Food for Change

Grow solutions to climate change

VOCI DALLA RETE

The cacao
of the forest

In the last two years, climate change has been felt through a prolonged drought that has had a pronounced effect in the Atlantic Forest, with changes to rainfall patterns in the region and, consequently, the loss of cocoa crops. 

Luciano Ferreira
Dois Riachões community
Brazil



My name is Luciano Ferreira, and I grow cacao in the Dois Riachões community, located in Ibirapitanga, southern Bahia, Brazil.

This is a land of forests and springs (there are around 3500 springs), with Cabruca Cacao plants cultivated agroecologically over an area of 150 hectares. In this type of agroforestry system, the cacao plants grow in harmony with all of the other local biodiversity, coexisting with more than 250 natives species, including animals at risk of extinction such as the golden-headed lion tamarin.

Furthermore, this agroecological system contributes to reducing the effects of climate change in the region. In the last two years, climate change has been felt through a prolonged drought that has had a pronounced effect in the Atlantic Forest, with changes to rainfall patterns in the region and, consequently, the loss of cocoa crops. 

These long periods of drought, particularly in 2015-2016, substantially reduced the production of Cabruca Cacao. Protecting the production of Cabruca Cacao means protecting the Atlantic Forest and all its local biodiversity.

The production method doesn't just prioritize the protection of the environment and the production of organic cacao, but also guarantees fairer relations between producers and the market, greater bargaining power for producers and less susceptibility to the volatility of the international market.

In this context, Slow Food plays a fundamental role in the promotion and protection of the biome, creating links between producers and consumers and promoting good, clean and fair food production.