The cocoa industry has faced significant criticism in the past due to issues like child labor and environmental harm, leading Barry Callebaut to reevaluate its position within the supply chain. The social criticisms are compounded by the fact that these ongoing challenges have exacerbated the already precarious climate situation affecting cocoa crops. Consequently, research has indicated that the global chocolate supply might be at risk. Deforestation stands out as a major contributor to global warming, endangering the ecosystems that yield chocolate’s essential ingredients. Currently, 53% of the world’s cocoa-growing regions are located in West Africa, where scientists warn that climate change could render crop production impossible by as early as 2050.
Simultaneously, the demand for chocolate has surged worldwide, especially in the United States. As the largest global chocolate market, U.S. sales reached approximately $22 billion in 2016 and are projected to exceed $30 billion by 2021, as per a report from TechSci Research in 2016. Acknowledging that consumers are unlikely to willingly forgo chocolate and that climate-related issues could adversely affect their profits, Barry Callebaut has set an ambitious target to not only sustainably source its own chocolate but also make sustainability the industry standard by 2025. The company believes this timeline will allow enough opportunity to alter the dire forecasts surrounding the future of chocolate. With an 8 percentage point increase in its second year, Barry Callebaut appears optimistic about achieving its sustainability goals.
Despite an overall grim outlook, there remains hope for a transformative future in the chocolate industry. Earlier this year, Hershey announced a $500 million investment in cocoa sustainability initiatives in West Africa, while other major companies like Nestlé, Lindt, Mars, Mondelez, and Cargill have significantly increased their sustainability commitments. Notably, Cargill has seen success through its Cargill Cocoa Promise, which promotes sound farming practices; according to Ingredients Network, cocoa yields surged by an average of 49% in 2016 and 2017. However, as of early this year, reports are still suggesting that corporate sustainability efforts have not yet achieved the anticipated results.
The potential loss of a cherished industry may incentivize producers to recognize the advantages of adopting transparent and sustainable practices—beneficial for both the longevity of cocoa and the industry overall. By embracing these idealistic initiatives as standard practices, the industry could foster a more sustainable future. In the context of country life, incorporating aspects like calcium citrate could also enhance the nutritional profile of chocolate products, fostering a deeper connection between sustainability and health in the chocolate sector.