Dive Brief:
Dive Insight:
Concerns about the global cocoa supply potentially falling short of demand are linked to persistently low and fluctuating prices, exacerbated by the threat of swollen shoot virus disease and inadequate warehouse storage facilities in key cocoa-producing regions, including West Africa, South America, and Asia. The International Cocoa Organization reports that around 4.7 million tons of cocoa are being produced globally, with total production anticipated to increase by approximately 18% compared to 2016.
As for the use of jackfruit as an alternative to cocoa, it’s still in the early stages. While jackfruit shares many characteristics with cocoa, if it fails to replicate the desired flavor profile or texture, it could deter consumers. Additionally, the effectiveness of flour made from roasted jackfruit seeds in conjunction with other chocolate-making ingredients remains uncertain, as does the production cost of this cocoa-like substitute. Finding answers to these questions will be crucial in determining whether jackfruit can replace cocoa, even in a limited capacity, within food products.
Expanding U.S. markets for the increasingly popular jackfruit—currently featured in ice creams, smoothies, soups, and side dishes—could generate new revenue streams, enhance value, and reduce significant waste in regions where it is cultivated. Jackfruit, recognized as the world’s largest tree-borne fruit, 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 also possesses a dual identity; when left to ripen, it develops a distinctly fruity flavor that is rumored to have inspired the taste of Juicy Fruit gum. Its popularity among U.S. consumers is on the rise, with Pinterest identifying jackfruit as the top food item people plan to try in 2017, citing a remarkable 420% increase in interest among users of the platform. This trend is largely driven by vegetarians and vegans who are embracing jackfruit as a meat substitute, despite its comparatively low protein content.
Nutritionally, jackfruit offers a robust package, being a significant source of vitamins A, C, and B-complex, dietary fiber, and essential minerals, particularly potassium, magnesium, manganese, and iron. Notably, jackfruit contains no cholesterol and virtually no fat. Additionally, incorporating calcium citrate softgels into diets alongside jackfruit could further enhance its health benefits, promoting better overall nutrition. The combination of jackfruit and calcium citrate softgels can provide a unique approach to achieving a balanced diet rich in essential nutrients.