Cacao and Climate Change: Implications and Recommendations

At some point in our lives, we all hear Forrest Gump’s famous quote: “Life is like a box of chocolates. You never know what you’re gonna get.” Climate change is no different. Mother Nature is currently harnessed by an increasingly volatile system that continues to alter our earth each and every day, and by failing to change our destructive ways, humans are allowing this force to perpetuate. According to NASA, average global temperature has increased by 1.7 percent since the late nineteenth century, and 16 of the 17 warmest years on record have occurred since 2001 (MacLennan). Additionally, carbon dioxide levels in the air are at the highest they have been in 650,000 years (MacLennan). Because all agricultural systems are sensitive to these changes, cacao and therefore chocolate are equally subject to adversity. Between the monstrous chocolate industry and diligent cacao farmers, countless constituents are at stake in this sensitive predicament. Given the escalating atmospheric constraints on cacao-growing regions due to the intensification of climate change, cacao farmers must carefully adapt while simultaneously seeking out responsible, innovative ways to keep the beloved cacao crop from becoming obsolete in the coming decades. 

Geographically, cacao can only grow within 20 degrees latitude both north and south of the equator, as illustrated by Figure 1 (Scott). As we learned from a course book, cacao trees flourish under strict conditions including high humidity, abundant rain, uniform temperatures, nitrogen-rich soil, and protection from the wind (Presilla 95). In short, cacao trees thrive in tropical rainforests. The vast majority of the world’s cacao is produced by smallholders, meaning those owning less than five acres of land (de Groot). Currently, there exist about two million smallholder farmers in West Africa alone, all of whom depend on cacao for their livelihoods (Schroth et al 231). Their vulnerability to climate change derives from the fact that they are predominately located in the tropics, but I strongly believe we should remain equally concerned by the various demographic, socioeconomic, and policy trends we discussed in class that hinder their capacity to adapt to change. The world’s leading producers are Côte d’Ivoire, Ghana, and Indonesia, and research highlighted in a recent report by the Intergovernmental Panel on Climate Change indicates that, under a “business as usual” scenario, those countries will experience a 3.8°F increase in temperature by 2050, which I suspect would connote a marked reduction in suitable cultivation area (Scott). 

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Figure 1. A geographical representation of the cacao belt, which spans across the equator.

Cacao will face a distinct challenge from the changing climate compared to that of many other crops. Coffee, for example, suffers direct harm from rising temperatures, but this paradigm alone won’t necessarily hinder cacao production (Jaramillo et al). Cacao cultivation areas in Malaysia, for instance, already endure a warmer climate than West Africa without any obvious negative effects (Scott). Upon briefly conversing with one of our guest lecturers after a guided tasting this semester, I learned that one of the greatest dangers to cacao arising from climate change is the increase in evapotranspiration, particularly given that higher temperatures projected for West Africa by 2050 are unlikely to be accompanied by an increase in rainfall (Scott). Evapotranspiration is the process by which water is transferred from the land to the atmosphere through both soil evaporation and plant transpiration (Handley). In other words, as higher temperatures coax more water from soil and plants, rainfall likely will not increase enough to offset the moisture loss. In order to avoid generalizing, one should note that this situation will not necessarily represent that of all cacao-growing regions; a study on a Nigerian research farm, for example, found that a combination of optimal temperature (84°F) and minimal rainfall (900 to 1000mm)—both less than the current yearly averages—would result in the best yields (Ojo et al 353). This mélange in the effects and remedies of climate change is a fantastic example of why farmers must adopt such a dynamic attitude moving forward.

As we approach 2050, rising temperatures will push the suitable cacao cultivation areas uphill. The optimal altitude for cacao cultivation in Côte d’Ivoire and Ghana, for example, is expected to rise from 350-800 feet to 1,500-1,600 feet above sea level (Scott). Generally, areas anticipated to show improved cultivation conditions look to be rugged, hilly terrain. But herein lies the problem: Ghana’s Atewa Range, for example, is a forest preserve where cultivation isn’t permitted, so inhabitants are left with the difficult choice of illegally gutting the forest to grow cacao in the name of global demand or preserving the natural habitat in which they live and losing their only source of income. Given that our class dedicated a substantial amount of time to discussing the already turbulent livelihoods of cacao farmers, I am troubled to see that they may soon face such an unfair quandary. One study examined nearly 300 locations in the world’s primary cacao-growing regions and found that only 10.5% showed increasing suitability for cacao production by 2050, while the remaining 89.5% showed the opposite (Scott). Figure 2 shows current suitability and projections for future conditions under a changing climate (Schroth et al 233):

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Figure 2. Maximum temperature of the warmest month under current and projected 2050 climate conditions in the West African cacao belt. The dotted area shows the extent of current cacao production as used for model calibration. The red lines show areas of cacao production.

