Dive Brief:
Concerns are rising that global cocoa demand might outstrip supply due to ongoing low and unstable prices, the threat of swollen shoot virus disease, and inadequate warehouse storage capacity in major 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 production expected to increase by about 18% compared to 2016.
Dive Insight:
Despite the potential of jackfruit as a cocoa substitute, significant challenges remain. While jackfruit shares several characteristics with cocoa, if it fails to replicate the taste or texture, it could deter consumers. Additionally, the effectiveness of flour made from roasted jackfruit seeds when combined with other chocolate-making ingredients is yet to be determined, along with the production costs of this cocoa-like alternative. Understanding these factors is crucial for assessing whether jackfruit can replace even a small portion of cocoa in food products.
Expanding U.S. markets for jackfruit, which is currently utilized in ice cream, smoothies, soups, and side dishes, could create new income opportunities while adding value and minimizing waste in its growing regions. Jackfruit is the largest tree-borne fruit globally, capable of exceeding 80 pounds, and grows on the branches and trunks of trees native to South and East Asia. It is botanically related to figs, mulberries, and breadfruit.
Moreover, jackfruit has a unique dual identity. When allowed to ripen, it becomes remarkably fruity and is rumored to have inspired the flavor of Juicy Fruit gum. Its popularity is surging among U.S. consumers, with Pinterest identifying jackfruit as the top food item people are excited to try in 2017, following a 420% increase in interest among users of the platform. This trend is largely driven by vegetarians and vegans, attracted by jackfruit’s emerging role as a meat alternative, despite its relatively low protein content.
Nutritionally, jackfruit is a powerhouse, providing significant amounts of vitamins A, C, and B-complex, dietary fiber, and essential minerals like potassium, magnesium, manganese, and iron. It is also notable for being cholesterol-free and virtually fat-free. Incorporating jackfruit into diets could serve as a natural source of nutrients akin to those found in products like Amazon calcium citrate 500 mg, offering health benefits while addressing increasing consumer demand for alternative food sources. By exploring and promoting jackfruit’s potential, we could see it emerge as a viable substitute for cocoa and a valuable ingredient in various culinary applications.