When the Jackfruit became an exotic delicacy in the United States in the 1970s, it was the world record for the most exotic fruit, a title that it had held since it was first grown in China.
Jackfruit is a hardy tree native to tropical regions and can grow to lengths of up to a metre and can have a wide range of fruits from the tiny seed pods to the huge pods.
Jackfruits are prized for their flavour, which is often considered a culinary delicacy.
But the fruit is also used for medicinal purposes, used to treat the symptoms of many illnesses including epilepsy and cancer.
The world record, which has held since 1972, was broken by an Indian scientist named Jagdeep Khatri, who was known as the “father of the Jack Fruit”.
His research was first published in the journal Science in 2003.
It was also hailed as a breakthrough in the field of plant breeding.
Khatrie’s work showed that the fruit could be genetically modified to produce a compound that would prevent the growth of a disease-causing bacteria.
He believed that this would enable people to take a more effective and natural approach to eating Jackfruit.
However, it has now been shown that the compound has no effect on the disease-producing bacteria, so it can’t be used for therapeutic purposes.
Scientists have now analysed the compounds present in the plant, and found that they are not responsible for the disease.
The compound is only present in a small percentage of the seeds.
“There is no evidence that the compounds in the Jackfruit are involved in the development of the disease,” said Dr Michael Hinton, a bioethicist at University College London.
Dr Hinton said that the scientific community needs to look into other ways to control the growth and spread of bacteria.
“The most important thing is that the research done by the Indian scientist was not done in the laboratory, but in a field, where people were able to work on the plants, so they could develop some ideas about how to manage the plants.”
The plant is also known as Jackfruit and is used for its distinctive seeds.
It has been traditionally used in China for its medicinal properties.
It is used in traditional Chinese medicine and is thought to have some health benefits.
However it is also controversial, as it has been linked to stomach ulcers, stomach cancer, bladder cancer and liver disease.
Dr Michael Khatry is a plant geneticist and a professor at University of Cambridge.
He has previously written a book about Jackfruit called The Forbidden Fruit.
“One of the most interesting things about Jackfertilizers is that they’re not made from a single gene, but from many genes that are all in the same region,” he said.
“This means that when you’re using them in a lab, you can get different results depending on which gene is being targeted.”
The first generation of Jackfruit was developed by British chemist and botanist Henry Ward, who described it as a ‘superfood’.
Dr Khatries research was carried out in the 1980s and 1990s, with the help of a British research team that had recently returned to India.
The seeds were planted in India, where the plant was bred to produce the best seeds.
These seeds were then shipped to the UK.
Dr KHatry said that many of the plant’s genetic material was copied from a variety of other plants that have been grown in India.
However there was one gene that had survived in a plant that had been grown for several centuries.
This gene, which Dr Khitry called “the gene that gave the plant its unusual shape”, was responsible for producing the compound that makes Jackfruit taste sweet.
The genetic material from the gene was then passed on to the Jack-fertilitizer seedlings that grew in India and the seeds were grown in the UK where they were tested for the drug, Tritan.
The tests found that the strain of Jackfoster was genetically identical to the strain that had existed in India for thousands of years.
The test revealed that the Jackflower had the gene that caused the taste of the drug to change to sweet.
Dr Nick Jones, who is based at the University of Reading, said that when he looked at the test results, he was amazed.
“I was like ‘what the heck?!’,” he said, adding that the researchers could have missed a key genetic element that was responsible.
“You don’t know where to look for this, it’s not obvious in the way you might think.”
Jackfruit seeds were also tested for other ingredients that would make the plant flavour more potent.
Dr Jones said that in order to test these other ingredients, the researchers had to travel to India and spend a long time working in the fields and in the laboratories.
The researchers then went back to England and used the Jack fruit for experiments.
The result was a positive result for all the other ingredients used in