How Can Cocoa Farmers Adapt to Climate Change?

From decadent cakes to mousse and tasty bars, chocolate brings joy to billions of people worldwide. However, the future of this beloved indulgence is under serious threat from climate change. Cocoa farmers are trying to adapt as temperatures rise and precipitation patterns become more erratic in cocoa-growing regions. 

A Warming Planet’s Bitter Harvest

The future of chocolate depends heavily on the health of the planet and its climate, as warming temperatures are making yields increasingly difficult to achieve. The primary cocoa-growing regions have endured hotter average temperatures, prolonged droughts and heat waves, and fluctuating rainfall. However, the effects and possible solutions aren’t clear-cut.

In West and Central Africa, crop model simulations indicate the potential for higher yields and improved growing conditions from elevated carbon dioxide levels, but the benefits won’t be felt evenly. 

Whereas Cameroon and Nigeria could see up to 60% gains in harvests, producers in Ghana and Côte d’Ivoire could experience significant losses of suitable land. Additionally, reduced rainfall leads to greater heat stress, threatening the livelihoods of smallholder cocoa producers.

How Cocoa Farmers Cultivate Resilience

Cocoa farmers are having to modify their production methods to withstand the pressures of climate change, with many turning to a traditional technique known as agroforestry. The approach involves cultivating cocoa plants under the canopy of tall native trees, creating a multi-layered farm that imitates a natural forest. 

A recent study conducted by the University of Göttingen in Ghana found that farmers who practice agroforestry suffered minor cocoa yield losses amid declining precipitation than those who didn’t practice it. Although the results were most pronounced in wetter regions, the canopy provided a better buffer against drought than unshaded farms. 

In arid climates, shade trees could compete with cocoa plants for water. This makes selecting the right agroforestry systems pertinent for it to work.

The Right Tree in the Right Place

Farmers can’t take a one-size-fits-all approach to agroforestry because local climate will always determine the outcome. Instead, they must select the right types of trees for their specific environment. If the region experiences adequate rainfall, creating a dense canopy of deep-rooted shade trees is a beneficial approach. The trees will already be adapted to the area and draw water from different soil layers than the cocoa plants, because of their smaller exterior root systems. 

In Nigeria’s Ekiti State, 86% of cocoa farmers value shade trees for their climate regulation, while 73% say they provide financial security. About 57% of cocoa in Ekiti State is grown in shaded agroforestry systems. The most common species of trees include Igi Ope, Obi, Osan and Igi Kasu fruit trees, as well as timber species like Obeche, Iroko, and Oganwo. What’s more, about 34% of farmers planted trees or integrated mixed farming into their climate adaptation strategies. 

Beyond the Shade Canopy

Agroforestry might be a cornerstone of climate change adaptation for cocoa plants. However, ensuring its future requires a deep dive into its genetic makeup. Scientists are exploring climate-resilient cocoa cultivars that can tolerate water and heat stress, which entails developing new, drought-resistant hybrids that could achieve optimal yields and deliver a long-term solution.

In cocoa-growing regions where the climate could make growing conditions unsuitable, cocoa farmers must diversify their crops. This might mean growers need to focus more on cashew nuts and other drought-tolerant crops for financial stability. Government policies and monetary support, as well as investments from Fairtrade International and similar programs, will be vital for creating a more resilient future. 

Frequently Asked Questions 

What Is Agroforestry?

Agroforestry is a land management strategy in which farmers plant trees and shrubs among crops and pastureland. For cocoa farmers, in particular, this means growing cocoa trees under tall native trees that provide ample shade. The approach is essential for protecting the plants from the beating sun and extreme temperatures. 

The practice also boosts soil fertility, prevents erosion and helps retain moisture, making farms more resilient against unpredictable climate change impacts. 

Why Can’t Farmers Just Use Irrigation to Solve the Water Problem?

Installing advanced irrigation systems is not possible — or affordable — for many of the world’s small-scale growers. The costs of purchasing, installing and maintaining equipment are particularly high for those with limited incomes. 

There are also several logistical challenges, especially for those living in remote areas with poor infrastructure or unreliable water supplies, such as rivers or wells. Drought-prone areas might be even less able to ensure sufficient irrigation availability.  

Does Climate Change Affect How Chocolate Tastes?

While warmer temperatures won’t necessarily harm the cocoa plant, the increased rate of evapotranspiration — in which more water gets squeezed out of the plant and soil — could hinder the bean’s development. As such, chocolate lovers might notice a change in how their favorite sweet treat tastes. Therefore, a hotter and drier climate threatens not just the chocolate supply, but also its quality. 

Does Buying Fairtrade or Certified Chocolate Make a Difference?

Buying Fairtrade and certified cocoa products makes a tremendous difference. These certifications require cocoa farmers to meet stringent environmental standards that support biodiversity, water conservation and organic methods. It also helps protect farmers from market fluctuations by guaranteeing a Fairtrade Minimum Price and Fairtrade Premium.

Fairtrade International launched the Grow Ahead initiative in 2021 to support agroforestry projects. It is currently helping Ghana-based cocoa producer Kuapa Kokoo plant 150,000 timber trees and 30,000 fruit trees. Another 2,075 farms are participating in the program.

The COOCAFE cooperative in Costa Rica also chose to allocate a part of its Fairtrade Premium to install a new water treatment mechanism, which has helped them reduce water use from 3,000 liters to 200 liters per 225 kilograms of coffee. 

A Sweeter Future is Possible

Climate change poses a serious threat to cocoa farms and producers. However, farmers can achieve resilience through agroforestry, crop diversification and innovations, tailoring methods according to their individual needs. However, it is not the farmers’ journey to walk alone — consumers must support these initiatives by purchasing Fairtrade and sustainable chocolate to secure a long-lasting future for everyone’s favorite treat.