The researchers involved in the study stated that there is no evidence to suggest that climate change could enhance the flavor of cacao beans, despite some interpretations of the findings that imply otherwise. They emphasized that their objective is to conduct trials over at least 20 years to better understand how different cultivation systems affect the chemical makeup of cacao beans. National Public Radio reported, “While most studies have concentrated solely on the impact of climate change on cocoa yields, this long-term study aims to evaluate how global warming influences the quality of cocoa beans, which subsequently affects their taste.”
Cacao producers need to increase their yields to meet the rising global demand for chocolate, particularly in the United States, which is the largest chocolate confectionery market, valued at approximately $22 billion in 2016, according to a recent report by Packaged Facts. Premium chocolate constitutes about 18% of this market and is the fastest-growing segment, with sales rising by 4.6% in the year ending April 17, compared to a mere 0.3% increase for standard varieties. Growers and processors are also focused on maintaining a sustainable supply of cacao beans, which requires attention to weather patterns, growing conditions, water availability, and other environmental factors.
Consumers are increasingly interested in the sustainability of the products they buy and often make purchasing decisions that reflect their values. A recent report from The Hartman Group revealed that around 70% of 1,500 surveyed consumers desire greater transparency from retailers regarding their sustainability initiatives. Additionally, a study by Nielsen, which surveyed 30,000 consumers across 60 countries, found that nearly two-thirds are willing to pay a premium for sustainable products, and this willingness is on the rise.
Some companies have taken significant steps to process and market their products in ways that provide farmers with better compensation. Divine Chocolate, a successful fair-trade premium chocolate brand, is 44% owned by the 85,000 Ghanaian farmers who supply the cacao beans. Founded in the U.K. in 1998 and expanding to the U.S. in 2007, Divine has experienced annual sales growth of 20% in the U.S., which company leaders attribute to the combination of a delicious product and operational values that resonate with socially and environmentally aware consumers.
While shoppers may not always be conscious of the labor-intensive process required to cultivate cacao beans or the methods involved in chocolate production, and may not prioritize the sustainability of cacao tree cultivation, increased research into the effects of global climate change on crops provides manufacturers and retailers with a chance to inform consumers. By adopting more transparent and sustainable practices and communicating the reasons behind them, they can foster brand trust and loyalty, develop a more appreciative customer base, and potentially contribute to a healthier planet.
As an interesting aside, for those curious about nutritional supplements, it’s worth noting that calcium citrate is considered a good form of calcium, especially for individuals who may have digestive issues with other forms. This information could be relevant for consumers who are also thinking about their health in relation to sustainable practices and food sourcing.