Business Remedies | Rajshree Upadhyaya | June 25,2025 | Sairaj Dhond made a name for himself by launching Wakao Foods, a brand born from his passion for healthy living and his vision to turn jackfruit into a global superfood. Born and raised in Goa, Sairaj grew up amidst his family’s hospitality ventures. Although he briefly dabbled in the family restaurant business, and later ventured into real estate and lighting, none of those paths felt quite right for him.
It wasn’t until the COVID-19 lockdown in 2020 brought a halt to his real estate operations that he began contemplating new ideas. One day, he came across an article on jackfruit, a fruit he had eaten countless times as a child but had never really appreciated. The memory of his grandmother’s jackfruit curry resurfaced, its fibrous, meat-like texture so convincing that as a child, he couldn’t tell it apart from chicken. That nostalgic moment sparked a big idea.
With the global spotlight increasingly on plant-based diets, Sairaj envisioned jackfruit as a sustainable, healthy, and cruelty-free meat alternative, not just in India but worldwide. Inspired by this vision, Sairaj invested nearly Rs. 5 lakh from his personal savings and launched Wakao Foods in October 2020. His mission was to create jackfruit-based ready-to-eat and ready-to-cook products that were preservative-free, shelf-stable for up to a year, and catered to health-conscious consumers without compromising on taste.
Challenges and Early Growth
Launching a food brand during the pandemic came with its own unique hurdles. The production was initially planned in Kerala, one of the worst-affected states during the early pandemic. With travel restrictions and safety concerns mounting, Sairaj temporarily converted the kitchen of his family hotel in Goa into a production and storage unit. He collaborated with chefs and mapped harvesting cycles in Tamil Nadu, Kerala, and Maharashtra to ensure year-round sourcing of jackfruit from farmer groups.
Expansion to Over 500 Restaurants and Cafes Nationwide
By December 2020, Wakao’s first products hit the market, Barbecue Jack, Teriyaki Jack, Butter Jack, Raw Jack, and Jack Burger Patty. These required no refrigeration, making them ideal for Indian conditions. Their meaty texture and flavor appealed to both vegetarians and curious meat-eaters. Initially, the brand focused on supplying to hotels, cafés, and restaurants in Goa through B2B channels. Revenue grew 20% month-on-month, until operations were briefly halted again due to the second COVID wave.
Instead of slowing down, Sairaj pivoted quickly to a direct-to-consumer (D2C) model. He heavily relied on social media and listed Wakao on e-commerce platforms like Amazon, Flipkart, and Wellversed. This strategy paid off, online sales soon accounted for 60% of total revenue, and the brand maintained a 25% monthly growth rate.
Shark Tank Breakthrough and National Recognition
The real turning point came when Sairaj appeared on Shark Tank India Season 1. He pitched Wakao as India’s first jackfruit-based vegetarian meat brand, with a 12-month shelf life and no need for refrigeration. Seeking Rs. 75 lakh for 5% equity, he impressed all three female sharks, founders of Mamaearth, SUGAR Cosmetics, and Emcure Pharmaceuticals.
The post-Shark Tank buzz brought Wakao Foods into the spotlight. High-end hotels like Hilton, Oberoi, and Grand Hyatt came on board, and the brand expanded to over 500 restaurants and cafes across India.
Export Milestone: 13 Tons of Jackfruit to the USA
By mid-2023, Wakao had achieved a major milestone by exporting 13 tons of jackfruit products to the United States, the largest plant-based meat export from India. Since then, the brand has expanded into markets like Dubai, Singapore, and Norway, with plans to further grow in Europe and North America.
Despite challenges like consumer perceptions and taste comparisons with traditional meat, Sairaj remains committed to his vision. Through ethical sourcing, farmer partnerships, and eco-friendly practices, Wakao Foods is a testament to how tradition, innovation, and a humble fruit can lead a global plant-based movement. What began as a childhood memory has transformed into a mission to put jackfruit at the center of sustainable food, not just in India, but around the world.
Written & Edited By:
Rajshree Upadhyaya
