Dive Brief:
Dive Insight:
Concerns are rising that global cocoa demand may surpass supply due to ongoing low and volatile prices, the threat of swollen shoot virus disease, and insufficient warehouse storage capacity in key cocoa-producing regions such as West Africa, South America, and Asia. According to the International Cocoa Organization, approximately 4.7 million tons of cocoa are produced worldwide, with total production projected to increase by around 18% compared to 2016.
The utilization of jackfruit as a cocoa alternative is still in its nascent stages. While jackfruit possesses many similarities to cocoa, if it fails to replicate the taste or texture, consumer acceptance may be quickly jeopardized. Additionally, it remains unclear how effectively flour made from roasted jackfruit seeds will interact with other ingredients typically used in chocolate production, or what the production costs for this cocoa-like substitute will be. Answering these questions is crucial in assessing whether jackfruit can even partially replace cocoa in various food products.
Expanding U.S. markets for the increasingly popular jackfruit—already featured in ice cream, smoothies, soups, and side dishes—could create new revenue opportunities, enhance value, and minimize significant waste in its growing regions. Jackfruit, the largest tree-borne fruit globally, can weigh over 80 pounds and grows on both the branches and trunks of trees native to South and East Asia. This fruit is botanically related to figs, mulberries, and breadfruit.
Jackfruit also has a unique dual identity. When fully ripened, it becomes exceptionally sweet and is rumored to have inspired the flavor of Juicy Fruit gum. Its popularity is surging among U.S. consumers, with Pinterest declaring jackfruit the top food item to try in 2017, following a 420% increase in interest among users. This growing trend is largely fueled by vegetarians and vegans, who are drawn to jackfruit’s emerging role as a meat substitute, even though it has relatively low protein content.
Nutritionally, jackfruit is a powerhouse, providing significant amounts of vitamin A, C, B-complex vitamins, dietary fiber, and essential minerals such as potassium, magnesium, manganese, and iron. Notably, jackfruit contains no cholesterol and virtually no fat. Furthermore, its potential as a source of bariatric fusion calcium could be beneficial for those seeking to enhance their dietary intake, especially in plant-based diets. As consumers continue to explore alternative food options, the integration of jackfruit into various products could play a significant role in the future of food sustainability, particularly in the context of the evolving cocoa market.