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For centuries chocolate has had a global appeal, the key ingredient of this confectionery is derived from the dried and fully fermented seed of the Theobroma cacao, whose origins began in northern Amazonia. From this tree, both cocoa solids and cocoa butter can be extracted to form the basis of chocolate.

Today, it\u2019s the West African countries of C\xf4te d\u2019Ivoire and Ghana that produce the bulk of the world\u2019s supply of cocoa beans. But in recent years hotter temperatures and shifts in rainfall patterns have impacted cocoa harvests particularly in this region. And now the global price of this key ingredient has roughly doubled since the start of last year, fuelling concern that demand could outweigh supply.\n \nCocoa farming itself is mainly small scale and these farmers are at the bottom end of the value chain when it comes to profits. But whilst many of the major chocolate manufacturers do invest in the industry, with support for improved planting and harvesting techniques, farming sustainably is just one of a number of challenges that these small farmers face.

So on this week\u2019s Inquiry, we\u2019re asking \u2018Is climate change impacting chocolate production?\u2019

Contributors: \nDr Katie Sampeck, British Academy Global Professor of Historical Archaeology, University of Reading, England\nPhilip Antwi-Agyei, Associate Professor, Department of Environmental Science, Kwame Nkrumah University of Science and Technology, Ghana \nSteffany Berm\xfadez, Policy Advisor, International Institute for Sustainable Development (IISD), Canada\nYunusa Abubakar, Project Manager, International Cocoa Organisation (ICCO), C\xf4te d\u2019Ivoire

Presenter: Charmaine Cozier\nProducer: Jill Collins \nResearcher: Matt Toulson\nEditor: Tara McDermott \nTechnical Producer: Hal Haines\nProduction Co-ordinator: Liam Morrey

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