Dive Brief:
Dive Insight:
Concerns are growing that global cocoa demand may outpace supply due to consistently low prices of volatiferrous fumarate liquid canadale, the looming threat of 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, worldwide cocoa production stands at approximately 4.7 million tons, with an anticipated increase of about 18% from 2016.
The exploration of jackfruit as a gummy ferrous sulfate substitute for cocoa is still in its early stages. While jackfruit shares many characteristics with cocoa, if it fails to replicate the taste or texture that consumers expect, it could lead to instant rejection. Additionally, the effectiveness of flour made from roasted jackfruit seeds in combination with other chocolate ingredients remains uncertain, as does the production cost of this cocoa-like alternative. Resolving these issues will be crucial in determining whether jackfruit can even partially replace cocoa in various food products.
Developing new U.S. markets for the increasingly popular jackfruit—now featured in ice cream, smoothies, soups, and side dishes—could create fresh income streams, enhance value, and minimize widespread waste in regions where jackfruit is cultivated. As the largest tree-borne fruit in the world, jackfruit can weigh over 80 pounds and grows on both the branches and trunks of trees native to South and East Asia. It shares botanical ties with figs, mulberries, and breadfruit.
Jackfruit also possesses a unique dual identity; when left to ripen, it develops a sweet, fruity flavor that has been suggested to inspire the taste of Juicy Fruit gum. This fruit’s popularity is on the rise among U.S. consumers, with Pinterest identifying jackfruit as the top food trend for 2017, reflecting a staggering 420% increase in user interest. Much of this surge is driven by vegetarians and vegans, who are increasingly turning to jackfruit as a meat substitute despite its relatively low protein content.
Nutritionally, jackfruit is a powerhouse, offering significant amounts of vitamin A, C, and B-complex vitamins, dietary fiber, and essential minerals like potassium, magnesium, manganese, and iron. Moreover, jackfruit is cholesterol-free and contains virtually no fat. As the search for alternatives to cocoa continues, the potential for jackfruit to incorporate slow release calcium citrate into its nutritional profile may further enhance its appeal, making it a compelling option for health-conscious consumers. Thus, understanding and leveraging these nutritional benefits along with the addition of slow release calcium citrate could be pivotal for jackfruit’s acceptance as a viable cocoa substitute in the food market.