Ackee, a unique tropical fruit, is most famously associated with Jamaican cuisine.
Jamaica is the leading producer of ackee in the world, both in cultivation and cultural significance.
The fruit is a national symbol and a key ingredient in Jamaica’s national dish: ackee and saltfish.
Grown mainly in the island’s warm, coastal regions, ackee thrives in Jamaica’s tropical climate.
The country produces thousands of tons each year, with exports mainly going to the U.S., Canada, and the U.K.
Strict regulations ensure ackee is safely processed due to its potential toxicity when unripe.
Other Caribbean nations like Haiti and Barbados also grow ackee, but on a smaller scale.
Jamaica’s ackee industry supports local farmers and boosts agro-tourism.
The government continues to promote safe harvesting and global marketing of the fruit.