Both coffee and cocoa are cultivated in very specific climatic zones, both are under threat. Over 70% of the cocoa produced worldwide comes from the Central and West African region, whereas the delicately climate-sensitive arabica variety accounts for 60-70% of the world’s overall coffee production.
What Do Studies Say about Cocoa?
Research suggests that the Central and West African regions could potentially lose around half of their cocoa-receptive area by the year 2050. The cocoa plant may migrate to other regions of Africa, including Nigeria and Cameroon, thus abandoning Ivory Coast and Ghana. Flood, drought and diseases are also highly problematic: they can destroy huge cocoa harvests.
What About Coffee?
Due to climate change, Brazil could experience as much as 70 more days of excessive heat that adversely affects coffee crop productivity in the period from 2021 to 2025. Rabobank experts predict that 20% of the current land used for arabica cultivation could lose its suitability by 2050.
Can Farmers Adapt?
There are some ways to adapt to climate change, such as planting heat- and drought-resistant varieties of crops, developing agroforestry systems, and equipping farmers with the knowledge they need to maintain food goals.
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