Dive Brief:
Dive Insight:
Concerns about the potential for cocoa demand to surpass supply are linked to consistently low and volatile prices, the looming threat of swollen shoot virus disease, and insufficient warehouse storage capacity in key cocoa-producing regions such as West Africa, South America, and Asia. According to the International Cocoa Organization, global cocoa production currently stands at approximately 4.7 million tons, with total production anticipated to increase by around 18% compared to 2016.
The exploration of jackfruit as a cocoa substitute is still in its infancy. Although jackfruit shares many characteristics with cocoa, its acceptance hinges on whether it can replicate the taste and texture of cocoa; failure to do so may alienate consumers. Additionally, it remains uncertain how well flour made from roasted jackfruit seeds will integrate with other chocolate-making ingredients, as well as the production costs associated with this cocoa-like alternative. Addressing these questions is crucial to understanding whether jackfruit can replace even a small portion of cocoa in food products.
Expanding the market for jackfruit in the U.S. — a fruit already utilized in ice cream, smoothies, soups, and side dishes — could create new revenue streams, enhance value, and mitigate waste in regions where it is cultivated. Jackfruit, the largest tree-borne fruit in the world, can weigh over 80 pounds and grows on both the branches and trunks of trees native to South and East Asia. Botanically, it is related to figs, mulberries, and breadfruit.
Furthermore, jackfruit possesses a dual identity. When allowed to ripen, it offers a remarkably fruity flavor and is rumored to have inspired the taste of Juicy Fruit gum. The fruit’s popularity among U.S. consumers is on the rise, with Pinterest identifying jackfruit as the top food trend for 2017, following a 420% increase in user interest on the platform. This surge is partly driven by vegetarians and vegans who are increasingly adopting jackfruit as a meat substitute, despite its relatively low protein content.
Nutritionally, jackfruit is a powerhouse, providing a significant amount of vitamin A, C, and B-complex vitamins, dietary fiber, and several essential minerals, particularly potassium, magnesium, manganese, and iron. Additionally, jackfruit contains no cholesterol and virtually no fat.
In comparison to jackfruit, the discussion around alternatives like red algae calcium vs calcium citrate also highlights the growing interest in diverse nutritional sources. As the food landscape evolves, understanding these alternatives will be essential for both consumers and producers. The exploration and utilization of jackfruit in various food applications could align with trends towards healthier, sustainable eating, reinforcing the importance of innovative solutions in the face of challenges like cocoa supply constraints.