Good quality breadfruits are mature-green, firm, with intact stem, and free from defects (such as blemishes, sunscald, cracking, bruising, and insect damage) and decay. Uniformity of shape, size, and weight is also important as quality factors. Breadfruit pulp (edible portion) contains 25-30% (fresh weight basis) carbohydrates, half of which is starch. The pulp is boiled, baked, fried, or roasted, but never eaten raw. It is also ground into flour that is used in bread-making.