Back in 2010, scientists announced what was their first draft of the chocolate genome, or genetic makeup, of the criollo variety. As climate change continues to affect the planet, cocoa is in danger of dying out entirely within the next 100 years. Some will argue carob can be a suitable replacement, although there simply is no substitute. Sandra Boynton, CHOCOLATE: The Consuming Passion, states, “Carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate…because it can, when combined with vegetable fat and sugar, be made to approximate the color and consistency of chocolate. Of course, the same arguments can as persuasively be made in favor of dirt.” This genome extracted may be the ‘savior’ of the treat we all know and love, despite the ever-changing climate.


If cocoa could be cultivated anywhere in the world, they would be more common than apple trees, even garden vegetables. They are however restricted to about 20D north and south of the equator. The theobroma trees prosper in specific conditions including uniform temperatures, high humidity, abundant rain, nitrogen rich soil, and protection from wind. Long of the short – they thrive in rainforests. Published in 2014, Climate Change 2014: Impacts, Adaptation, and Vulnerability expects the average global temperature to experience an average 3.8D F increase by 2050 (which is still on pace), which significantly impacts the already-slim growing areas for cocoa to be cultivated. It is not necessarily the heat which if affecting this crop in particular, rather the lack of humidity and dryer air quality. This will not be one ‘clean sweep’ of rising temperatures however – with extreme highs and lows possible, different regions will be affected at different times. Malaysia is currently enduring a warmer climate than seen in West Africa, which in turn requires farmers to adapt to the weather as quickly as possible, or face an eventual chocolate apocalypse if the world continues on this pace.


These higher temperatures also do not permit higher rainfall. But what about evaporation?? These areas will be enduring evapotranspiration, where the higher temperatures ‘squeeze’ more water out of soil and plants, but a potential rainfall is not expected to offset the loss of moisture from these organisms.

Off the Ivory Coast in Ghana, which is the world’s largest producer of cocoa, is facing a commodity epidemic, and an ensuing uphill-battle (see below).

Cocoa-cultivation suitability

The chocolate genome comes into play as scientists can engineer cocoa to sustain these changing climates, although say ‘goodbye’ to chocolate’s Non-GMO labels if the globe continues at its current pace, with no clear signs of taking significant action.


Encyclopedia of Life. (2012). Theobroma cacao.

Scott, Michon. (2016). Climate & Chocolate.


Featured Brand:

El Rey

Made-at-the-Source Venezuelan Couverture

Chocolates El Rey Logo

Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

Featured Product:

deZaan Rich Terracotta Dutched 20/22% Cocoa Powder, Finest Dutch Quality since 1911

deZaan Terracotta 20-22% Dutched Cocoa Powder 2023

Latest Blog Post:

How to Use Rewards Points (with screenshots)

Using Points 101 Redeeming points is easy! It's as simple as being logged-in, a copy, and paste....

Loyalty & Rewards: Updated & New!

New & Updated WWC Loyalty & Rewards Program What's Changed, What's New & How it works...

Post-Easter Easter Egg Hunt!

Easter May Be Over, but Chocolate Eggs are Still Hiding WWC has a live Easter Egg Hunt on our...

WWC Account Enhancements: Social Logins // How To

Account Upgrade: Login/Link with your Social Media Accounts WWC's next enhancement: linking your...

Kali’s Cookies Follow Up

Kali's Cookies Follow UpKali's Cookies | Featured on New Hampshire Chronicle A Sweet Piece Kali's...

Our Recommendation: Buy Early!

Greetings Cocoa Community, I'd like to thank all of you that have booked passage in our new Flight...

Labor Day Transitions

Greetings Cocoa Community, Happy Labor Day Weekend! Enjoy time with family as we all give a nod...

Summer Savings!

Greetings Cocoa Community, Happy Summer. Hopefully you're enjoying great weather and creating...

Latest Community Spotlight & Supply Chain Update

Greetings Cocoa Community, We're encouraged to see many of the small businesses we serve have...

Shifting Shipping into Summer Mode

Hi, We hope everyone out there in our Cocoa Community is enjoying some much needed social...

Latest Magazine Post:

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian ChocolateGuylian is a Belgian chocolate company that is...

What are Dragées?

DragéesWhat are Dragées? Is this a category of chocolate on its own? Or is it similar to familiar...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are Giandujotti? Is the confection different than...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall under the category of "chocolate"? Or is it a...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is there a greater significance of this terminology, or...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the...

The History of Côte d’Or Chocolate

Côte d’Or Chocolate The History of Belgium's #1 Chocolate BrandThis Old-World chocolatier is known...

Chocolate: Effects on health

With all things food-related, the effect on health can vary by the amount consumed in...

Chocolate Label Tags: what do they mean?

Chocolate labeling can be a bit perplexing if you are new to the subject. Most...

Making Chocolate

Growing & Harvesting After the cocoa pods are grown and ripe, they are commonly...

Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

Follow On