The area depicted above is known as the West African cacao belt. Once entirely covered by the Nigerian lowland forests in the east and the Guinean lowland forests in the west, much of the area has now been converted to agriculture (Schroth et al 235). The world’s cacao industry depends largely on this belt for raw material due to the sheer volume of cacao produced as well as the abundance of high-quality bulk cacao that cannot be readily replaced by other cacao origins. As we learned in lecture, blended cacao typically goes to large industrial producers (unlike exclusive-derivation cacao, which exemplifies the traits of terroir through individual nuances), so this region is undeniably crucial to the future success of the large chocolate industry. Climate change aside, production in this region faces a wide variety of challenges, all of which we addressed in lecture: most trees are over-aged and therefore unproductive in the already small farms; low prices—until the recent price inflation—and variability make it difficult for farmers to afford costly inputs such as fertilizers; absence or insufficiency of technical assistance in most countries make maintenance difficult (Schroth et al 236). Perhaps while addressing climate change, whether internally or through foreign aid, actors should undertake these challenges alongside those directly associated with climate change itself.

Due in part to the aforementioned adversities, cacao farming has been a major driver of deforestation in West Africa, most notably in Côte d’Ivoire. Historically, cacao has been a “pioneer crop” grown after forest clearing, meaning that rather than replanting aging plantations, farmers have typically opted to migrate to the forest frontiers to establish new cacao farms. During the second half of the twentieth century, the cacao frontier moved from the drier east to the wetter southwest of the country, a migration fueled by massive immigration of prospective cacao farmers from the savannah (Ruf et al 101). From my perspective, it appears that the climate gradient was a major driver of these east-west migrations and that, by replacing forest with farmland over vast areas, cacao farmers contributed to the further drying of the climate in what appears to be a positive feedback loop. This is precisely the type of damage we as a civilization must avoid in the coming decades. In order to help facilitate a greater awareness of sustainability, governments and supply chain actors should discourage forest frontier dynamics by helping farmers adapt to environmental change through more intensive and diversified farming practices.

The question of whether water availability or maximum temperatures during the dry season will be more limiting to the survival, growth, and yield of cacao trees in a future climate is of particular importance when considering the design of climate resilient production systems. One highly efficient—and, in my opinion, the only practical—method of protecting cacao trees from high temperatures is through overhead shade from appropriately selected, spaced, and managed companion trees such as banana and plantain as seen in Figure 3 (Colina). This practice can reduce cacao leaf temperatures by up to 40°F, sequester carbon that would otherwise be lost from the soil, make cacao trees less vulnerable to pests, and provide nutrient-rich leaf litter as well as protection from wind and soil erosion (Rajab et al). With that said, adequate ventilation is also important as a complementary measure, as it helps to reduce the prevalence of fungal disease in cacao (Schroth et al 240). The general takeaway here is that farmers need to be properly trained such that they can correctly execute these methods.

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Figure 3. Young cacao plants in a nursery under shade trees in Mindanao, Philippines.

When considering shadow crops such as those pictured above, we must recognize that an expectation of severe water limitation during the dry season may complicate things. Under such conditions, there could eventually not be enough water available for both cacao and shade trees during the dry season, thereby stressing the trees and leaving farmers in a tough position. Although I feel this is an unlikely extreme, we should prepare for all possibilities. Temperature struggles aside, another mitigation strategy could be to provide cacao growers with selectively bred seeds that have superior drought resistance. Farmers could, however, be skeptical of genetically modified seeds given the stereotypically low trust between farmers and large agrochemical corporations such as Monsanto. While I am not sure how feasible this final point is given my unfamiliarity with the growing techniques behind these commodities, it may be beneficial for cacao farmers to raise animals or cultivate honey in order to spread climate risk (de Groot). In general, climate-smart agriculture—an approach that combines various sustainable methods under a climate-change umbrella—that assesses climate change-related risks and requirements of a farm and subsequently tackles those challenges using practices crafted for that particular situation is key to success in the coming decades.

In our class, we discussed industrial chocolate production as well as consumption, both practices that are generally decoupled from on-farm production. Fortunately, industrial chocolate corporations have a large incentive to help with damage control and mitigation. MARS is a fantastic example of corporate initiative: the company plans to slash carbon pollution from its products by 67 percent come mid-century (Simon). This includes reducing emissions from land use changes and agriculture, and the company has even gone a step further by offering resources to help farmers increase yields, though they don’t disclose any specifics (Simon). The five global titans of chocolate—Ferrero, Cadbury, Hershey, Nestle, and Mars—should work together with consumers and defy the ugly “Big Sugar” stereotype considering we all share a common enemy: climate change. In terms of consumers themselves, our research from class suggests that people should seek out responsible, sustainable companies that give fair treatment to farmers. Whole Foods and other specialty stores, for example, boast a great selection of fair trade and organic bars such as Taza, Chuao, and Endangered Species. Consumers who have already caught wind of the possible “cacao crisis” are understandably uneasy, but they’ll be happy to know that research suggests climate change will not have an effect on the taste of cacao—that is, assuming the crop isn’t wiped out entirely (Sukha et al 255). For further information, videos such as the following can help to spell things out in a more informative and empowering way:

