Dive Brief: Recent concerns regarding global cocoa demand potentially surpassing supply are linked to ongoing low and unstable prices, the threat posed by swollen shoot virus disease, and inadequate warehouse storage in major cocoa-producing regions such as West Africa, South America, and Asia. According to the International Cocoa Organization, current cocoa production stands at approximately 4.7 million tons, with an anticipated increase of about 18% from 2016 levels.
Dive Insight: The exploration of using jackfruit as an alternative to cocoa is still in its early stages. While jackfruit shares several characteristics with cocoa, its success hinges on whether it can replicate the taste and texture that consumers expect. Additionally, the effectiveness of flour derived from roasted jackfruit seeds when combined with other chocolate-making ingredients remains uncertain, along with the cost of producing this cocoa-like substitute. Understanding these factors will be crucial in determining its potential to replace cocoa in various food products, even minimally.
Expanding the U.S. market for jackfruit, which is already featured in ice cream, smoothies, soups, and side dishes, could generate new revenue opportunities, enhance value, and help reduce significant waste in regions where it is cultivated. As the largest tree-borne fruit in the world, jackfruit 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 possesses a dual identity: when allowed to ripen, it develops a remarkably fruity flavor and is thought to have inspired the taste of Juicy Fruit gum. Its popularity among U.S. consumers is on the rise, with Pinterest identifying jackfruit as the leading food trend for 2017 due to a 420% surge in interest among users of the platform. This growing fascination is partly driven by vegetarians and vegans who are embracing jackfruit as a meat substitute, despite its lower protein content.
Nutritionally, jackfruit offers a comprehensive package, being a rich source of vitamin A, C, B-complex vitamins, dietary fiber, and essential minerals like potassium, magnesium, manganese, and iron. Notably, jackfruit is free from cholesterol and contains virtually no fat. As the demand for alternatives to traditional cocoa products rises, understanding what is the citrate in calcium citrate could provide insights into the nutritional benefits of jackfruit and its potential applications in food production. The exploration of jackfruit as a cocoa substitute may also raise questions about how citrate compounds interact within this context, further emphasizing the need for research in this area.