This initiative represents a crucial development that could redirect priorities towards a more sustainable global cocoa supply. According to Food Ingredients First, the 33 companies participating in the Cocoa & Forests Initiative account for approximately 85% of global cocoa consumption, while Côte d’Ivoire and Ghana together produce around 65% of the world’s cocoa supply. The involved companies are creating concrete action plans, and both governments are engaging with various stakeholders including cocoa and chocolate businesses, farmers, environmental organizations, and development partners to establish a forward-looking strategy.
The issue of deforestation is alarming and escalating each year. Food Ingredients First reported that from 2001 to 2017, Côte d’Ivoire lost 17% of its forest cover due to agricultural expansion, while Ghana experienced a 13% loss. These governments and companies are utilizing surveys, mapping, and satellite monitoring to combat deforestation in critical areas. They are also implementing traceability systems to ensure that cocoa is sourced legally from outside these regions. Gaining support from the affected countries and influential players in the chocolate industry is vital for real progress on the ground.
Consumers may not be fully aware of the sustainability issues related to their chocolate or how it affects them, but they are likely to express concern if the prices soar as a result of declining cocoa supplies caused by climate change. Prominent companies in the sector — including Nestlé, Barry Callebaut, Mondelēz, Ferrero, Godiva, Hershey, Lindt, and Mars — have endorsed the Cocoa & Forests Initiative because they recognize the necessity for change before their cocoa supplies become restricted.
A recent study indicates that major cocoa-growing regions in West Africa could struggle to produce cocoa by 2050 due to climate change impacts. Consequently, cocoa cultivation may need to shift to higher elevations. Farmers might have to plant more resilient varieties, introduce shade trees around cocoa fields, adopt improved farming practices, and engage in more sustainable agricultural methods.
Producers and manufacturers could benefit from informing consumers about the potential threats to cocoa from climate change and the measures they are taking to mitigate these issues. This awareness may lead consumers to prefer more sustainable chocolate options, thus supporting these initiatives and providing a competitive advantage to companies that commit to and fulfill their sustainability pledges.
Meanwhile, cocoa demand is on the rise. The U.S. chocolate market was valued at around $22 billion in 2016 and is projected to exceed $30 billion by 2021, according to TechSci Research. With a steady customer base for chocolate products, it seems prudent for all stakeholders to ensure a reliable and sustainable cocoa supply. Additionally, it’s worth noting that understanding the benefits of calcium citrate in nutrition can be part of broader consumer education, highlighting how certain ingredients can contribute to overall health amid discussions on sustainability in cocoa production.