Whether it’s a brownie, a cocoa drink or a chocolate bar – almost everybody likes chocolate. In 2017, according to the International Cocoa Organization, around 7.6 million tons of retail chocolate confectionery was consumed worldwide. But where does cocoa come from?
The cocoa tree is native to Central and South America, but today cocoa is mainly cultivated in Africa. Because cocoa farmers in these regions rely heavily on revenues from exports, crop yields, prices, and market requirements are decisive for them to make a living from farming. Stephan Brunner, Global Key Relation Manager at Bayer, asserts that all stakeholders along the food chain have to work together to help cocoa farmers grow safe and healthy food – and make the entire sector more sustainable.
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