Amidst the challenges of climate change, breadfruit is emerging as a promising contender for the future of global cuisine.
Recent research spearheaded by Northwestern University reveals that, in contrast to staple crops like rice, corn, and soybeans, which are expected to suffer under climate change, breadfruit shows remarkable resilience. This starchy tree fruit, indigenous to the Pacific islands, appears to be less affected by the climatic shifts anticipated in the coming decades.
The resilience of breadfruit, coupled with its suitability for cultivation in regions facing severe food insecurity, positions it as a potential key player in addressing the escalating global hunger crisis. The findings of this study were published in the esteemed journal PLOS Climate on August 17.
Daniel Horton, a senior author of the study from Northwestern and an assistant professor of Earth and planetary sciences, emphasizes the underutilization of breadfruit despite its climate resilience. He notes that while other staple crops may struggle and yield less under extreme heat, breadfruit remains robust, making it an essential component in food security strategies adapting to climate change.
Lucy Yang, a former student in Horton’s lab and first author of the paper, collaborated with breadfruit expert Nyree Zerega for this study. Zerega, who directs the Program in Plant Biology and Conservation—a joint venture between Northwestern and the Chicago Botanic Garden—highlights the long lifespan and high fruit yield of breadfruit trees. These trees, she notes, are a symbol of food security in some cultures, where planting a breadfruit tree for a newborn child is a tradition to ensure lifelong sustenance.
Despite its name, breadfruit is starchy and seedless, akin to potatoes in its culinary use. This nutrient-rich food, related to jackfruit, is versatile in cooking and can be transformed into flour for extended shelf life and exportation. In tropical regions, breadfruit has been a dietary staple for millennia, consumed in various forms like steaming, roasting, frying, or fermenting.
Yang, Horton, and Zerega’s study focused on the climatic requirements for breadfruit cultivation and projected changes in these conditions between 2060 and 2080. They explored two scenarios: a high greenhouse-gas emission scenario and a more probable scenario of stabilized emissions. In both cases, they found that suitable areas for breadfruit cultivation would largely remain unaffected, with only a modest 4.4 to 4.5% decrease in the tropics and subtropics. Importantly, the study identified potential new territories for breadfruit cultivation, especially in sub-Saharan Africa, where it could become a vital food source.
The study further highlights the advantages of breadfruit as a perennial crop, requiring less energy input than annual crops and contributing to carbon dioxide sequestration. Yang points out that breadfruit could help reduce food insecurity in areas heavily reliant on imported staples like wheat and rice, offering a more sustainable and local food solution.
In the context of current global challenges like climate change, the COVID-19 pandemic, and geopolitical conflicts, the Northwestern team advocates for the increased production of breadfruit and other underutilized foods. Such diversification in global agriculture could enhance resilience in the food system while promoting biodiversity.
The study, titled “Potential of Breadfruit Cultivation to Contribute to Climate-Resilient Low Latitude Food Systems,” received support from Northwestern’s Office of the Provost. It underscores the urgent need to diversify agriculture and explore the vast potential of the approximately 400,000 described plant species for human consumption.