MARANG:A potential dollar earner

MANILA, Philippines - Marang (Artocarpus odoratissima), an indigenous fruit, shows some potentials as a popular product for dessert both here and abroad. It is similar to jackfruit and breadfruit, but smaller and softer than jackfruit and a little bigger than breadfruit. Marang is grown in the marginal and hilly areas of Minadanao and seldom found in Luzon and in Visayas.  

This fruit is esteemed because of its palatable taste, pleasant odor (especially when ripe) and nutritional value. It contains protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus, iron, retinol, beta-carotene, vitamin A, thiamine, riboflavin, niacin, and ascorbic acid.

Usually eaten raw, marang is one of the best flavoring materials for dessert. Thus, marang is believed to have a market potential not only in Mindanao but in the whole country if not the whole world as well. However, the industry remains largely undeveloped because products both processed and non-processed products made from marang are only found in some areas in Mindanao and do not even reach the major supermarkets in the country due to storability problems.

“Short shelf life of marang is the major limiting factor that impedes the industry to grow,” said Dr. Emma K. Sales of the University of Southern Mindanao (USM) in Kabacan, Cotabato. “This inspires me to conduct a research to increase the shelf life of marang,” she said.

The study, titled “Improved Postharvest Technologies in Marang,” aimed to develop post-harvest methods that could prolong the storability of the fruit through improved harvesting and handling techniques. According to Dr. Sales, poor harvesting methods, poor handling during transport and poor conditions during storage lead to poor product quality.

A survey indicates that farmers base their decisions on when to harvest marang on its appearance. “The study sets a standard for maturity indices that may help farmers to accurately determine when is the best time to harvest the fruit,” said Dr. Sales. 

The study shows that marang is best harvested 80-90 days from fruit on-set. Furthermore, appropriate harvesting tools combined with careful and proper technique in harvesting and hauling lessen damages on fruit. The study also showed that storability and shelf life can be prolonged through the use of appropriate packaging materials, and proper storage temperature.  

Techniques such as washing, covering the fruit with wet sacks or cloths and other ripening substances will hasten ripening, while polyethylene bag as packaging material, ethylene scrubber and cold storage delays ripening.

For minimally processed marang, the use of either polyethelene bags (zip lock) or styrofoam added with antioxidant such as metabisulfite will delay browning. Cold storage of about 0^oC and 4^oC preserves the acceptable appearance of marang pulps. 

The study also included processing marang into various products such as ice cream, jam, syrup, vacuum fried marang, dehydrated marang, spray dried marang, marang puree, marang conserve and marang concentrates. Marang in powder form was also produced.

Dr. Sales said the study proved to be very helpful to marang farmers, processors and other industry enthusiasts to improve the current practices and strategies in the field and in the processing level to enhance the marketability of marang and marang products.

This study was funded by the Bureau of Agricultural Research (BAR).