Cocoa prices hit record highs due to yield reductions in top producers Côte d’Ivoire and Ghana, leading to potential future price hikes. Researchers at ETH Zurich have developed a method using the whole cocoa pod to create a new type of chocolate, offering a sustainable solution.
Behind the sweet exterior of chocolatiering lies a sector facing serious challenges. In the 2023/2024 season, cocoa prices reached record highs due to adverse weather conditions and the spread of black pod disease , causing significant yield reductions in Côte d’Ivoire and Ghana, the world's top cocoa suppliers. The International Cocoa Organization predicts a 14.2 percent reduction in global cocoa yield, translating to a 462,000-tonne shortage and the lowest cocoa stock levels in 22 years.
This could lead to even higher cocoa prices, exceeding the $12,000/tonne highs seen in the first half of 2024. However, researchers at ETH Zurich have found a potential solution. By utilizing the cocoa pod as a whole, including its sweet pulp and fibrous endocarp, they have developed a method to replace sugar beets with a natural sweetening gel, creating a new type of chocolate. This innovative approach has taken nearly three years of dedicated research and collaboration with sustainable cocoa producer Koa
Cocoa Prices Cocoa Yield Reduction Black Pod Disease ETH Zurich Sustainable Chocolate Cocoa Pods
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