In the words of famous American author Cassandra Clare, “What kind of monster could possibly hate chocolate?” The global population has a soft corner for all forms of chocolate treats, ranging from wrapped candy bars, chocolate fudge ice-creams to the good old chocolate-chip cookies. These delectable treasures not only satisfy the sweet tooth of our population, but they also give an immense boost to the economy too. It is estimated that approximately $22.4 billion yearly is contributed by chocolate to the American economy, besides employing hundreds of thousands of people directly or indirectly. The similar importance of chocolate may be at the global level also.

Plant disease, coupled with pest attacks and climatic change have put the future of the chocolate industry at great risk. These gravely hamper the growth of cacao trees which is the basis of all chocolate manufacturing industries. Cacao beans are transformed and flavored to make milk, dark and white chocolate varieties. If these factors are not kept in check, it can lead to a countrywide and worldwide shortage of these delicious confectionaries.

How does this risk chocolate production?

  • In 1988, chocolate farming in Brazil went severely downhill by 80% because the cacao plant is susceptible to fungal infections. The black pod disease that is rather prevalent in Central and West Africa amounts to nearly 90% damage to the chocolate industry each year.
  • Cocoa pod borer is a pest that reduces the produce massively. This pest stunts the growth of the cacao beans and degrades the quality substantially. Papua New Guinea faced an 80% decline in cacao production in the years 2008 to 2012 because of the pod borer.
  • Climate change is predicted to escalate this issue by leaving the cacao trees more vulnerable. This will also directly impact the lives of the farmers who depend on these plants for a livelihood.

Analysts and scientists are working hard to find ways to overcome this undesirable situation. The researchers at chocolate manufacturing companies are tapping into groundbreaking technologies that involve editing the gene of the cacao tree in order to make it stronger against external environmental vagaries. This is the only way of protecting cacao trees from the onslaught of tiny yet dangerous pest enemies and severe weather.

The chocolate making company Mars produces some of the best chocolates like Snickers, Twix, and M&Ms. Scientists at the University of California are working with Mars to develop advanced technology for gene editing. By fixing the issue at the genetic level, the cacao plant will become robust against climate change, plant diseases, and yield more produce.

The problem contains the solution

CRISPR technology which will be used by the researchers is an advanced technology to modify and edit the cacao plant at its genetic level, making it less vulnerable and more inimical to fungal and viral diseases. The success of these researchers will provide the farmers across Ivory Coast, chocolate connoisseurs and chocolate lovers a great reason to rejoice.

 

Reference URL – https://innovature.com/article/gene-editing-sweet-solution-weakened-cacao-trees