Valentine’s Day often conjures images of chocolates and romance. But the crop behind this indulgence faces an existential threat.
Regions like northeastern Brazil, one of the world’s notable cocoa-producing areas, are grappling with increasing aridity – a slow, yet unrelenting drying of the land. Cocoa is made from the beans of the cacao tree, which thrives in humid climates. The crop is struggling in these drying regions, and so are the farmers who grow it.
This is not just Brazil’s story. Across West Africa, where 70% of the world’s cacao is grown, and in the Americas and Southeast Asia, shifting moisture levels threaten the delicate balance required for production. These regions, home to vibrant ecosystems and global breadbaskets that feed the world, are on the frontlines of aridity’s slow but relentless advance.
Over the past 30 years, more than three-quarters of the Earth’s landmass has become drier. A recent report I helped coordinate for the United Nations Convention to Combat Desertification found that drylands now cover 41% of global land, an area that expanded by nearly 1.7 million square miles (4.3 million square kilometers) over those three decades — about half the size of Australia.
This creeping dryness is not just a climate phenomenon. It’s a long-term transformation that may be irreversible and that carries devastating consequences for ecosystems, agriculture and livelihoods worldwide.
Read the full article on The Conversation.
