Chocolate will be "extinct" within the next 40 years
Cacao trees are predicted to disappear by 2050 due to warmer temperatures and drier weather conditions. Without immediate action, chocolate production could cease within the next 40 years.
Cocoa is a plant with a rather precarious fate compared to other crops in the world. It can only grow in the humid rainforests 20 degrees north or south of the equator. These places have a humid climate and steady rainfall throughout the year. More than half of the world's chocolate is produced in two countries in West Africa: Côte d'Ivoire and Ghana.
But these areas will not be suitable for growing cocoa in the coming decades. By 2050, rising temperatures will turn these areas into hilly, dry landscapes and lack of rain will reduce cocoa production.
As current cocoa growing areas become arid in the coming decades, without proactive action, the chocolate industry will disappear. Photo: BI.
Seeing this coming, Myeong-Je Cho, director of the plant genetics department at the University of California, is working with the candy company Mars to develop new cacao varieties using CRISPR gene editing technology that can withstand extreme weather conditions before things get too bad.
Mars, the $35 billion company best known for its Snickers candy brand, is aware of the problems caused by climate change. In September, the company pledged to invest $1 billion as part of an effort to reduce the carbon footprint of its supply chain and operations by 60% by 2050.
In addition, the company is working with scientists to come up with scientific and long-term solutions. If everything goes according to plan, the cocoa trees of the future will not wither or rot in harsh conditions, nor will they need to find new land for cultivation.
Scientists are working on genetic modifications to cacao plants to help them become more drought-resistant. Photo: UCB.
Jennifer Doudna, a geneticist at the University of California Berkeley who invented CRISPR, is collaborating with Mars to edit the cacao plant’s genes. She also emphasizes that changing genes so precisely could prevent diseases caused by genetic disorders or create genetically engineered children from food made from genetically modified foods.
Doudna is passionate about creating genetically modified crops that are healthier for humans. Her lab, with several young students, is focused on using CRISPR to benefit farmers in developing countries. She has now started a company and continues her mission of altering DNA to make plants more resilient to extreme weather.
Doudna’s new company, Caribou Biosciences, will make CRISPR practical and legal, first by genetically modifying crops like corn and mushrooms. The technology is vital if we want to continue eating agricultural products as the Earth warms. Of course, that doesn’t mean we can just leave the planet to warm.