In the heart of Peru, a group of 21 female cocoa producers is not only crafting organic chocolate but also contributing to a deeper understanding of the environmental impact of their industry. A recent study, led by Ian Vázquez-Rowe of the Peruvian Life Cycle Assessment & Industrial Ecology Network (PELCAN) at Pontificia Universidad Católica Del Perú (PUCP), has conducted a cradle-to-gate Life Cycle Assessment (LCA) of their organic chocolate production. The findings, published in the journal ‘Cleaner Environmental Systems’ (translated as ‘Sistemas Ambientales Más Limpios’), offer valuable insights into the environmental profile of cocoa and chocolate production in Latin America.
The study reveals that the global warming potential of the organic chocolate production ranges from 4.33 to 4.88 kg CO2eq per kilogram of final chocolate product. “Most impacts are derived from the production of dry cocoa beans and, to a lesser extent, upstream sugarcane production,” Vázquez-Rowe explains. However, the study also highlights significant variations among individual producers, with agroforestry systems presenting lower greenhouse gas (GHG) emissions than cocoa monocrops.
One of the most compelling findings is the role of carbon sequestration. “Carbon sequestration from above-ground biomass, mainly from shading and cocoa trees, appears to mitigate an important fraction of these emissions if shading is homogeneous and sufficiently dense across the fields,” Vázquez-Rowe notes. This underscores the potential of agroforestry systems not only to reduce emissions but also to enhance carbon capture.
The study also sheds light on water scarcity, with activities at the chocolate processing plant contributing more than water use at the cocoa cultivation sites. This finding could have significant implications for the energy sector, particularly in regions where water scarcity is a growing concern. As the demand for organic and ethically produced goods continues to rise, understanding and mitigating the environmental impact of such production processes becomes increasingly crucial.
The research also emphasizes the importance of post-harvest management. “Adequate composting conditions maintain methane emissions low, but direct return of the pods to the field can generate a substantial increase in GHG emissions,” Vázquez-Rowe points out. This highlights the need for proper waste management practices in the industry.
The findings of this study could shape future developments in the field by promoting the adoption of agroforestry systems, improving post-harvest management practices, and enhancing water use efficiency in processing plants. As the world grapples with the challenges of climate change and resource scarcity, such insights are invaluable for guiding sustainable practices in the cocoa and chocolate industry.
Moreover, the study’s focus on organic production methods and the involvement of female producers adds a social dimension to the environmental findings. It underscores the importance of empowering local communities and promoting gender equality in the pursuit of sustainable development goals.
In conclusion, this research not only provides a comprehensive environmental profile of organic chocolate production in Peru but also offers valuable insights that could drive sustainable practices in the industry. As Vázquez-Rowe and his team continue to explore the environmental impact of various production processes, their work serves as a beacon for sustainable development in Latin America and beyond.