Carob Plant Emerges as a Potential Lifeline for Chocolate under Climate Stress
As climate change and crop diseases tighten their grip on global cocoa supplies, scientists are exploring unexpected alternatives to protect the future of chocolate. Researchers at the National University of Singapore (NUS) have found that carob, a hardy and underused plant, could be transformed into a viable and sustainable substitute for cocoa through innovative enzyme-based techniques.
Cocoa production depends heavily on the Theobroma cacao tree, which grows only in narrow climatic conditions and is increasingly vulnerable to rising temperatures, erratic rainfall and disease outbreaks. These pressures have prompted scientists to look beyond traditional cocoa cultivation. Carob, derived from the tree Ceratonia siliqua, has emerged as a promising candidate due to it...








