Introduction
Methods
Area of study
Data collection
Data analysis
Results
Demographics of respondents
Island | Respondents | |||||
---|---|---|---|---|---|---|
Gender | Location | Island total (%) | ||||
Male (%) | Female (%) | Urban (%) | Semi-urban (%) | Rural (%) | ||
Jamaica | 32 (71) | 13 (29) | 5 (11) | 13 (29) | 27 (60) | 45 (26) |
St. Kitts | 6 (46) | 7 (54) | 1 (8) | 3 (23) | 9 (69) | 13 (8) |
St. Vincent | 19 (58) | 14 (42) | 5 (15) | 8 (24) | 20 (61) | 33 (19) |
Tobago | 18 (46) | 21 (54) | 5 (13) | 15 (39) | 19 (48) | 39 (23) |
Trinidad | 23 (58) | 17 (42) | 9 (23) | 14 (34) | 17 (43) | 40 (240 |
Respondents total | 99 (58) | 71 (42) | 25 (15) | 53 (31) | 92 (54) | 170 (100) |
Breadfruit production systems
Country/Island | Production system [No. of respondents (% within island)] | Total (%) | |||
---|---|---|---|---|---|
Border planting (%) | Home gardens (%) | Mixed cropping (%) | Pure stand (%) | ||
Jamaica | 16 (36) | 18 (40) | 9 (20) | 2 (4) | 45 (26) |
St. Kitts | 8 (61) | 4 (31) | 1 (8) | 0 (0) | 13 (8) |
St. Vincent | 12 (36) | 7 (21) | 14 (42) | 0 (0) | 33 (19) |
Tobago | 11 (28) | 17 (44) | 11 (28) | 0 (0) | 39 (23) |
Trinidad | 13 (32.5) | 12 (30) | 14 (35) | 1 (2.5) | 40 (24) |
Total | 60 (35) | 58 (34) | 49 (29) | 3 (2) | 170 (100) |
Breadfruit diversity and descriptive vernacular names used in the Anglophone Caribbean
No | Vernacular names | Country/Island | Descriptions based on respondents | Descriptions based on literature search | References |
---|---|---|---|---|---|
1 | Banbran | Jamaica | ND | Fruits are round and small | |
2 | Banjam | Jamaica | Fruits are large with white to pale yellow flesh and very rough skin, bear throughout the year and easy to cook | ND | [16] |
3 | Black Breadfruit | St. Vincent and the Grenadines | Fruits are large, round with smooth skin | Fruit are oval with relatively rough and light green skin | [13] |
4 | Bois Pain | St. Lucia | ND | Medium-sized fruit with yellow flesh | (12) |
5 | Brambram* | Jamaica | Large fruits with smooth textured pulp, very rough skin and easy to roast | ND | ND |
6 | Butter Breadfruit | St. Vincent and the Grenadines | Small to large round fruit. Pulp color is very yellow and excellent texture | Fruits are subglobose, have relatively rough green skin | [13] |
7 | Butterheart | St. Vincent and the Grenadines and Tobago | Small to large round fruit. Pulp color is very yellow and excellent texture | Fruits are subglobose, have relatively rough green skin | [13] |
8 | Captain Bligh | St. Vincent and the Grenadines | Medium-sized fruit with yellow pulp and excellent for cooking. Leaves have very deep sinuses | Subglosoe fruit with fairly rough and light green skin. Leaves have thin lobes | |
9 | Cassava | Jamaica | Medium sized oval fruit with a yellow pulp. Easy to cook. Leaves have very deep sinuses | Small to medium size fruit with pale yellow pulp with good flavor and long shelf life. Leaves have deep sinuses, and sometimes there is sub-lobing | |
10 | Cocobread | St. Vincent and the Grenadines | Very large fruit with smooth skin, easy to cook and has an excellent mouth-feel | Large oval fruit, with very smooth skin and yellow flesh. Wrinkled leaves | |
11 | Common | St. Vincent and the Grenadines | Smooth skin, yellow flesh, easy to cook. Very popular | Smooth to rough skin, yellow fleshed fruit | |
12 | Chouf chouf* | Tobago | Round, medium-sized fruit with very rough skin and creamish to white pulp that is easy to cook | ND | ND |
13 | Couscous* | Jamaica | Medium to large round or oval fruit with very rough skin. Creamish to a pale-yellow pulp. Easy to cook. Leaves are wrinkled | ND | ND |
