In this brief guide, we will answer the query, “Are we running out of chocolate”? and we will discuss the possible reason for this emerging fear.
Are we running out of chocolate?
No, we are not running out of chocolate. From the start of the new year, chocolate fans have already been given some bad news: we may run out of chocolate in 40 years due to climate change making cacao trees too hot to survive.
The news soon circulated on social media, with chocoholics fearing the loss of their next fix.
The motto is printed on t-shirts and mugs “Please help to save our world. It’s the only one that has chocolate in it “took on a new meaning. But, without it, do we have a future?
The backstory behind the story
Cacao plants, the source of chocolate, “are set to disappear as early as 2050 due to higher temperatures and drier climatic conditions,” according to a Business Insider report.
It went on to say that experts from the University of California, Berkley, are collaborating with Mars Candy to “attempt to rescue the cocoa plant before it’s too late.”
Megan Hochstrasser, science communications manager at UC Berkley, said “Unfortunately, the initial story that prompted media attention in our cacao study contained incorrect information.” “Chocolate will not become extinct in the next 40 years.”
The study team is collaborating with scientists from the Mars firm, as reported by Business Insider. Their objective, however, is not to create cocoa trees that can withstand greater temperatures but to create plants that are immune to viral and fungal infections.
For decades, cocoa trees in South America have been afflicted by a fungus. Hochstrasser says that scientists are tweaking the DNA of cacao to make it more disease-resistant using CRISPR gene editing.
Chocolate and climate change
Cocoa powder or paste is formed from dried, crushed cacao seeds. A chocolate bar may be devoured in seconds, yet cocoa beans are time-consuming and tough to cultivate.
Slow down and appreciate every mouthful the next time you eat a piece of chocolate.
So, where did the rumor that chocolate was on its way to being extinct originate from?
According to a 2014 research by the Intergovernmental Panel on Climate Change, the world’s biggest chocolate producers, Côte d’Ivoire and Ghana, might suffer a 3.8-F increase in temperature by 2050 under a “business as usual” scenario, and may be unable to plant cacao.
“Climate variation also threatens cocoa,” the researchers from UC Berkley concur.
The great majority of cacao is grown in West Africa, and rising temperatures may limit the quantity of area appropriate for growing it, which “may hasten disease transmission,” according to the experts.
They emphasized that they would not go “to the brink of extinction.”
Côte d’Ivoire and Ghana produce more than half of the world’s chocolate. Cacao is grown in Australia, India, the Caribbean, and, among other places.
So, no, we won’t be saying goodbye to our beloved sweet anytime soon. Cacao production, like many of the products we rely on for food and pleasure, is harmed by rising temperatures.
Is It Time to Panic Because the World Is Running Out of Chocolate?
Put down the chocolate potato chips, put down the chocolate skirts, and pay attention: the end of cocoa may be approaching.
People are using more cocoa than farmers can crop, according to two chocolate behemoths, Swiss-based Barry Callebaut and Mars, Inc. According to The Washington Post, a worldwide scarcity isn’t far off.
The globe used approximately 70,000 metric tons more chocolate than it harvested last year. According to the two chocolate giants, that number may rise to 1 million by 2020 and 2 million by 2030.
The issue is in demand and supply
In terms of supply, Ghana and Ivory Coast produce 70% of the world’s cocoa, but dry weather in West Africa has cut production significantly. In addition, a nasty fungal disease (frosty pod) has wiped down between 30 and 40% of output. Cocoa growers have shifted to other profitable crops.
In the meanwhile, we can’t seem to get enough chocolate. It’s in extremely high demand all around the world, and dark chocolate is becoming increasingly popular due to its higher cocoa content than conventional chocolate.
Science is looking for a way to tackle the scarcity while chocolate prices continue to rise: Trees that may yield up to seven times the quantity of beans as typical cocoa trees are being developed by an agricultural firm in Central Africa. The only drawback? Increased efficiency may be at odds with personal preference.
In this brief guide, we answered the query, “Are we running out of chocolate”? and we discussed the possible reason for this emerging fear.