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A fungus is threatening the world's chocolate

A worker holds a handful of dry cacao beans ready to sell at the Agropampatar chocolate farm Co-op in El Clavo, Venezuela. Photo: Fernando Llano / AP

Around the world, there is a wide variety of trees bearing cacao pods of different sizes, shapes and colors that can be used to produce chocolate. But as The New York Times' Myles Karp explains, only a few cacao types are broadly cultivated, which narrows the gene pool and puts the crop at risk for disease and environmental changes.

Why it matters: These challenges have made cacao less attractive to producers even though demand for chocolate is increasing — that could mean a shortage in the future.