Dive Brief:
Dive Insight:
Concerns about the potential for global cocoa demand to outstrip supply are linked to persistently low and unpredictable prices, compounded by the risk of swollen shoot virus disease and inadequate storage facilities in key cocoa-producing regions such as West Africa, South America, and Asia. The International Cocoa Organization reports that approximately 4.7 million tons of cocoa are currently being produced worldwide, with total production anticipated to increase by about 18% from 2016.
The exploration of jackfruit as a cocoa alternative is still in its early stages. Although the fruit shares many similarities with cocoa, a failure to replicate the taste or texture could deter consumers. Additionally, it remains uncertain how well flour made from roasted jackfruit seeds would integrate with other ingredients typically used in chocolate production, or what the production costs for this cocoa-like substitute would be. Resolving these issues will be crucial in assessing whether jackfruit can partially replace cocoa in various food products.
Expanding U.S. markets for the increasingly popular jackfruit, which is now featured in ice cream, smoothies, soups, and side dishes, could create new revenue streams while adding value and minimizing waste in regions where it is cultivated. Jackfruit, known as the largest tree-borne fruit globally, can weigh over 80 pounds and grows on the branches and trunks of trees native to South and East Asia. It is botanically related to figs, mulberries, and breadfruit.
Jackfruit also has a dual identity. When allowed to ripen, it develops a remarkably fruity flavor and has been suggested as the inspiration for the taste of Juicy Fruit gum. Its popularity is on the rise among U.S. consumers; Pinterest ranked jackfruit as the top food item to try in 2017, citing a 420% increase in user interest on the platform. This surge in popularity is partly driven by vegetarians and vegans who are embracing jackfruit as a meat substitute, despite its relatively low protein content.
Nutritionally, jackfruit is a powerhouse, providing significant amounts of vitamins A, C, and B-complex, dietary fiber, and essential minerals such as potassium, magnesium, manganese, and iron. Furthermore, jackfruit contains no cholesterol and almost no fat, making it an appealing choice for health-conscious consumers. For those considering nutritional supplements, taking calcium citrate may also enhance the benefits derived from consuming jackfruit, especially due to its high mineral content. Overall, the exploration of jackfruit as a cocoa alternative and its growing market presence could lead to exciting developments in food production and nutrition.