Michael Hermann asks “what constrains the use of breadfruit”?
The tree is to be found everywhere in the tropics, but except for Oceania is hardly ever used to any significant extent (except as an ornamental tree). I am afraid, awareness of the nutritional value won’t change that, as food choices continue to be mainly influenced by texture, taste and colour and other culinary attributes.
So, what are the constraints, and how might they be overcome?