The Jackfruit Revolution: Mauritian Scientist Reveals 3 Key Functional Properties

A young Mauritian scientist, Pooja Seenauth, is spearheading cutting-edge research to transform the humble jackfruit into a “functional ingredient” to bolster global food security and integrate it into the Mauritian food system.

Seenauth, currently pursuing her doctorate between the University of Mauritius and the University of Palermo in Italy, is conducting advanced research on the functional properties of the jackfruit .

She views the tropical fruit not just as produce, but as a “possibility” for a future where local crops drive global innovation and enhance food security in Mauritius.

The 25-year-old researcher aims to transform the jackfruit—a nutrient-rich, drought-resistant, yet often under-exploited fruit—into a sustainable answer to the challenges of food security and climate change.

Her immediate objective is to integrate the jackfruit as a value-added, functional ingredient within the Mauritian food system.

A Brilliant Academic Trajectory

Seenauth’s mission is rooted in her upbringing in Moka, coming from a family that has always worked the land.

Her interest in the jackfruit began in 2017 with her Higher School Certificate (HSC) project, which focused on developing products derived from the fruit.

• Academic Excellence: A recipient of a prestigious scholarship in 2017 after placing 8th in Mauritius in Food Studies, she earned her degree in Food Science & Technology from the University of Mauritius.
• Award-Winning Research: Her undergraduate project on the valorisation of the jackfruit was recognised with the Prof. Soodurshun Jugessur Gold Medal (2021) for the best final-year project in the Faculty of Agriculture.
• Global Recognition: Seenauth has represented Mauritian research on several international stages. She was the national laureate and Mauritian representative among 23 Commonwealth countries at FameLab 2021, and was recognised as an “Inspiring Young Role Model” by OWSD Africa in 2023, as well as a Youth ambassador for Regeneration Mauritius.

Focus on Local Varieties and Innovation

The scientist notes that in Mauritius, the jackfruit is primarily characterised by the “jacque laboue” and “jacque jaune” varieties, each possessing unique physical and nutritional traits. Her ongoing work focuses on:

• Identifying new jackfruit varieties.
• Combating fungal diseases.
• Developing innovative conservation techniques.
• Exploiting the fruit’s antioxidant and nutritional virtues.

Seenauth champions inclusive and collaborative science, insisting that “The university must not only produce graduates, but innovators.”

She advocates for an academic culture that fosters collaboration, creativity, and the protection of young researchers’ intellectual property, noting, “Innovation is not born of privilege, but of persistence.”

Seenauth hopes to bring the results of her jackfruit research back to Mauritius, aligning with the national vision of improving food security and promoting sustainable agriculture.

She asserts, “Science must serve people and the planet. If my work can improve food security and inspire other young researchers, that will be my greatest achievement.”

The Jackfruit: A Versatile Tropical Crop

The jackfruit, native to Southeast Asia, is a tropical fruit known for its spectacular development, sometimes reaching up to 30 kilos.

• Uses: At maturity, its yellow, sweet flesh—with a potent aroma evoking a mix of pineapple and mango—is typically eaten raw or transformed into jams and desserts.
• In Mauritius, the green fruit is prized in savoury dishes, notably in curries. The seeds are also edible once grilled or boiled.
• Nutritional Value: The fruit is distinguished by its fibrous texture, pronounced sweet taste, and nutritional qualities, being rich in antioxidants, fibre, vitamins, and minerals.

Source: Defi Media