If you’ve ever come across headlines warning that "the world is running out of chocolate," you're not alone. Apocalyptic claims like this are becoming more common in the media, and this time, the alarm bells are being rung by scientists at the University of California.
So, is chocolate really on the brink of extinction? Or is there a sweeter future ahead?
The Climate Crisis & Chocolate’s Uncertain Future
The concern is real—climate change poses a serious threat to cocoa production. In 2012, a report by the Bill and Melinda Gates Foundation predicted that by the middle of this century, Ghana and Ivory Coast—which together produce over 50% of the world’s cocoa—may no longer have suitable conditions for cocoa farming. Rising temperatures, shifting rainfall patterns, and soil degradation all contribute to this potential crisis.
At first glance, this puts chocolate on the same endangered list as dolphins and the platypus. But there’s more to the story.
The Demand for Chocolate Keeps Rising
Despite these warnings, global demand for cocoa continues to grow. Over the past 50 years, chocolate consumption has increased by an average of 2.7% annually, driven largely by emerging economies where people are discovering and indulging in the joys of chocolate.
Paradoxically, this rising demand might actually be chocolate’s greatest hope for survival. Why? Because as long as chocolate remains a beloved global treat, companies and researchers will invest in solutions to keep it viable.
Science to the Rescue: The Future of Chocolate
The very scientists warning about cocoa’s decline are also working on genetic modifications to make cacao plants more resilient to extreme weather. Researchers at the University of California are already experimenting with altering cacao DNA to help it thrive in challenging conditions.
So while the fear of a chocolate apocalypse makes for dramatic headlines, the reality is that innovation and investment are ensuring its future.
Chocolate may be facing challenges, but it's far from disappearing. Chocolate is dying? No—long live chocolate!
