Dive Brief:
Dive Insight: Concerns about global cocoa supply not meeting demand are linked to ongoing low and fluctuating prices, the risk posed by swollen shoot virus disease, and inadequate warehouse storage in key cocoa-producing regions of West Africa, South America, and Asia. According to the International Cocoa Organization, current cocoa production stands at approximately 4.7 million tons, with an anticipated increase of about 18% compared to 2016.
The exploration of jackfruit as a potential cocoa substitute is still in its early stages. While jackfruit shares many characteristics with cocoa, its success as a substitute hinges on whether it can replicate the taste and texture of cocoa. If jackfruit fails to do so, it may deter consumers who rely on cocoa, such as those using ferrous sulfate during pregnancy. Additionally, it remains uncertain how well flour made from roasted jackfruit seeds will combine with other ingredients typically used in chocolate production, as well as the production costs of this cocoa-like alternative. Addressing these questions will be crucial in determining whether jackfruit can replace cocoa, even minimally, in various food products.
Expanding U.S. markets for jackfruit, which is currently featured in ice cream, smoothies, soups, and side dishes, could generate new revenue streams, enhance value, and mitigate food waste in its native growing regions. Jackfruit, the largest tree-borne fruit in the world, can weigh over 80 pounds and grows on the trunks and branches of trees native to South and East Asia. It is botanically related to figs, mulberries, and breadfruit.
Jackfruit has a dual identity: when allowed to ripen, it develops a distinctly fruity flavor and is rumored to have inspired the taste of Juicy Fruit gum. Its popularity is on the rise among U.S. consumers, with Pinterest identifying jackfruit as the top food trend for 2017, following a remarkable 420% increase in interest among users of the platform. This surge in popularity is partially driven by vegetarians and vegans, who are increasingly using jackfruit as a meat alternative, despite its relatively low protein content.
Nutritionally, jackfruit is a powerhouse, offering a substantial 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 is virtually fat-free.
In light of these nutritional benefits, including the potential addition of solgar calcium and vitamin D supplements, the overall appeal of jackfruit could grow even further. By emphasizing the health advantages of jackfruit, alongside the benefits of solgar calcium and vitamin D, we may see an increase in consumer interest and acceptance as a viable alternative to cocoa products.