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A master’s student at the University of Reading has created six chocolate bars using cocoa grown locally in Reading. This achievement comes from research aimed at developing cocoa varieties that can better withstand climate change, pests, and diseases, securing future livelihoods for cocoa growers.
Maha Khan, who is pursuing a master’s degree focused on food security and the challenges faced by cocoa producers, spearheaded this project. The UK chocolate industry is valued at £10.4 billion but depends heavily on imported cocoa. The University of Reading plays a crucial yet little-known role through its International Cocoa Quarantine Centre (ICQC), which protects over 300 types of cocoa plants from pests and diseases common in other cocoa-producing areas around the world.
Using cocoa pods harvested from the university’s quarantined greenhouses, along with British-produced milk and sugar, Khan produced a very limited batch of just six chocolate bars, calling them The Reading 100 in recognition of the university’s centenary. Typically, the cocoa pods grown at the facility are removed without being used. Khan noted, “We have cocoa growing here, we have the processing facilities, but no one had made chocolate before. It’s great to be the person who joined the dots.”
This chocolate production highlights more than just an academic novelty. Cocoa-growing regions, especially in West Africa—which accounts for approximately two-thirds of global cocoa output—are grappling with extreme heat, ageing trees, diseases, and shortages of fertiliser, all of which have damaged harvests and driven prices higher. The ICQC’s role includes nurturing cocoa plants in quarantine for two years to ensure they are disease-free. Its expert scientists create controlled environments to mimic current and future climatic conditions by adjusting temperature, water, and carbon dioxide levels. These efforts help identify which cocoa varieties show resilience and high yield potential. Subsequently, plant cuttings are distributed to research institutions worldwide to support breeding programs aimed at enhancing climate change tolerance and pest resistance in cocoa crops.
Khan emphasized the significance of the work, stating, “This material ends up in the hands of the smallholder farmers to use and improve their productivity as they mitigate all the challenges of cocoa growing.” Despite the US Department of Agriculture withdrawing co-funding for the ICQC in March 2025, which introduces uncertainty about its future, Khan hopes that the exposure generated by her chocolate bars will attract new support. She added, “It’s nice to have the chocolate bar because it’s tangible, it’s something that people can really hold on to. But behind it is this incredible service backed with world-class expertise. Let’s expand the potential of what can be done here.”
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