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A researcher from the University of Sao Paulo's Luiz de Queiroz College of Agriculture (ESALQ-USP) in Brazil discovered an alternative for chocolate after accidently roasting jackfruit seeds. This discovery came at a right time as the supply of cocoa is unable to meet the exponential international demand for it. Fernanda Papa Spada, the proud owner of this discovery, has been fermenting these jackfruit seeds to maximize its cocoa flavor. She has been making cappuccino using dry jackfruit seed flour, milk and coffee and the result is amazing.