How Australian cocoa growers are future-proofing against a chocolate shortage

Climate change could crumble the global chocolate industry in 30 years, but Australian farmers are future-proofing their produce.

More than half the world’s cocoa is grown in Côte d’Ivoire, known as Ivory Coast, and Ghana. But drying conditions and rising temperatures are making the West African countries less suitable for cocoa cultivation.

“A small impact on those two big producers could turn the whole thing,” Australian grower Barry Kitchen told The New Daily.

Dr Kitchen – executive chairman of Daintree Estates, based around Cairns – said he was continuously looking at ways to make his farm viable into the future.

He said Cairns generally had “ideal” conditions for cocoa trees, which need consistent rain, warm temperatures, and shade with dappled light. Daintree Estates uses irrigation during the dry season, but were careful not to do it “ad hoc”.

“It’s got to be done in a smart way, and we are starting a new project here at the moment where we will be using very sophisticated computer programs to be able to make sure that we only feed the right areas of the cocoa,” Dr Kitchen said.

“You don’t just say, ‘well every day I’m going to turn the sprinkler on and let it go for two hours.’ It’s about measuring what’s in the soil, and understanding what the trees need to be able to deliver the nutrients to the roots at the right time.” Read more

Rachel Eddie - Smart Company - 8 Jan 2018