Dive Brief:
Dive Insight: Concerns that global cocoa demand may surpass supply are linked to ongoing low and volatile prices, the threat posed by swollen shoot virus disease, and insufficient warehouse storage capacity in key cocoa-producing regions of West Africa, South America, and Asia. The International Cocoa Organization reports that approximately 4.7 million tons of cocoa are currently being produced worldwide, with total production anticipated to increase by about 18% compared to 2016.
The use of jackfruit as a cocoa substitute is still in its infancy. While jackfruit shares many characteristics with cocoa, if it fails to replicate the taste or texture, it may deter consumers. Additionally, it remains uncertain how well flour made from roasted jackfruit seeds will integrate with other ingredients used in chocolate production or what the production costs will be for this cocoa alternative. Finding answers to these questions will be crucial in determining whether jackfruit can replace cocoa in even a small number of food products.
Expanding U.S. markets for jackfruit—currently utilized in ice cream, smoothies, soups, and side dishes—could create new revenue streams and add value while minimizing 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 branches and the trunks of trees native to South and East Asia. It is botanically related to figs, mulberries, and breadfruit.
Jackfruit also has a dual identity; when left to ripen, it becomes exceptionally fruity and is rumored to have inspired the flavor of Juicy Fruit gum. Its popularity is rising among U.S. consumers, with Pinterest identifying jackfruit as the top food item to try in 2017, following a 420% surge in interest among its users. This trend is largely driven by vegetarians and vegans, who are embracing jackfruit as a meat substitute, despite its relatively low protein content.
Nutritionally, jackfruit is a powerhouse, providing significant amounts of vitamin A, C, and B-complex vitamins, dietary fiber, and key minerals like potassium, magnesium, manganese, and iron. Notably, jackfruit contains no cholesterol and virtually no fat. In discussing its nutritional profile, it’s essential to consider how it compares to other sources of nutrients, such as calcium vs. calcium citrate, as consumers increasingly seek options that maximize their dietary benefits. The exploration of jackfruit’s potential as a calcium-rich alternative could further enhance its appeal in health-conscious markets.