If you’ve always considered dark chocolate a healthy ally, there’s a less sweet reality hiding in cacao beans: cadmium.
This heavy metal, naturally present in certain soils, can contaminate cacao plantations — and eventually end up in our chocolate bars.
What are the risks? Where does cadmium come from? And above all, how can we protect consumers without penalising producers?
Here’s what you need to know.
Why is there cadmium in cacao?
Cadmium is naturally found in soils, especially in volcanic or alluvial regions of Latin America, such as Peru, Colombia and Ecuador.
These are key origins for global cacao production — including organic and fair-trade cacao.
The paradox?
This high-quality, sustainable cacao is also more exposed to natural cadmium uptake from the soil.
Several factors can increase cadmium absorption:
- soil acidity
- phosphate fertilizers naturally rich in cadmium
- cacao variety (Forastero absorbs more than Criollo or Trinitario)
As a result, some beans — even when responsibly grown — may exceed the limits set by European regulations.
What are the health risks?
Even at low doses, cadmium accumulates in the body over time.
It can harm kidney function, weaken bones, and is classified as a known carcinogen.
Children are the most vulnerable:
- their small body size increases their exposure
- their chocolate consumption is often regular
- a single dark chocolate bar with high cacao content can contain up to nine times the tolerable daily intake for a young child
What does the law say?
Since 2019, the European Union has enforced strict cadmium limits in chocolate products.
Examples:
- milk chocolate: max 0.10 mg/kg
- dark chocolate with a high cacao content: up to 0.80 mg/kg
These limits aim to protect consumers while still allowing producers to operate.
To comply, manufacturers often:
- test cacao beans
- sort or reject non-compliant lots
- blend beans from different origins to dilute cadmium levels
But this has a cost — and certain origins, especially in Latin America, are more frequently rejected or downgraded, directly affecting smallholder farmers’ income.
What solutions are being explored?
Several approaches are being tested to reduce cadmium in cacao:
Agricultural practices
Improving soil pH, avoiding certain fertilizers, diversifying crops — all of these can reduce cadmium uptake by cacao trees.
Varietal selection
Some cacao varieties naturally absorb less cadmium. Breeding programs are working on hybrids with improved resistance.
Sorting & blending
Mixing beans from lower-cadmium areas helps meet regulatory thresholds.
Enhanced certification
Some cooperatives have added cadmium testing to their quality requirements.
What Anopa offers: tracing origin to avoid high-risk zones
At Anopa, we believe scientific traceability can make a real difference.
Using isotopic analysis, we can determine the precise geographical origin of cacao — independently of documents or supplier declarations.
Why does this matter?
Because some regions are known for their naturally cadmium-rich soils.
By identifying the true origin of cacao beans, chocolate makers can:
- anticipate risk
- adapt their sourcing strategy
- and highlight clean, safe, traceable cacao
Isotopic analysis does not replace certifications — it strengthens them, by adding a robust scientific proof.
With Anopa, science becomes an ally to build trust, from plantation to chocolate bar.
Sources
UFC-Que Choisir; ANSES; Regulation (EU) 488/2014; Safer Phosphates; Alliance Bioversity International / CIAT; International Cocoa Organization; CGIAR; IICA; Made in Perpignan (2025).