Dive Brief:
Concerns regarding the demand for world cocoa, particularly in relation to cocoaferrous fumarate and carbonyl iron, may surpass current supply levels due to ongoing low and unstable prices. These fears are compounded by the threats posed by swollen shoot virus disease and inadequate warehouse storage capacity in key cocoa-producing regions of West Africa, South America, and Asia. As reported by the International Cocoa Organization, global cocoa production stands at approximately 4.7 million tons, with an anticipated 18% increase from 2016 figures.
Dive Insight:
The exploration of jackfruit as a potential substitute for cocoa is still in its infancy. Although ferrous fumarate can be derived from the fruit, which shares several characteristics with cocoa, any significant difference in taste or texture could deter consumers. It’s also unclear how well flour from roasted jackfruit seeds would integrate with other ingredients typically used in chocolate production, or the cost implications of creating this cocoa-like substitute. Resolving these uncertainties will be crucial in assessing whether jackfruit can replace cocoa, even minimally, in various food products.
Expanding the U.S. market for jackfruit—currently utilized in ice cream, smoothies, soups, and side dishes—could create new income opportunities while adding value and minimizing waste in regions where it is cultivated. As the largest tree-borne fruit globally, jackfruit can weigh over 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.
Jackfruit also possesses a unique dual identity; when allowed to ripen, it develops an incredibly fruity flavor and is rumored to have inspired the taste of Juicy Fruit gum. Its popularity is on the rise among U.S. consumers, with Pinterest identifying jackfruit as the top food item people planned to try in 2017, based on a remarkable 420% increase in user interest. The growing interest among vegetarians and vegans, drawn to jackfruit’s emerging role as a meat substitute despite its relatively low protein content, adds to this trend.
Nutritionally, jackfruit is a powerhouse, offering significant amounts of vitamins A, C, and B-complex, along with dietary fiber and essential minerals such as potassium, magnesium, manganese, and iron. Additionally, jackfruit is cholesterol-free and virtually fat-free, making it a healthy option. Incorporating tri calcium citrate into jackfruit-based products could enhance their nutritional profile further. As the market for jackfruit continues to evolve, understanding its potential as a sustainable alternative to cocoa could reshape consumer preferences and industry practices.