Heirloom cacao seen as solution to cacao degradation

THE Fine Chocolate Industry Association is leading efforts to help address issues surrounding cacao growth through the Heirloom Cacao Preservation (HCP) Initiative.

A joint effort with the USDA/ARS, the HCP is working toward preserving heirloom cacao. It identifies and tests the finest-flavoured cacao, which is turned into the most flavourful chocolate in the world. The cacao is then mapped and targeted for natural reproduction instead of GMO.

Fine-flavoured cocoas generate more income for local farmers. By helping identify these fine-flavoured cocoas, farmers are discouraged to plant genetically modified cacao trees and are instead prodded to focus on growing heirloom cocoas. Through such efforts, the HCP hopes that helping raise awareness on fine-flavoured cocoas and rewarding farmers who cultivate this precious dwindling resource can preserve heirloom cacao for future generations.  

Bloomberg’s recent report about the dangerous state of chocolate around the world is calling attention to the drought, disease, and deterioration of cacao growth globally amidst the exponential rise of chocolate consumption, particularly in emerging markets. 

One solution to the issue that many large chocolate manufacturers are pursuing is genetically modified cocoa, which the report said is gaining popularity. Chocolate lovers, however, are concerned the future of chocolate with scientifically engineered products will yield little or no flavour at all as opposed to the varied and rich flavours chocolate enthusiasts enjoy today.   

In efforts to look beyond genetically modified cacao as the only option to address the global degradation of cacao, many speciality chocolate manufacturers and chocolatiers are increasingly working with local farmers to save heirloom cacao.