Chocolate is one of the world’s most widely consumed foods. It is made from cacao beans grown by millions of smallholder farmers globally. High-quality cacao beans require optimal growing conditions, which are essential for producing good-quality chocolates. However, growing climate variability such as rising temperatures, unpredictable rainfall, and prolonged dry spells, are making it harder to maintain healthy crops and stable yields.
Study reveals insights for climate resilience in smallholder cacao farms
