Breadfruit has been grown in the Caribbean for almost 200 years since the introduction by Bligh in 1973. St. Vincent and Jamaica received the first plants and now this crop is found in all territories within the Eastern Caribbean. It has been used as a carbohydrate source for man and animals and is prepared in many ways - boiling and roasting being the most popular. Other uses include felling the tree for timber and the production of flour from the pulp (Matthews et al., 1986) and confectionery from the male inflorescence. The breadfruit tree seems particularly well adapted to conditions in the Windward Islands, even surviving within 2 years. Although the potential of this crop has been promoted in the past (Leakey, 1977; Ferguson, 1980) it has only recently received wider attention. This is partly so because breadfruit is now viewed as diversification option in the Organization of Eastern Caribbean States (OECS) where the potential for joint marketing exists. The discussion that follows excludes the less popular seeded form of breadfruit known locally as 'chataigne' or 'breadnut'.