Running Out of Chocolate?

Chocolate is a mixture of sugar, milk, and cocoa, which comes from the cacao tree. The treat is one of the most craved foods on the planet. The reason for chocolate’s desirability is complex and not fully understood. But food scientists believe the treat’s appeal is rooted in its unique chemical and physical makeup.

Scientists know that chocolate contains caffeine—also present in most coffee and many teas—and theobromine (see Chocolate Chemistry). Both chemicals stimulate your central nervous system (the brain and spinal cord), giving you a small boost of energy. But the jolt you get from eating chocolate is much weaker than what you get from drinking a cup of coffee, says Gregory Ziegler, a food scientist at Pennsylvania State University.

Cocoa and cocoa butter come from the cacao tree. They’re mixed with sugar and milk to make chocolate. The treat is one of the most craved foods on the planet. No one fully understands the reason for chocolate’s huge appeal. But food scientists believe it has to do with its unique chemical and physical makeup.

Scientists know that chocolate contains caffeine. So do most coffee and many teas. Chocolate also contains theobromine (see Chocolate Chemistry). Both chemicals excite your central nervous system (the brain and spinal cord). This gives you a small boost of energy. But the jolt you get from eating chocolate isn’t very strong. It’s much weaker than what you get from drinking a cup of coffee, says Gregory Ziegler. He’s a food scientist at Pennsylvania State University.

Ziegler says caffeine and theobromine alone can’t account for all of chocolate’s appeal. Cocoa butter and sugar also add to the snack’s allure. Cocoa butter is a type of fat. It has a melting point—the temperature at which a solid turns into a liquid—of about 32°C (90°F), or just below body temperature. This ensures that chocolate melts in your mouth, allowing you to fully appreciate its flavor and texture. Sugars play a key role too. They trigger your brain to release dopamine—a chemical that gives you a sense of well-being.

In addition, people are enticed by chocolate’s aroma. Its signature smell is created by hundreds of individual flavor compounds—substances made of two or more different elements that are chemically combined. Chocolate’s aroma can even trigger responses that are based on people’s memories and past experiences with the sweet snack. “If your parents used chocolate as a reward or treat, you’ll react to the smell as a reward,” says Ziegler. “You experience the chemistry in context.”

Ziegler says caffeine and theobromine can’t explain all of chocolate’s appeal. Cocoa butter and sugar also help. Cocoa butter is a type of fat. Its melting point (the temperature at which a solid turns into a liquid) is about 32°C (90°F). That’s just below body temperature. This means that chocolate melts in your mouth, so you can fully enjoy its flavor and texture. Sugars play a key role too. They trigger your brain to release dopamine. This chemical gives you a sense of well-being.

Chocolate’s aroma also attracts people. Its unique smell is formed by hundreds of different flavor compounds. These substances are made of two or more different elements that are chemically combined. Chocolate’s aroma can even bring back memories. People react based on their past experiences with the sweet snack. “If your parents used chocolate as a reward or treat, you’ll react to the smell as a reward,” says Ziegler. “You experience the chemistry in context.”

Creating chocolate is a long, difficult process (see From Bean to Bar). For starters, each cacao tree takes three to five years to produce its first cacao pods—the tree’s fruit, which contains the cocoa beans used to make chocolate.

Once cacao pods are harvested from a mature tree, farmers remove the cocoa beans from the pods. The beans come naturally coated in a thin, white layer of wet pulp. Workers allow the beans to ferment—a process in which microorganisms break down a substance—to get rid of the pulp and decrease the beans’ bitterness. The beans are then dried and sold to chocolate manufacturers, which clean, roast, and grind them into a paste. The paste is mixed with other ingredients and poured into molds to create that perfect gift for your sweetheart.

Making chocolate is a long and difficult process (see From Bean to Bar). To start with, each cacao tree must grow for three to five years. Then it finally produces fruit, called cacao pods. They contain the cocoa beans used to make chocolate.

Farmers pick cacao pods from a mature tree. Then they take the cocoa beans from the pods. The beans have a thin, white layer of wet pulp covering them. Workers want to get rid of the pulp and lower the beans’ bitterness. So they allow the beans to ferment—a process in which microorganisms break down a substance. Then the beans are dried. Chocolate manufacturers buy the beans. They clean, roast, and grind them into a paste. It’s mixed with other ingredients. Finally, it’s poured into molds to create that perfect gift for your sweetheart.

Farmers aren’t guaranteed a good cacao crop each year. Farms tend to grow only a few varieties of cacao. That means the plants lack genetic diversity—the variety of genes (units of hereditary material) within a species. Because most cacao plants grown today share the same genes, they’re vulnerable to the same diseases. Unfortunately, many farmers either don’t have access to or can’t afford the pesticides and fungicides that kill disease-carrying pests and harmful fungi.

Hotter temperatures and extreme weather patterns brought on by climate change compound these problems, says Ethan Budiansky, the director for environment at the World Cocoa Foundation in Washington, D.C. “Cacao trees like heat, but not too much, and they require sufficient rain,” he says. “As the climate becomes less hospitable, there’s less land that’s suitable for growing these plants.”

Farmers aren’t sure they’ll get a good cacao crop each year. Farms tend to grow only a few types of cacao, so the plants lack genetic diversity. That’s the variety of genes (units of hereditary material) within a species. Most cacao plants grown today share the same genes. That means they’re in danger from the same diseases. Pesticides and fungicides kill disease-carrying pests and harmful fungi. But many farmers can’t find these chemicals or can’t afford them.

Climate change brings hotter temperatures and extreme weather patterns. This adds to the problems, says Ethan Budiansky. He’s the director for environment at the World Cocoa Foundation in Washington, D.C. “Cacao trees like heat, but not too much, and they require sufficient rain,” he says. “As the climate becomes less hospitable, there’s less land that’s suitable for growing these plants.”

Leading chocolate manufacturers are working to overcome problems threatening cacao trees and keep up with global demand for chocolate. They’re investing billions of dollars to improve cacao farming practices. Through a plan called CocoaAction, companies are working to help farmers around the world produce more cocoa beans.

Leading chocolate manufacturers are working on the problems that threaten cacao trees. They hope to keep up with the world’s demand for chocolate. They’re spending billions of dollars to improve cacao farming practices. Companies are following a plan called CocoaAction. Their goal is to help farmers around the world produce more cocoa beans.

One effort involves providing farmers with pesticides, fungicides, and fertilizer that can help grow more-robust trees. Another project involves crossbreeding different species of cacao trees to develop new varieties that are naturally resistant to disease. Scientists grow these new breeds in greenhouses. Once the seedlings are strong enough, they’re sent to farmers for planting.

The CocoaAction initiative has already shown some positive results, says Budiansky. “We’re making progress, but there’s still a long way to go,” he says. As long as people keep discovering—and loving—chocolate, more work will be needed to ensure a chocolate supply for many Valentine’s Days to come.

For example, they’re giving farmers pesticides, fungicides, and fertilizer. This can help farmers grow healthier, stronger trees. Another project involves crossbreeding different species of cacao trees. This develops new types that have natural defenses against disease. Scientists grow these new breeds in greenhouses. When the seedlings are strong enough, they’re sent to farmers for planting.

The CocoaAction plan has already shown some good results, says Budiansky. “We’re making progress, but there’s still a long way to go,” he says. People will likely keep getting hooked on chocolate. So more work will be needed to make sure we have a chocolate supply for many Valentine’s Days to come.