Chocolate is a global favourite, a treat enjoyed by millions. But behind the indulgence lies a growing crisis—one that could make chocolate scarcer and more expensive in the coming years.
Climate change is wreaking havoc on cocoa (it’s primary ingredient) production, with extreme weather, rising temperatures and unpredictable rainfall devastating crops and leaving farmers struggling to survive.
Cocoa crisis: Climate change threat to chocolate
Why is cocoa in crisis?
Cocoa trees are highly sensitive to climate conditions. They need stable temperatures, well-distributed rainfall and rich soil to thrive. However, a recent report by Christian Aid reveals how human-caused climate change is exacerbating conditions for cocoa farmers in key growing regions like Ghana and Côte d’Ivoire—where over 50% of the world’s cocoa is produced.
In 2024 alone, climate change made extreme heat waves 10 times more likely, adding six weeks worth of days above 32°C (89.6°F) in 71% of cacao-producing areas. These temperatures are well above the optimal conditions for cocoa cultivation, putting yields in danger.
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A rising price for a shrinking crop
As climate-related disruptions continue – a combination of flooding, heatwaves and plant diseases – cocoa prices have soared by 400% in one year. The immediate effects of this are visible: smaller chocolate bars and rising costs for shoppers.
‘It’s a nightmare, I don’t think any business involved in chocolate has avoided this impact, and it’s all down to climate change.’ Andy Soden, from Kernow Chocolate,
This isn’t a short-term issue. Research suggests that by 2050, rising temperatures could make many of today’s cocoa-growing regions unsuitable for production. If trends continue, the future of chocolate—and the millions of farmers who depend on it—remains uncertain.
The human cost of chocolate
The consequences of these disruptions are devastating for cocoa farmers in the Global South who depend on this crop for their livelihoods.
Farmers like Amelia Pop Chocoj, a 24-year-old cocoa grower in Guatemala, speaks of the severe impact of climate change on their land. ‘My plantations have been dying due to the lack of water,’ she says. ‘There is no food for my family. The cocoa trees are dying, which are usually very resilient. I'm actually not worried that it 'may' happen—it's happening already.’
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A global issue
The cocoa crisis underscores the broader problem of climate injustice.
As climate change impacts poor nations, particularly in Africa and Latin America, they’re left to bear the brunt of a problem largely caused by wealthier countries.
As Mohamed Adow of Power Shift Africa highlights, ‘Africa produces more than 50% of the world's cocoa, and yet climate change is wreaking havoc on our farmers. We need to see more rapid roll-out of clean, renewable energy and more targeted financial support for African farmers to help them adapt.’
What needs to change
To protect the future of chocolate, urgent action is needed:
- Cutting global emissions: Wealthier nations must reduce pollution and help cocoa-growing regions adapt to climate change.
- Supporting cocoa farmers: Farmers need fair pay, better land rights, and access to climate-friendly farming. Fairtrade and organic certification can help, but more action is needed.
- Ending deforestation: Companies must ensure their chocolate isn’t linked to illegal logging or environmental harm. Stronger enforcement of regulations is needed globally.
Right now, the actions of reckless polluters and greedy lenders are trapping people like Amelia in poverty. Ask the UK government to act.
A future without chocolate?
If the cocoa crisis continues unchecked, chocolate could become a luxury rather than an everyday treat.
But more than that, millions of farmers could be pushed deeper into poverty, with devastating consequences for their families and communities.
Change is possible. But it requires urgent action from governments, businesses and consumers alike. Choosing ethically sourced chocolate and supporting policies that tackle climate change are small but meaningful steps towards a more sustainable future for cocoa.
