Have you ever thought that melting glaciers would cause chocolate to disappear? In fact, climate change directly impacts cocoa cultivation, a highly sensitive crop that requires specific conditions for growth, such as moderate temperatures and balanced rainfall. Therefore, climate disruptions in recent years have led to rising temperatures, causing glaciers to melt, directly impacting cocoa-growing areas and threatening the future of the chocolate industry.
The relationship between melting glaciers and climate change
Glaciers are affected by human activities that alter climate patterns, such as deforestation and livestock farming. These activities increase greenhouse gas emissions, thereby contributing to global warming, which accelerates the rate of glacier melting.
According to the “World Wildlife” website, this melting leads to:
- Rising sea and ocean levels.
-The loss of some animals that live in the poles, such as penguins and bears.
-The phenomenon of global warming is getting worse.
According to a report published on the Wageningen University & Research website, melting glaciers affect freshwater resources. While more than 130 million farmers in Pakistan and India rely on meltwater to irrigate their crops, melting glaciers threaten food security in those regions.
The impact of melting glaciers on cocoa trees
Glacial melting indirectly affects cocoa crops. Flooding caused by glacial melting can erode soil, reducing its fertility and moisture content, hindering the growth of cocoa trees and limiting productivity.
According to CBS News, the ideal temperature for cocoa tree growth is 32 degrees Celsius. Higher temperatures disrupt photosynthesis, causing flowers to wilt and cocoa pods to shrink and rot, thus reducing the quality and quantity of the crop.
The impact of declining cocoa production on the future of the chocolate industry
Declining cocoa bean production is leading to higher global cocoa prices. According to UNCTAD's Commodity Price Monitor, cocoa prices rose by 136% between July 2022 and February 2024. This directly impacts the cost of chocolate production, making it more expensive for consumers. This increase also significantly impacts the local economies of cocoa-producing countries, many of which rely on it as a primary source of income, exacerbating economic conditions and leading to volatility in global markets.
More sustainable chocolate
As cocoa prices rise and climate challenges facing the industry cause a decline in chocolate production, more sustainable alternatives should be sought and exploited in the chocolate industry, including:
Carob powder
According to the Egyptian Food Technology Research Institute, roasting carob pods at 160°C for 30 minutes produces a flavor very similar to cocoa.
oats and sunflower seeds
By fermenting oats and sunflower seeds and then roasting and grinding the ingredients, a flavor close to cocoa can be achieved.
The impact of rising temperatures and melting glaciers is also extending to unexpected areas, even threatening the future of the chocolate industry. Despite efforts to find more sustainable alternatives, the real solution lies in confronting climate change and limiting harmful human activities. Without decisive action, chocolate may one day become a rare luxury rather than one available to all.
