for human nutritional needs, the fruit is comparable to avocado and olives, virtually having the identical nutrient equivalents of mother’s milk. Because it is a large and heavy fruit, shipping is difficult and expensive. As a result, downstream goods with a longer shelf life may be readily transported while also adding value.

Process Details

Jackfruit is heavy and thick, and the number of bulbs or edible components recovered ranges between 20% and 25%. The jackfruit is a fibrous fruit. It has a thick waste skin that surrounds seeded fruit pods and is covered in fibrous tissue. The bulbs are carefully removed after cutting the fruit into numerous pieces. Because the fruit contains sticky latex, some edible oil is applied to the hands before the seeds are extracted from the bulbs.

List of Jackfruit Related Business Ideas.

Process for Jackfruit Chips

The basic raw material for fried jack chips is fully developed unripe jackfruit. Manual cutting is used to harvest the edible bulbs from the jackfruit. A sharp stainless steel knife coated with edible oil cuts the fruits along their equatorial axis.

The bulbs are then removed from the rind and placenta with care. It’s crucial to handle the bulbs with care so that they don’t become damaged. Using Jackfruit chips cutting machine, the newly removed entire bulbs are deseeded and sliced to the desired size, yielding finger chips ranging in size from 15 to 40 mm. When necessary, bulb slices are obtained for physical and biological examination.

The cut bulb slices are blanched for 5 minutes in 90°C water containing 0.1 per cent KMS, then drained at room temperature for 15 minutes. Using culinary grade sunflower oil, drained bulb slices (250 grammes) are deep fat fried. For all frying trials, the Slice: Oil Ratio is constant at 1:4 at three different temperatures of 160, 180, and 200°C for three different frying periods of 6, 7, and 8 minutes. The fried chips are seasoned with a 2:1 combination of salt and dried chilli powder (8 mg/100 grammes). They are sealed with a sealing machine and put in plastic bags.

Process for Jackfruit Pickle

Unripe jackfruits are used to make pickles. Peel the jackfruit using a knife dipped in oil. The skin should be peeled. Peeled fruits should be cut into 12- to 18-mm thick pieces. Make a 5% common salt solution by combining 50 g salt per litre of water. Place the slices in a jar with the brine solution and cover. To keep them submerged in the brine, weigh them down. After 24 hours, drain the slices through a stainless steel sieve and wash them to remove the extra salt. For 1 kilogramme peeled jackfruit, grind and combine the following spices: 25 g coriander seeds, 10-20 g chilli powder, 10 g salt, 2.5 g turmeric powder, 150 g of sugar.

Cook the jackfruit slices with the spice combination and the vinegar (10 ml/kg). Thirty minutes in a stainless steel boiling pan, stirring occasionally. Fill pre-sterilised jars halfway with pickles and shut. Before labelling, let the jars cool to room temperature.

Process for Jackfruit Jam

The bulbs are manually removed from ripe fruits after they have been sliced into numerous pieces. After that, the bulbs are boiled for 15 minutes and pulped, with the core removed. Remove the seeds from the bulb’s end and crush the bulbs to a pulp in a blender. 10 gm pectin per kilogramme mixed fruit pulp should be dissolved in water and added to the mixture. Mix in 1 kg of sugar per kilogramme of mixed fruit pulp.

In a stainless steel pot, heat the mixture, constantly stirring, until the total sugar content reaches 68-70 °C, then pour into pre-sterilised jam jars and seal. The optimal pouring temperature is between 82 and 85 °C. Allow jars to cool to room temperature before labelling. The final product has a golden colour, a TSS of 68° Brix, a semisolid consistency, and a nice flavour. However, because the result is somewhat sticky, more process refinement is required to create a viable product.

Process for Dehydrated Jackfruit

Fruit should be cut in half lengthwise. Using a knife, carve off the fruit’s core. Remove the bulbs using a scoop. To get the seeds out of the bulbs, cut the end off. Cut the bulb into 2 or 4 pieces once it has been deseeded. Blanch the fruit segments in boiling water for 2 minutes before quickly cooling them under cold water.

Place the blanched components on mesh drying trays in a single layer. To get the most capacity and a consistent pace of drying, place them near together but not touching. Place trays in the drying cabinet and dry for 6-7 hours at 55° C, or until the moisture content is decreased to 5%. Remove trays from the oven and immediately store dried fruits in moisture-proof containers, such as 400 gauge polythene or polypropylene pouches, which should be heat-sealed.

Licence & Registration

To establish a Jackfruit business, Licence, Registration, and permission are required.

There is a list of licences & registration is required to initiate your business in India:

  • Trade License
  • FSSAI Registration
  • Firm/ ROC Registration
  • Pollution Certificate
  • FPO Act
  • Trademark
  • GST Registration
  • IEC Code
  • EPF and ESI Registrations
  • MSME / SSI Udyam Registration.

