As climate change threatens cocoa, scientists work on lab-grown cocoa and tasty alternatives to keep up with the growing demand for chocolate. Here's how!
The Problem Facing Chocolate Lovers
Chocolate is a favorite treat for many people, but it might be in trouble. The cocoa bean, which is the main ingredient in chocolate, grows in rainforests. These rainforests are getting hotter and drier because of climate change.
This makes it hard for cocoa trees to grow. But don’t worry—scientists and inventors are finding new ways to make sure we always have chocolate.
Growing Cocoa in a New Way
Scientists are learning how to grow cocoa in places that aren’t tropical. One company, called California Cultured, is doing something special. They are growing cocoa from tiny plant cells in a lab in West Sacramento, California.
[California Cultured's Erika Cavanaugh gathers cell samples for experiments and production at the lab in West Sacramento, Calif., on Wednesday, Aug. 28, 2024. (AP Photo/Jeff Chiu)]
Instead of waiting months for a cocoa tree to grow, these plant cells turn into cocoa in just one week! Alan Perlstein, the boss of the company, says this new way uses less water and doesn’t need as much hard work.
Perlstein believes that regular cocoa farming won’t be able to keep up with how much chocolate people want to eat. “The demand for chocolate is growing fast,” he says. Without new ways to make cocoa, we might run out or see prices go up.
Where Cocoa Usually Grows
Right now, cocoa trees only grow in a few special places, about 20 degrees north and south of the equator. This includes places like West Africa and South America. These areas are warm and rainy, which cocoa trees love.
But with climate change, these places are getting too hot and dry. This is why scientists are working to make cocoa trees stronger. They’re also creating other foods that taste like chocolate.
New Chocolate Alternatives
As people want more chocolate, companies are thinking about using other things instead of cocoa. Some are making chocolate flavors from oats or carob.
They roast these ingredients and make them taste like chocolate. These alternatives might help if we don’t have enough cocoa. The price of cocoa has already gone up this year because of problems in West Africa.
This region grows most of the world’s cocoa, but it’s having trouble because of plant diseases and weather changes.
Carla D. Martin, a chocolate expert, says it makes sense that companies are looking into lab-grown cocoa and substitutes. “Problems with the cocoa supply make lab-grown or substitute cocoa a good idea,” she says. Martin teaches at Harvard University and knows a lot about chocolate.
What’s Next for Chocolate
People love chocolate, and the market for it is huge. In 2023, chocolate sales in the United States were more than $25 billion. Many believe that the demand for chocolate will keep growing, even if we don’t have enough cocoa.
By finding new ways to grow cocoa or make chocolatey substitutes, scientists and companies hope to keep chocolate available for everyone.
Even though climate change is a big challenge, these new ideas give chocolate lovers hope that their favorite treat will be around for a long time.
