Table 6 Respondents’ classification of breadfruit cultivars in the Anglophone Caribbean
Identification and characterization criteria | Criterion category | Characteristics of each category | Examples of cultivars given by respondents |
|---|---|---|---|
Eating—quality | Excellent | Gives a pleasant/smooth mouth-feel and flavor and may even be consumed without any protein food | Cocobread, Kashee Bread, Dessert, Yellow Heart |
Good | Good texture mouthfeel and flavor | Couscous, Macca | |
Poor | Has a hard texture and poor mouthfeel. Often described as stringy | White, Soursop, Hard Nature, Hard to Roast | |
Most suitable method of preparation | Roasting | Roasts easily and has good flavor and texture | Yellow Heart, Easy roast, Butter, Dessert |
Boiling | More suited to boiling than roasting | White Heart, Couscous, Banjam | |
Ease of cooking (roasting or boiling) | Easy | Cooks very easily | Easy Roast, Brambram, Couscous, Dessert |
Hard | Hard to roast or boil | Hard to Roast, Soursop, Hard Nature |