One way to tackle these problems is to make chocolate without using cocoa beans — the fermented seed of the cacao tree. Cocoa-free chocolate is already available but scientists around the world ...

It takes five years for a tree to start producing the seeds that are processed into cocoa used to make chocolate and other delectable foods. Climate change raises the risks for farmers ...

It takes five years for a tree to start producing the seeds that are processed into cocoa used to make chocolate and other delectable foods. Climate change raises the risks for farmers ...

Humanity's love for chocolate relies on the cocoa tree (Theobroma cacao), which thrives under specific conditions such as high humidity and abundant rain. That's why production of cocoa is limited ...

It takes five years for a tree to start producing the seeds that are processed into cocoa used to make chocolate and other delectable foods. Climate change raises the risks for farmers ...

National Museum of American History J. S. Fry & Sons Cocoa Extract Tin National Museum of American History Hershey's Chocolate Tin Smithsonian Archives - History Div Engraving of a Split Cocoa-pod ...

Many of the our best-loved chocolate bars were invented during a golden age of cocoa-based creativity in the 1920s and 1930s. Products launched at this time include the Cadbury’s Flake ...

"Last year, chocolate pricing ... to regenerate their [cocoa] trees, have more productive trees that are planted, or fight the disease and viruses that are affecting the tree," Carodenuto said.