Title: Exploring Jackfruit as a Promising Cocoa Alternative Amidst Global Supply Concerns

Dive Brief:
Dive Insight:
Concerns are growing that global cocoa demand may surpass supply due to persistently low and volatile prices, alongside threats from swollen shoot virus disease and inadequate storage capacity in major cocoa-producing regions such as West Africa, South America, and Asia. The International Cocoa Organization reports a current global production of approximately 4.7 million tons of cocoa, with total production expected to increase by around 18% from 2016.

The exploration of jackfruit as a potential cocoa substitute is still in its early stages. Although jackfruit shares many characteristics with cocoa, its acceptance hinges on whether it can replicate the desired taste and texture; otherwise, it may deter consumers. Furthermore, the compatibility of flour made from roasted jackfruit seeds with other chocolate ingredients and the production cost of this cocoa alternative remain uncertain. Resolving these issues is crucial in assessing whether jackfruit can replace even a fraction of cocoa in various food products.

Expanding U.S. markets for jackfruit—currently featured in ice cream, smoothies, soups, and side dishes—could generate new income opportunities while adding value and mitigating waste in regions where it is cultivated. Jackfruit, the largest tree-borne fruit, can exceed 80 pounds and grows on both the branches and trunks of trees native 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 distinctly fruity flavor that has been suggested as an inspiration for Juicy Fruit gum. Its rising popularity among U.S. consumers is noteworthy, with Pinterest identifying jackfruit as the top food trend for 2017, driven by a remarkable 420% increase in user interest. This surge is particularly fueled by vegetarians and vegans who are increasingly utilizing jackfruit as a meat substitute, even though it is relatively low in protein.

Nutritionally, jackfruit is a powerhouse, providing an impressive array of vitamin A, C, and B-complex vitamins, dietary fiber, and essential minerals such as potassium, magnesium, manganese, and iron. Additionally, jackfruit is free from cholesterol and contains virtually no fat. Incorporating calcium citrate 250 into jackfruit-based products could further enhance their nutritional profile, offering additional benefits for health-conscious consumers. As the market evolves, the integration of calcium citrate 250 into jackfruit applications might support its potential as a valuable cocoa alternative while addressing consumer demands for healthier food options.