KarunaNews Story

Chocolate is facing a “climate barometer” as extreme weather conditions threaten the future of global cocoa crops. The majority of cocoa comes from West Africa, produced in humid countries such as Côte d’Ivoire and Ghana, where warm temperatures and ample rainfall alternate with short dry seasons. But over the past two years, cocoa production has declined by as much as 40 percent. This has resulted in chocolate prices soaring, with experts warning of a cocoa-free world by 2050. Carob, a climate-resilient plant grown in the Mediterranean, is a promising substitute. Unlike cocoa, carob thrives in hot, arid climates with very low water requirements, and is able to survive through droughts. After roasting, it releases a "unique aroma” that resembles cocoa – but its flavor doesn’t quite hit the spot. To overcome the issue, the team devised techniques to alter the plant’s flavor, using enzymes to increase bitterness and enhance sweetness. By improving carob’s flavor, researchers hope they can encourage confectioners to use carob in food products that usually require cocoa. If adopted at scale, it could “significantly reduce” the chocolate industry’s dependence on cocoa, making supply chains more resilient to climate change and crop disease outbreaks.