How the Climate Crisis Is Driving Up Chocolate Prices
Published On: Feb. 19th, 2025
Chocolate, a treat many take for granted, is becoming harder to afford as prices keep climbing. Fans of their favorite bars may have already noticed them shrinking, costing more, or tasting differently. But these changes go beyond inflation—cocoa, the key ingredient in chocolate, is becoming harder to grow due to shifting weather patterns.
Cocoa trees are highly sensitive to temperature, rainfall, and humidity, and the world’s biggest producers, Ghana and Côte d’Ivoire, are struggling with increasingly extreme conditions. Rising temperatures are lowering yields, unpredictable rain patterns are disrupting growth cycles, and droughts and floods are damaging crops. At the same time, plant diseases and pests are spreading more easily, further reducing supply. With less cocoa available, chocolate prices continue to climb worldwide.
The farmers who grow cocoa are facing the worst of these challenges. Most are small-scale farmers who already earn very little, and they rely on stable weather to grow enough cocoa to make a living. When their harvests shrink, they have less money to buy fertilizers and tools, making it even harder to grow crops. Some are leaving cocoa farming altogether and looking for other ways to survive. This, in turn, reduces the supply of cocoa even further, driving up prices for chocolate manufacturers and, ultimately, consumers.
Chocolate companies are also struggling with higher costs. Some brands are keeping prices the same but making their products smaller, a practice known as “shrinkflation.” Others are using less cocoa and replacing it with alternative ingredients, which can change the taste and quality of chocolate. Premium chocolate brands, which rely on high-quality cocoa, are being hit even harder, making artisanal chocolate more expensive and less accessible.
Consumers who prefer ethical, sustainably sourced chocolate also face a tough choice. Fair Trade and sustainability-focused chocolate brands ensure that farmers receive fair wages and better working conditions, but with cocoa prices rising, these products are becoming even more expensive. If the price of ethically sourced chocolate doubles, will people still buy it? Meanwhile, cheaper chocolate brands may cut corners, sourcing cocoa from farms that don’t follow ethical or sustainable practices. Some experts worry that farmers, desperate to keep up with demand, may clear forests to expand their plantations, worsening deforestation.
Despite these challenges, there is hope for the future of chocolate. Scientists and farmers are working on solutions, such as developing cocoa plants that can survive harsher conditions, using agroforestry methods to improve soil health, and even experimenting with lab-grown cocoa. Governments and organizations are also stepping in to provide financial support to struggling farmers. While these innovations could help secure chocolate’s future, they will take time, investment, and global cooperation to make a real difference.