Microbial resources for food system sustainability: Lessons from the cocoa industry

The food system faces significant challenges with complex interrelations linked to issues like climate change, loss of biodiversity, human rights violations as well as food insecurity. Actors in the food system use different strategies to mitigate these issues and their interactions, from many perspectives like production, consumption and policy. This paper examines how emerging tools in microbiology can tackle some of these systemic problems using the lens of the cocoa industry. The paper uses a practical SWOT (Strengths-Weakness-Opportunities-Threats) framework to draw parallels on the inherent advantages and limitations of the microbial tools (Strengths and weaknesses) while also contextualizing them into the broader framework of our existing food system based on external factors (Opportunities and threats). Thus, this analysis highlights the role of different microorganisms and how they can be leveraged with the latest technological tools to address pervasive issues in the food system. The paper explores latest advancements in the field of food microbiology, extrapolating its potential to directly address issues by using the case of the cocoa industry. The limitations of these tools and the issues with implementation are also discussed to highlight future avenues for researching strategies to overcome them. Finally, an argument is made for how these tools can also be applied in the larger food system for innovate solutions for the future. • SWOT review of microbiological tools in cocoa with insights for wider food systems • Controlled fermentation improves consistency, yield, and reduces waste • Cocoa fermentation faces variability, low adoption, and implementation complexity • Opportunities using cocoa microbiome: novel technologies, products and development • Future challenges: safety, economic hurdles, and environmental concerns