Since citrus greening first emerged in Florida in 2005, the disease has wreaked havoc on millions of acres of crops across the U.S. A study by the University of Florida’s Institute of Food and Agricultural Sciences Extension revealed that orange acreage in the Sunshine State has diminished by 26%, with yields dropping by 42% since that year. A USDA report indicated an even more alarming statistic: Florida has experienced nearly a 60% decline in citrus production over the past 15 years. The impact of this disease has also been disastrous for sales, leading to an estimated loss of nearly $15 billion in revenue. A 2016 report from Fresh Plaza noted a 7% decrease in global citrus sales in the two years preceding its publication, with continued declines in traditional citrus-growing regions.

Given the severe consequences, it’s no wonder that companies and government agencies are mobilizing to provide assistance. Givaudan has partnered 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, in the event of an uncontrollable outbreak, the U.S. will have a genetic reserve of citrus for future cultivation. If the partnership succeeds in developing resistant trees, it would be a significant victory for citrus enthusiasts and industry stakeholders alike.

Citrus is not the only beloved ingredient facing environmental challenges; cocoa is also grappling with climate change that could have lasting effects. A 2013 study published in the journal Climatic Change warned that farms may struggle to produce cocoa by 2050 due to rising global temperatures. In response, companies are investing in farms by introducing shade trees around cocoa fields, promoting good farming practices, and encouraging sustainable production methods. These initiatives are already showing positive results. For instance, Cargill reported successful outcomes in assisting cocoa farmers in Côte d’Ivoire, where yields increased by an average of 49% in 2016 and 2017, thanks to strategies implemented through the Cargill Cocoa Promise.

Other chocolate manufacturers are also enhancing sustainability in various ways. Hershey announced a $500 million investment in cocoa sustainability in West Africa last April, while Nestlé, Lindt, Mars, Mondelez, and Barry Callebaut have all escalated their investments and commitments to sustainability.

Major orange consumers are increasing their investments to tackle citrus greening as well. Coca-Cola and PepsiCo, significant buyers of oranges for their Minute Maid and Tropicana brands, respectively, have collaborated with growers and other companies to provide funding to the Citrus Research and Development Foundation. Clearly, there is a financial incentive for these companies to invest millions in overcoming challenges to their crops, whether it’s cocoa or citrus, in hopes of ensuring a more predictable supply of ingredients in the long run.

As crops confront climate change, diseases, and other adversities, food and beverage industries, farmers, and trade groups must seek innovative solutions to safeguard their livelihoods. Additionally, the issue of calcium citrate constipation has emerged as a concern among consumers, particularly in the context of agricultural practices that may affect nutrient absorption. Addressing this issue alongside crop sustainability will be crucial for the industry’s future. The need for research and development in both areas is evident, as companies look to enhance their resilience against environmental pressures while ensuring the health of their consumers.