14 | Creole | St. Vincent and the Grenadines | Smooth skin, yellow flesh, easy to cook. Very popular | Round smooth, light green skin | |
15 | Dessert | St. Vincent and the Grenadines | Large fruit with thick yellow pulp and very easy to cook | Oval fruit with fairly smooth yellow green skin | [13] |
16 | England | St. Vincent and the Grenadines | Medium-sized fruit with yellow pulp and excellent for cooking. Leaves have very deep sinuses | Subglosoe fruit with fairly rough and light green skin. Leaves have thin lobes | |
17 | Finey* | Jamaica | Small to medium fruit, round or oval fruit with yellow to bright yellow pulp. Easy to roast and of very good eating-quality | ND | ND |
18 | Floater | St. Vincent and the Grenadines | Large fruit with smooth skin and yellow pulp | Large round fruit with smooth skin and yellowish cream pulp | [13] |
19 | Green Skin | Grenada | ND | Medium-sized fruit, yellow flesh | [12] |
20 | Hard Nature* | St. Vincent and the Grenadines | Medium sized rough-skinned fruit with white to a creamish pulp. Hard to cook | ND | ND |
21 | Hogpen | St. Vincent and the Grenadines | Large round fruit, smooth skin, thick yellow pulp. Easy to cook | Medium sized round fruit with smooth, light green skin, yellowish cream pulp | [13] |
22 | Hope Marble | St. Vincent and the Grenadines | Small round fruit with smooth skin, and yellow to very yellow pulp. Very easy to cook | Small, subglobose fruit with smooth green skin and light-yellow pulp | |
23 | Kashee Bread | St. Vincent and the Grenadines | Medium to large oval fruit, with very, very rough skin and yellow flesh. Leaves are lopsided and drooping | Medium sized, spiny fruit; yellow flesh. Wrinkled or puckered and drooping leaf | |
24 | Kele kele | French colonies in the Caribbean | ND | Seedless | [3] |
25 | Koshi | St. Vincent and the Grenadines | ND | Large, round, and rough skinned. Yellow flesh with excellent eating-quality | [3] |
26 | Lawyer Caine | St. Vincent and the Grenadines | Medium sized, oval fruit with slightly yellow pulp. Fairly easy to cook | Medium sized, round fruit with smooth, light yellow green skin and yellowish cream pulp | [13] |
27 | Liberal | St. Vincent and the Grenadines | Round fruit with creamish pulp. Easy to cook. Bears off-season | Oval fruit with fairly rough, light green skin and pale cream pulp | [13] |
28 | Lulu | St. Vincent and the Grenadines | Very large fruit, with rough skin. Easy to cook and roast | Large, oval with rough to spiny green skin and whit to cream pulp | [13] |
29 | Macca | Jamaica | Large fruits with smooth, soft textured, pale yellow-to-yellow pulp, very rough skin and easy to roast. Has good eating-quality | Fruits are medium to large, round or oval and skin has very pronounced raised polygons resulting in a rough surface. Pulp color if pale yellow to bright yellow with good eating-quality | |
30 | Man Bread | Jamaica | Large oval fruit with smooth to slightly rough skin, yellow to very yellow pulp and easy to cook | ND | ND |
31 | Mary Grace* | St. Vincent and the Grenadines | Round or oval fruit, with smooth skin, creamish pulp with firm texture and good for roasting | ND | ND |
32 | Massa | St. Vincent and the Grenadines | Large, round, smooth skin and white pulp | Medium-sized fruit white flesh; smooth to slightly rough | |
33 | Monkey Breadfruit* | Jamaica | Round, medium-sized fruit with very rough skin and creamish to yellow pulp that is easy to cook | ND | ND |
34 | Old wind | St. Vincent and the Grenadines | ND | Medium sized round fruit with smooth, light yellow-green skin and yellowish cream pulp | [13] |
35 | Ordinary | St. Lucia | ND | Medium-sized fruit, yellow flesh | [12] |
36 | Pika | Grenada | ND | Medium sized, spiny fruit with yellow flesh. Wrinkled or puckered and drooping leaf | |
