Heavy Metals in Chocolate in India like Cadmium, Lead and Mercury have become a significant concern for consumers, particularly in products like chocolate, where the sources of raw materials can vary widely. While industrial chocolate makers usually have a process in place to detect them across various stages and the final product, craft chocolate makers are often guilty of not testing often.
Heavy metals post health risks. Cadmium for example, is a toxic metal that can cause kidney damage and bone demineralization over long-term exposure. Lead is a well-known neurotoxin that can cause neurological and cognitive impairments, particularly in children. It also poses risks to cardiovascular and kidney health in adults. Mercury exposure can affect the nervous system and brain development, particularly in fetuses and young children. It can also damage the kidneys and digestive system. FSSAI provisions the metal contaminants of heavy metals in various food products.
These above Heavy Metals in Chocolate in India can come from several sources, including:
- Soil Contamination: Cacao plants can absorb heavy metals like cadmium and lead from contaminated soil. The contamination may occur naturally due to the presence of these metals in the earth’s crust (for example in volconic soils of Latin America), forest fires and weathering of rocks or it may be exacerbated by industrial pollution and the use of certain fertilizers or pesticides.
- Water: Irrigation water contaminated with heavy metals can also be a source. If the water used to irrigate cacao trees contains heavy metals, they can be taken up by the plant and accumulate in the cacao beans.
- Processing Equipment: During the processing of cacao into chocolate, heavy metals can be introduced through the use of certain machinery or equipment. If the equipment is not properly maintained or is made from materials that leach metals, contamination can occur.
- Ingredients Used: Introducing ingredients that have a possibility of metal contamination increases the chances of the chocolate containing traces of heavy metals. At the farm level, a source of contamination is also from fertilizers. In the craft chocolate industry, ingredients like sugar, cocoa butter, and other added ingredients are often not tested for heavy metals and can be a common source of contamination.
- Environmental Pollution: Airborne pollutants, such as dust containing heavy metals, can settle on cacao plants and beans during cultivation, harvesting, drying, or transport. This is particularly a concern in areas with high levels of industrial activity or mining operations and may arise from the burning of leaded gasoline and diesel fuel, from leaded paint, the burning of plastics and/or garbage, the operation of smelters and other industrial processes, use of fertilizers, and emissions from coal-fired power plants, among others. Lead moves through air and gets mixed with dust particles ending up on the ground adhering to the sticky beans.
- Packaging: Some packaging materials, especially if they are recycled or not properly regulated, might contribute to heavy metal contamination in the final chocolate product.
Suggestions for craft chocolate makers to avoid heavy metal contamination in chocolates:
- Sourcing Carefully: Select cacao from regions with low heavy metal content and work with certified suppliers. Stop purchasing beans from regions with high cadmium.
- Planting: Farmers should stop planting new orchards in regions with high cadmium.
- Increasing Soil pH: Increasing soil pH can help reduce heavy metal contamination in cocoa by decreasing the bioavailability of heavy metals in the soil. Heavy metals like lead, cadmium, and others are more soluble in acidic soils (low pH). When the soil is acidic, these metals are more likely to dissolve into the soil solution, making them more available for plant uptake. As the pH of the soil increases (becomes more alkaline), the solubility of many heavy metals decreases. This means that metals are less likely to dissolve into the soil solution and more likely to bind to soil particles, reducing their availability for absorption by cocoa plants.
- Testing Regularly: Implement rigorous and routine lab testing of all ingredients, including cacao, sugar, and flavorings, for heavy metals and at every stage.
- Maintaining Equipment: Keep processing equipment clean and well-maintained to avoid contamination.
- Practicing Good Manufacturing: Follow strict hygiene and safety protocols to prevent cross-contamination and monitor the environment. Establish bean cleaning/winnowing Quality Assurance (QA) practices for lead contamination.
- Training Staff: Educate staff on the risks and prevention of metal contamination.
- Ensuring Supply Chain Transparency: Audit suppliers and maintain clear visibility into ingredient sourcing.
- Complying with Standards: Adhere to all regulatory limits for heavy metals in food products and consider third-party certification.
- Communicating with Consumers: Be transparent about safety measures and clearly label products tested for heavy metals.
About Cocoashala & L Nitin Chordia:
L Nitin Chordia is India’s 1st certified chocolate taster (2014) and operates Cocoashala, India’s only Bean to Bar Chocolate incubation and training unit. Cocoashala is an innovative incubation unit dedicated to nurturing and developing bean-to-bar chocolate brands. With a focus on quality, sustainability, and education, Cocoashala aims to empower chocolate makers by providing comprehensive training, resources, and support. Its objectives include fostering creativity in chocolate making, promoting ethical sourcing of cocoa beans, and elevating the standards of artisanal chocolate production. Through its programs, Cocoashala seeks to create a thriving community of skilled chocolate makes who are committed to excellence and sustainability in the chocolate industry. With its 1st of its kind program CocoaAscend, Cocoashala intents to establish India firmly in the global Bean to Bar chocolate space. Cocoashala also is the Indian partner of IICCT, UK and hosts the popular chocolate tasting certification courses for global audiences in India.
Press Contact: L Nitin Chordia; Contact: +919600064846; nitin@cocoatrait.com