Each year people in the United States buy 58 million pounds of chocolate. As you devour this "food of the gods", hear about its long transcontinental journey starting as a bitter and inedible bean called cacao thousands of miles away. Nine countries—Côte d’Ivoire, Ghana, Ecuador, Cameroon, Nigeria, Indonesia, Brazil, Peru and the Dominican Republic—produce 93% of the world’s cacao. Plant scientists David Mackill and Don Livingstone tell us about their research in making cacao hardy enough to withstand climate change, drought, pests, and disease. Then visit Côte d'Ivoire, also known as Ivory Coast, a country on the southern coast of West Africa. It is one of only 12 countries in the world with more than one capital. There you will find bongos (a type of antelope), lush rainforests (where 40% of the world's cacao comes from), and Les Éléphants (Côte d'Ivoire's national soccer team).
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