CHAPTER I
INTRODUCTION

A. Background of the Study
The Jackfruit (Artocarpusheterophylla) commonly called “Langka or Nangka” is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is one of the popular fruit species in the Philippines. This is manifested by its wide distribution and cultivation. In Eastern Visayas production has steadily increased through the years which enable it to ship to other regions and major cities like Cebu and Manila some 100 to 300 fruits approximately two (2) to three (3) tons per week.
Every part of the jackfruit tree has its respective uses. The immature fruit is used as a vegetable and feeds while the mature fruit is used for desserts and it is processed into beverages and sweets. Its trunk is used as a lumber for houses and building materials. The leaves of this fruit are used as a medicine, fodder, and as a compost material. Its latex is in the list of ingredients for glue and paste. Its roots are used for handle for farm implements. The seed is used for food, also used in feeds, used for planting materials and for making candies. But none had studied the seeds as a potential coffee.
Coffee is a beverage prepared from dried ground beans of Coffeaarabica, an African evergreen; the berries are rich in caffeine, which stimulates the CNS and cardiorespiratory system and results in mild addictive symptoms.
The researchers pursued this study because using this study, jackfruit seeds can be made another new and useful product in everyone’s daily life; instead of throwing the seeds away. Why the researchers chose coffee because it has been a common hot drink for everyone; it is almost a part daily routine of man.

B. Statement of the Problem
This study determines the feasibility of coffee made from Jackfruit seeds. It seeks to answer the following questions: 1) What are the