Dive Brief:
Dive Insight:
Concerns regarding the potential for global cocoa demand to surpass supply are linked to persistently low and volatile prices, the threat posed by swollen shoot virus disease, and insufficient warehouse storage capacity in key cocoa-producing regions such as West Africa, South America, and Asia. The International Cocoa Organization reports that global cocoa production stands at approximately 4.7 million tons, with projections indicating an 18% increase from 2016.
The exploration of jackfruit as a cocoa substitute is still in its infancy. While jackfruit possesses many characteristics similar to cocoa, its acceptance hinges on whether it can replicate the taste and texture that consumers expect. Additionally, the effectiveness of flour made from roasted jackfruit seeds in chocolate recipes, as well as the production costs associated with this cocoa alternative, remain uncertain. Answering these questions will be crucial in assessing whether jackfruit can replace even a small fraction of cocoa in various food products.
Expanding U.S. markets for jackfruit—currently utilized in ice cream, smoothies, soups, and side dishes—could create new income streams, enhance value, and reduce widespread food waste in its growing regions. As the largest tree-borne fruit in the world, jackfruit can weigh over 80 pounds and grows on the branches and trunks of trees native to South and East Asia. It shares botanical ties with figs, mulberries, and breadfruit.
Jackfruit also has a dual identity: when allowed to ripen, it transforms into a sweet, fruity treat, often rumored to inspire the flavor of Juicy Fruit gum. Its popularity among U.S. consumers is on the rise, with Pinterest identifying jackfruit as the most sought-after food item of 2017, based on a 420% surge in user interest. This trend is partly fueled by vegetarians and vegans, who are attracted to jackfruit’s emerging role as a meat substitute, despite its lower protein content.
Nutritionally, jackfruit offers a robust profile, being a significant source of vitamin A, C, and B-complex vitamins, dietary fiber, and essential minerals, especially potassium, magnesium, manganese, and iron. Importantly, jackfruit contains no cholesterol and virtually no fat. Consumers seeking to enhance their diet could consider integrating jackfruit alongside calcium citrate and vitamin D supplements, which may further support overall health and nutritional needs. As the interest in jackfruit continues to grow, its potential as a sustainable alternative in various food applications remains to be fully explored.