SEP 30

It is highly doubtful if climate change is the cause of reducing production. Rather, it would more likely be inappropriate expansion of plantations into areas which are marginally less suitable.

There are several solutions. The obvious one is to expand cropping in similar climates elsewhere. There are vast areas in PNG, Vanuatu, Irian Jaya, Sumatra which have suitable climates. This would have the effect of introducing competition into the supply chain as well and would help to keep the price of cocoa down.

Another alternative is to genetically modify the crop or isolate the genes in the cocoa plant so that they can be inserted into another more tolerant plant.

Another possibility is to create synthetic cocoa. Bacteria could be modified to secrete cocoa precursors. It doesn't really matter where chocolate comes from, as long as it is chocolate.

As it is currently, most of the chocolate sold to consumers could hardly be called real chocolate anyway, since it is adulterated by industrial manufacturing processes which aim to eke maximum profits.

I have to agree with Carl's comments. Like here for farming there is likely a shortage in suitable farming land for cocoa.

And so true that the chocolate we consume isn't really chocolate!

By 2050 we'll be able to grow lots of tropical produce, pineapples, macadamia nuts, cocoa, papaya, mango, etc. up here above the 40th parallel. I look forward to my own avocado tree. The great shift has begun.

If you have read the other articles that cover this in greater depth, the African area will be out of business in chocolate. The people that can least afford climate change get hit the hardest. It takes money for the Africans to change to different crop. To take this even wider than chocolate, lets say coffee. THe coffee plants will have to go higher up on the mountains due to climate change. Eventually the coffee plants will have to leave the area due to unfriendly climate change to it. Multiply this times the number of sensitive crops in the world and you are talking mutiple billions of dollars of adaptation.

Few people realize that child slavery has been found in the cocoa plantations of Ghana and the Ivory Coast. It's an issue I wish more ethical eaters were talking about, and it's made me do a bit of homework before I buy chocolate. Fortunately, volunteers with a nonprofit called Food Empowerment Project (F.E.P.) have been taking the time to contact companies directly and find out where their cocoa comes from. F.E.P. even has a list of recommended companies. People can learn more at http://www.foodispower.org/slavery_chocolate.htm

i think that the cocoa production is outrageous and that we do not have much land suitable for the cocoa to grow in and the land is slowly growing smaller, then eventually all the cocoa will disappear and then all the chocolate all over the world will be gone..

I would have to agree with "renewable guy" here on the broadness of the implications of climate change / global warming.

Because of the term, many people believe 'global warming' would simply generally lead to a "warming" or increase in temperatures. This is only part of the big picture. There are more scary, wide-spread and severe consequences that would arise from weather change, shifts in rainfall patterns, stronger level storms (hurricanes, tornadoes, snow storms, floods, drought, ...) and more frequent occurrences of such radical weather.

This would wreak havoc on ALL types of ecosystems. It would make hot and arid places flood, or snow melt in colder areas several weeks ahead of time, or cause drought in a rainy lush green area. Do you see why this can not be solved with a genetic mutation or modification? Or 'synthetic food'? Climate change / global warming will increase faster with time - or geometrically. The more the atmospheric temperature increases, the faster it will increase and the faster changes will occur: a snowball effect. So - By the time we figure out what mutation or modification or adaptation to make, we would already be in big trouble.

Another important thing related to climate that people tend to forget: it is ot only the temperature that is shifting, but an ENTIRE ECOSYSTEM. This means that the insects will also shift or migrate based on what temperature, humidity, etc suits them. One of the major obstacles to succesful farming and crop cultivation - without which we would starve to death - is PESTS. We have long battled insects / 'pests' for our food. Insects tend to breed more and spread more with increased temperatures. Some insects that are not naturally found in colder (or higher up or lower down the equator) areas, do not have natural predators.

We should really look at the big picture. There is a balance that should not be tipped.

I think this article is interesting because it targets something we love - Chocolate - to show us one small possible impact of global warming. It takes the topic close to the heart of readers.

i chose to reaserch this for my assignment and more information will bw helpful.