Chocolate is one of the world’s most widely consumed foods. It is made from cacao beans grown by millions of smallholder farmers globally. High-quality cacao beans require optimal growing conditions, which are essential for producing good-quality chocolates. However, growing climate variability such as rising temperatures, unpredictable rainfall, and prolonged dry spells, are making it harder to maintain healthy crops and stable yields.
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Study reveals insights for climate resilience in smallholder cacao farms
