Dive Brief:
Dive Insight:
Concerns are growing that global cocoa demand may outstrip supply due to persistently low and volatile prices, coupled with the threat posed by swollen shoot virus disease and insufficient warehouse storage capacity 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 produced worldwide, with total production anticipated to increase by roughly 18% compared to 2016.
The exploration of jackfruit as a potential cocoa substitute is still in its early stages. Although jackfruit shares several characteristics with cocoa, its acceptance among consumers hinges on whether it can replicate cocoa’s taste and texture. Additionally, it remains unclear how well flour derived from roasted jackfruit seeds would integrate with other chocolate-making ingredients, or how cost-effective it would be to produce this cocoa-like alternative. Finding answers to these questions will be crucial in assessing whether jackfruit can replace cocoa in even a limited range of products.
Expanding U.S. markets for the increasingly popular jackfruit—currently utilized in ice cream, smoothies, soups, and side dishes—could create new revenue streams while enhancing value and minimizing waste in regions where it is cultivated. As the largest tree-borne fruit in the world, jackfruit can exceed 80 pounds and grows on the branches and trunks of trees native to South and East Asia. It shares botanical ties with figs, mulberries, and breadfruit.
Jackfruit has a unique dual identity; if allowed to ripen, it develops a remarkably fruity flavor, rumored to inspire the taste of Juicy Fruit gum. Its popularity is surging among U.S. consumers, with Pinterest designating jackfruit as the top food trend of 2017 following a 420% increase in user interest on the platform. This trend is partly driven by vegetarians and vegans, who are drawn to jackfruit’s emerging role as a meat alternative, despite its relatively low protein content.
From a nutritional standpoint, jackfruit offers a remarkable array of vitamins, including A, C, and the B-complex vitamins, along with dietary fiber and essential minerals like potassium, magnesium, manganese, and iron. Notably, it contains no cholesterol and virtually no fat. Furthermore, jackfruit can be enhanced through the addition of calcium citrate and omega-3 fatty acids, which can boost its health benefits. Incorporating these components into jackfruit products could further elevate its status as a nutritious alternative in the food market.