UNIVERSITY PARK, Pa. — The Penn State Cacao and Chocolate Research Network recently successfully conducted an intersectional collaborative workshop focused on sustainable agroforestry systems with an emphasis on cacao and coffee production: “Climate Solutions Accelerator Project: Agroforestry Systems for Sustainable and Climate-Resilient Solutions and Ecosystem Conservation."

The workshop was supported by an award from the Accelerator Program administered by the Penn State Climate Consortium. The main objectives were to review the progress of three on-going Penn-State/BFREE seed grant projects on this topic, to share experiences among researchers and international experts, and to foster existing and new connections between academia and industry.

"Our goal is to connect relevant actors and enable development of proposals that will enhance existing projects and promote collaborations between scientists and other stakeholders," said Siela Maximova, Penn State Global Director for Latin America and the Caribbean and research professor of plant biotechnology. "This comprehensive university-level initiative in tropical research and education aims to improve coordination among Penn State University researchers and external collaborators to align with the university's mission and the objectives of the Climate Consortium. We are also exploring funding opportunities from NSF and US federal and international sources."

The Belize Foundation for Research and Environmental Education (BFREE) was a key partner in the workshop. Founded in 1995, BFREE's primary goal is to develop and implement conservation programs in Belize. The projects discussed at the workshop were directly aligned with both Penn State and BFREE focus on creating sustainable agricultural systems that combine cacao production with environmental protection in Belize and the Latin America and Caribbean (LAC) region.

“BFREE is an excellent partner for Penn State, set in a living laboratory inside of one of the largest rainforest reserves in Central America and home to many species of endangered birds and animals,” said Mark Guiltinan, co-director of the Cacao and Chocolate Research Network.

In 2023, Penn State scientists launched three research projects in Belize in collaboration with BFREE. These projects, centered on sustainable agroforestry systems with a focus on cacao production, address social, environmental, and biodiversity factors. The overall aim is to develop resilient and ecologically beneficial agricultural systems that combat climate change while providing ecosystem services and economic opportunities for local farmers.

With the goal to expand the collaborations and efforts throughout Latin America and the Caribbean region, workshop participants included scientists from the Tropical Agricultural Research and Higher Education Center in Costa Rica, Smithsonian Tropical Research Institute, University of Tennessee, University of Florida and the Hershey Company.

"The microclimate of cacao-based agroforestry systems supports their sustainability by affecting the well-being of not only cacao, but all organisms and interactions within the system," said Armen R. Kemanian, a faculty member of the Department of Plant Science at the Institute of Energy and Environment.

Adaptation to climate extremes is crucial, as the regeneration of systems with perennial woody plants is costly, according to Kemanian. Understanding how to avoid critical thresholds is a significant challenge. During the workshop sessions, participants explored ways to improve existing projects and promote collaboration between scientists and other stakeholders, enhancing coordination among researchers and educators to align with the university's mission and the goals of the Penn State Climate Consortium, which aims to promote greater social integration and help reduce greenhouse gas emissions.

A highlight of the workshop was the sharing of experiences by scientists from the US and Belize on cacao processing (fermentation and roasting) and its impact on economically important attributes such as flavor and lipids.

"The discovery and propagation of pure Criollo cacao at BFREE has opened an opportunity to explore new product alternatives, understanding that the entire cacao process is crucial," said Helene Hopfer, associate professor and chair of the Food Science Program. "Our project explores the genetic basis of chocolate flavor, unlocking unique commercial potential and generating preliminary data as a springboard for a larger project to unravel the genetic and environmental basis of chocolate flavor, underpinning the success of Criollo cacao."

For more information, contact Siela Maximova at snm104@psu.edu.