Can Climatic Conditions Alter Chocolate Flavor in Cocoa?

The market for chocolate is ever growing and high-end manufacturers are trying to stick to refined taste and high-quality. However, are you aware of the reason behind the change in the taste? First of all, chocolates’ three main ingredients are cocoa butter, cocoa powder, and sugar. The butter and power are extracted from the beans of Theobroma cacao L. or cocoa tree. The cocoa butter is the fat present in the beans. It has unique fatty acids, resulting in a unique texture and taste.

Does the weather have any effect?

Well, the weather affects the cocoa plant, and the variable is subtle. It is the reason, which is why the sweet spot is difficult to identify. It influences how the tree grows, and during the dry season, when the temperature is warmer and the moisture of the soil drops, the fat decreases while the antioxidant content increases. It is one of the reasons why you will find a variation in the flavor.


How are cocoa trees cultivated?

#Cocoa beans are cultivated across the humid tropics under several environmental conditions. The production system and season have a significant influence on the trees. Mainly, two techniques are used in the plantation process, and they are monocultural and agroforestry. In agroforestry, the cocoa trees are surrounded by other trees providing shade, enhancing the soil, and decreasing the temperature.

In monocultural, the numbers of cocoa trees are maximized. In both conditions, the weather has a significant role to play, and there is a difference in chemical composition. The researchers claim that a decrease in moisture content and an increase in temperature affect the phenols and other compounds, contributing to a change in the chocolate flavor.

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Analysis of the result

Some people have concluded that stress out cocoa plants can produce good chocolates. However, researchers claim that to accept the facts, they have to run trials for at least 20 years. Many studies have concluded that climate change has affected not just the yield, but also their taste.

What do you think will happen over time? Would the taste change completely over time?
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