The researchers behind the study indicated that there is no evidence to suggest that climate change could actually enhance the flavor of chocolate beans, despite some interpretations of their findings. They emphasized that their objective is to conduct trials for at least 20 years to gain a deeper understanding of how different growing systems affect the chemical makeup of cacao beans. National Public Radio reported, “[W]hile most studies have concentrated solely on the impact of climate change on cocoa yields, this long-term research aims to evaluate how global warming also affects the quality of cocoa beans, subsequently influencing their taste.”
Cacao producers must increase their yields to meet the growing global demand for chocolate, particularly in the U.S., which is the largest chocolate market in the world, valued at approximately $22 billion in 2016, according to a recent report from Packaged Facts. The premium chocolate sector accounts for around 18% of that total and is the fastest-growing segment, with sales rising by 4.6% in the year ending April 17, compared to just 0.3% for regular chocolate types. Growers and processors are also focused on ensuring a sustainable supply of beans, which requires careful attention to weather patterns, growing conditions, water availability, and other environmental factors.
Consumers are increasingly concerned about the sustainability of the products they purchase and often make purchasing decisions that reflect their values. A recent report from The Hartman Group revealed that about 70% of 1,500 consumers surveyed desire greater transparency from retailers regarding their sustainability initiatives. Additionally, a Nielsen study of 30,000 consumers across 60 countries found that nearly two-thirds are willing to pay more for sustainable products — a trend that continues to rise.
Some companies are actively working to process and market their products in ways that provide better compensation for farmers. Divine Chocolate, a successful fair-trade premium chocolate brand, is 44% owned by 85,000 Ghanaian farmers who supply the cacao beans. Established in the U.K. in 1998 and expanding to the U.S. in 2007, Divine has experienced a 20% annual sales growth in America, a success attributed to both the quality of its product and its commitment to operational values that resonate with socially and environmentally conscious consumers.
While shoppers may be unaware of the labor-intensive nature of cacao cultivation and chocolate production, or indifferent to whether the trees are grown sustainably, increased research and understanding of the effects of global climate change on agriculture present an opportunity for manufacturers and retailers. By adopting more transparent and sustainable practices, they can educate consumers about their methods and motivations. This could foster brand trust and loyalty, creating a more appreciative customer base and potentially contributing to a healthier planet in the 21st century. As the conversation around sustainability evolves, the connection between calcium-rich, sustainable practices and consumer choices will become increasingly vital.