Sustainable cocoa: Barry Callebaut steps up biodiversity tactics in key growing regions
24 May 2021 --- Barry Callebaut is scaling up the capacity of its nursery production facilities in Côte d’Ivoire, Ghana, Cameroon, Brazil, Ecuador and Indonesia. These nurseries are stocked with both cocoa and non-cocoa seedlings, as highly biodiverse cocoa farms have been shown to be drought-, disease- and pest-resilient, while producing higher yields.
In Côte d’Ivoire, for instance, the chocolate supplier is on track to distribute close to one million seedlings in 2021, with species including cocoa, teak, mahogany, sugar palm, coconut and mandarin.
“At Barry Callebaut we are committed to supporting farmers to develop farms that are resilient. Cocoa farms require a diverse ecosystem that includes a variety of tree species,” says Taryn Ridley, external affairs manager of corporate communication at Barry Callebaut.
“Biodiversity is a key driver to continue our progress towards becoming carbon and forest positive,” she continues. “By reducing our carbon footprint and achieving a deforestation free supply chain, we will help to preserve ecosystems and increase the long-term productivity of cocoa in environmentally suitable areas.”
“Our commitment to biodiversity is focused on both on-farm and off-farm activities, including soil regeneration and the creation of carbon sinks, agroforestry and the regeneration of natural ecosystems.”
In support of this initiative, Barry Callebaut is working closely with farmers to provide technical assistance and farm diagnostics. “For example, we offer access to high-quality seedlings and support with the selection of non-cocoa trees, and importantly, assistance to increase the survival of the non-cocoa tree species.”
Mounting pressures on cocoa farmers
Originating from the Amazon basin, cocoa’s natural habitat lies under the shade canopies of humid rainforests.
Today, most of the world's cocoa comes from small, sun-drenched farms in West Africa. Driven by increasing consumer demand, cocoa farming encroachment into forests and other lands has caused deforestation and habitat degradation.
“By carefully observing the local natural ecosystems, we determine the best native species to plant in order to provide shade for cocoa seedlings and to attract pollinators, such as birds, bees and other insects.
Climate change, poor soil, overuse of fertilizers and pesticides, and a lack of natural inputs, such as shade and pollinators, are adding more pressure on cocoa farmers.Climate change, poor soil, overuse of fertilizers and pesticides, and a lack of natural inputs, such as shade and pollinators, are adding more pressure on cocoa farmers who are already experiencing declining cocoa yields.
“If you ask a farmer what an optimal cocoa farm looks like, they will describe it as having steady and optimum cocoa yields without the additional costs of purchasing inputs such as fertilizer or agrochemicals,” says Ridley.
“Enhancing on-farm ecosystems can reduce pests and diseases and, critically, the need for pesticides and fungicides.”
Biochar for carbon sinks and regenerative soil fertility
As part of Barry Callebaut’s Forever Chocolate plan to make sustainable chocolate the norm, the supplier is aiming to be carbon- and forest-positive by 2025.
Among its strategies toward this target, the company is promoting the use of biochar, which is known as “agriculture’s black gold” and made from agricultural waste, such as weeds, leaves and cocoa pods.
Biochar can be used as a natural fertilizer to improve soil quality. Importantly, biochar can enhance living soils and create carbon sinks.
“Simply put, while trees can ‘temporarily remove’ carbon from the atmosphere, biochar applied to soil can capture carbon and store it for hundreds of years, thus creating a permanent carbon storage,” details Ridley.
“Over the past two years, we have run field trials in Ghana and Indonesia and also at various research institutions in Germany and the UK to test which biochar formulation works most effectively on cocoa and other native tree species found in cocoa growing areas,” she remarks.
“In the last few months, we have received exciting confirmation that our biochar has positively affected both the root size and growth of the cocoa tree. This means, planting new seedlings with biochar can greatly increase the survival rate of those trees.”
As a result, she affirms cocoa plants will be healthier and more resistant to heat, drought and disease, reducing the need for agro-chemicals. “Going forward, our plan in 2022 is to use biochar at large scale for planting both cocoa and non-cocoa trees.”
Edited by Benjamin Ferrer
