Cappuccino made with Jackfruit Instead of Cocoa

According to a new study, roasted jackfruit seeds can replace between 50% and 75% of the cocoa that is blended with milk and coffee to make cappuccino without impairing flavor or aroma. "Flour made from roasted jackfruit seeds naturally releases a mild chocolate aroma," said food scientist Fernanda Papa Spada , a recipient of a scholarship, from São Paulo Research Foundation -- FAPESP, who performed the study at the University of São Paulo's Luiz de Queiroz College of Agriculture (ESALQ-USP) in Brazil. Her supervisor was Solange Guidolin Canniatti-Brazaca, a professor at the same institution in the Department of Agroindustry, Food and Nutrition. The search for a cocoa substitute was motivated by the rise in international demand for cocoa, Spada told. This rise 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 production has not kept up, and the commodity is increasingly scarce as a result. According to the International 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. (Source: Agriculture and Food News, ScienceDaily. www.sciencedaily.com)