Viability of breadfruit flour as an ecological alternative in the food industry

Abstract

The search for sustainable alternatives in the food industry has focused on mitigating the global environmental impact. In this context, breadfruit flour has emerged as a possible solution, offering significant nutritional and environmental benefits. Therefore, the research has focused on evaluating the viability and acceptance of breadfruit flour as a sustainable alternative in the bakery and pastry industry, by analyzing the perception of consumers and producers. To achieve this, a methodological approach has been used that combines qualitative and quantitative research techniques, including surveys and structured interviews. Among the results, limited perception among local consumers about breadfruit flour has been revealed, with concerns about its availability and cost. However, there will be a growing interest in adopting healthier and more sustainable food products, reflecting a gradual shift towards more conscious food practices in the region. However, producers express a variable disposition towards the integration of this flour in their processes. They have even pointed out technical and commercial challenges that need to be addressed for widespread adoption. Finally, it has been concluded that food alternatives should be explored and implemented that not only meet nutritional standards, but also contribute positively to the local environmental and economic environment.

Keywords: Artocarpus altilis, Sustainable bakery, Environmental impact, Nutritional benefits.