Have you seen the prices for coffee and cocoa beans? Ever heard about a climate shitshow we’re participating in? You won’t be able to afford a cup of cocoa. And those trucks are not armoured enough to defend themselves from the cocoa robbers.
Cocoa futures traded around $10,280 per tonne, their lowest in over a week and down from recent 3-1/2-month highs of $10,932 per tonne, on some profit-taking and amid expectations for favorable rain in West Africa.
Or maybe you’re prescient. Roving bands of cocoa robbers who surround armored ice cream trucks is a plausible dystopian scenario in the US, and now I’ll be disappointed if I don’t get to see it.
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.
Have you seen the prices for coffee and cocoa beans? Ever heard about a climate shitshow we’re participating in? You won’t be able to afford a cup of cocoa. And those trucks are not armoured enough to defend themselves from the cocoa robbers.
I did a quick search and got this:
https://tradingeconomics.com/commodity/cocoa
so around $1.03 for 100 grams.
It looks like I recalled something wrong…
Or maybe you’re prescient. Roving bands of cocoa robbers who surround armored ice cream trucks is a plausible dystopian scenario in the US, and now I’ll be disappointed if I don’t get to see it.
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.