TL;DR

Cocoa and coffee are two plants with similar stories. Traditionally grown under the protection of a forest canopy in tropical regions, increasing demand has pushed both out into the sunlight (literally). The sun-grown crops produce faster than their shaded counterparts, but with decreased quality and for a shorter period of time. This type of monoculture has led to large-scale deforestation, soil erosion, and agrochemical pollution.

<aside> đź’ˇ Most of the environmental impact from coffee and cocoa is due to land-use change, i.e. cutting down forests for cultivation.

</aside>

<aside> đź’ˇ Demand for cocoa and coffee is higher than the rate at which supply can be sustainably renewed.

</aside>

Cocoa

Cocoa is a low-yield crop, relative to other fruit products. Of the stimulant crops, (coffee, tea, and tobacco) cocoa also offers the lowest financial returns for growers. Cacao farmers are paid by weight of dry beans and it takes 16 kg of cacao pods to produce 1 kg of dried cocoa beans. An average subsistence farm (two hectares) will produce 600 to 800 kg of cocoa beans per year.

After the cocoa fruit is harvested, the contents inside the pod are fermented—this removes the pulp and develops the chocolate flavors. After fermentation (aka curing) you are left with cocoa beans.

Since 2015/2016, cocoa production has increased from 3.9 million tons to a (forecasted) 4.8 million tons in 2020/21. To increase yields and shorten production time, many cocoa farmers are switching from traditional agroforestry over to full-sun monoculture. Monoculture cocoa production is a high GHG emitter, largely because of the intensive land use change involved. Agroforestry is better for the environment, but cocoa production is lower, slower and the output is more expensive for buyers.

Happy cocoa Shade from the sun, high humidity, uniform temperature, and protection from the wind...this means it grows best when it is planted under a rainforest canopy.

Image: Armengot et al., 2016

Image: Armengot et al., 2016

Sad cocoa To meet growing demand, farmers have started clearing forests to grow cocoa in the sun.

Image: Armengot et al., 2016

Image: Armengot et al., 2016

Cacao trees are sensitive to disease and pests, and (especially in monoculture) high amounts of chemicals are used to increase production.

Cocoa consumption

Cocoa has a long supply chain because the countries growing cocoa are not the same countries that consume it. Dried cacao beans are shipped from the global south to factories in North America and Europe where processing and manufacturing takes place.

Source: Cacao Trace

Source: Cacao Trace

Chocolate

Going from cocoa to chocolate is an energy-intensive process involving high amounts of electricity and heat. See this video for a very scientific explanation of cocoa processing.

Based on: COCOA PROCESSING (Food Technology Info, 2021)

Based on: COCOA PROCESSING (Food Technology Info, 2021)