Breadfruit trees — known in CHamoru as lemmai when referring to the seedless variety — are abundant in Guam, and each is capable of producing more than 100 fruits annually. However, the fruits’ short post-harvest shelf-life of three to five days often leads to waste.

This workshop will offer an innovative way to extend breadfruit’s usability by teaching participants how to dehydrate and mill it into flour. Once processed, breadfruit flour can be stored for up to a year and used in a wide range of recipes, from cookies and cakes to pancakes, tortillas, and nutrition bars. This workshop will teach recipes for breadfruit flour pancakes, tortillas, and mochi.

Breadfruit flour is naturally gluten-free, high in fiber, low-glycemic, and a complete plant-based protein, making it an excellent choice for individuals managing blood sugar levels or following vegetarian and gluten-free diets.

Participants will:

• Learn about the nutrition and health benefits of breadfruit.
• Learn step-by-step methods for making breadfruit flour at home.
• Gain hands-on experience in preparing three breadfruit flour food products.
• Learn about food safety when processing breadfruit flour.

Breadfruit season in Guam is from April through August so workshop participants will have several months to put their new skills to use and preserve the season’s fruits for up to a year. The workshop will be led by UOG extension food scientist Dr. Jian Yang and extension associates Clarissa Barcinas and Elaine De Leon under the Value-Added Foods Program.

Spots are limited and early registration is encouraged. To register, visit https://url.uog.edu/breadfruit-flour. For any questions, contact Clarissa Barcinas at (671) 735-2041 or csnbarcinas@triton.uog.edu.

Register here