• mmddmm@lemm.ee
    link
    fedilink
    arrow-up
    0
    ·
    16 days ago

    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.

    • AllNewTypeFace@leminal.space
      link
      fedilink
      arrow-up
      0
      ·
      15 days ago

      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.