Tender jackfruit is the new beef

A fruit once seen hanging quietly in Kerala backyards is now finding a place on plates in the United States, Europe and Australia as a modern meat alternative. Tender jackfruit, known locally as idichakka, is emerging as one of Kerala’s most promising food exports, transformed into a plant-based product that mimics the texture of pulled meat while remaining entirely vegan.

As global demand for meat-free foods rises, this familiar local ingredient is being reimagined for an international market that wants flavour, convenience and sustainability in the same bite. What was once cooked in traditional Kerala kitchens is now entering supermarkets abroad as ready-to-eat jackfruit meat.

From backyard staple to global shelf

Veganism is no longer confined to Europe or the United States. The movement has steadily grown in India too, as more people turn towards plant-based eating for reasons ranging from health and sustainability to animal welfare. Vegans avoid not only meat and eggs, but also dairy products and foods made using animal-derived fats or oils.

For many, the philosophy extends beyond food. Leather bags, shoes, woollen blankets and other animal-based products are often excluded as part of a wider ethical choice. Over the past decade, veganism has evolved into a major global consumer trend, reshaping menus, supermarket shelves and food innovation.

Yet one challenge remains unchanged. Many people who avoid meat still miss its flavour, texture and eating experience. That demand has driven the rapid growth of mock meat products designed to recreate meat using plant ingredients. Soy has long dominated this category, though concerns over taste, allergies and perceptions around health have left room for alternatives.

It is here that Kerala’s idichakka has stepped into the spotlight. When cut into fibrous, meat-like pieces and processed carefully, tender jackfruit develops a texture and appearance that closely resembles shredded meat. Nutritionally, however, it offers a very different profile, being naturally plant-based and rich in fibre.

Its neutral taste and adaptable texture make it suitable for a wide range of cuisines, allowing it to absorb spices, sauces and seasonings with ease. That flexibility has made it attractive in markets looking for cleaner and more natural meat substitutes.

Kerala entrepreneurs tap the demand

Among those exploring its potential are Paul and Jaini, the couple behind PKM Fine Food And Spices, a food processing enterprise based in Kolenchery in Ernakulam district. Today, they export idichakka irachi, or jackfruit meat products, to markets in the United States and Europe. Though the company offers a range of ready-to-cook and ready-to-eat foods, its standout export star remains jackfruit meat.

According to Paul, it was during the COVID-19 years that they began seriously exploring the possibilities of jackfruit. At the same time, conversations around its nutritional value were gaining momentum. As enquiries for jackfruit meat started coming through B2B business meetings, the couple moved towards commercial-scale production. Today, their products have found buyers in Australia, the United States and several European countries, with overseas consumers forming the core market.

Three flavours for overseas buyers

The company exports vegan meat in three varieties. The first is plain tender jackfruit processed into meat-like chunks without added flavouring. Because idichakka has a naturally neutral taste and aroma, it adapts easily to different cuisines and seasonings, allowing buyers to prepare it according to their own preferences.

The second variety is blended with Mexican salsa sauce, reflecting flavours popular in Mexican-American food culture. The third comes infused with smoky barbecue sauce, aimed at consumers looking for a richer grilled profile.

A healthy stand-in for meat

According to Paul, jackfruit meat resembles pulled pork more closely than chicken. Pulled pork remains a popular dish among many Western consumers, which has helped position jackfruit as a familiar substitute. It is also increasingly used as a filling in burgers, wraps and sandwiches. Low in fat, rich in dietary fibre and packed with nutrients, tender jackfruit carries a strong health advantage as well.

In effect, it gives vegan consumers a way to enjoy familiar textures and flavours without harming animals. The products are exported in retort packaging, allowing them to remain shelf-stable for up to two years.

Can Kerala build the next jackfruit economy?
Paul says demand for jackfruit meat has been climbing steadily each year. At present, the tender jackfruit used for production is sourced through vendors in Ernakulam and Idukki districts. Since organised large-scale jackfruit cultivation is still limited in Kerala, raw material remains seasonal. With the global market for vegan foods expanding rapidly, he believes the state holds massive untapped potential to become a major hub for commercial jackfruit farming in the years ahead.