As the Covid pandemic disrupted supply chains around the world, Jamaicans experienced food shortages. “Covid has been a big wake-up call. We don’t grow enough of our own food here in Jamaica; a lot of it is imported,” de Lisser said. “During Covid, we started growing food again. And breadfruit is such a wonderful food source. To me, it’s the tree of life. I love it.”
Mary and Michael McLaughlin grew up in Jamaica and founded the Trees That Feed Foundation in 2018 with a mission to plant trees that feed people, create jobs and benefit the environment. Since its inception, the Foundation has donated approximately 90,000 breadfruit trees in Jamaica to thousands of farmers. “This tree is hearty, the food it produces is nutritious and it is climate friendly,” Mary said. “Breadfruit can reduce the country’s dependence on expensive imported foods and lead to sustainable economic development.” The Foundation’s tree donations doubled during Covid, as communities sought more sustainable food sources.
As Jamaicans shift to more local and sustainable foods, the country’s potential for economic growth has increased. Breadfruit is best roasted when almost ripe, and it spoils quickly once picked. Due to its short shelf life, fresh breadfruit has never been a good candidate for export. However, pre-packaged roasted breadfruit removes a barrier for Jamaicans who do not have the space to roast over an open fire or the time to roast, peel and prepare breadfruit from scratch, and allows visitors and for fans abroad to recreate their favorite breadfruit dishes at home. . You can now buy breadfruit flour, chips, crackers, baking mixes and even vodka in Jamaica, the Caribbean and online.
Because breadfruit is versatile, de Lisser has experimented with less traditional ways of using it. “I steam leftover roasted breadfruit and blend it in the blender with coconut milk, cocoa powder and maple syrup and make a chocolate mousse with incredible texture,” she declared. “I managed to make a carrot cake, a chocolate cake and a fruit cake.”