Profitable Jackfruit Production Guide

Why Jackfruit is Worth Growing

Jackfruit isn’t your everyday fruit in Kenya. Most people still see it as that huge spiky thing sold by the roadside in Kisii or Kakamega, cut into portions wrapped in newspaper. Yet behind its rough look is one of the most versatile fruits in the world.

Each fruit can weigh anything from 10 to even 30 kilos. Inside, you’ll find sweet golden bulbs that can be eaten raw, boiled, dried, or turned into flour and juice. Abroad, it’s even being used as a meat substitute in vegan diets.

For Kenyan farmers, this means opportunity. What has for long been treated as a backyard tree can actually become a money-maker with the right approach. With a growing appetite for new fruits in Nairobi, Mombasa, and Kisumu, plus export markets hungry for jackfruit, it’s time to start paying attention.

• Longevity: One healthy jackfruit tree can keep producing for more than 50 years. That’s half a century of income with very little maintenance.
• High returns: Depending on size, you can pocket anywhere between KSh 600 and KSh 2,000 from just one fruit. A mature tree can give 50 to 100 fruits in a year.
• Value addition: Jackfruit chips, dried jackfruit, flour for baking, and roasted seeds are catching attention. Small processors in Asia make juice, ice cream flavors, and canned jackfruit “meat.”

Climate and Soil Needs

Jackfruit thrives in warm, humid areas with good rainfall.

• Temperature: The sweet spot is 20–32°C. Frost knocks it out completely, so highland areas like Nyandarua are not ideal.
• Best Counties: Kisii, Kakamega, Bungoma, Busia, Vihiga, Homabay, Migori, Kilifi, and Kwale.
• Soil: Deep loam soils rich in organic matter, with a pH of 6.0 to 7.5. The tree isn’t too fussy about soils, but it hates waterlogging—roots will rot in soggy land.

Land Preparation and Planting

• Prepare holes of 60cm x 60cm x 60cm.
• Mix the topsoil with 20–30 kilos of well-rotted manure before refilling.
• Spacing should be 8m x 8m to give the tree room to spread. An acre carries around 150 trees.

Grafted seedlings cost KSh 300 each from Organicfarm (+254 712 075 915 | oxfarmorganic@gmail.com). While jackfruits grown from seed take 7–8 years to fruit, grafted seedlings cut that waiting period in half—you start harvesting in 3–4 years.
Plant at the start of the rains — March–May or October–November.

Caring for the Young Trees

• Watering: In the first two years, water regularly during dry spells.
• Mulching: Helps keep soil moisture and controls weeds.
• Weeding: Keep the base weed-free so the seedlings don’t compete for nutrients.
• Pruning: Shape the tree early to keep it accessible and allow sunlight inside the canopy. Left alone, jackfruit grows tall and wide, which makes harvesting a nightmare.
• Fertilizer: Feed the trees with manure twice a year. If you’re commercial, top up with NPK for early growth and CAN when fruiting begins.

Once established, jackfruit trees are hardy and rarely need too much attention. Expect to spend about KSh 20,000–30,000 per acre annually on maintenance.

From Flowering to Harvest

Grafted trees flower in 3–4 years. The male and female flowers grow on the same tree, and insects handle pollination. Within 5–6 months, those flowers become giant fruits.

• A single mature tree comfortably produces 50–150 fruits a year, each weighing up to 30 kilos. That’s over half a tonne per tree annually.
• When the fruit is mature, the skin lightens from dark green to a yellow-green, and the sweet smell fills the air. Farmers know it’s ready when a tap on the fruit produces a dull hollow sound.
• Cut it with a knife, leaving a small stalk. Always rub oil on your hands and knife—the sticky latex is no joke.
• Storage: At 10–13°C with 85–90% humidity, fresh fruits last 2–3 weeks. Processing into chips or flour extends shelf life significantly.

Market Opportunities

Jackfruit demand in Kenya is picking up. In Nairobi estates, a sliced portion sells like hot cake to families curious about exotic fruits. One large fruit, priced between KSh 800–2,000, doesn’t stay long in markets. Beyond the domestic market, the export story is even bigger.

• Local markets: Nairobi, Mombasa, Kisumu, and roadside vendors.
• Export markets: Europe and America want dried chips, flour, and canned products.
• Value addition: Juice, ice cream, canned jackfruit “meat,” and roasted seeds.

Global demand for processed jackfruit is booming, but Kenya’s processing gap is still wide open. For an enterprising farmer or cooperative, this is untapped gold.

Challenges Along the Way

• Excessive rain: Too much rain during fruiting can cause rot.
• Pests: Fruit flies and borers may attack, though manageable with organic sprays like neem extract (KSh 500/litre).
• Sticky latex: Messy during harvest but manageable with oil and proper handling.
• Market awareness: Many Kenyans don’t fully know the value of jackfruit. Farmers may need to invest in tastings, market demos, or link up with local processors to build demand.

Jackfruit farming in Kenya is still young, but the opportunities are huge. One tree is enough to feed a family for months, and a few acres can sustain a farmer’s income for decades. It’s not just about fruit, it’s about stepping into a niche with both local and international appeal.

For farmers thinking long-term, jackfruit is a solid bet. Plant a few grafted seedlings today, take care of them, and in a few years, you’ll be looking at fruits bigger than your head and profits big enough to transform your farm.

Jackfruit isn’t just a giant fruit; it’s a giant opportunity waiting to be seized.