The problem with cocoa isn’t really global warming. It has been consistently dying because of a plague, that is well adapted to the same weather as cocoa.
Perhaps the solution would be a genetically engineered yeast that secretes theobromine and can be grown in vats anywhere. In a decade or two, that may be the only economically viable source of chocolate, and a few decades later, there may be nobody left who remembers the difference.
There’s some evidence that just plain-old genetic diversity solves the problem quite finely. But one one variety of cocoa has been manipulated into the hugely productive plants we expect them to be.
The problem with cocoa isn’t really global warming. It has been consistently dying because of a plague, that is well adapted to the same weather as cocoa.
Perhaps the solution would be a genetically engineered yeast that secretes theobromine and can be grown in vats anywhere. In a decade or two, that may be the only economically viable source of chocolate, and a few decades later, there may be nobody left who remembers the difference.
There’s some evidence that just plain-old genetic diversity solves the problem quite finely. But one one variety of cocoa has been manipulated into the hugely productive plants we expect them to be.