Every year, Americans spend more and more on Valentine’s Day for their loved ones. They spent nearly $26 billion in 2023, and this year, they are expected to spend more than $27.5 billion. Most of this is used for candy, and 11.2% of it is chocolate. In fact, on Valentine’s Day, Americans will eat about 58 million pounds of chocolate. But cocoa production is falling and chocolate prices are also rising. Jessica Fanzo, climate professor and director of the Human Food Initiative at Columbia Climate School, explains what cocoa trees need to thrive and how climate change makes chocolate production more challenging.
Where do cocoa trees grow and what conditions are needed to flourish?
The main regions that produce cocoa are in Southeast Asia, such as Indonesia and Papua New Guinea. Central and South America, such as Ecuador and Colombia; in West Africa, such as cote’D’Ivoire, Ghana and Cameroon. About 70% of cocoa produced worldwide come from West Africa. Some of the common things these regions have is that they embrace the equator and are tropical.
Cocoa trees require warm temperatures, high humidity and reliable rainfall. Due to these three requirements, one can imagine how sensitive the production of cocoa is to changing climates. In addition, it takes 3 to 5 years for the cocoa trees to produce the first pods of cocoa after planting seedlings. It takes another 5 years to peak production. However, climate change has no time to wait – global warming is falling on the planet, and cocoa trees need special care and time to grow, mature and mature their cocoa pods. After the cocoa is sold, it takes time, so the pods are fermented and dried into products such as chocolate. Therefore, planting and maintaining cocoa trees is a highly labor-intensive process that requires specific agronomic expertise such as soil management, avoiding pests and diseases and ensuring pollination potential. Now, climate change is posing challenges for those who care about this important global commodity.
How does climate change affect cocoa production?
Predictable weather, less climate variability and climate change have significant impacts on cocoa. Because cocoa requires consistent rainfall, drought or prolonged dry seasons can cause water pressure and reduce yields. Too much rain can spread diseases such as cocoa cocoa or specific fungi of cocoa pods. High temperatures also increase the pressure on trees by accelerating evaporation and increase the loss of soil moisture, resulting in poor yields. Some parts of West Africa are becoming incredibly hot and dry, having an impact on human nutrition and health, as well as the ability to grow cocoa trees in traditionally grown areas. To alleviate the effects of calories, some farmers are entering higher altitudes. However, land authority is weak and controversial. Although there may be opportunities to further develop the cocoa industry in Southeast Asia and South America, deforestation puts these crops at risk of biodiversity loss and poor ecosystem management.
Is there a way to adapt to these effects and is it being practiced?
Absolutely. One option for farmers is to adopt new drought and disease-resistant cocoa varieties that are being studied and developed. These new varieties are being tried in various places such as Ghana and Brazil. The second option is for farmers to grow cocoa in more “hybrid” agroforestry systems where cocoa can be grown under shadow trees such as plantains. These trees have moderate temperatures and retain soil moisture. In addition, adding more fruit trees to the agricultural system, such as avocado or mango, can replenish livelihoods and provide nutrition to the family. Third, soil and water management is key, including rainwater capture and harvesting, if possible, is investment or assistance for irrigation strategies. Covering technology can retain soil moisture during drought. Accurate agricultural tools and mobile apps can also provide farmers with information such as weather forecasts, market prices and farm sensors to better prepare for extreme weather events or market fluctuations.
It is crucial to connect farmers with certification and cooperation programs and ensure that governments and private sectors support these mechanisms. Certification programs such as Fair Trade, Rainforest Alliance and Organic Certification Programs can provide growers with better prices, training and financial incentives to provide more climate cocoa farming. Last but not least, farmers need help, support and communities to ensure they can make a climate adaptation transition. For all these adaptation technology and farm management practices, extended services and cooperative agricultural groups can be leveraged and established to provide technical support, access to credit and shareholding financing and risk.
Can consumers inspire more sustainable practices through the goods they purchase?
Consumers can support ethically sourced chocolate by purchasing products with clearly marked sustainability certification. These certifications mean that companies are not only labour practices from farmers who take measures to produce cocoa in a more environmentally friendly way. Consumers can also look for chocolate brands from farms that support agriculture and forestry, such as shadow-growing cocoa production. There are a wide variety of chocolate products on the market, but it is necessary to study how brands purchase their chocolates and support policy and policy makers who care about fair trade, afforestation and climate change.
Why is cocoa so expensive?
In 2023, both Cote d’Ivoire and Ghana have low cocoa production due to rainfall and low disease, which are the main producers, which have caused prices to soar. The price of cocoa (through the Intercontinental Exchange) has risen by more than 300% over the past two years. Due to various factors, these factors first start with climate-related events that reduce West Africa’s yields, among other factors such as market speculation, future contracts, and the slow pace of “adding” trees to increase yields , the price is still very high. So if you want to buy some chocolate on Valentine’s Day, be ready to pay for more.
