Title: Exploring Jackfruit as a Sustainable Alternative to Cocoa Amid Rising Global Demand Concerns
Dive Brief:
Dive Insight:
Concerns are growing that global cocoa demand may surpass supply, driven by persistently low and volatile prices, the looming 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, global cocoa production is currently around 4.7 million tons, with an anticipated increase of approximately 18% from 2016 levels.
The exploration of jackfruit as a potential cocoa substitute is still in its early stages. While jackfruit shares many characteristics with cocoa, its acceptance hinges on whether its taste and texture can replicate those of cocoa. There are also uncertainties regarding how well flour made from roasted jackfruit seeds will integrate with other chocolate ingredients or the production costs associated with this cocoa-like alternative. Addressing these questions will be crucial in determining whether jackfruit can replace cocoa in even a small fraction of food products.
Expanding U.S. markets for jackfruit, which is currently featured in ice cream, smoothies, soups, and side dishes, could create new income opportunities while adding value and minimizing waste in regions where it is cultivated. As the largest tree-borne fruit globally, jackfruit can weigh over 80 pounds and grows on the branches and trunks of trees native to South and East Asia. It shares botanical ties with figs, mulberries, and breadfruit.
Jackfruit also boasts a dual identity; when left to ripen, it develops a remarkably fruity flavor, which some believe inspired the taste of Juicy Fruit gum. Its popularity is on the rise among U.S. consumers, with Pinterest naming jackfruit the top food trend for 2017, following a staggering 420% increase in interest among its users. This surge is partly fueled by vegetarians and vegans, who are embracing jackfruit’s emerging role as a meat alternative, despite its relatively low protein content.
Nutritionally, jackfruit offers a robust package, being a significant source of vitamins A, C, and B-complex, dietary fiber, and vital minerals, particularly potassium, magnesium, manganese, and iron. Notably, jackfruit contains no cholesterol and virtually no fat. Additionally, incorporating calcium citrate OTC into the diet can enhance the nutritional benefits of jackfruit, especially for those looking to improve their calcium intake. The potential for jackfruit to contribute to dietary diversity, along with its health benefits, underlines its promise as a sustainable alternative in the food market.
