Significance of Geography for Chocolate

This essay discusses the significance of geography for chocolate, including its history, geography of chocolate production, environmental and social issues, and key initiatives to address them.

Essay

Table of Contents
INTRODUCTION................................................................................................................................3
MAIN BODY.......................................................................................................................................3
CONCLUSION..................................................................................................................................10
REFERENCES ..................................................................................................................................11

INTRODUCTION
Chocolate is prepared by use of ground and cacao seeds that is used by making up a liquid
paste and is also adopted for the purpose of adding a flavouring ingredient in other different types
of foods. There has been earliest signs that is associative with olmec sites suggesting that there has
been consumption of chocolate beverages since 19th century. Present report is based on critical
discussion on chocolate and its significance of geography for chocolate. Further there is evaluation
of single design producers, social justice & environmental concerns related to chocolate production.
Lastly, there is investigation of the key initiatives & concern to address such type of issues.
MAIN BODY
Critically discuss what chocolate:
Chocolate is a preparation of ground cacao and roasted seeds that is made up from liquid
paste and in a block that is used as a flavouring ingredient in foods. The earliest signs that is
associated with olmec sites that is suffering the consumption of chocolate beverages ranging from
19the century BC. Majority of Meso-America people are having chocolate made beverages that
includes Aztecs and Maya (Perez, Lopez-Yerena and Vallverdú-Queralt,, 2020). The English word
chocolate is coming from Spanish that is classical nahuatl. The seeds of cacao tree posses a intense
bitter taste that is to be fermented for development the flavour. After the fermentation the beans are
cleaned, fried and further roasted. The shell is removed for producing cacao nibs that are then
grounded to cocoa mass. After the cocoa mass is liquefied by application of heat than it is called as
chocolate liquor (Asch and Musgrove, 2017). The liquor is further processed, cooled and is
developed in two component that is cocoa butter and cocoa solids.
Although chocolate originated in amroac but Ghana and Cote D'ivorie are regarded as
leading producers of cocoa in 21st century that is accounting for 60 percent of the whole supply of
cocoa across world. There is involvement of two million children in the coca farming across west
Africa.
History: The cacao tree was first found useful for seeds across two thousand years ago. Early
Mexican and central are using the seeds from cacao tree that used to taste bitter and was not sweet.
After that drink was made sweeter and people started regarding as hot chocolate.
Geography of chocolate:
cacao trees don't thrive in the temperature climatic conditions of continental united states. It is best
grown in areas that can lead to development of the structure in which it can be easily consumed.
Cacao is something that can only be grown in 20 degree north and some parts of the equator. Cacao

trees can only prosper under some of the specific conditions that includes the uniform temperatures,
abundant rain, high humidity, nitrogen rich soil and protection from wind. In short it can be Said
that cacao trees are thriving in some areas of rainforest. Chocolate is something that is grown across
different parts of the globe (Harwich, 2020). The worlds leading producers are countries that
included Ghana. Indonesia and Cote Divoire.
One of the major danger to chocolates is arising because of evapotranspiration that is
because of the higher temperatures projected in west Africa by the coming year of 2050. It is
because accompanies by increase in rainfall according to the present business situation that leafs to
high temperature squeezing more water from plants and soul. Rainfall may also lead to loss of
moisture. Some of the research that has been highlighted by IPCC in 2014 is the study that is
headed by Peter Laderach. That lead to a 211 paper giving a situation of pretty forecast of cacao
cultivation. In year 2016 the study reaches slightly to some conclusions because of challenges for
west Africa that is faced by growers of chocolate.
Another state of consumption coffee is sometimes suffering because of the increasing
temperatures but chocolate is different. There are situations of rising temperatures that is hurting the
situation of cacao production. Cacao cultivation is ranging in some of the geographical locations of
Malaysia. Such as there is endure a warmer climate as Compared to west Africa but there is no
presence of any type of negative impact.
Present scenario of COVID 19: With the impact of COVID 19 pandemic the chocolate makers and
cocoa has change the trends of chocolate production.
The popularity of speciality chocolate is increasing different regions of Europe,. There is high
demand for high quality flavoured cocoa that is based on single origin. Single estate chocolates is
also facing a situation of high demand. Multinationals are willing to find out new ways that can lead
towards that can influence the scenario of speciality market. Sustainability programmes have
become very common among different cocoa trading organisations. European customers are willing
to know more bout the cocoa production and the way it is affecting their purchases. customers in
Europe are looking for some better premium productions they are paying attention to the origin of
chocolate, agro climatic gestures of the areas of production, producers stories and communities. The
speciality cocoa & chocolate markets are suffering from the immediate impact of COVID pandemic
(Engeseth and Pangan, , 2018).
Significance of its geography:
The geography of chocolate started with the historic diffusion of consumption and
cultivation. Chocolate is prepared from fruit of theobroma cacao that is a tropical tree name is
denoted by the meaning of “food of the gods” in Greek. Theobroma cacao trees are regarded as
native to the orinoco and amazon river basins in parts of south America. These trees are widely

distributed from the areas ranging from south-eastern Mexico and towards the amazon river. They
are thriving in humid and hot areas that are within about 20 degrees across equator. With the
increasing popularity of chocolates the growers are establishing plantations across other
geographical regions that includes the west Africa, South and south-east Asia. In the present
scenario geographical regions such as Indonesia, Brazil, Ghana are accounting for 79 percent of the
total worlds cacao production.
Climatic change: By the coming year that is 2050, the increase temperatures will push the cacao
cultivation in areas of uphill. IPCC has also reported that Cote D Ivorie & Ghana's optimal altitude
that is related to cacao cultivation may rise from 350 to 800 feet and to 1500-1600 feet that is aboev
the sea level.
Illustration 1: Map showing the cacao cultivation

Cocoa production has been one of the reason that is a leading factor for driving the climatic change
but climatic change has also resulted in shits in regions of land suitability for the purpose of
achieving cocoa cultivation (Engeseth and Pangan, 2018). The main impact of climatic change has
been in west Africa. All such changes had lead to increasing of pressure on remaining areas of
forests across west Africa. There is shift in production to the forested areas of congo basin and
different parts. For instance DRC is the country that has a potential for the purpose of expanding the
cocoa cultivation that can lead high suitability.
Examples of “single origin” producers and the social justice and environmental
Single origin chocolate is also because of use of coaca beans that are used for creating it
that is generally extracted from single origin that is instances of a single plantation or estate but all
this is mostly part of one country. Origin of cocoa beans for creation of chocolate leads to allowing
of chocolate market for activity of a charismatic flavour profile in each bar and creation of a unique
experiences. A particular geographical region because of the location, climate, soil, immediate
habitat and climate can lead to production of exceptional coca crop but in case it is not harvested
properly then it may lead to a need of handling it with other application of methods (Toker,
Palabiyik and Konar, 2019).
Environmental Issues: There is requirement of more sustainable practises of production that can
be widely acknowledge as government of consumer countries and producer countries are striving to
develop better solutions. Government of Ghana and Core D'Ivoire has also focussed on establishing
of smart cocoa systems as their national strategies for dealing with the issues of climatic change.

The private scenario is also focussing on seeking of different ways so that deforestation can be
reduced.
Cocoa is grown in different forest areas and this is the reason its production is associated with forest
degradation and deforestation (Borkenhagen, 2018). Global forest losses because of the cocoa
production is established to range between 2-3 million hectares that is ranging from the time period
between 1988-2008. that is equal to 1 percent loss of forests with time. With relation to land use this
is relatively small when compared to other range of crops, the main producer across countries cocoa
is significant factor of forest loss. The most crucial impact has been on Ghana and Core Divorie
that are regarded to be responsible for one quarter of deforestation that is nearly 15 percent of high
forest zone in Ghana.
Sources of best single origin of chocolate:
There are some of countries that include Madagascar and Venezuela who are renowned for
the objective of producing finest cocoa across world. Some chocolate markets can further focus on
detailing the origin that include name of plantation, estate and cocoa variety. Single origin is
defined as the origination of cocoa from one particular country. It is regarded as the name of estate
and palliation that is related to the cocoa variety to display the quality of cocoa and creation of
chocolate.
Problems faced by single origin chocolate makers:
It can be said that true chocolate maker posses complete control over cocoa & overseas its
finishing and processing, it is the craftsmanship who are focussing on producing of best chocolate
across world by use of finest and purist ingredients. Many times it is not possible for the chocolate
maker to identify a source of fine flavour cocoa from one plantation that is because of practicalities
of demand and supply (Olfert, Wattick and Hagedorn, 2020). For buying cocoa that is originated
from one single country leads to elimination of many problems related with supply that can happen
in case of single estate or plantation. The presence of poor harvest, natural disaster or disease may
affect the cocoa harvest and other crops by limiting the supply to a particular plantation that will
required considerable supply chain.
True chocolate makers are actuality creating chocolate from “bean to bar” that is reforming
the pre made chocolate purchase in form of a bulk. The finest chocolate markers across world are
having world wide reputation that is developed from a single origin production. Single origin
chocolates are always the top of bean to bar chocolate makers that was a pure form of chocolate
where the producers can really showcase the talent and further develop Charismatic & exciting
flavours of Cocoas. Some of the worlds finest bean to bar chocolate makers includes the Michel
Cluizel, Pralus, Amide and Valrhona. “single origin: is becoming apparent on the packaging that is

sometimes inferior to products. Manufactures are reacting towards the enhancement in popularity of
single origin chocolates and the way it is able to achieve the high price tags that is because of the
creation of own products to cash based on this prevailing trend.
Unsustainable farming practises and climatic change has shown that cocoa production
may decrease significantly in coming future time period. Cocoa farming has been main drives of
deforestation in some of the major producing countries that is Ivory coats. It has contributed
towards climatic changes. Direct impact of climatic change includes longer dry seasons, less rains
and enhancement in diseases & pests it can lead to negative impact on yields and cocoa quality. For
dealing with such challenges it is necessary that farmers have to focus on use of practises that are
sustainable.
Social issues: many chocolate producers are also facing issues that leads to child labour,
packaging pollution. The centre for strategic & international studies have estimated that there have
been 5 million small family farms across tropical regions of south-east Asia, west Africa and Latin
America who are relying for 60 to 90 percent of their total income, farmer are generally living on a
income of less than 2 dollar per day (Traud, 2017). Nestle has has made a profit of 10 billion
dollars as net profits in year 2018. cocoa farmers posses low income leads that is leading to arsing
of issues that are associated with poor living environment, health care, nutrition, education and
there has been dangerous working conditions that includes handling of chemicals & pesticides
without use of proper protection, dangerous equipments & unfair working conditions. Approx two
third of world's cocoa supply is coming from west Africa where 2 million children are regard in
cocoa production and there is extensive child labour. Some of the children are also victims of
human trafficking.
Poverty : It is one of the popular social issues related to the sever price drops that occurred in the
year 2018. it lead to decreasing the earnings of cocoa producers by 30 percent. In present scenario
child labour has lead to a situation of high concern as children are dropping out of school to support
the poverty situation of their family. There is no situation of improvements that has created a figure
of 2.1 million children working in different cocoa fields in Ghana and Ivory coast.
Concerns and key initiatives to address these.
For the purpose of handling issues related to environmental concern there is requirement to
establish more sustainable production practices that have to be acknowledge by the consumer and
producer countries. The private sector has also to be involved to develop effective solutions. Such
as government of Ghana and Cote D'Ivorie have been part of the establishment of climate smart
coca systems which is one of their national strategies for the purpose of dealing with the issues of
climatic change. The private sector is also involved in seeking of ways so that deforestation can be
reduced across the global supply chains (Rinaldi 2019). There has been recent progress to achier the

