A new study led by the University of Oxford reveals that climate change and inadequate pollination are significant threats to global cocoa production. Researchers propose sustainable methods to boost yields and ensure long-term resilience.
Cocoa is a critical cash crop for millions of smallholder farmers and supports a global chocolate industry worth over $100 billion annually. However, a new study led by the University of Oxford, in collaboration with Westlake University in China, Universidade Estadual de Santa Cruz in Brazil, and the University of Göttingen in Germany, warns that climate change poses serious risks to cocoa production. The research also offers promising farm management solutions to mitigate these risks.
Conducted in cocoa-producing countries Brazil, Ghana and Indonesia, which collectively contribute to 33% of global cocoa production, the study examined the core factors affecting cocoa yields. Surprisingly, the researchers found that boosting pollination rates beyond current levels could increase yields by 20%.
Co-author Acheampong Atta-Boateng, a recent doctoral graduate from the University of Oxford, underlined the underappreciated role of tiny pollinators in cocoa production.
“Cocoa is pollinated by tiny insects, such as midges and thrips, and it comes as quite a surprise that most of the time there simply isn’t enough pollination happening to produce the cocoa crop that is possible,” he said in a news release.
Additionally, the study revealed that regions experiencing temperatures up to 7 degrees Celsius warmer saw a significant 20-31% drop in cocoa yields. This underscores the vulnerability of cocoa plantations to the ongoing effects of climate change.
Sustainable Solutions
To counter these threats, the researchers recommend several practical strategies to enhance pollination and improve resilience:
- Maintain leaf litter and understory biomass: Helps increase pollinator presence and improves soil health
- Preserve soil organic matter: Critical for long-term soil fertility and crop resilience
- Provide moderate shade: Regulates plantation temperatures and supports pollinator habitats
- Reduce agricultural chemical use: Protects pollinators and improves ecosystem health
First author Tonya Lander, a research associate at the University of Oxford, emphasized the study’s transformative potential.
“This research shows that sustainable agricultural methods can significantly improve cocoa yields without farm expansion or intensification,” she said in the news release. “By adopting biodiversity-centred, climate-resilient farming techniques, the cocoa sector can both increase production and safeguard farmers’ livelihoods.”
Tom Wanger, an associate professor at Westlake University, highlighted the broader implications, adding, “The rising demand for cocoa and the short-term economic benefits to farmers has led to plantation expansion and ecological homogenization at the expense of biodiversity and vital ecosystem services, like pollination. This study highlights the long-term risks of this approach, and how pollination can be a solution that works alongside climate-resilient agricultural systems to achieve long-term, ecologically and financially sustainable solutions.”
Broader Context and Impact
This research is pivotal as it illuminates a dual path toward sustainable cocoa production that benefits both the environment and farmers. Given the voracious global demand for chocolate, ensuring the stability of cocoa production is not only crucial for economies but also for maintaining ecological balance.
The findings, published in Communications Earth & Environment, could serve as a blueprint for sustainable agricultural practices worldwide, especially in sectors similarly threatened by climate change and biodiversity loss.
By implementing the recommended sustainable practices, cocoa farmers can contribute to a diverse and resilient ecosystem, securing both their livelihoods and the future of chocolate production.