Mangaluru — Government schools across Dakshina Kannada and Udupi are breathing new life into a cherished local tradition — ‘uppad pachir’ or ‘uppad pachil’, the preservation of raw jackfruit in brine. Once a common practice in Tulunadu households, this age-old method is now being embraced as a community effort and hands-on educational initiative.
At DK ZP Higher Primary School, Moodambailu, teacher Aravind Kudla shared how students, teachers, and locals come together to collect and preserve raw jackfruit before the monsoon sets in. “Before the pandemic, we used to do this regularly. This year, we preserved around 30 jackfruits using 15 kg of salt in large drums. These are used for school meals at least 25-30 times a year, especially when vegetables become expensive,” he explained. The brined jackfruit, considered both delicious and nutritious, is also a cost-effective alternative — a kilo of commercially brined jackfruit can cost as much as ₹500.
Beyond the food itself, students learn sustainable food practices, traditional knowledge, and the value of local produce. Aravind added that the school also plans to explore the use of jackfruit seeds for making sambar and other dishes in future.
Meanwhile, Govt Higher Primary School in Nallur, Karkala, has made jackfruit preservation an annual event for the last eight years. Headmaster Nagesh proudly noted that this year, all 40 jackfruits were harvested from the seven trees grown on the school campus. The produce will be integrated into the midday meal scheme, with one dish every week featuring the preserved fruit.
“Jackfruit is a superfood, and this is our way of passing on cultural and nutritional heritage to the next generation,” said Nagesh.
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