Entrepreneur in Gazipur turns surplus jackfruit into biscuits to reduce seasonal waste
Photo Collected
GAZIPUR — In an effort to curb the massive seasonal wastage of jackfruit, an entrepreneur in Gazipur has pioneered the production of biscuits made from the pulp of the fruit. Abdus Sattar Bhuiyan, a resident of Bairagirchala village in Sreepur, launched this initiative at his facility, Momtahina Food and Oil Mills, marking a significant step toward industrial processing for the region’s signature produce.
Known as the “Capital of Jackfruit,” Gazipur produces approximately 257,509 tonnes of the fruit annually across 8,502 hectares, with Sreepur alone accounting for 2,950 hectares. Despite receiving Geographical Indication (GI) status in 2025, the industry faces severe seasonal losses. Farmers are frequently forced to discard surplus yields due to sharp price drops and a lack of local processing infrastructure, leading to both financial loss and the spoilage of a highly nutritious crop.
Bhuiyan, an avid traveler inspired by food technologies observed during his visits to countries like China, spent the last two months refining the recipe for his jackfruit biscuits. The production process involves extracting pulp from ripe jackfruit and blending it with ghee, butter, milk, and flour. The mixture is then baked in industrial ovens for up to 30 minutes. The product is currently sold via his showroom and online platforms, with daily sales reaching 20 to 25 kilograms.
The venture has received a positive market reception, though consumers have offered feedback for improvement. Bank official Md. Saiful Islam noted the distinct aroma and texture of the biscuits but suggested reducing the sugar content to appeal to a wider demographic. Local businessman Md. Nazmul praised the flavor but highlighted concerns regarding the fragility of the biscuits and the current price point of 850 taka per kilogram, urging for more cost-effective production methods.
Regulatory oversight remains a hurdle for the fledgling industry. S.M. Talat Mahmud, Deputy Director of the Bangladesh Standards and Testing Institution (BSTI) in Gazipur, noted that jackfruit-based biscuits are not yet covered under existing standards. However, he confirmed that the agency would initiate a process to establish quality benchmarks if the manufacturer formally applies for certification.
Agricultural officials have welcomed the move, noting that processing plants are essential for ensuring fair prices for farmers. “If processing industries are established, farmers will receive fair value and wastage will be minimized,” said Md. Rafiqul Islam Khan, Deputy Director of the District Department of Agricultural Extension. He added that the department is prepared to offer full support to such ventures, especially as export opportunities to markets like China emerge.
Experts believe this is only the beginning. Professor Md. Emdadul Haque of Gazipur Agricultural University suggested that the potential for jackfruit goes far beyond biscuits. He stated that the fruit’s high nutritional value makes it an ideal candidate for producing cakes, juice, jelly, candy, and protein-rich foods. He called for a collaborative effort between university researchers and local entrepreneurs to formalize the industry. Following the success of his biscuit trials, Bhuiyan plans to expand his product line next year to include dry cakes, fruit ropes, and chips.
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