Executive Summary
Pahari Roots’ Jackfruit Brine is made from tender, unripe jackfruit harvested during the pre-monsoon season from backyard farms and community groves in Meghalaya. Collected at its prime texture, the jackfruit is peeled, cut, and preserved in natural brine (water and salt) without vinegar or chemical additives. The process is carried out by women-led groups using traditional methods. Once sealed, the brined jackfruit is transported to Mumbai, where it is lab-tested and packed under FSSAI-compliant conditions. It serves as a clean-label, plant-based meat alternative, while supporting rural livelihoods.
Product Profile
Region: Meghalaya (Khasi & Jaintia Hills, Ri Bhoi)
Altitude: 500–1,300 m
Climate: Subtropical; 2,000–3,500 mm rainfall; 18–30 °C
Harvest Season: April–June
Variety Used: Unripe jackfruit (Artocarpus heterophyllus)
Processing: Peeled, sliced, immersed in saltwater brine
Shelf Life: 6–9 months (sealed); refrigerate after opening
Texture & Taste: Firm, mildly tangy, neutral flavour ideal for cooking
Harvesting & Preparation
Young jackfruits are manually harvested, cut into chunks, and submerged in natural salt brine to preserve their texture and freshness.
Challenges
- Perishable crop with short harvest window
- Lack of refrigeration and bulk handling tools
- Labour-intensive peeling and slicing
- Limited brining knowledge in some regions
Post-Harvest & Processing
- Cleaned and brined in food-safe containers (saltwater only)
- No vinegar, artificial preservatives, or acidifiers used
- Lab-tested in Mumbai for microbial stability, pH (~4.0–4.5), and shelf life
- Packed in sealed jars or pouches under FSSAI guidelines
Regional Difference
Unlike commercial brined jackfruit, Pahari Roots’ version uses wild and semi-cultivated fruit, hand-processed for a firmer, more fibrous texture.
Sourcing & Logistics
Sourced from women-run groups in Meghalaya; brined locally and moved by road to Mumbai. Logistics impacted seasonally by rain.
Compliance
FSSAI-compliant; tested for salt level, microbial load, and pH. Packaged in food-grade, traceable containers.
Sustainability & Impact
- Supports sustainable use of jackfruit, a low-input crop
- Reduces food waste from unutilized seasonal fruit
- Enables rural women to access year-round markets
Customer Story
Our Jackfruit Brine is made with care by rural women in Meghalaya who harvest young jackfruit at its peak, then hand-cut and preserve it using only salt and water. There are no chemicals, no shortcuts—just clean, plant-based goodness. After brining, we bring it to Mumbai for quality checks and hygienic packing. Perfect for curries, vegan dishes, or fermentation, every pack supports fair livelihoods and celebrates real ingredients.
FAQs (short)
Where is it sourced? From community farms in Meghalaya
When is it harvested? April–June (pre-monsoon)
Is it cooked? No, it’s raw and preserved in salt brine
What’s in the brine? Just salt and water—no vinegar or chemicals
Is it ready to eat? No, must be cooked before eating
Shelf life? 6–9 months sealed; refrigerate after opening
Is it vegan? Yes—100% plant-based
How is it processed? Hand-cut and brined naturally
How is safety ensured? Lab-tested for pH and microbial safety
Why is it special? Clean label, traditional prep, rural impact