巧克力將消失? 原因竟然是全球氣候變暖

Chocolate could reportedly vanish as early as 2050. This revelation has led scientists from the University of California at Berkeley to work with Virginia-based manufacturer Mars Incorporated to save the cacao plant from disappearing.

據(jù)報道，巧克力很可能最早在2050年就將絕跡。這個發(fā)現(xiàn)致使加州大學(xué)伯克利分校和總部位于弗吉尼亞的巧克力制造商瑪氏公司聯(lián)手拯救可可樹，以使其免于滅絕。

Warmer temperatures and drier weather conditionsare expected to be the root of the cacao plants'potential disappearance.

更高的溫度和更干燥的氣候條件被認為是可可樹可能會消失的根源。

New technology, known as CRISPR, is being used by UC Berkeley scientists to modify the DNA of the plants. The crop's tiny seedlings would be able to survive in different climates if the experiment is proven successful.

加州大學(xué)伯克利分校的科學(xué)家正利用一種叫作CRISPR的新技術(shù)改造可可樹的DNA。如果試驗成功，可可樹幼苗將能在不同的氣候下生存。

Mars Incorporated is well aware of these problems and other related issues that climate change poses. This has led the company to make a $1 billion pledge towards reducing its business and supply chain's carbon footprint by more than 60% by 2050, in a plan called"Sustainability in a Generation".

瑪氏公司已警覺到氣候變化帶來的這些以及其他相關(guān)問題。該公司承諾，將出資10億美元推動“世代永續(xù)”行動，讓旗下事業(yè)與供應(yīng)鏈的碳足跡在2050年前減少逾60%。

Mars' decision to collaborate with UC Berkeley scientists is a part of this initiative.

瑪氏公司決定與加州大學(xué)伯克利分校的科學(xué)家合作，也是這項計劃的一部分。

"We're trying to go all in here," Barry Parkin, Mars' chief sustainability officer, told Business Insider. "There are obviously commitments the world is leaning into but, frankly, we don't think we're getting there fast enough collectively."

瑪氏公司可持續(xù)發(fā)展首席行政官巴里·帕金向《商業(yè)內(nèi)幕》透露：“我們正在試圖全力以赴。顯然大家都在期待，但說實話，我們認為實現(xiàn)這一目標(biāo)的速度并沒有那么快。”