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1Chocolates save us from many things, especially emotional distress. They comfort us in times of trouble, calming down a
2racing heart by channelling happy calories inside us. We all have faith in chocolates to delight us in an instant!
3Recently, chocolate lovers were heartbroken as scientists claimed that they can become extinct by 2050! But hey, we have
4some happy news for you. Scientists can still help save chocolates from dying out! If you are not aware as to why
5scientists made the statement about the death of this wonderful thing, let us tell you the facts. Chocolate trees, whose
6seeds are used to make chocolate, grow in the tropical plant world and require very specific weather conditions to
7prosper. Now, fifty percent of the world's cocoa (可可) beans come from two countries in West Africa: Cote d'Ivoire and
8Ghana. Scientists believe that both of these countries will experience a 3.8°F temperature increase by 2050 due to
9global warming, endangering the cacao (可可树 ) farms in the rainforests. These farms will then have to be shifted to
10cooler mountainous areas, which are the natural habitat of wildlife. This will lead to some tough decisions: whether to
11grow chocolate or save wildlife. Unfortunately, the crisis of global warming has already had a serious negative impact
12on cacao farms' yields, leading to the prices of chocolates skyrocketing. Scientists, however, are trying to find a
13long-term and eco-friendly solution to this problem! They are trying to modify the species with a gene-editing
14technology, which will transform the seedlings into a species that survives even in a drier and warmer climate.
15According to a report by The Business Insider, in the University of California's new bio-sciences building, tiny green
16cacao seedlings are lined up in refrigerated greenhouses for a new experiment by using a technology called CRISPR. By
17manipulating the DNA of plants, this technology is already being used across the world to make plants tougher and
18cheaper. Similarly, in this unconventional experiment, scientists will make tiny, precise changes to the DNA of the
19seedlings to make the cocoa crops survive in warmer and drier climates.
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