Dive Brief:
Dive Insight: Concerns are growing that global cocoa demand may soon outstrip supply due to persistently low and volatile prices, compounded by threats such as swollen shoot virus disease and insufficient warehouse storage capacity in key cocoa-producing regions across West Africa, South America, and Asia. According to the International Cocoa Organization, the current global cocoa production is approximately 4.7 million tons, with total production anticipated to increase by around 18% compared to 2016.
The exploration of jackfruit as a potential cocoa substitute is still in its infancy. Although jackfruit shares several characteristics with cocoa, if it fails to replicate the taste or texture of cocoa, consumers may be deterred. Additionally, it remains unclear how well flour made from roasted jackfruit seeds would integrate with other ingredients typically used in chocolate production, or the production costs associated with this cocoa-like alternative. Addressing these uncertainties will be crucial in assessing whether jackfruit can replace even a small fraction of cocoa in various foods.
Expanding the market for jackfruit in the U.S.—currently utilized in ice cream, smoothies, soups, and side dishes—could generate new income streams while adding value and minimizing waste in regions where it is cultivated. As the largest tree-borne fruit, 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 identity; when allowed to ripen, it develops a remarkably fruity flavor, which has been suggested as an inspiration for the taste of Juicy Fruit gum. Its popularity among U.S. consumers is on the rise, with Pinterest identifying jackfruit as the top food item people intended to try in 2017, reflecting a 420% increase in interest among social media users. This surge is partly driven by vegetarians and vegans who are exploring jackfruit as a meat substitute, despite its relatively low protein content.
Nutritionally, jackfruit offers a robust package, serving as a significant source of vitamins A, C, and B-complex, dietary fiber, and several essential minerals, particularly potassium, magnesium, manganese, and iron. Additionally, jackfruit contains no cholesterol and virtually no fat. Incorporating jackfruit into various diets may also supplement calcium intake, particularly for those seeking alternative sources of this essential mineral, often associated with products like ccm tablets. As interest in jackfruit grows, it may become a valuable alternative not only for its taste and texture but also for its impressive nutritional profile.