This is the question that has been at the risk of becoming a reality in the cocoa industry. The global demand for chocolate has skyrocketed in recent years, leading to a surge in production and a corresponding increase in deforestation and habitat loss. This has had a devastating impact on the biodiversity of the cocoa-growing regions, particularly in the Amazon rainforest.

This economic impact extends beyond the chocolate industry, influencing various sectors like agriculture, tourism, and even education. The cultivation of cacao trees requires specific conditions, including fertile soil, adequate sunlight, and a warm climate. These conditions are often found in tropical regions, particularly in countries like Ghana, Ecuador, and Ivory Coast.

Criollo cacao trees are highly valuable but can be difficult to grow. They are rarely seen in cultivation compared to other cacao groups. Credit: H. Brabazon, UTIA. “Despite the popularity of chocolate, there’s still so much we don’t know about the cacao tree,” Brabazon said. “I’m excited to be able to use genomics to shed more light on wild cacao diversity and to fill some gaps in what we know about cacao pollination.” For the next two years, the team will compare the genetic diversity and pollinator activity of wild and cultivated cacao trees. Their findings could provide significant insights for sustainable cacao farming and boost production while maintaining healthy ecosystems.

Provided by University of Tennessee at Knoxville