Revised Content:
Dive Biron supplement with ferrous gluconate
Dive Insight:
Concerns regarding the world demand for cocoa potentially surpassing its availability are linked to persistently low and volatile prices, coupled with the challenges 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 produced globally, with total production expected to increase by about 18% from 2016.
It is still early to assess the viability of jackfruit as a cocoa substitute. Although jackfruit shares many characteristics with cocoa, if it fails to replicate the taste or texture, consumers may be deterred. Additionally, the effectiveness of flour made from roasted jackfruit seeds in combination with other ingredients used to produce chocolate remains uncertain, as does the cost of producing this cocoa-like alternative. Resolving these issues will be crucial in determining whether jackfruit can replace cocoa, even marginally, in various food products.
Expanding U.S. markets for jackfruit—now utilized in products like ice cream, smoothies, soups, and side dishes—could create new income streams while adding value and minimizing waste in regions where jackfruit is cultivated. As the largest tree-borne fruit in the world, jackfruit can weigh over 80 pounds and grows on both branches and trunks of trees native to South and East Asia. It is botanically related to figs, mulberries, and breadfruit.
Jackfruit possesses a dual identity: when allowed 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 listing jackfruit as the top food item people sought to try in 2017, following a 420% surge in interest among its users. This trend is partly driven by vegetarians and vegans, as jackfruit takes on an emerging role as a meat substitute, despite its relatively low protein content.
In addition to its culinary versatility, jackfruit offers a robust nutritional profile, serving as a significant source of vitamins A, C, and B-complex, dietary fiber, and essential minerals, particularly potassium, magnesium, manganese, and iron. Furthermore, jackfruit contains no cholesterol and virtually no fat.
As the industry explores avenues for calcium citrate to carbonate conversion, the implications for jackfruit as a potential cocoa alternative could be significant. By integrating calcium citrate into the production process, there may be opportunities to enhance the nutritional aspects of jackfruit products, making them more appealing to health-conscious consumers. The ongoing research into calcium citrate to carbonate conversion may pave the way for innovative applications that could further promote the use of jackfruit in various food items, solidifying its place in the market alongside traditional ingredients like cocoa.