For many years, the breadfruit, scientifically known as Artocarpus Altilis and commonly referred to as Kapiak in ‘Tok Pisin’, has been taken for granted in Papua New Guinea as a source of energy. Often consumed simply as a quick fix for hunger, without knowing its value in the food chain.
As one of the highest yielding food trees, a single breadfruit tree can produce up to 200 fruits at any one time. Native to equatorial regions, it is mainly found in the Pacific ,South East Asia and the Carribean.
Traditionally, generations of our fore fathers have roasted breadfruit over open fires and serving it with young coconut water (kulau) as a snack. This was the most common method of cooking breadfruit many years ago.
In recent years, Breadfruit has been identified by food scientists and researchers as the food that will save people in the region (South East Asia /Pacific) from hunger in times of natural disasters due to climate change given its nutritional value. It contains carbohydrates, rich in dietary fibre ,potassium Vitamin C and no sugar.
Papua New Guinea is one of the countries in the region that may face food shortage with the onset of El Niño, threatening food security. The National Agricultural Research Institute (NARI) embarked on a 4 year Breadfruit Project funded by the United Nations Food and Agriculture Organisation(FAO) through the International Treaty on Plants and Genetic Resources for Food and Agriculture (ITPGRFA), aimed at Raising the Profile of Breadfruit Production in Coastal and Island Food Systems in Papua New Guinea. The project is into its second year and will end in 2028.
As part of these efforts, The Breadfruit Project recently participated in the 2026 National Agriculture Research Systems(NARS) Agricultural Innovation Show(AIS) held at Bubia ,10 Mile,along Okuk Highway in Lae ,Morobe Province.
The exhibit showcased various information collected on breadfruit, including bi-products in forms of body oils, soaps and the preparation of breadfruit as a meal. The primary goal was to show how breadfruit can be prepared and eaten as a meal.
The Project featured ‘Nangu Chef’ at its stall to do contemporary cooking with Breadfruit that drew a huge crowd including students and other visitors. Nangu Chef is NARI’s official partner in the Breadfruit Food Value Chain, from Seed To Plate!
