Jackfruit

Farmers harvest ripe jackfruit from mature trees in the monsoon season. Workers cut the large fruit, split the husk and scoop out the fleshy bulbs. They rinse the pulp, then freeze it to preserve volatile oils. The frozen flesh passes through a supercritical CO2 extractor, where carbon dioxide at high pressure pulls out aromatic molecules without heat damage. The CO2‑laden stream depressurizes, releasing a clear, amber‑colored oil that contains the fruit's signature esters and lactones. The oil is filtered, stored in stainless steel vats, and kept at low temperature until it reaches the perfumer. This method yields a high‑purity extract while minimizing waste, as the remaining pulp returns to the food chain as animal feed or compost.