Cadmium is a heavy metal that can be present in the environment and in certain foods, including cocoa. Cocoa plants can absorb cadmium from the soil, and the metal can accumulate in the beans used to make chocolate.
Several studies have examined cadmium levels in cocoa and chocolate products. The European Food Safety Authority (EFSA) has set limits on the amount of cadmium allowed in various food products, including chocolate. In 2019, the European Union established maximum levels for cadmium in chocolate and cocoa-derived products.
It's important to note that cadmium levels can vary depending on the geographic region where the cocoa is grown, as well as factors such as soil composition and agricultural practices. Some regions with naturally higher cadmium levels in the soil may produce cocoa with elevated cadmium levels.
To mitigate the risk of excessive cadmium intake, regulatory bodies and the cocoa industry have taken measures to monitor and control cadmium levels in cocoa products. Producers may implement agronomic practices to reduce cadmium uptake by cocoa plants or take other measures to ensure compliance with regulatory limits.
Consumers concerned about cadmium levels in chocolate can look for products that adhere to regulatory standards or certifications, such as those provided by Fair Trade or organic organizations. Additionally, dark chocolate often contains lower levels of cadmium compared to milk chocolate.
It's important to stay informed about current regulations and advisories related to cadmium in cocoa and chocolate, as these may be subject to updates and changes over time.