Introduction
Among the various kinds of food, cocoa occupies a special place for its long history and different events connected to it. Discovered thousands of years ago, it is now experiencing an unprecedented rise in consumption due to the increased popularity of various products of its processing. However, this trend also brings serious considerations related to possible environmental impacts and long-time ethical issues. Therefore, a review of the historical, economic, ecological, and cultural aspects of cocoa production is valuable for comprehending this popular item.
Main body
For understanding all the nuances related to cocoa, it is necessary to make a brief description of its history. With the first references to it dated around 1000BC or even 5000BC, it was one of the earliest products intentionally cultivated in the American region (Cilas & Bastide, 2020). Moreover, it became a driving force for the development of drainage and irrigation systems. Cocoa was then largely consumed by the Aztecs “in the form of a drink known as xocolatl,” which would later give the name to the well-known chocolate (Beg et al., 2017, p. 109). The popularity of cocoa significantly increased after its discovery by the Europeans, who quickly learned the technique of making the traditional drink. It resulted in a fundamental expansion of its production area, which was first extended to South America and then, starting from the nineteenth century, to Asia and Africa (Cilas & Bastide, 2020). Thus, cocoa became a well-known product successfully conquering the global market.
The current economic state of cocoa production demonstrates its significant potential, along with certain evident setbacks. Among the critical advantages, it is worth mentioning the variety of possible applications, including its confectionery, cosmetic, and pharmaceutical use. It results in a steady production growth “at a rate of 3% per year” with a total market value of almost $12 billion (Beg et al., 2017, p. 109). Another strong feature of cocoa production is the possibility of growing it along with other crops such as coffee or coconut, which together provide a sustainable source of income. However, the profitability of this industry for farmers remains at a relatively low level due to several reasons. First, the climatic conditions in the cocoa production area are relatively risky, and the beans are highly susceptible to diseases and bacteria, leading to their rejection (Beg et al., 2017). Second, the farmers are mostly small enterprises and have to sell through several agents taking their share of the revenue. Finally, insufficient infrastructure and the lack of finance lead to high logistical expenses. All this indicates valuable areas of improvement in the economy of cocoa production.
Another aspect closely tied to the issues mentioned above is the environmental impact of this industry. The growing demand for cocoa has led to its increased production, mostly obtained by expanding the cultivated area rather than increasing its use efficiency. This has become a driving force for deforestation in Indonesia and several regions resulting in irreversible damage to the diversity of local species (Tothmihaly et al., 2019). Such effects have been further aggravated by the spread of various pests and diseases, especially cocoa pod borer, common in Indonesia. It has all resulted in the current yield values being several times lower than the ones obtained by Indonesian farmers in the 1990s (Tothmihaly et al., 2019). This indicates a critical need to consider the environmental effects of the cocoa industry and find ways to turn it into a sustainable one.
Finally, it is worth mentioning some ethical issues historically related to cocoa production. Traditionally, from the time of Aztec kings to the importation of slaves in South America, this industry was associated with violent exploitation and forced labor (Leissle, 2018). Nowadays, children still constitute a significant share of workers at African farms. Moreover, a survey conducted among children involved in cocoa production in Ivory Coast indicated that almost a third of them would not be allowed to leave their work if they wanted to (Leissle, 2018). Such extensive application of forced labor is a critical ethical problem, which requires specific consideration and a range of measures intended to tackle it.
Conclusion
The review given above defines cocoa as a highly controversial product with many advantages and setbacks. Thanks to the variety of its possible applications, it has gained popularity throughout the world with promising expectations for the future. However, the unfair distribution of profits and the lack of essential infrastructure result in many farmers striving for their survival and applying the cheapest labor they can find. Moreover, the low efficiency of the existing technologies poses a significant environmental threat in several countries. Therefore, turning cocoa production into a truly profitable industry and moving beyond the grim traditions of the past is critical for this product to obtain a well-deserved place in modern society.
References
Beg, M. S., Ahmad, S., Jan, K., & Bashir, K. (2017). Status, supply chain and processing of cocoa – a review. Trends in Food Science & Technology, 66, 108–116. Web.
Cilas, C., & Bastide, P. (2020). Challenges to cocoa production in the face of climate change and the spread of pests and diseases. Agronomy, 10(9), 1232. Web.
Leissle, K. (2018). Cocoa. John Wiley & Sons.
Tothmihaly, A., Ingram, V., & von Cramon-Taubadel, S. (2019). How can the environmental efficiency of Indonesian cocoa farms be increased? Ecological Economics, 158, 134–145. Web.