Nestle unveils method to boost cocoa yields as climate change hits

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

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