Here's some climate-change news that President Trump will have trouble ignoring: Earth's junk food is in danger of losing a crucial ingredient.
Scientists at the University of California are teaming up with Mars company to try to save the crop before it's too late.
In order to make the cocoa and butter required for that one person, producers need to plant 10 cacao trees. Half of the world's chocolate is produced in Côte d'Ivoire and Ghana, where the plants thrive at around 300 to 850 feet above sea level and under dependably humid weather conditions.
An incredibly depressing report from the US National Oceanic and Atmospheric Administration found that almost 90 percent of more than 290 locations won't be able to support cocoa plantation by 2050.
The root of the problem is the fact that chocolate grows in a narrow strip of rainforest about 20 degrees north and south of the equator, Business Insider explains.
"We're endeavoring to bet everything here", Barry Parkin, Mars' central supportability officer, revealed to Business Insider.
Mars' decision to collaborate with UC Berkeley scientists is a part of this initiative. But their most important use may be in the developing world, where numerous plants that people rely on to avoid starvation are threatened by the impacts of climate change, including more pests and a lack of water. "There are obviously commitments the world is leaning into but, frankly, we don't think we're getting there fast enough collectively". They're speculating that there will be no more by 2050. While the geneticist who invented CRISPR, Jennifer Doudna, acknowledged some risk inherent to the technology, which could potentially eradicate human diseases, she said it could have a big impact on the food we eat.
The research lab she oversees at UC Berkeley is called the Innovative Genomics Institute.
But the changing climate will make it harder for crops to grow because a change will suck moisture from the soil and make it impossible to produce a good crop in many regions around the world.
Work with the cacao plant is still ongoing, and researchers still have some time to get it right, but if they fall short we may see a future where chocolate becomes more rare and pricey than it's ever been.