Region advised to produce and market breadfruit products

The Executive Chef at St Kitts’ Ocean Terrace Inn, Lynn Williams, said there is much revenue to be gained from exporting the products from the starchy fruit.

“There is a lot you can do with it. People make flour (which is gluten free), chips and other goods which can be shipped to the United States and other places,” he said.

Williams said several people in St Kitts are already producing breadfruit flour using stone grinders.

The chef, who has over 40 years’ experience in the culinary arts, said he has already integrated the fruit into multiple dishes in the hotel’s Verandah Restaurant, including a soup infused with the ripe fruit.

Williams said that in his country, there is already a thrust to cut the tops of breadfruit trees, including those in the wild, to make the fruit more accessible to locals and to have less wastage due to falling fruit.

He said people who are not working could find employment by harvesting and processing breadfruit, while the less fortunate can use it as a staple in their meals if needed.

Meantime, Williams said the region needs to do more to introduce and popularise cultural dishes that are traditionally eaten across the region. He said many of these foods have the potential to become more popular among tourists but they lack packaging and presentation.

“We have to remember people eat with their eyes first. We have great dishes in the Caribbean but we need to work on presentation,” the award winning chef said.

 

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