Cocoa culture, besides its economic and social importance, also represents sustainable development in the communities where it is inserted, in the Atlantic Forest (Bahia and Espírito Santo) and in the Amazon region, such as Pará, Rondônia and Mato Grosso.
One of the main characteristics of the production is to work as an important natural carbon dioxide sink, in other words, besides not emitting gases, it still absorbs much of the carbon present in the atmosphere.
A study by the NGO Solidaridad that evaluated the carbon balance, which is how much the activity emits and sequesters this gas, verified that the system of cocoa production in family agriculture in the Amazon in 2016, has a positive environmental impact, because a good part of its cultivation is done in the shade, with its trees planted in forest areas, helping in the absorption of carbon from the environment.
The study showed that in 18 years, the shaded system stores about 300 t CO2/ha, with an average sequestration of 16.6 t CO2 ha/year.
In 2016, the average carbon balance of cocoa areas was negative by 120.6 tonne of CO2 per year. In the same period, the area of native forest in the same region registered a negative balance of 6.5 tonnes of CO2. In other words, the areas of cocoa have sequestred more carbon than areas with native forest.