These conditions aren't the most beneficial for the trees, leading to more stress and, according to the study, beans that have more phenols and other antioxidants that lead to better tasting chocolate. The current hope? A gene-editing technology called CRISPR, which aims to create a disease-resistant cacao plant that can grow in different climates. If it works, it would allow the crops to survive in hotter, drier climates. According to the National Oceanic and Atmospheric Administration in the USA, cacao trees can only grow within 20 degrees north or south of the equator, where conditions are just right - fairly constant warm temperatures, high humidity, high rainfall, low winds and rich soils, conditions one would expect from rainforests.
Cacao plants, which can only grow under specific conditions with high humidity and abundant rain, will struggle to survive the increase in temperature predicted over the next few decades. It's been used to alter crops and make them cheaper and more reliable. Over half of the world's chocolate now comes from just two countries in West Africa - Côte d'Ivoire and Ghana - and by 2050, rising temperatures will shrink today's chocolate-growing regions even further.
"We're endeavoring to bet everything here", Barry Parkin, Mars' central supportability officer, revealed to Business Insider.
Mars' decision to collaborate with UC Berkeley scientists is a part of this initiative. While she recognized that some risk could come by using this technology, Doudna still believes that it could significantly influence the food eaten by people every day.
An ardent tomato nursery worker, Doudna figures her device can profit everybody from substantial food organizations like Mars to singular specialists like herself. Numerous efforts by graduate students there focus on using CRISPR to benefit small-holder farmers in the developing world.
Stash up on your diary milk blocks and scorched almonds because experts are anxious chocolate could run out in the next 30 years thanks to a warming climate.
However, the joy of eating chocolate may not last long, especially by the 2050s, as the planet is set to run out of cacao seeds - the key ingredient in cocoa, cocoa butter and chocolate.