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).

L’article Cadmium in Chocolate: The Invisible Risk You Should Know About est apparu en premier sur ANOPA.

An award that highlights innovation and the region

Created in 1999 by the network of Catalan Executives, the Alfred Sauvy Prize pays tribute to Alfred Sauvy, a brilliant demographer, director of INED, professor at the Collège de France, and inventor of the term Third World. This prestigious award annually recognizes a new, original, and innovative activity, with the ambition to support young businesses in the region and to promote their local economic and social impact.

The laureate receives financial support of €10,000 and multi-year support to accelerate its development.

Recognition for our scientific approach

Being a finalist for this award is true recognition for Anopa. From Perpignan, we are developing a technology for traceability through isotopic analysis, capable of precisely determining the geographical origin of a food product. This solution is aimed at agricultural and agri-food sectors seeking transparency, ethics, and reliability: coffee, cocoa, honey… all products for which provenance is a key issue.

Our method is for those who want to go beyond paper declarations, to build a solid, verifiable, and responsible supply chain.

Catalan Pride

This award highlights the entrepreneurial energy of the Catalan region, and we are honored to be among the projects selected this year. It is also a way for us to promote locally applied science, serving a more just and sustainable world.

Anopa: Science-backed proof. Thanks to isotopic analysis, we help agricultural sectors authenticate the origin of their products and secure their supply chain – from farm to plate.

L’article Anopa, finalist for the Alfred Sauvy Prize: scientific traceability in the spotlight est apparu en premier sur ANOPA.