We love Good Magazine’s recent article about breadfruit, “Can a Miracle Fruit Overcome its Unsavory Reputation?” by Mark Hay.
While the TTFF network will most likely agree that breadfruit’s reputation is anything but unsavory (especially if you have sampled Mary McLaughlin’s cooking!), we are happy to see breadfruit’s incredible benefits continuously recognized throughout the media:“…It’s a high-energy food, loaded with calcium, fiber, up to 10 times the potassium of a banana, and many more nutrients.”
Breadfruit is also increasingly on the radar of global entrepreneurs. Good highlights this aspect of the breadfruit market as well, noting that entrepreneurs realize that “…the fruit is healthier, and uses less land than wheat and other cereal grains. By drying and milling breadfruit into flour, which both lasts for years and lacks gluten, producers could preserve the quick-spoiling fruit, allowing them to save whole crops and tap into the gluten-free market (which doubled between 2008 and 2012).”
