For centuries chocolate has had a global appeal, the key ingredient of this confectionery is derived from the dried and fully fermented seed of the Theobroma cacao, whose origins began in northern Amazonia. From this tree, both cocoa solids and cocoa butter can be extracted to form the basis of chocolate.

Today, it’s the West African countries of Côte d’Ivoire and Ghana that produce the bulk of the world’s supply of cocoa beans. But in recent years hotter temperatures and shifts in rainfall patterns have impacted cocoa harvests particularly in this region. And now the global price of this key ingredient has roughly doubled since the start of last year, fuelling concern that demand could outweigh supply.

So on this week’s Inquiry, we’re asking ‘Is climate change impacting chocolate production?’

Contributors:

Presenter: Charmaine Cozier

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