Weekend Long Read: Why Climate Change Is Making Your Chocolate More Expensive
00:00/00:00
Listen to this article
1x
Subscribe now
Listen to the full version
Listen to the full version
On Nov. 13 in Belém, Brazil, at Dona’s Chocolate Plantation, a guide picks and cuts open an almost-ripe cacao pod, inviting visitors to taste the pulp. Photo: Zhang Ruixue/Caixin
(Belem, Brazil) — Adriana Reis walked onto the podium with a worry that keeps her up at night.
“I’ve already eaten a ‘cocoa-free’ chocolate, and the taste was surprisingly similar,” said Adriana Reis, a biologist and founder of the Brazil Cocoa Innovation Center. Despite studying cocoa for 25 years, she fears a future where affordable chocolate might no longer contain the actual crop.
You've accessed an article available only to subscribers
VIEW OPTIONS
Unlock exclusive discounts with a Caixin group subscription — ideal for teams and organizations.
Subscribe to both Caixin Global and The Wall Street Journal — for the price of one.
Share this article
Open WeChat and scan the QR code
Digest Hub 
- MOST POPULAR
Sign in with Google
Sign in with Facebook
Sign in with 财新