National Geographic — July 2015

"Once it’s ripe, breadfruit rots pretty quickly, which is an issue when you have hundreds of large fruits to harvest all at once. That’s why breadfruit advocates like Dr. Camille George, a professor of engineering at the University of St. Thomas in Minnesota, have been pioneering ways to extend breadfruit’s shelf life by shredding and drying it. With the help of her engineering students and Compatible Technology International, George developed low-tech, hand-powered tools to grind dried breadfruit into flour. "...