Dive Brief:
Dive Insight:
Concerns are growing that global cocoa demand may surpass supply, driven by persistently low and volatile prices, the threat of swollen shoot virus disease, and inadequate warehousing capacity in key cocoa-producing regions such as West Africa, South America, and Asia. According to the International Cocoa Organization, current global cocoa production stands at approximately 4.7 million tons, with total output projected to increase by around 18% from 2016 levels.
The use of jackfruit as a potential cocoa substitute is still in its infancy. While jackfruit shares several characteristics with cocoa, it may fail to appeal to consumers if it does not replicate the taste or texture of cocoa products. Furthermore, it remains unclear how well flour made from roasted jackfruit seeds would integrate with other chocolate-making ingredients or what the production costs would be for this cocoa-like alternative. Addressing these questions is crucial in assessing whether jackfruit can replace cocoa in even a limited range of food products.
Expanding U.S. markets for jackfruit—currently featured in ice cream, smoothies, soups, and side dishes—has the potential to generate new income streams, enhance value, and minimize waste in regions where it is cultivated. Jackfruit, recognized as the largest tree-borne fruit globally, can weigh over 80 pounds and grows on both the branches and trunks of trees indigenous to South and East Asia. It is botanically related to figs, mulberries, and breadfruit.
Jackfruit also boasts a dual identity. When allowed to ripen, it develops a sweet, 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 staggering 420% increase in user interest on the platform. This surge is partially driven by vegetarians and vegans who are exploring jackfruit’s emerging role as a meat substitute, despite its relatively low protein content.
Nutritionally, jackfruit is a powerhouse, offering substantial amounts of vitamins A, C, and B-complex, dietary fiber, and several vital minerals, including potassium, magnesium, manganese, and iron. Notably, jackfruit contains no cholesterol and virtually no fat. Additionally, incorporating jackfruit into diets can complement other dietary supplements like calcium citrate 1000 mg tablets, providing a balanced approach to nutrition. As interest in jackfruit continues to grow, exploring its versatility and potential will be essential for both consumers and producers alike.