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.
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.
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.
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.