Less Chocolate, More Pain for Cocoa
The world is curbing demand for the most ubiquitous confectionery, sending the price of its vital ingredient tumbling.
A worker scrapes chocolate from a mold at a confectionery store in Canada.
Photographer: James MacDonald/BloombergThis article is for subscribers only.
Welcome to the Business of Food newsletter, covering how the world feeds itself in a changing economy and climate. This week, we look at what’s behind cocoa’s plunge. Any tips or feedback? Email food czar Agnieszka de Sousa. And if you aren’t yet signed up to receive this newsletter, please do so here.