37 | Prickly Walled | Jamaica | ND | Fruit skin has elongated soft spines, and the cultivar is not very common | [14] |
38 | Ready Roast | St. Vincent and the Grenadines | Medium to large fruit with thick yellow pulp and very easy to cook | Oval fruit with fairly smooth yellow-green skin | [13] |
39 | Red Bread* | St. Vincent and the Grenadines | Large, oblong fruit with slightly rough skin and thick very yellow pulp | ND | ND |
40 | Sally Young | St. Vincent and the Grenadines | Very large, round fruit with smooth to rough skin and creamish pulp. Easy to cook | Fruit are oval with slightly rough, light green skin and pale color pulp | [13] |
41 | Soursop | St. Vincent and the Grenadines | Medium-sized fruit with very rough skin. White pulp and difficult to cook. Leaves are narrow and dull | Fruits are oval, with slightly rough, light green skin and pale cream pulp | [13] |
42 | Smooth Skin* | St. Vincent and the Grenadines | Medium to large fruit with thick yellow pulp and very easy to cook | ND | ND |
43 | St. Kitts | Jamaica | Round, small to medium fruit with light yellow to yellow pulp, easy to cook. Leaves range from having one or two short lobes on the upper one-third to having no lobes | Fruits are oval or round and small to medium with pale yellow pulp. Leaves are entire with dentate margin | |
44 | Timor | Jamaica | Round, small to medium fruit with light yellow to yellow pulp, easy to cook. Leaves range from having one or two short lobes on the upper one-third to having no lobes | Fruits are oval or round and small to medium with pale yellow pulp. Leaves are entire with dentate margin | [31] |
Fruits are small and very inferior. Leaves have very deep sinuses almost reaching the midrib | |||||
45 | White | St. Vincent and the Grenadines, Grenada and St. Lucia | Large, round, smooth skin, and white pulp | Medium-sized fruit white flesh; smooth to slightly rough | |
46 | White Heart | Jamaica | Large, round, smooth skin, and white pulp | Small to very large fruit with white pulp, difficult to cook and poor flavor | |
47 | Yam Paine Blanc | Dominica | ND | Light green skin and cream flesh | [12] |
48 | Yam Paine Common | Dominica | ND | Medium-sized fruit, yellow flesh | [12] |
49 | Yam Paine Juane | Dominica | ND | Medium-sized fruit, yellow flesh | [12] |
50 | Yellow | Trinidad and Tobago and St. Kitts and Nevis | Medium to large fruit, round or oblong fruit with pale to bright yellow pulp. Easy to roast and have good eating-quality | Medium to large fruit, round or oblong fruit with pale to bright yellow pulp. Easy to roast and have good eating-quality | [31] |
51 | Yellow Heart | Jamaica | Medium to large fruit, round or oblong fruit with pale to bright yellow pulp. Easy to roast and have good eating-quality | Medium to large fruit, round or oblong fruit with pale to bright yellow pulp. Easy to roast and have good eating-quality |
Folk nomenclature and identification of breadfruit types in the Anglophone Caribbean
Identification and characterization criteria | Respondents* (%) | Criterion category | Cultivar names |
---|---|---|---|
Plant morphology | |||
Pulp color | 77 | White | White, White Heart, Captain Bligh |
Cream | Macca | ||
Light yellow | Timor, St. Kitts | ||
Yellow | Yellow Heart, Butterheart | ||
Skin texture | 58 | Smooth | Black Breadfruit, Smooth Skin, White, White Heart, Yellow Heart |
Sandpapery | Red Bread | ||
Rough/spiny | Macca, Choufchouf, Waterloo, Monkey Breadfruit | ||
Fruit size | 30 | Large | Black Breadfruit, Sally Young, Waterloo |
Medium | Lawyer Caine, Soursop | ||
Small | Hope Marble | ||
Leaf characteristics | 25 | Deeply lobed | Cassava |
Moderately lobed | White Heart, Yellow Heart | ||