Investment required & profit earned

You may start a Jackfruit company in India with just one unit. A minimum investment of Rs. 1,00,000 to Rs. 1,50,000 is required. You can make a lot of money even with a small investment.

It is feasible to achieve a profit margin of 20-25 per cent in a year, and your profit will rise with time. It is contingent on the quality of your goods.

Marketing strategies

Marketing strategies for the jackfruit industry in India.

You’ll need to set up a well-connected distribution route. For domestic selling, numerous large e-commerce businesses and supermarkets are usually viable choices. It’s critical to figure out a marketing plan for your jackfruit business in India.

First and foremost, you must determine your marketing plan for your jackfruit business in India.

Three elements must be included in the marketing plan:

  • To entice potential consumers and ensure that they are aware of the brand.
  • For disseminate information about the health advantages of jackfruit intake.
  • To move on with ads utilising local magazines, banners, and critic reviews.

Challenges in Marketing

Challenges in Marketing Jackfruit and Value-added Products.

Lack of a Marketing Chain: There is no solid marketing chain for jackfruit, and farm-level transactions are based chiefly on ready cash payment. The market prices are set by middlemen, resulting in producer exploitation. According to estimates, only 30 to 35 per cent of overall production is eaten as food, and 70 per cent is wasted during the pre-and post-harvest stages.

Non-existent Post Harvesting Practices: Middlemen receive orders from exporters, collect crops from farmers/local marketplaces, and deliver them to the exporters on the day of shipping. As a result, post-harvest losses are significant due to inadequate packaging materials, which often consist of bamboo baskets or second-hand cartons.

Insufficient Processing Units for Value Addition: The lack of interest displayed by the manufacturers has resulted in a scarcity of processed items on the local market. However, only local consumption was documented for primary processing at the home level using traditional methods, and these conventional goods are still uncommon on the market. Within the nation, there are just a few commercial-scale processing factories.

Consumer awareness: There is a lot of waste due to a lack of knowledge about the uses of mature jackfruit and the few recognised recipes for the fruit, especially in North East India. Compared to some Southeast Asian nations such as Vietnam and the Philippines, there are few government activities marketing or spreading the fruit. These nations have specific Jackfruit programmes, as well as substantial government backing for value-added goods and exports. There are more than five particular institutes for Jackfruit in Sri Lanka, but none in India. In India, jackfruit is still regarded as small fruit, and it is considered a poor man’s meal in many rural regions. 

Key Points Cover in Sample Project Report  

Project Report Table of Contents

Sr. No.Particulars
1Purpose Of The Document
3Market Potential
4Process Details
5Process For Jackfruit Chips
6Process For Jackfruit Pickle
7Jackfruit Jam Process
8Dehydrated Jackfruit Process
9Project At A Glance
10Cash Flow Statement
11Projected Balance Sheet
12Projected Profitability Statement
13Computation Of Manufacturing
14Computation Of Working Capital Requirement
15Break Up Of Labour
16Break Up Of Salary
17Computation Of Depreciation
18Repayment Schedule Of Term Loan
19Calculation Of D.S.C.R
20Computation Of Sale
21Computation Of Electricity
22Break Even Point Analysis

Apart from this, all the information is being provided. To help in preparing project reports.

Final Thoughts

In India, the jackfruit industry is a small-scale food company with a lot of promise. The versatility of jackfruit’s application in many foods has increased its worth. This business has a lot of potential for small-scale food business aficionados. At Aatmnirbhar Sena, we want to capture the attention of aspiring entrepreneurs so that they may consider this type of company as a way to get their firm off the ground.


What are Mission Jackfruit’s Objectives?

(a) To assist jackfruit farmers in increasing their income by:

  • encouraging ‘grafting’ with high-yielding jackfruit varieties.
  • Promote suitable ‘package of practices’.
  • Facilitate adoption of appropriate harvesting methods and post-harvest technologies.
  • Encourage the practice of ‘grading’ at the farmer level.

(b) Reduce wastage of the fruit and enhanced the value addition by:

  • Promotion of ‘nano’ companies for ‘minimal’ jackfruit processing.
  • Supporting existing micro units through re-training and ‘clustering’ to decrease fruit waste and increase value-added.

(c) To make jackfruit processing appealing to entrepreneurs through:

  • Market development initiatives such as ‘Jackfruit Fest.
  • Incubation facility for tech start-ups seeking to build high-value-added goods for ‘niche’ markets (health food for people with diabetes, for instance).
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For whom are these formats useful?
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  4. Students
  5. Engineers
  6. Who want to self study

In addition to those who want to prepare project reports themselves.

Sample Project Report Format

In our project report format, we cover technology details, its diagrams, flow chart etc. as and when required or deemed fit to include. Also, prepare in-depth financial calculations which is necessary for the Investor/bank.

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