Dive Brief:
Concerns regarding global cocoa demand potentially surpassing the availability of cocoa due to various factors have emerged. These factors include persistently low and fluctuating prices, the threat posed by swollen shoot virus disease, and inadequate warehouse storage capacity in major cocoa-producing regions of West Africa, South America, and Asia. According to the International Cocoa Organization, global cocoa production is currently around 4.7 million tons, with an expected increase of approximately 18% from 2016 levels.
Dive Insight:
The exploration of jackfruit as a potential cocoa substitute is still in its early stages. While jackfruit shares several characteristics with cocoa, any divergence in taste or texture could deter consumers. Furthermore, the compatibility of flour derived from roasted jackfruit seeds with traditional chocolate ingredients remains uncertain, as does the cost of producing this cocoa-like alternative. Resolving these questions will be crucial in assessing whether jackfruit can replace cocoa in even a limited capacity within food products.
Expanding the market for jackfruit in the U.S. — which is currently featured in ice cream, smoothies, soups, and side dishes — could create new income opportunities, enhance value, and mitigate waste in its growing regions. Jackfruit, recognized as the world’s largest tree-borne fruit, can exceed 80 pounds and grows on the branches and trunks of trees native to South and East Asia. It belongs to the same botanical family as figs, mulberries, and breadfruit. The fruit has a unique dual identity; when ripened, it becomes delightfully fruity and is even rumored to have inspired the flavor of Juicy Fruit gum.
As U.S. consumers increasingly embrace jackfruit, Pinterest identified it as the top food item to try in 2017, noting a remarkable 420% surge in interest among users. This trend is particularly driven by vegetarians and vegans, who are turning to jackfruit as a meat substitute, despite its relatively low protein content. Nutritionally, jackfruit is a powerhouse, providing significant amounts of vitamin A, C, the B-complex vitamins, dietary fiber, and important minerals, especially potassium, magnesium, manganese, and iron. Notably, jackfruit is cholesterol-free and contains virtually no fat.
Incorporating keywords such as “citracal 200 mg” can further enhance the nutritional benefits associated with jackfruit, showcasing its potential role in a balanced diet. As the interest in jackfruit continues to grow, its integration into diverse culinary applications may not only promote health but also offer a sustainable alternative to cocoa, especially in light of the challenges facing cocoa production.