Research from the University of Oxford and other global universities has provided recommendations on how to make chocolate production more sustainable and environmentally friendly. It highlights the detrimental impact of climate change on cacao plantations and local ecosystems and the rapid expansion of plantations in the face of increased demand for cocoa products.
Published by Nature in their Communications Earth & Environment journal, the study acknowledges the economic incentives behind the extension of cacao plantations and the desire to “intensify cacao cultivation methods”. Cacao refers to the earlier stage of cocoa production, before the beans have been roasted or fermented. The study says that the trees are not producing their maximum possible yield due to insufficient levels of pollination because of the significant expansion of such agriculture. The authors claim this has contributed to enhanced deforestation in areas already vulnerable to climate change and also threatened local ecosystems.
The study looks at ways to reduce the yield gap, which is the difference between achieve and potential cacao crop yield. Specifically, it looks at how different levels of pollination can impact yield and concludes that higher levels of pollination could increase the overall total level of production from plantations without them having to expand.
Findings from the study show that using hand pollination is an effective means of increasing the amount of cacao that each tree can produce. However, it notes that this method is not always an economically viable option for large-scale cacao production, and is often done by children and low-paid workers under poor conditions. As an alternative, the study recommends “land management interventions that may increase natural pollination”. These include practices such as applying more leaf litter and soil to the area, providing moderate shade, and reducing the use of agricultural chemicals.
Scientists also noted a correlation between high temperatures and low cacao pod yields in all three areas, demonstrating the ongoing negative impacts of climate change. Cocoa yields were seen to decrease by between 20-31% in locations where temperatures were up to seven degrees warmer.
The research was conducted in collaboration with Westlake University, China, Universidade Estadual de Santa Cruz, Brazil, and University of Göttingen, Germany. It is based upon data collected in Brazil, Ghana, and Indonesia between 2017-2020, which are some of the largest cocoa producers in the world.
Data collected between 2017 and 2020 in Brazil, Ghana and Indonesia was used to suggest ideal conditions to maximise cacao yield with minimal environmental harm.
Lead author of the study from Oxford Dr Tonya Lander commented: “By adopting biodiversity-centred, climate resilient farming techniques, the cacao sector can both increase production and safeguard farmers’ livelihoods.”
