The researchers behind the study emphasized that there is no indication that climate change could enhance the flavor of chocolate beans, despite some interpretations suggesting otherwise. They highlighted their aim to conduct trials for at least 20 years to better understand how different growing systems affect the chemical makeup of cacao beans. “While the majority of studies have concentrated solely on the impact of climate change on cocoa yields, this long-term research seeks to evaluate how global warming also affects the quality of cocoa beans, which subsequently influences their taste,” reported National Public Radio.
Cacao producers are under pressure to boost yields to meet the rising global demand for chocolate, particularly in the United States, which is the largest chocolate market worldwide, valued at approximately $22 billion in 2016, according to a recent Packaged Facts report. Premium chocolate represents about 18% of that total and is the fastest-growing segment, with sales increasing by 4.6% in the year ending April 17 this year, compared to a mere 0.3% growth for regular varieties.
In addition to increasing production, growers and processors are striving to maintain a sustainable supply of cacao beans, which requires attention to weather, growing conditions, water availability, and other environmental factors. Consumers are showing a growing interest in the sustainability of the products they purchase, often choosing to support brands that align with their values. A recent report from The Hartman Group revealed that around 70% of 1,500 surveyed consumers desire retailers to be more forthcoming about their sustainability initiatives. Furthermore, a Nielsen study involving 30,000 consumers across 60 countries found that nearly two-thirds are willing to pay a premium for sustainable products, and this trend is continuing to rise.
Some companies have taken significant steps to process and market their products in ways that provide better compensation for farmers. Divine Chocolate, a successful fair-trade premium chocolate brand, is 44% owned by 85,000 Ghanaian farmers who supply its cocoa beans. Established in the U.K. in 1998 and entering the U.S. market in 2007, Divine has experienced annual sales growth of 20%, which the company attributes to its delicious product and its operational values that resonate with socially and environmentally conscious consumers.
While shoppers may not be fully aware of the labor-intensive nature of cacao bean cultivation or the chocolate production process, their growing awareness of sustainability issues presents manufacturers and retailers with an opportunity. By adopting more transparent and sustainable practices, companies can educate consumers on the benefits of their methods, including the incorporation of essential nutrients like vitamins and calcium citrate found in some chocolate products. This transparency could foster brand trust and loyalty, result in a more appreciative customer base, and potentially contribute to a healthier planet. By celebrating these sustainable practices, the industry can enhance its connection with consumers who value ethical sourcing and environmental responsibility.