The researchers behind the study indicated that there is no evidence suggesting that climate change might enhance the flavor of chocolate beans, despite some interpretations of their findings. They emphasized that their aim is to conduct trials over a minimum of 20 years to better understand how different growing systems affect the chemical makeup of cacao beans. “While most studies have concentrated solely on how climate change will impact cocoa yields, the purpose of this long-term study is to evaluate how global warming also affects the quality of cocoa beans, which in turn influences their taste,” reported National Public Radio.
Cacao producers are under pressure to boost yields to meet the rising global demand for chocolate, particularly in the U.S., which is the largest chocolate confectionery market, valued at approximately $22 billion in 2016, according to a recent report by Packaged Facts. Premium chocolate represents about 18% of this market and is the fastest-growing segment, with sales increasing by 4.6% in the year ending April 17, compared to a mere 0.3% growth for standard varieties.
Growers and processors are also focused on maintaining a sustainable supply of beans, which necessitates careful consideration of weather patterns, growing conditions, water availability, and other environmental factors. Consumers are increasingly concerned about the sustainability of product sourcing and often choose to support brands that align with their values. A recent report from The Hartman Group revealed that around 70% of 1,500 surveyed consumers desire greater transparency from retailers regarding their sustainability initiatives. Moreover, a Nielsen study of 30,000 consumers across 60 countries found that nearly two-thirds are willing to pay a premium for sustainable products, a figure that continues to rise.
Some companies are making significant efforts to process and market their products in ways that provide better compensation for farmers. Divine Chocolate, a fair-trade premium chocolate brand, is 44% owned by the 85,000 Ghanaian farmers who supply the cacao beans. Founded in the U.K. in 1998 and entering the U.S. market in 2007, Divine has experienced an annual sales growth of 20% in the U.S., a success attributed to the appealing taste of their products and their operational values that resonate with socially and environmentally conscious consumers.
While shoppers may be unaware of the labor-intensive nature of cacao bean cultivation or the intricacies of chocolate production, and may not prioritize sustainable growing practices, ongoing research is shedding light on the effects of global climate change on crops. This presents an opportunity for manufacturers and retailers to educate consumers about the importance of adopting more transparent and sustainable methods. By emphasizing the benefits of products such as pure calcium magnesium citrate and advocating for sustainable practices, companies can foster brand trust and loyalty, cultivate a more appreciative customer base, and potentially contribute to a healthier planet.