Lab-Grown Cocoa Could Be Key to Chocolate's Future
Scientists and entrepreneurs are working to grow cocoa in labs beyond the tropics, addressing climate change concerns and the environmental impact of traditional cocoa farming. California Cultured, a plant cell culture company, is developing cocoa from cell cultures at a facility in West Sacramento, California, and plans to begin selling its products next year. This lab-based method is more efficient, requiring less water and labor compared to conventional farming practices.
The U.S. chocolate market is projected to surpass $25 billion by 2023, fueling interest in sustainable cocoa production. Additionally, companies are exploring cocoa substitutes made from products like oats and sunflower seeds. The recent surge in cocoa prices, driven by high demand and crop issues in West Africa—where most of the world's cocoa is produced—has further spurred efforts to diversify and stabilize the cocoa supply chain.
