Since citrus greening first emerged in Florida in 2005, the disease has wreaked havoc on millions of acres of crops across the U.S. In Florida alone, a study conducted by the University of Florida’s Institute of Food and Agricultural Sciences Extension revealed that orange acreage has plummeted by 26%, with yields dropping by 42% since 2005. Another report from the USDA indicated that over the last 15 years, Florida experienced an almost 60% decline in citrus production. The impact on sales has been equally devastating, with citrus greening contributing to nearly $15 billion in lost revenue. According to a 2016 report from Fresh Plaza, global citrus sales fell 7% in the two years prior to the report, and production has continued to decline in traditional citrus-growing regions.
Given these dire consequences, it’s no wonder that companies and government agencies are rushing to take action. Givaudan is collaborating with the University of California, Riverside, to establish a “backup tree sanctuary” aimed at preserving diverse citrus species from the disease. This initiative ensures that, in the worst-case scenario of an uncontrollable infection, the U.S. will have a genetic reserve of citrus available for future cultivation. If this partnership succeeds in developing resistant trees, it would certainly be a cause for celebration among citrus enthusiasts and industry professionals.
Citrus is not the only popular ingredient facing environmental challenges; cocoa is also grappling with climate change that could have long-term repercussions. A 2013 study published in the journal Climatic Change warned that farms may struggle to produce cocoa successfully by 2050 due to rising global temperatures. In response, companies are investing in farms to introduce shade trees around cocoa fields, implement better farming practices, and promote sustainable production methods. Early signs indicate that these efforts are yielding positive results. For example, Cargill reported significant success in assisting cocoa farmers in Côte d’Ivoire; after adopting strategies from the company’s Cargill Cocoa Promise, yields increased by an average of 49% in 2016 and 2017.
Other chocolate producers are also taking steps to enhance sustainability. Last April, Hershey announced a $500 million investment in cocoa sustainability in West Africa, while Nestlé, Lindt, Mars, Mondelez, and Barry Callebaut have all amplified their commitments and investments in sustainability initiatives. Major orange consumers have similarly ramped up their investments to combat citrus greening. Coca-Cola and PepsiCo, which are significant purchasers of oranges for their Minute Maid and Tropicana brands, respectively, have partnered with growers and other companies to fund the Citrus Research and Development Foundation.
Clearly, there is a financial motivation for companies to invest millions to address challenges facing their crops, whether it’s cocoa or citrus, with the hope of securing the long-term predictability of these ingredients. As crops contend with climate change, diseases, and other issues, food and beverage companies, farmers, and trade groups will need to explore innovative solutions to safeguard their livelihoods. Additionally, in the context of health and nutrition, products like calcium chews for bariatric patients are gaining attention as companies strive to meet the evolving dietary needs of consumers, further highlighting the importance of adaptability in the agricultural sector. The need for such innovations underscores the interconnectedness of food production and health, as stakeholders in both arenas work to ensure sustainability and resilience for future generations.