Climate Change & Cocoa: The Race to Create Sustainable Chocolate

As climate change impacts traditional cocoa-growing regions, companies are innovating to develop alternative methods for cultivating cocoa and substitutes. From cell cultures in California to bioreactors in Israel, efforts are underway to ensure a sustainable cocoa supply. The goal is to meet rising chocolate demand without harming the environment.

Climate change is stressing rainforests where the highly sensitive cocoa bean grows, but chocolate lovers need not despair, say companies that are researching other ways to grow cocoa or develop cocoa substitutes.

Scientists and entrepreneurs are working on ways to make more cocoa that stretch well beyond the tropics, from Northern California to Israel. California Cultured, a plant cell culture company, is growing cocoa from cell cultures at a facility in West Sacramento, California, with plans to start selling its products next year. It puts cocoa bean cells in a vat with sugar water so they reproduce quickly and reach maturity in a week rather than the six to eight months a traditional harvest takes, said Alan Perlstein, the company's chief executive. The process also no longer requires as much water or arduous labour.

"We see just the demand of chocolate monstrously outstripping what is going to be available," Perlstein said. "There's really no other way that we see that the world could significantly increase the supply of cocoa or still keep it at affordable levels without extensive either environmental degradation or some significant other cost."

(With inputs from agencies.)