Slightly lobed on the upper one-third of the leaf to entire | Timor, St. Kitts | ||
Fruit shape | 16 | Round | Lawyer Caine, Dessert |
Oblong | Red Bread | ||
Irregular | Choufchouf | ||
Skin color | 10 | Brown | Yellow Heart |
Green | Green Skin, Soursop | ||
Yellow green | Kashee | ||
Core size | 5 | Large | Brambram, Banjam |
Small | Hogpen, Dessert | ||
Agronomic characteristics | |||
Time of bearing | 15 | June to September | Yellow Heart |
December to February | |||
Year round | Liberal, St. Kitts | ||
Time to fruit maturity | 4 | Fast | Yellow Heart |
Slow | Cassava | ||
Other | |||
Frequency of occurrence | 5 | Common | Common, Creole, Ordinary, Yellow |
Rare | Couscous, Choufchouf, Brambram |
Traditional knowledge of breadfruit names and their classification in the Anglophone Caribbean
Naming of cultivars | Vernacular names and implications for their meaning |
---|---|
Based on names of places | Timor: This cultivar is believed to have be the Timoran cultivar introduced by Captain William Bligh) St. Kitts: In some parts of Jamaica, this cultivar is believed to be introduced from the island of St. Kitts England: Cultivar named after the country England which introduced Breadfruit to the Caribbean |
Based on names of people | Sally Young (name of a local citizen of St. Vincent for which the variety became associated with) Mary Grace (name of a local citizen of St. Vincent for which the variety became associated with) Captain William Bligh: Cultivar named after the sea captain that introduced breadfruit to the Caribbean |
Based on names of names of other plants | Cassava (Implying the cultivar has leaf with very deep lobes similar to the plant Cassava) Soursop (implying the cultivar has rough skin similar to Soursop) |
Based on frequency of occurrence | Common, Creole and Ordinary (These names suggest that the cultivar is common seen and used or is much acquainted |
Based on locally used words | Macca, Kashee (These words mean thorns in Jamaica and St. Vincent respectively. As cultivar names, they refer to the thorny appearance and feel of the skin of these cultivars |
Based on typical use | Dessert (the fruit is considered to have good quality to be used for dessert) Hog Pen (this cultivar is used to feed pigs because of poor quality) |
Based on names of other food items | Butter, Butter Heart (refers to the soft, smooth texture of the fruit pulp. It also relates to the similarity in color between the pulp color and yellowness of butter |
Based on ease of cooking | Ready Roast (implies easy to roast) Hard Nature (means a hardy variety that is hard to cook) Hard to Roast (implies difficult to roast) |
Based on pulp color | Yellow, Yellow Heart, Butter Heart, White, White Heart (implies cultivar with yellow or white pulp color) |
Identification and characterization criteria | Criterion category | Characteristics of each category | Examples of cultivars given by respondents |
---|---|---|---|
Eating—quality | Excellent | Gives a pleasant/smooth mouth-feel and flavor and may even be consumed without any protein food | Cocobread, Kashee Bread, Dessert, Yellow Heart |
Good | Good texture mouthfeel and flavor | Couscous, Macca | |
Poor | Has a hard texture and poor mouthfeel. Often described as stringy | White, Soursop, Hard Nature, Hard to Roast | |
Most suitable method of preparation | Roasting | Roasts easily and has good flavor and texture | Yellow Heart, Easy roast, Butter, Dessert |
Boiling | More suited to boiling than roasting | White Heart, Couscous, Banjam | |
Ease of cooking (roasting or boiling) | Easy | Cooks very easily | Easy Roast, Brambram, Couscous, Dessert |
Hard | Hard to roast or boil | Hard to Roast, Soursop, Hard Nature |