Marketplace All-in-One Chocolate's high tech and climate-friendly pivot
Nov 10, 2025
Extreme weather is wreaking havoc on cocoa production, causing prices to soar. Experts warn that much of the land used for cocoa might become unusable. Innovative tech entrepreneurs are stepping in, growing cocoa cells in labs to ensure a sustainable chocolate supply. A fascinating process transforms these lab-grown cells into actual chocolate ingredients. The tasting reveals delightful flavors, highlighting a promising future for climate-friendly chocolate production.
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Cocoa Under Climate Threat
- Climate-driven extreme weather is pushing cocoa prices to record highs and threatening future production land.
- Experts warn much current cocoa-growing land may become unusable due to rainfall, drought, and heat.
Lab-Grown Cocoa Demonstration
- Amy Scott visits California Cultured in West Sacramento and watches cocoa cells grown in trays instead of plants.
- CEO Alan Perlstein explains they 'wrangle' cells to grow desired tissues by feeding them specific nutrient mixes.
Cells Turned Into Chocolate Ingredients
- Amy watches trays of Petri dishes with tiny brown blobs that are thousands of cocoa cells each.
- The cells are grown, then fermented, roasted, and ground into powder or liquid to make chocolate.