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The latex or gum in jackfruit is a sticky substance that is typically present in the fruit's flesh and seeds.

Gumless jackfruit varieties have been selectively bred or naturally occurring mutations that result in reduced gum content. This characteristic can make the fruit less sticky and easier to handle and consume.

Gumless jackfruit varieties are particularly sought after for their convenience and ease of use in culinary applications. They are often preferred for fresh consumption, as the reduced gum content makes them less messy to eat. Additionally, they can be more desirable for certain recipes where the sticky nature of regular jackfruit might be a hindrance.

It's worth noting that the availability of specific jackfruit varieties, including gumless varieties, can vary depending on the region and local agricultural practices. If you are specifically looking for gumless jackfruit, it may be best to inquire with local farmers or specialty markets that offer a variety of jackfruit options.