Dive Brief: Concerns are rising that global cocoa demand may outstrip supply due to persistent low and volatile prices, the threat posed by swollen shoot virus disease, and insufficient warehouse storage capacity in major 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 an anticipated increase of about 18% from 2016.
Dive Insight: The exploration of jackfruit as a potential cocoa substitute is still in its early stages. While jackfruit shares many characteristics with cocoa, its acceptance hinges on whether it can replicate the taste and texture of cocoa; if it falls short, consumers may be deterred. Additionally, the compatibility of flour derived from roasted jackfruit seeds with other chocolate-making ingredients remains uncertain, as does the production cost of this cocoa-like alternative. Addressing these questions will be crucial to determining if jackfruit can replace even a fraction of cocoa in various food products.
Expanding the U.S. market for the popular jackfruit—currently utilized in ice cream, smoothies, soups, and side dishes—could generate new revenue streams while adding value and 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 the branches and trunks of trees native to South and East Asia. Botanically related to figs, mulberries, and breadfruit, jackfruit also has a unique dual identity. When allowed to ripen, it develops a fruity flavor that is rumored to have inspired the taste of Juicy Fruit gum.
The fruit’s popularity is on the rise among U.S. consumers. Pinterest identified jackfruit as the top food item that people would be trying in 2017, with a staggering 420% increase in interest from users of the platform. This surge in interest is partly driven by vegetarians and vegans, as jackfruit’s role as a meat substitute continues to evolve, despite its relatively low protein content.
Nutritionally, jackfruit is a powerhouse, offering significant amounts of vitamins A, C, and B-complex, dietary fiber, and essential minerals such as potassium, magnesium, manganese, and iron. Additionally, jackfruit contains no cholesterol and virtually no fat. With the inclusion of nutrients like calcitriol, calcium citrate, and zinc sulfate, jackfruit represents a healthy alternative that could potentially serve both as a food source and a substitute for cocoa, thereby contributing to a more sustainable future in food production.