Averting A Global Chocolate Crisis

Global consumption of chocolate is rising 2% to 3% each year, and increasing chocolate consumption in developing Asian economies paired with instability in cacao growing areas is making chocolate manufacturers anxious about meeting demand, according to new research conducted at the University of Sydney.

“Chocolate consumption trends are different around the globe. In Australia, Europe and North America total consumption—around 6 kg of chocolate per capita per year—is stable, but the trend is to dark chocolates or to niche marketed gourmet chocolates," said Professor David Guest of the university’s Agriculture and Environment department. “Consumption dropped slightly during the global financial crisis in 2008 and 2009."

During a public lecture, “The Chocolate Crisis," he outlined current research to improve the sustainability of smallholder cacao production. He said work with farmers in Indonesia, Papua New Guinea and Bougainville shows that good farm management increases yields, resulting in improved living standards, reduced rainforest clearing, political and social stability, and securing future supplies of chocolate.

“Cacao is grown in areas vulnerable to climate change, political instability, pests and diseases," he said, adding cacao production is also threatened by factors like aging plantations, poorly trained farmers, poorly managed trees and dependence on a narrow genetic base. In addition, cacao is being replaced by maize to meet the demand for bioethanol.