Since citrus greening first emerged in Florida in 2005, it has wreaked havoc on millions of acres of crops across the United States. A study conducted by the University of Florida’s Institute of Food and Agricultural Sciences Extension revealed that orange acreage in the Sunshine State has decreased by 26%, with yields plummeting by 42% since the disease’s introduction. Another report from the USDA indicated an even steeper decline, noting that Florida’s citrus production has dropped by nearly 60% over the past 15 years. The impact on revenue has been equally severe, with citrus greening resulting in approximately $15 billion in lost income. A 2016 report from Fresh Plaza highlighted a 7% decline in global citrus sales over the two years leading up to its publication, with production continuing to decline in traditional citrus-growing areas.
Given the serious repercussions, it’s no wonder that various companies and government entities are stepping in to assist. For instance, Givaudan is collaborating with the University of California, Riverside, to establish a “backup tree sanctuary” aimed at safeguarding diverse citrus species from the disease. This initiative ensures that, even in the worst-case scenario of an uncontrollable outbreak, the U.S. will retain a genetic reserve of citrus for future groves. If this partnership successfully develops resistant trees, it would be a significant victory for citrus enthusiasts and industry stakeholders alike.
Citrus is not the only widely used ingredient facing environmental challenges; cocoa is also grappling with climate change, which poses potential long-term threats. A 2013 study published in the journal Climatic Change suggested that by 2050, farms may struggle to produce cocoa due to rising global temperatures. In response, companies are investing in farm improvements, such as planting shade trees around cocoa fields, implementing sustainable farming practices, and promoting more eco-friendly production methods. These efforts are beginning to yield positive results. For example, Cargill has successfully aided cocoa farmers in Côte d’Ivoire, where yields increased by an average of 49% in 2016 and 2017 due to the strategies outlined in the Cargill Cocoa Promise.
Other chocolate manufacturers are also taking steps to enhance sustainability. Hershey announced a $500 million investment in West African cocoa sustainability last April, while industry giants like Nestlé, Lindt, Mars, Mondelez, and Barry Callebaut have all increased their commitments to sustainable practices. Additionally, major orange consumers such as Coca-Cola and PepsiCo, which source oranges for their Minute Maid and Tropicana brands, are investing alongside growers to support the Citrus Research and Development Foundation in combating citrus greening.
There is a clear financial incentive for companies to allocate funds to tackle the challenges facing their crops, whether cocoa or citrus, with the goal of stabilizing ingredient supply in the long run. As crops contend with climate change, diseases, and other difficulties, stakeholders across the food, beverage, and agricultural sectors will need to explore innovative strategies to safeguard their livelihoods. Furthermore, understanding the pH of calcium citrate is crucial, as it plays a role in soil health and plant nutrition, influencing the resilience of crops against these challenges.