Chocolate Could Go Extinct in 40 Years

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But the rise of just 2.1 degrees Celsius over the next 30 years caused by global warming will cause damage to trees - and consequently to the global chocolate industry, according to the US National Oceanic and Atmospheric Administration. In one noteworthy collaboration, the University of California and the Mars Company are teaming up to explore the possibility of using gene-editing technology to create more resilient cacao crops. Typically, more than half of the world's chocolate comes from Côte d'Ivoire, Ghana and Indonesia. Cacao plants are already at a disadvantage given the limited area they can thrive in - within 20 degrees north or south of the equator, in a place with mostly uniform temperatures, high humidity, plenty of rain, and wind protection.

According to a new report inBusiness Insider, the only thing that consistently makes you happy could go extinct in your lifetime, thanks to a decline in cacao plants (refresher: chocolate is made from the seeds of said plant).

"We're trying to go all in here", Mars' chief sustainability officer Barry Parkin told Business Insider.

FYI, other foods at risk of not surviving climate change include coffee, apples, and potatoes.

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Its drive with Cho at UC Berkeley is another arm of that endeavors. The M&M's and Snickers maker is investing $1 billion into a variety of efforts to fight climate change, and the scientists in a plant-genomics program at Berkeley hope to develop hardier cacao plants that won't wilt or rot at their current altitude.

UC Berkeley geneticist Jennifer Doudna, the inventor of CRISPR, is overseeing the UC-Mars collaboration. Despite the fact that her apparatus has gotten more consideration for its capability to annihilate human infections and make alleged "fashioner babies", Doudna figures its most significant applications won't be on people but instead on the food they eat. One such project aims to protect cassava - a key crop that prevents millions of people from starving each year - from climate change by tweaking its DNA to produce less of a unsafe toxin that it makes in hotter temperatures.

The good news is that any chocolate shortage won't hit us out of nowhere in 2018.

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