Jackfruit, known as "Artocarpus heterophyllus" in botanical terms, is a tropical fruit native to the Western Ghats of India and common in Asia, Africa, and some regions in South America. It is considered the largest edible fruit in the world and is rich in nutrients, including carbohydrates, proteins, vitamins, minerals, and phytochemicals. The fruit is versatile and can be consumed in various forms, such as curries, boiled, and as a fully ripe fruit. Several parts of the jackfruit tree, including fruits, leaves, and barks, have been extensively used in traditional medicine due to their various beneficial effects on human health, such as antibacterial, antifungal, antidiabetic, anti-inflammatory, and antioxidant activities. Despite its numerous benefits, jackfruit is underutilized in commercial-scale processing in regions where it is grown, presenting opportunities for the promotion of its utilization for commercial-scale food production. In Costa Rica, given its tropical climate, jackfruit cultivation holds potential, and with advanced processing technologies and sustainable waste management strategies, it could offer significant value in the country's agricultural and culinary landscape 1.