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illuminem summarises for you the essential news of the day. Read the full piece on France 24 or enjoy below:
🗞️ Driving the news: Nestlé has unveiled a new technique to make chocolate using up to 30% more of the cocoa fruit, reducing waste and boosting yield
• Traditionally, only cocoa beans are used — this method includes pulp, placenta, and pod husk
• The full pod is fermented into a flavorful mass, then ground, roasted, and dried into flakes that retain classic chocolate taste
🔭 The context: Climate change is slashing cocoa harvests in key producing countries like Ivory Coast and Ghana
• Nestlé’s innovation helps farmers extract more value from each pod while using fewer resources
• The project is currently in pilot phase, with efforts underway to scale the technique globally
🌍 Why it matters for the planet: More efficient use of each cocoa pod means less agricultural waste and lower pressure on land
• As failed harvests and heatwaves hit yields, sustainable processing methods like this could help farmers adapt and survive
• It's a step toward more climate-resilient chocolate production
⏭️ What’s next: Nestle (see sustainability performance) is exploring large-scale implementation, but adoption will depend on cost, logistics, and farmer partnerships
• If successful, this could reshape global cocoa supply chains and set new standards in chocolate sustainability
💬 One quote: “We are exploring innovative solutions that could help cocoa farmers maximise the potential of their harvests” — Louise Barrett, head of Nestlé’s R&D for confectionery
📈 One stat: Cocoa prices surged from £1,900 in Jan 2023 to over £9,000 by Dec 2024 — fueled by heat, disease, and drought-driven crop failures
See on illuminem's Data Hub™ the sustainability performance of the companies like Nestle directly linked to chocolate production
Click for more news covering the latest on adaptation and environmental sustainability
