Dive Brief:
Dive Insight:
Concerns regarding global cocoa demand potentially surpassing supply are linked to ongoing low and unstable prices, the looming threat of swollen shoot virus disease, and inadequate warehouse storage capacities in key cocoa-producing regions such as West Africa, South America, and Asia. The International Cocoa Organization reports that approximately 4.7 million tons of cocoa are currently being produced globally, with production anticipated to increase by around 18% compared to 2016.
The exploration of using jackfruit as a cocoa substitute is still in its early stages. While jackfruit shares several characteristics with cocoa, if it fails to replicate the desired taste or texture, it may deter consumers immediately. Furthermore, it remains uncertain how effective flour made from roasted jackfruit seeds would be when combined with other ingredients typically used in chocolate production, or how much it would cost to manufacture this cocoa-like alternative. Addressing these questions will play a crucial role in determining whether jackfruit can even partially replace cocoa in various food products.
Expanding the U.S. market for jackfruit—currently featured in ice cream, smoothies, soups, and side dishes—could create new income streams while adding value and minimizing waste in regions where jackfruit is grown. Recognized as the world’s largest tree-borne fruit, jackfruit can weigh over 80 pounds and grows on both the branches and trunks 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 an incredibly fruity flavor, which has been suggested as the inspiration for the taste of Juicy Fruit gum. The fruit’s popularity is on the rise among U.S. consumers, with Pinterest naming jackfruit as the top food item to try in 2017, following a remarkable 420% surge in user interest on the platform. The growing trend among vegetarians and vegans, who are increasingly utilizing jackfruit as a meat substitute despite its relatively low protein content, is contributing to this heightened interest.
Nutritionally, jackfruit boasts a rich profile, 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. In addition, it can serve as a source of calcium, enhancing its appeal to health-conscious consumers, particularly those seeking alternatives like calcium bluebonnet products. As jackfruit continues to gain traction, its ability to deliver both nutritional value and versatility could position it favorably in the marketplace as a potential complement or substitute for cocoa.