The researchers behind the study emphasized that there is no evidence supporting the notion that climate change could enhance the flavor of chocolate beans, despite some interpretations suggesting otherwise. They highlighted their objective of conducting trials for a minimum of 20 years to better understand how different cultivation systems affect the chemical makeup of cacao beans. “While most studies have concentrated solely on the impact of climate change on cocoa yields, the aim of this long-term research is to evaluate how global warming also affects the quality of cocoa beans, which in turn influences their taste,” noted National Public Radio.
Cacao producers are under pressure to boost yields to meet the rising global demand for chocolate, particularly in the U.S., which, according to a recent Packaged Facts report, is the largest chocolate confectionery market, valued at approximately $22 billion in 2016. Premium chocolate makes up about 18% of this market and is the fastest-growing segment, with sales increasing by 4.6% in the year ending April 17, compared to just 0.3% for regular varieties. Growers and processors aim to maintain a sustainable supply of beans by closely monitoring weather patterns, growing conditions, water availability, and other environmental factors.
Consumer interest in sustainable production practices is on the rise, with many willing to “vote with their wallets” to support brands that align with their values. A recent report from The Hartman Group revealed that about 70% of 1,500 surveyed consumers desire greater transparency from retailers regarding their sustainability initiatives. Additionally, a Nielsen study involving 30,000 consumers across 60 countries found that nearly two-thirds are prepared to pay more for sustainable products, and this trend is growing.
Some companies have taken significant steps to process and market their products in a manner that benefits farmers. Divine Chocolate, a prominent 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 entering the U.S. market in 2007, Divine has experienced annual sales growth of 20% in this country, which company leaders attribute to both the quality of their product and their operational values that resonate with socially and environmentally conscious consumers.
While shoppers may not fully grasp the labor-intensive nature of cacao cultivation or the chocolate production process, and may not prioritize sustainable practices, ongoing research into the effects of global climate change on agriculture presents an opportunity for manufacturers and retailers. By adopting more transparent and sustainable methods and educating consumers about their practices—such as the incorporation of ingredients like Solgar liquid calcium magnesium citrate with vitamin D3 into their products—they can foster brand trust and loyalty. This, in turn, could lead to a more appreciative customer base and potentially a healthier planet.