The strands in the picture came from jackfruit. Locally known as balbas. Found in between jackfruit flesh (known as lamukot in tagalog). These are often discarded or feed to cows. Fruit peels and balbas are eaten by ruminants like cow, horse, goat and carabao.
I was a food processing trainer for three years. Every time I conduct lectures and demonstrations, I always emphasize that most waste products of processing can be further processed to valuable commodities.
The least you can do is use them for composting. There are many tutorials on how to do this. Worms can also be used as quicker method, vermiculture.
The more profitable and healthier conversion is processing them to food products or medication. Popular examples are:
1) Use of citrus peel to make marmalade and essential oil.
2) Use of banana peels to make wine and vinegar.
3) Cooking sweetened / salted jackfruit seeds.
4) Guyabano peels to cure herpes and gonorrhea.
One of our house visitors told me that in some urban places, balbas ng langka is used for halo-halo. The seller is maximizing profits by using all raw materials he posses. He cooks lamukot and balbas together and use it as halo-halo ingredient.
When buying halo-halo. You are expecting the jackfruit in your glass are pure lamukot. Knowing some of it are just balbas, you might think the seller is cheating. Is he really cheating? Definitely not!
The difference between balbas an lamukot are:
1) Lamukot is much bigger and sweeter than balbas.
2) Balbas is slightly tougher.
One purpose of food processing is product improvement. Then how can we apply it to balbas and lamukot. We can attain uniform size, taste and texure of lamukot and langka through proper cooking technique.
1) Slice lamukot. Sizes should be as thin as balbas.
2) Pre-cook balbas cause it is tougher.
3) Cook them together.
4) Sugar maybe added.
Several trial and error experiments might give you the right formula. Applicable for sweetened langka or preserved.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.