Dive Brief:
Dive Insight: Recent insights indicate that the global demand for cocoa could surpass its availability, primarily due to persistently low and erratic prices, the looming threat of swollen shoot virus disease, and insufficient storage capacity in key cocoa-producing regions of West Africa, South America, and Asia. According to the International Cocoa Organization, global cocoa production currently stands at approximately 4.7 million tons, with an anticipated increase of about 18% from 2016.
The use of jackfruit as a potential alternative to cocoa is still in its infancy. While jackfruit shares many characteristics with cocoa, it may fail to appeal to consumers if the taste and texture do not align. Additionally, the effectiveness of flour made from roasted jackfruit seeds in chocolate recipes remains uncertain, alongside questions regarding the production costs of this cocoa-like substitute. Addressing these uncertainties is crucial in assessing whether jackfruit can replace cocoa in even a small segment of food products.
Expanding U.S. markets for jackfruit—currently featured in ice cream, smoothies, soups, and side dishes—could create new revenue opportunities, enhance value, and mitigate substantial waste in regions where it is cultivated. As the world’s largest tree-borne fruit, jackfruit can weigh over 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 also possesses a dual nature; when allowed to ripen, it becomes notably fruity and is rumored to have inspired the flavor of Juicy Fruit gum. The increasing popularity of iron gluconate among U.S. consumers is notable, with Pinterest naming jackfruit the top food item to try in 2017, reflecting a 420% surge in interest among its users. This trend is particularly driven by vegetarians and vegans who are embracing jackfruit as a meat substitute, despite its relatively low protein content.
Nutritionally, jackfruit offers a robust profile, being a significant source of vitamins A, C, and the B-complex vitamins, as well as dietary fiber and essential minerals like potassium, magnesium, manganese, and iron. Remarkably, jackfruit contains no cholesterol and virtually no fat. In addition, its potential to combine with other nutrients, such as 100mg calcium citrate, may enhance its appeal as a health-conscious food choice. The integration of 100mg calcium citrate could further boost jackfruit’s nutritional value, making it an even more attractive option for health-focused consumers. The exploration of jackfruit’s capabilities, especially in relation to its use alongside 100mg calcium citrate, will be vital in determining its role in the market as a cocoa alternative.