Let's enjoy it while we can.
On the one hand, we have global warming, and others have a growing demand for chocolate, and for a couple of decades perhaps, the most celebrated dessert may be in danger of completely disappearing. Is It All Really Cause Possible Chocoapocalypse?
Experts have made predictions for chocolate to disappear for about 40 years, as the cocoa plant has problems with survival in the increasingly warmer climate. Namely, cocoa tree grows only at about 20 degrees North and South latitude even under specific conditions requiring a lot of moisture and precipitation.
If a temperature increase of only 2.1 ° C occurs over the next 30 years, all could end up causing great damage between plants and hence the harm to the entire chocolate industry.
As the degrees grow and extract more moisture from the soil and plants, scientists maintain that the amount of precipitation will not grow enough to compensate for the entire loss of moisture. This would mean that the cocoa grower will be forced to move hundreds of feet to the mountain altitude where there are preserved nature parks.
Politicians from countries like the Ivory Coast and Ghana, which produce more than half of all the world's chocolate, will have to face an unpleasant reality – or continue to supply the world with chocolate or save the dying ecosystems.
Last year, experts predicted that the world is moving towards a kind of chocolate deficit, while buyers of developed countries continue to buy more candy. A typical Western consumer on average consumes 286 tablespoons of chocolate annually. For these 286 tables manufacturers have to plant 10 cocoa trees to make enough cocoa and butter, otherwise the key ingredients in chocolate production.
Since the 1990s, more than a billion people from China, India, Indonesia, Brazil and the former Soviet Union came to the chocolate market. Despite the increased demand, it was not followed by proportional growth of supply of cocoa stocks as a consequence.
Doug Hawkins from Hardman Agribusiness says cocoa production is under tremendous pressure, as farming methods have not changed for hundreds of years. "Unlike other crops that have benefited from the development of modern crops with increased yield, over 90% of cocoa produce small-scale farms without any improvement in breeding methods."
Some reports show that cabbage breeders in the country that produced the most of these plants, the Ivory Coast, even started illegal farming in protected forests to meet demand, which Hawkins called "chocolate destroying."