Experts are prophesying that the world will run out of chocolate in 30 years since the cacao plants are fighting to bear the warm climate. The trees can grow in 20 degrees north and south of the equator. They can grow under precise conditions that involve high humidity and extreme rains. However, the 2.1-degree rise in the temperature in the next 30 years due to global warming will cause serious harm to plants and so to the chocolate industry worldwide.
As the temperature increases and disappears more water from soil and plants. It is questionable that the rainfall will also increase with the rising temperature to cater for the moisture dissipated from the earth. The cacao production areas will need to be moved to many feet uphill into the mountain which is preserved for wildlife by 2050.
The leaders of Cote d’Ivoire and Ghana, the countries which produce 75% of the world’s chocolate will face the issue of whether to protect the world’s chocolate or save the failing ecosystem. Last year, experts prophesied that the world will soon face chocolate scarcity as the consumption in some developing countries was great. A typical consumer in West eats about 286 chocolate bars every year.
To make 286 chocolate bars, 10 cacao trees are needed to make cacao and butter. From 1990 till now, billions of people have joined the market for cacao from China, Indonesia, India, Brazil, and the Soviet Union. Supply has not been up to the point to match the heightened demand.
A London-based research company Hardman Agribusiness’ spokesman, Doug Hawkins said that the production of cacao under pressure since the farming practices did not change for more than a hundred years. He said, “Unlike other tree crops that have benefited from the development of modern, high yielding cultivars and crop management techniques to realize their genetic potential, more than 90 percent of the global cocoa crop is produced by smallholders on subsistence farms with unimproved planting material.”
Some reports also recommend that the Ivory Coast, which is the top yielder of cacao, is farming forbidden forests to meet the market. Hawkins calls it ‘destruction by Chocolate.’ He said, “All the indicators are that we could be looking at a chocolate deficit of 100,000 tonnes a year in the next few years.”