An analysis carried out in Brazil parades that flour founded of roasted jackfruit seeds can interchange cocoa powder in a mix of milk and low used to make cappuccino.
Flour prepared from roasted jackfruit seeds naturally releases a mild chocolate aroma. The search for a cocoa substitute was motivated by the rise in international demand for cocoa. This growth in turn is due to the growing demand for chocolate without a corresponding growth in supply, as cocoa-producing countries fail to boost their output. Many Chinese and Indian consumers can afford chocolate for the first time. The world cocoa fabrication has not kept up, and the product is progressively scarce as a result.
Rendering to the Global Cocoa Organization, 4.568 million metric tons of cocoa beans were processed in the 2017-18 crop year. This was almost the same as the total world production (4.645 million mt). The leading producer in 2017-18 was Ivory Coast, which accounted for approximately 40% of the total, followed by Ghana, Indonesia, Ecuador, Cameroon, Nigeria and Brazil. Even premium products typically contain less than 30% cocoa powder, the exceptions being dark and semi-dark chocolate (35%).
Chocolate powder contains 30%-50% cocoa powder and cocoa butter. Dairy ingredients such as dried milk, butter, sugar and flavoring make up the rest. The rising demand for cocoa and stagnant supply pose major challenges for the food industry, which is, therefore, investing heavily in the search for new cocoa substitutes for use in chocolate and chocolate products. Jackfruit seeds were first identified as a chocolate-flavored ingredient in a project conducted between 2010 and 2013 by Canniatti-Brazaca’s group and Miriam Coelho de Souza, a researcher at Piracicaba Methodist University (UNIMEP) in São Paulo State.