Should We Get Used to Eating Breadfruit?

If you're not familiar with breadfruit, it might be time to get acquainted. According to Northwestern University researchers, breadfruit could become a very important food source in the coming decades. Unlike other staple crops such as corn, soybeans, and rice, which have lower yields in very hot conditions, breadfruit appears to grow just as well in a warming climate.

Native to the South Pacific, breadfruit has been eaten in the tropics for millennia. It's incredibly versatile – the fruit can be fried, fermented, steamed, roasted, or turned into flour. It's starchy yet gluten-free, full of protein and complex carbohydrates, and has a lower glycemic index than white rice and potatoes. Breadfruit is also high in fiber and rich in vitamins and minerals, leading many to call it a "superfood."

In the Northwestern study, researchers looked at two models of potential climate scenarios between 2060 and 2080 – one with high levels of greenhouse gas emissions, and one with lower, more stable levels. In both scenarios (the latter of which is more likely), breadfruit was projected to continue thriving in around 95% of current tropical and subtropical growing regions. The researchers also noted that breadfruit could be introduced in other areas with a suitable climate, such as sub-Saharan Africa. Because breadfruit can thrive in so many places, communities facing food insecurity would have less need to import other staples, as breadfruit can be produced locally.

Bring on the breadfruit: