Exploring the Environmental and Social Impact of Chocolate Production

This essay examines the multifaceted impacts of chocolate production, focusing on both environmental and social dimensions. It begins by discussing cacao harvesting and its contribution to deforestation, biodiversity loss, and overall environmental degradation. The essay then presents the pros and cons of chocolate consumption, highlighting its nutritional benefits alongside potential health drawbacks. Sustainability initiatives within the chocolate industry are explored, along with the challenges posed by cacao bean diseases and the resulting need for bean relocation. The social issues faced by farmers, including labor exploitation and child slavery, are also addressed. The essay concludes by emphasizing the negative effects of cocoa production on the environment and the ethical concerns surrounding child labor, while acknowledging the continued high demand for chocolate despite these issues. Desklib offers a variety of resources, including past papers and solved assignments, for students studying related topics.

Essay
Chocolates
Student Name

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Contents
Introduction................................................................................................................................1
Cacao harvesting and its impact on the environment.................................................................1
Cons and pros of chocolate........................................................................................................1
Chocolates and sustainability.....................................................................................................2
Movement of Cacao beans.........................................................................................................2
Social issues bring on to farmers...............................................................................................2
Effect of chocolate in the world.................................................................................................2
Cacao beans and diseases...........................................................................................................3
Child slavery issues relating to chocolate planting....................................................................3
Conclusion..................................................................................................................................3
References..................................................................................................................................4

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Introduction
The cocoa beans or simply the cocoa is called the cacao bean or cacao, which is found
in dried form and are fully fermented seeds of the cacao beans. Initially, the chocolates are
made with the hand harvesting and later the use of mills have been started in which
processing the beans is quite simple and fast as compared to the hand harvesting. Both the
methods are found different from each other in terms of sun and shade. From this, it can be
analyzed that the cocoa can be produced in any of the climate change (World Agroforestry
centre, 2018). The present-day popularity of the chocolates and cacao seeds do not need any
publicity or promotion as everybody knows and loves the chocolate. The demand for
chocolate is found to be growing with the time and are getting considerable importance in the
market.
Cacao harvesting and its impact on the environment
From the research, it has been analyzed that cocoa farming is causing the
deforestation in the forest. This will impact the environment adversely. Due to cultivating the
cocoa seeds, farmer’s starts decreases the biodiversity and interactions between the
organisms. Because of this many diversity and habitats are destroyed and many species
diversity is drastically reduced (Amano, 2013).
Cons and pros of chocolate
Having chocolate has its own advantages and disadvantages which are as follows:
Pros:
 Chocolate is found to be a good source of iron, magnesium, manganese and copper
and contains very high or low level of sugar.
 Chocolates are found to be healthy for some people as it is highly saturated and low in
polyunsaturated fat.
 Chocolate is considered to be the source of the antioxidants and help in repairing the
radical damages.
Cons:

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 Chocolates include the phytic acid in a high ratio which blends the minerals like
calcium, iron and makes them unavailable to the body. Due to this dehydration
problem can be seen in the body (Linkedin, 2015).
Chocolates and sustainability
To remain the chocolate sustainability for a long span of time, various initiatives have
been taken by the organization which includes the American Cocoa Research Institute. The
organization was set up in order to make the sustainable ways in which the farmers increase
production that is economical, accepted by the culture, viable and with the effective use of
management of resources (ETH Zurich, 2013).
Movement of Cacao beans
The need to remove the cacao bean has been raised due to the disease spread by the
beans. Many diseases have been finding out due to these beans which include black pod,
frosty pod rot and witches broom. Due to these reasons, beans are shifted to the bars and gave
rise to the efficient processing of fine flavours, crafted with care. The reason of shift is only
the devastating changes in the environment due to the spread of diseases and pest which have
a direct impact on the harvesting (Cocoa and co, 2016).
Social issues bring on to farmers
The biggest social issue faced by the farmers is the sustainability of the cocoa beans
in the market. Due to the varied disadvantage of the cocoa beans, the existence of these types
of seeds is not possible for the long span of time, so the farmers producing the same have to
adjust and coordinate with the environment in order to remain in the market. Another social
issue faced by the farmers is the problem of labour for producing the cacao beans as it gives
low wages to the workers and they are found underpaid. Extracting beans from the cacao is
considered to be the laborious work in nature so very fewer labours are interested in working
in the cocoa farm. This is the reason most of the child labour is found in the cocoa industry
(UCSC, 2018).
Effect of chocolate in the world

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Producing the cocoa has a negative effect on the world’s environment. Harvesting of
cocoa causes the falling of trees by the farmers due to the high demand of cocoa by the
companies. The prices of the cocoa prices are found to be high in nature due to which farmers
cut down the trees and harvest the cacao beans. The production of cocoa is likely to affect in
various ways by the expected effects of global warming. Another harm that cacao beans are
doing in the environment is being used as a bedding material in farms for cows. This
increases the ammonia level of the land which is not beneficial for other crops (ETH Zurich,
2013).
Cacao beans and diseases
Producing the cacao beans brings diseases in the environment. The diseases that cause
destruction on the large scale which is caused by the several species of Phytophthora. These
diseases include black pod, frosty pod rot and witches broom and are found to be dangerous
in nature. These types of diseases are found to be fungal diseases which have earned a
considerable importance and are posing a serious threat to the supply of chocolate (LinkedIn,
2015).
Child slavery issues relating to chocolate planting
In the process of production of cocoa, a child has been involved and their exploitation
is done. According to a report by the International Labour Organisation, more than 109000
children’s are involved in the production of cocoa. The children’s has been exploited by the
farmers and slave treatment has been given to them. The cocoa industry was accused of
making the profit from child slavery and trafficking (APS, 2001).
Conclusion
From the above discussion, it has been analyzed that the cacao beans requires high
labour within the low cost. The sustainability issue faced by the cocoa industry due to the
harvesting is affecting the value of habitat. The production of the cacao beans is responsible
for the deforestation and cutting of the trees. Cacao beans are impacting the environment as a
whole by giving rise to the various diseases and pest. After all these damages, the demand for
the chocolates is on the high speed as compared to its supply. This is the reason that
chocolates are loved by the majority of the people in the world after all its negative aspects.

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References
Amano. (2013). Cocoa Fermentation — Bringing Magic to the Cocoa [Online]. Retrieved
from: https://www.amanochocolate.com/blog/cocoa-fermentation-all-about-it-part1/
APS. (2001). The Impact of Plant Diseases on World Chocolate Production [Online].
Retrieved from:
https://www.apsnet.org/publications/apsnetfeatures/Pages/WorldChocolateProduction
.aspx
Cocoaandco. (2016). Why bean to bar matters [Online]. Retrieved from:
https://cocoaandco.com/blogs/news/83488388-why-bean-to-bar-matters
ETH Zurich. (2013). Is chocolate sustainable? [Online]. Retrieved from:
https://www.ethz.ch/en/news-and-events/eth-news/news/2013/11/is-chocolate-
sustainable.html
LinkedIn. (2015). Pros & Cons Of Chocolate Consumption [Online]. Retrieved from:
https://www.linkedin.com/pulse/pros-cons-chocolate-consumption-komal-spall
UCSC. (2018). Social Issues in Current U.S. Agriculture [Online]. Retrieved from:
https://casfs.ucsc.edu/about/publications/Teaching-Organic-Farming/PDF-
downloads/3.2-social-issues.pdf
World Agroforestry centre. (2018). Select shade trees care benefit cocoa under changing
climate [Online]. Retrieved from: http://www.worldagroforestry.org/news/select-
shade-trees-care-benefit-cocoa-under-changing-climate