The researchers behind the study emphasized that there is no evidence supporting the idea that climate change will enhance the flavor of chocolate beans, despite some interpretations of the findings suggesting otherwise. They highlighted their aim to conduct trials for a minimum of 20 years to better understand how different growing systems affect the chemical composition of cacao beans. As reported by National Public Radio, “While most studies have concentrated solely on the effects of climate change on cocoa yields, this long-term research seeks to evaluate how global warming also influences the quality of cocoa beans, which subsequently affects their taste.”
Cacao producers are under pressure to increase their yields to meet the growing global demand for chocolate, particularly in the United States, which was valued at approximately $22 billion in 2016, according to a recent Packaged Facts report. 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 of this year, compared to just 0.3% for regular varieties. Growers and processors are also focused on maintaining a sustainable supply of cacao beans, which involves monitoring environmental factors such as weather, growing conditions, and water supply.
Consumers are increasingly interested in the sustainability of the products they purchase, often aligning their spending with their values. A recent report from The Hartman Group indicated that around 70% of 1,500 surveyed consumers want retailers to be more transparent regarding their sustainability initiatives. Additionally, a Nielsen study involving 30,000 consumers across 60 countries found that nearly two-thirds would be willing to pay a premium for sustainable goods—a trend that is on the rise.
Some companies are making significant efforts to ensure that farmers receive a fair deal through their processing and marketing practices. For instance, Divine Chocolate, a successful fair-trade premium chocolate brand, is 44% owned by the 85,000 Ghanaian farmers who supply its cacao beans. Established 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 United States, which the company’s leaders attribute to both the quality of their product and their commitment to operational values that resonate with socially and environmentally conscious consumers.
While shoppers may not fully grasp the labor-intensive nature of cacao bean cultivation or chocolate production, and might not prioritize sustainable practices, ongoing research into the effects of global climate change on crops provides manufacturers and retailers the chance to enlighten consumers about their more transparent and sustainable methods. By doing so, they can build brand trust and loyalty, cultivate a more appreciative customer base, and possibly contribute to a healthier planet. Moreover, just as consumers are becoming more informed about the benefits of sustainable practices, they are also learning about the importance of nutritional components like calcium carbonate versus calcium citrate, which can further influence their purchasing decisions.