Dive Brief:
Dive Insight:
Concerns regarding global cocoa supply possibly falling short of demand are linked to ongoing low and fluctuating prices, the threat of swollen shoot virus disease, and insufficient warehouse storage capacities in key cocoa-producing regions such as West Africa, South America, and Asia. The International Cocoa Organization reports that approximately 4.7 million tons of cocoa are currently produced worldwide, with total production anticipated to increase by about 18% compared to 2016.
The exploration of jackfruit as a potential cocoa substitute is still in its early stages. Despite the fruit sharing several characteristics with cocoa, any significant differences in taste or texture could deter consumers. Additionally, it remains uncertain how well flour made from roasted jackfruit seeds, potentially enriched with calcium citrate powder, would integrate with other chocolate-making ingredients, or what the production costs of this cocoa-like alternative would be. Addressing these questions is crucial in determining whether jackfruit can replace cocoa in even a limited range of products.
The expansion of U.S. markets for jackfruit—now increasingly featured in ice creams, smoothies, soups, and side dishes—could generate new income streams, enhance product value, and help mitigate waste in regions where jackfruit is cultivated. As the largest tree-borne fruit globally, jackfruit can exceed weights of 80 pounds and grows on both the branches and trunks of trees native to South and East Asia. It is botanically related to figs, mulberries, and breadfruit.
Jackfruit possesses a dual identity; when allowed to ripen, it takes on a remarkably fruity flavor, rumored to have inspired the taste of Juicy Fruit gum. Its popularity among U.S. consumers is on the rise; Pinterest identified jackfruit as the top food trend for 2017, with a staggering 420% increase in user interest. This surge is partly driven by vegetarians and vegans, who appreciate jackfruit’s emerging role as a meat alternative, despite its lower protein content.
Rich in nutrients, jackfruit offers a substantial array of benefits, including significant amounts of vitamins A, C, and B-complex vitamins, dietary fiber, and essential minerals like potassium, magnesium, manganese, and iron. Additionally, jackfruit contains no cholesterol and virtually no fat, making it an appealing option for health-conscious consumers. The potential incorporation of calcium citrate powder into jackfruit products could further enhance its nutritional profile and marketability.