goals that are part of NYDF that has resulted that present trends of COVID and other external
factors has consequence into not meeting of the set objectives in year 2020. in year 2016 the highest
loss of tree is also a issue that has to be Covered in upcoming time period.
The New york declaration on forests (NYDF) has also made a objective to have natural forests
loss by 2020 and work towards ending it by year 2030. it is endorsed by 190 bodies that includes
companies., governments and the different civil societies.
For dealing with child labour: worlds largest chocolate companies that includes Mondelez
international, Nestle, Hershey are willing to stop supporting the child labour since 20 years ago
Mars is a chocolate brand that is generating plans to ensure 100 percent of cocoa is responsible
source & is traceable to farm level by coming time period of 2025. Hershey's cocoa for goof
program is focussing on investing a half billion dollars to climate child labour by coming year
2030. empowering women, dealing with climate change and tackle poverty. Nestle is also willing to
help child labour monitoring & remediation system. Mondelez international is working towards
adhering to ethical standard by focussing on monitoring of third party inspection. Govida is
supporting suppliers forever chocolate norm by coming year 2025 (Asch and Musgrove, 2017).
Assisting chocolate in coping with the climatic Change: One of the adaptation strategy can be
providing cacao growers with use of breed seeds that posses a quality of superior drought
resistance. It is recommended that traditional cacao cultivation method takes advantage of the
conditions in which it is naturally growing.
This approach in some countries like Brazil is known as Cabriuca that involves retaining and
replanting of the rainforests trees that provide cacao trees with different shades. It is a approach that
can be used for the evapotranspotaion and temperature. Taller trees are also providing protection
from soil erosion, wind and nutrient rich leaf litter, cacao trees are cultivated with use of this
approach so that it becomes less vulnerable to pest and the soul can retain the ability to support
cacao in long run. There has been a study conducted in souther Cameroon founded that cacao forest
in the region store average 243 metric tons per hectare. Another study has revealed that there can be
use of judicious cabruca practises that can lead to doubling the cacao production in a climatic
friendly way.
There is need to explore the possibility to add value to the existing product by designation of
the origins to various cocoa type that is specific to the area of farm. It is going to make product
more attractive for specialised buyers. There is need to explore the possibility of obtaining
geographical indications that are legally protect from these varieties (Schomaker, Schräer and
Lörcher, 2020).
Governments procurement policies across western Europe is also focusing on sustainability
criteria while making purchase of products such as chocolate and cocoa. Dutch government has also

elaborated the use of specific guidelines related to sustainable farming practises that includes cocoa.
Different Dutch public agencies are focussing on implementation of these practises. There is also
need to investigate the present sustainability standards that have been set up by stakeholders and
retailers across European markets by approaching cocoa importers, sector specialist and category
managers for chocolate (Which trends offer opportunities or pose threats on the European cocoa
market, 2020).

CONCLUSION
From the above mentioned aspects it can be concluded that chocolate is a penetration that is
made up by combing ground and roasted cacao seeds in form of a liquid paste that is used as
ingredient. Chocolate production is related to harvests by use of trees, seeds are placed in larger
fermentation. All these are further producing the aroma and chocolate flavour. There are some of
the environment issues related to sustainability and the social concern that are because of child
labour practises. Such problems have to dealt by collective measures of government and other
private associations so that there can be smooth process can take place related to production of
chocolate.

REFERENCES
Books and Journals
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Engeseth, N.J. and Pangan, M.F.A., 2018. Current context on chocolate flavor development—a
review. Current opinion in food science, 21, pp.84-91.
Toker, O.S., Palabiyik, I. and Konar, N., 2019. Chocolate quality and conching. Trends in Food
Science & Technology, 91, pp.446-453.
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