As a key ingredient to many desserts, and a symbol of comfort and indulgence, chocolate is a worldwide, beloved sweet. Tragically, however, scientists predict that if large changes aren’t implemented soon, chocolate will be extinct in 40 years. Due to climate change and other unfavorable conditions, species of cacao plants are suffering. Is it too late to save the world’s favorite confection?
Cacao beans, the main ingredient in chocolate, can only be grown in specific conditions. In order to be produced and used, the plants require certain temperatures, high humidity, rich soil, and rain. Sadly, these conditions only exist 20 degrees north and south of the equator. Aligning with these conditions, Côte d’Ivoire and Ghana are the leading producers of chocolate. These two West African countries produce over half of the world’s supply of chocolate. Drastic changes in climate will make cacao production nearly impossible. Scientists predict that by 2050, there will be a 3.8-degree increase in temperatures, leaving crops to wither. Not to mention, many cacao crops are currently suffering from fungal diseases.
How can we solve this issue? Some may suggest moving cacao farms to a more optimal location once the temperatures rise. According to the Intergovernmental Panel on Climate Change, planters would need to move their crops 1,500 feet uphill. Unfortunately, most of this mountainous region is off-limits for crops, as it is being preserved for wildlife. Therefore, relocating may not be the best option, but the world has not given up hope.
One large company taking action is Mars, Inc., famously known for chocolates such as Snickers, Milky Way, M & M’s, and dozens of other sweets. Mars started a campaign called “Sustainability in a Generation” which works to reduce carbon emissions and to create a better environmental impact. Mars is also collaborating with UC Berkeley to attempt to scientifically save chocolate. With new gene-editing technology, CRISPR, scientists at are hoping to create a breed of cacao that is resistant to disease and that can survive and grow in a vast variety of conditions.
If scientists are successful, chocolate may be saved after all. However, many people are cautious of this new chocolate as being a genetically-modified organism, or GMO. As a GMO, this hypothetical chocolate would not be considered organic, and therefore unsatisfactory to some. Nonetheless, most chocolate-lovers would opt for the genetically altered chocolate over none at all.
Refusing to give it up, Junior Valerie Cruz stated, “I would eat a genetically modified version of chocolate.”
Likewise, Sophomore Ella Yee said, “I believe that most people would eat [the chocolate] despite the fact that it has GMO’s.”
Although chocolate is considered at risk for extinction, by reducing the impacts of climate change and through a bit of genetic modification, chocolate may be rescued.\

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