Here are the point-by-point specifications for export-quality Jackfruit:
- Variety: Preferably the well-known varieties like "Koozha" or "Pulp Jackfruit" that have a better taste and texture.
- Size: Medium to large-sized fruits (approximately 10-25 kg per fruit), ensuring consistency in size for uniform packaging.
- Appearance:
- Smooth, green skin with minimal blemishes or imperfections.
- Free from cuts, bruises, or any signs of disease.
- Uniform shape (oval or cylindrical) without deformations.
- Ripeness: Slightly unripe, as ripe jackfruit may spoil quickly during transport. They should have firm, non-soft flesh.
- Color: The flesh should be pale yellow to light golden, indicating proper maturity without over-ripeness.
- Taste: Sweet and mild in flavor, with a slight tang when slightly under-ripe. No signs of sourness or fermenting.
- Texture: Firm, with fibrous segments that are free from excessive sap or moisture.
- Weight: At least 10 kg per fruit, with larger fruits being preferable for export markets.
- Packaging:
- Individually wrapped to protect from damage.
- Packed in well-ventilated cartons or crates for air circulation.
- Properly cushioned to prevent bruising or crushing during transit.
- Hygiene: Fruits should be clean, washed, and free from any foreign material like dirt or pesticides.
- Storage: Stored under appropriate conditions to prevent spoilage—ideally refrigerated or in a cool, dry place prior to export.
- Shelf Life: Should have a shelf life of 7-10 days, depending on storage conditions and ripeness.
- Certification: Must meet the international food safety standards and have necessary certifications (e.g., FSSAI, Global GAP) for export.
- Origin: Clear labeling of the origin, whether from a certified farm or region known for producing high-quality jackfruit.
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