Jackfruit is a dicotyledonous compound fruit (Artocarpus heterophyllus L.) belonging to the Moraceae family that grows in many tropical countries in Southeast Asia, of which Vietnam is also a jackfruit growing country with large yields. In Vietnam, jackfruit mainly uses fresh citrus when harvesting ripe fruit. With high nutritional value, jackfruit segments are also processed into convenient products such as dried jackfruit, vacuum fried jackfruit... which have been provided in domestic markets. Many other parts such as jackfruit fiber, jackfruit seeds or young jackfruit fruit (accounting for about 68-72% of the fruit weight) are often discarded, even though they contain many components with certain nutritional value such as fiber, carbohydrates and bioactive compounds. With many health benefits mentioned, disposing of these ingredients will waste beneficial resources and will also be a burden to the problem of environmental pollution. Thus, in addition to using the main ingredient jackfruit for diverse processing, the auxiliary ingredients of jackfruit can also be used to create value-added products and extract antioxidant, phenolic compounds and organic acids. Adding value from jackfruit post-harvest waste can support sustainable solutions towards food security and nutrition. From these utilization methods, jackfruit growing areas can effectively use post-harvest jackfruit resources, minimize waste with appropriate technology, and develop a circular economy in accordance with the current development situation in the region and country.

Keywords: jackfruit, jackfruit by-products, processing, use, circular economy