Grizzly Gazette

Bye Bye Dessert: A Fudge of a Problem for the Cocoa Bean

From+upper+left+colckwise%3A+Teacher+Daniel+Tena%2C+and+Grizzlies+Vanessa+Aranda+Jesse+Cedejas+and+Julian+Reyes+enjoy+their+favorite+chocolate+bars.
From upper left colckwise: Teacher Daniel Tena, and Grizzlies Vanessa Aranda Jesse Cedejas and Julian Reyes enjoy their favorite chocolate bars.

From upper left colckwise: Teacher Daniel Tena, and Grizzlies Vanessa Aranda Jesse Cedejas and Julian Reyes enjoy their favorite chocolate bars.

Photo collage by Laura Horta

Photo collage by Laura Horta

From upper left colckwise: Teacher Daniel Tena, and Grizzlies Vanessa Aranda Jesse Cedejas and Julian Reyes enjoy their favorite chocolate bars.

Laura Horta, Staff Writer

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Sweet, delicious, and addictive.

Chocolate is the richest candy you’ll ever taste. And it’s everywhere. Brownies, cakes, candies, chocolate milk, hot chocolate, cookies, and ice cream.

But what if isn’t on the shelves for long? Chocolate is dying. Well, not exactly.

Due to climate change there have been major farming issues with cocoa bean crops.

Cocoa beans are planted in hot areas ranging from 60 to 95 degrees in wet areas. Mexico, Nigeria, Hawaii, the Philippines, and other heated areas grow the beans. Cocoa beans aren’t used to higher temperature.

According to the U.S. National Oceanic and Atmospheric, the climate where beans are grown continues to have increasing temperatures that ultimately could end chocolate by 2050.

Huge chocolate industries are trying their best to solve this issue. Farmers have tried to relocate their crops, yet to grow this plant, they have to terminate thousands of acres of wildlife.

The University of California at Berkeley is working with the company Mars; who owns Dove, M&M’s, Twix, and other chocolate brands, to develop cocoa beans that withstand warmer temperatures. Their plan is to use CRISPR known as the “Controversial Gene Editing Technology.” This technology modifies the DNA sequence and gene function. Yet this troublesome machinery can eradicate human disease and “designer babies,” according to the research article by Sophie Curtis.

It could potentially change the game of growing cocoa beans.

Cocoa beans are in dire need of assistance. Climate change is preventable. If you want to prevent cocoa beans from dying you could limit the release of unhealthy gases. Bonfires is a start, no need to make s’mores. Eat healthy food (technically cocoa beans are a vegetable so that’s a pass).

Now enjoy as much chocolate as you can this Valentine’s Day. It won’t be here for too long. Or at least till 2050.

2 Comments

2 Responses to “Bye Bye Dessert: A Fudge of a Problem for the Cocoa Bean”

  1. No on February 14th, 2018 9:51 am

    oh

    [Reply]

  2. hello on February 14th, 2018 2:13 pm

    Jairo whose

    [Reply]

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Bye Bye Dessert: A Fudge of a Problem for the Cocoa Bean