HOW TO REDUCE ENVIRONMENTAL IMPACTS IN THE CHOCOLATE VALUECHAIN?

Chocolate is one of the most enjoyed and consumed products on the planet.
However, its unethical production and marketing also generates negative effects on
the environment, including deforestation, loss of biodiversity, water pollution and
greenhouse gas emissions. It is therefore important to seek ways to reduce these
impacts and promote a more sustainable and responsible value chain.
One of the strategies to achieve this is the use of good agricultural practices in the
cultivation of cocoa, which is the raw material for chocolate. These practices include
integrated pest and disease management, soil and water conservation, crop
diversification, and organic certification. These measures help to improve cocoa
productivity and quality, protect natural resources, and generate additional income
for producers.
Another strategy is the promotion of the local chocolate industry, which adds value to
cocoa and generates employment and development in the producing areas. In
addition, by reducing the distance between the origin and destination of the product,
transportation costs and carbon emissions are reduced. Responsible chocolate
consumption can also be encouraged, which involves choosing products with
environmental and social certifications, such as fair trade, green certification or the
carbon neutral certification.
This growing demand is undoubtedly a great opportunity for these populations.
However, we also face important challenges. As consumers, we must be aware that
the prices paid are sufficient for these producers to obtain a profitability that allows
them to improve their living conditions, and also guarantee the sustainability of the
ecosystems in which they live, even more so when today there are already

pressures due to climate change that reduce supply – some studies estimate that 90
percent of current cocoa crops will no longer be viable in 2050.