Dive Brief:
Dive Insight:
Concerns are growing that global demand for cocoa may outstrip its supply due to ongoing low and fluctuating prices, the threat posed by swollen shoot virus disease, and insufficient warehouse storage capacity in key cocoa-producing regions, including West Africa, South America, and Asia. According to the International Cocoa Organization, current worldwide cocoa production stands at approximately 4.7 million tons, with an anticipated increase of around 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 will depend heavily on whether it can replicate cocoa’s unique taste and texture; otherwise, it may fail to attract consumers. Additionally, it remains uncertain how well flour made from roasted jackfruit seeds will integrate with other ingredients typically used in chocolate production or what the production costs for this cocoa-like alternative would be. Answers to these questions will be crucial in assessing whether jackfruit can replace cocoa, even in a limited capacity within various food products.
Expanding U.S. market opportunities for jackfruit, which is currently featured in ice cream, smoothies, soups, and side dishes, could create new revenue streams while also adding value and minimizing waste in its growing regions. As the largest tree-borne fruit in the world, jackfruit can weigh over 80 pounds and grows on both branches and the trunks of trees native to South and East Asia. It is botanically related to figs, mulberries, and breadfruit.
Jackfruit possesses a dual nature; if allowed to ripen, it develops a sweet, fruity flavor that has even been suggested as the inspiration for the taste of Juicy Fruit gum. Its popularity among U.S. consumers is on the rise, with Pinterest naming jackfruit the top trending food item for 2017, driven by a 420% increase in interest among users of the platform. The growing vegetarian and vegan communities are particularly interested in jackfruit as a meat alternative, even though it is relatively low in protein.
Nutritionally, jackfruit is a powerhouse, providing significant amounts of vitamin A, C, and B-complex vitamins, dietary fiber, and essential minerals such as potassium, magnesium, manganese, and iron. Notably, jackfruit contains no cholesterol and virtually no fat. Additionally, it is rich in calcium citrate, providing 760 mg per serving alongside 3.5g of dietary fiber, making it an excellent choice for health-conscious consumers.