Dive Brief:
Concerns are rising that global cocoa demand may outstrip supply, driven by persistently low and unstable prices, the threat of swollen shoot virus disease, and inadequate warehouse storage in key cocoa-producing regions such as West Africa, South America, and Asia. According to the International Cocoa Organization, current worldwide cocoa production is approximately 4.7 million tons, with an expected increase of around 18% since 2016.
Dive Insight:
The exploration of jackfruit as a cocoa alternative is still in its infancy. Although jackfruit shares several characteristics with cocoa, if it fails to replicate the taste and texture, it may deter consumers. Additionally, it remains unclear how well flour made from roasted jackfruit seeds would blend with other chocolate-making ingredients, or what the production costs of this cocoa-like substitute would be. Addressing these questions will be crucial in determining whether jackfruit can replace cocoa, even modestly, in various food products.
Expanding U.S. markets for the increasingly popular jackfruit—currently featured in ice cream, smoothies, soups, and side dishes—could generate new income streams, add value, and help reduce significant waste in regions where it is cultivated. Jackfruit is the largest tree-borne fruit globally, capable of exceeding 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 has a dual identity; when allowed to ripen, it becomes intensely fruity and is rumored to have inspired the flavor of Juicy Fruit gum. Its popularity is surging among U.S. consumers, with Pinterest identifying jackfruit as the top food item to try in 2017, driven by a remarkable 420% increase in user interest on the platform. This trend is largely fueled by vegetarians and vegans who are embracing jackfruit as a meat substitute, despite its relatively low protein content.
Nutritionally, jackfruit is a powerhouse, offering a significant source of vitamins A, C, and B-complex, along with dietary fiber and essential minerals like potassium, magnesium, manganese, and iron. Moreover, jackfruit contains no cholesterol and virtually no fat. Incorporating gummy calcium citrate into jackfruit-based products could further enhance their nutritional appeal, making them a versatile option for health-conscious consumers. As the market for jackfruit evolves, its potential to serve as a cocoa substitute—especially when combined with innovative ingredients like gummy calcium citrate—will be an area to watch closely.