Marang Production and Processing
Marang (Artocarpus odoratissimus) is not only as exotic as it sounds but also as it
looks and tastes.
This tropical fruit tree that wouldn’t thrive in regions where temperature falls below
32° above zero looks like jackfruit and seeded breadfruit, but it is superior in quality
to either of these. It’s indigenous in the Philippines, particularly in Mindanao where it
is popularly grown especially from July to September.
Marang tree is medium-sized to large. It grows to about 25 meters with a trunk
diameter of 40 cm. It could grow in a wide range of soil types-from light to heavy
soils-but it will grow better in deep, loamy soil with a pH ranging from 5.5-8. It also
yields best in places that are elevated at 800 m above sea level.
It is propagated by budding, grafting, and marching. The seedlings are allowed to
harden for at least two months when these are at least 1 foot tall with three pairs of
leaves each. The ideal distance between seedlings in an open field is 6 m x 6 m in a
square system. It can be intercropped while it is still unproductive. It starts to bear
fruits at 4 to 5 years of age.
Its fruit is 16 cm long, 13 cm in diameter, and weighs about 1,000 to 1,800 grams.
The thick, fleshy rind is thickly studded with greenish, yellowish, blunt spines. Inside
it is a white, soft, sweet, and aromatic flesh from which many whites seeds easily
separate. The fruit is also highly perishable that’s why it is carefully harvested by
cutting its peduncle and then placing it in woven baskets or boxes.
Marang is a popular fruit dessert in Mindanao. After all, it is nutritious; it contains
protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus, iron, retinol, beta-
carotene, vitamin A, thiamine, riboflavin, niacin, and ascorbic acid. The fruit has also
a strong scent especially when it is ripe. Once opened, it should be consumed
immediately or in just a few hours as it easily loses flavor and oxidizes. The seeds
are also edible; these are boiled or roasted and can be processed into flour.
These are just some of the reason why marang has market potential. Its short shelf
life, however, limits its uses but studies on postharvest and processing of marang
are already undertaken to extend its shelf life.
One of these is the ongoing study titled “Improved Postharvest Technologies and
Techno-Transfer for Marang”, which is funded by the High Value Commercial Crops
and the Bureau of Agricultural Research of the Department of Agriculture. It is being
conducted by Dr. Emma K. Sales, Dr. Nicolas A. Turnos, and Prof. Josephine G.
Tangonan of the University of Southern Mindanao (USM).
Recipes for marang are also formulated, and among these are marang jam, paste,
marmalade, jelly, concentrate, brittle, and flour. These are formulated and tested by
retired USM professor Virgilia Tacardon Paclibar.
1. Cook 1 cup flesh of mature, ripe marang fruit (seeds removed) with 1 cup white
sugar until thick.
2. Add 1 teaspoon lemon juice to improve appearance and flavor.
3. Fill the jam into a jar.
4. Exhaust for 10 minutes then process for 45 minutes to 1 hour.
1. Cook 1 cup flesh of ripe marang fruit (seeds removed) with 1 cup white sugar until
2. Spread the mixture in wax paper and then roll it using a rolling pin to flatten the
mixture to one half-inch thick.
3. Allow the mixture to cool then wrap it with cellophane and store in air-tight jars.
1. Choose seeds of fully ripe marang
2. Sort and sun dry
3. Toast until cooked.
4. Shell and grind coarsely
5. Caramelize water and sugar at 1:1 ratio.
6. Add the grounded seeds into the pan and cook further until thick and sticky
7. Spread while hot on a greasy tray or wooden surface and then flatten with rolling
8. Cut it according to the desired number of pieces and thickness.
9. Wrap or store in jars.
1. Choose matured marang fruits.
2. Separate pulp.
3. Pass through a coarse sieve.
4. Cook in sugar.
5. Lemon juice or calamansi juice may be added while cooking to improve color and
taste. Fill the mixture into jars and exhaust for 10 minutes then process for 45
minutes to 1 hour.
6. Store in cool, dry place.
1. Add three (3) tablespoons of concentrate to 1 cup water.
2. Mix thoroughly and serve cold.
1. Sort seeds and dry.
2. Toast until meat is cooked and then shell.
3. Grind thoroughly until fine texture results.
4. Pack in cellophane or jars.
5. Store in cool, dry place.
1. Extract juice from marang pulp by boiling for about 5 minutes and then strain to
separate juice from pulp.
2. Add other fruits like pineapple or orange peel(sliced thinly)
3. Cook in sugar until it becomes transparent when suspended.
4. Fill the mixture into preserving jars and exhaust it first for 10 minutes before
processing it for 45 minutes to 1 hour