The breadfruit tree, known in Hawaiian as ‘ulu, is a large, starchy fruit that has been a staple crop in the islands for centuries. The scientific name for breadfruit is Artocarpus altilis. While deeply established in the local environment and culture, the ‘ulu is not a plant native to the Hawaiian Islands; it was deliberately introduced by the first Polynesian voyagers who settled the land.
Defining the Breadfruit’s Arrival
Breadfruit is classified as a “canoe plant,” a term that refers to the approximately two dozen species of plants deliberately transported by Polynesian settlers. These plants were selected for their ability to provide food, medicine, and fiber, acting as a botanical toolkit essential for survival in a new environment.
The species was typically transported not by seed, but as vegetative cuttings, such as root shoots, to ensure the new plants would grow true to the desirable cultivated variety. This form of propagation was crucial because many of the best varieties of Artocarpus altilis are seedless. The successful establishment of ‘ulu and other canoe plants upon arrival allowed the settlers to create a stable, agriculturally based civilization.
Geographic Origin of the Species
The origin of the breadfruit species lies far to the west of Hawaii, tracing back to the New Guinea region and the Western Pacific. The seeded wild ancestor of the cultivated breadfruit, Artocarpus camansi, is native to this area, including the Maluku Islands and the Philippines. Over thousands of years, humans domesticated and selectively bred this wild species, which resulted in the development of the seedless Artocarpus altilis.
This domestication process occurred roughly 3,000 to 4,000 years ago, and the plant was then spread throughout Oceania by the Austronesian expansion. The ‘ulu was carried by voyaging peoples through Melanesia and Micronesia before eventually reaching the more remote islands of Polynesia, including Hawaii.
Cultural Significance in Hawaiian History
Once established, ‘ulu became an extremely productive and highly valued resource in traditional Hawaiian society. The fruit itself served as a major staple, offering a high-caloric, starchy food source that could be baked, steamed, or roasted, often in an underground oven called an imu. A single ‘ulu tree is capable of producing hundreds of pounds of nutritious fruit annually, providing a reliable food source for multiple generations.
Beyond its importance as a food, nearly every part of the tree was utilized. The lightweight yet sturdy wood was used by Hawaiian craftsmen to construct canoes, poi boards, and drums, as well as for parts of houses. The milky, gummy sap from the tree was collected and used as a sealant for canoes and as a traditional form of birdlime to catch birds.
The ‘ulu tree is also prominent in Hawaiian mythology, most famously in the legend of the god Kū, who transformed himself into the tree to feed his starving family during a famine. This story cemented the tree’s place as a symbol of abundance, sacrifice, and deep connection to the land. The practice of planting an ‘ulu tree when a child was born reflected the hope for a lifetime of sustained nourishment and prosperity.