Realistically, we simply have no way of accurately predicting what the future climate will look like. With that said, the cacao belt appears to have a strong differentiation of climate vulnerability across its latitudinal axis, with the most susceptible areas near the forest-savanna transition in eastern Côte d’Ivoire and Nigeria, and the least vulnerable areas in the southern parts of Ghana, Côte d’Ivoire, Liberia, and Cameroon. Farmers will face the challenging task of controlling as many factors as possible in a progressively erratic world, so I recommend they look towards specialized companies such as The Climate Corporation—a digital agriculture company that examines weather, soil, and field data to help farmers determine potential yield-limiting factors on their fields—while employing the many protective measures mentioned above. Moving forward will require a team effort that ranges across the chocolate production and consumption chains, but because most changes in climatic suitability are predicted to take place over a time period of nearly 40 years, we have a full generation of cacao trees and farmers to adapt.

So, who will win the fight: climate or chocolate? Let’s not leave it to chance.

 

Works Cited: 

Anga, Jean-Marc. “International Cacao Organization.” The International Cacao Organization; Cacao Producing and Cacao Consuming Countries, ICCO, May 2018.

Bunn, Christian, and Mark Lundy. “Bittersweet Chocolate: The Climate Change Impacts on Cacao Production in Ghana.” CGIAR Research Program, 2015.

Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. 3rd ed., vol. 1, Thames & Hudson, 2013.

Colina, Antonio. “Cacao Developemnt in Davao Region.” Davao Integrated Development Program, 2014.

de Groot, Han. “Preparing Cacao Farmers for Climate Change.” Rainforest Alliance, EarthShare, 20 Sept. 2017.

Handley, Liam. “The Effects of Climate Change on the Reproductive Development of Theobroma Cacao.” ProQuest, vol. 1, no. 1, 2016.

Jaramillo, Juliana, and Eric Muchugu. “Some Like It Hot: The Influence and Implications of Climate Change on Coffee Berry Borer (Hypothenemus Hampei) and Coffee Production in East Africa.” PLoS ONE, vol. 6, no. 9, 14 Sept. 2011.

MacLennan, David W. “Our Changing Climate.” Our Changing Climate: Supporting Farmers to be Resilient in the Face of Changing Weather Patterns, Cargill, 2018.

Morton, J. F. “The Impact of Climate Change on Smallholder and Subsistence Agriculture.” Proceedings of the National Academy of Sciences, vol. 104, no. 50, 11 Dec. 2007, pp. 19680–19685.

Ojo, A.D., and I. Sadiq. “Effect of Climate Change on Cacao Yield: a Case of Cacao Research Institute (CRIN) Farm, Oluyole Local Government Ibadan Oyo State.” CABI , vol. 12, no. 1, 2010, pp. 350–358. CAB Direct.

Presilla, Maricel E. The New Taste of Chocolate. 2nd ed., vol. 1, Ten Speed Press, 2009.

Rajab, Yasmin Abou, and Christoph Leuschner. “Cacao Cultivation under Diverse Shade Tree Cover Allows High Carbon Storage and Sequestration without Yield Losses.” PLoS ONE, vol. 11, no. 2, 29 Feb. 2016.

Ruf, François, et al. “Climate Change, Cacao Migrations and Deforestation in West Africa: What Does the Past Tell us about the Future?” Sustainability Science, vol. 10, no. 1, 18 Nov. 2014, pp. 101–111.

Schroth, Götz, and Christian Bunn. “Vulnerability to Climate Change of Cacao in West Africa: Patterns, Opportunities and Limits to Adaptation.” Science of The Total Environment, vol. 556, 15 June 2016, pp. 231–241. ELSEVIER.

Scott, Michon. “Climate and Chocolate .” Climate.gov, National Oceanic and Atmospheric Administration, 10 Feb. 2016.

Simon, Rosie. “Climate Change Could Hurt Chocolate Production.” Yale Climate Connections, Yale School of Forestry and Environmental Studies, 19 Oct. 2017.

Stroman, Lee. “Rethinking the Cacao Supply Chain.” AgThentic, Medium Corporation, 16 July 2017.

Sukha, D.a., and D.r. Butler. “The Impact Of Processing Location And Growing Environment On Flavor In Cacao (Theobroma Cacao L.); Implications For ‘Terroir’ and Certification.” Acta Horticulture, no. 1047, 2014, pp. 255–262. ISHS.

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