Chocolate in all its delicious forms is one of the world’s favorite treats. Per capita consumption in the U.S. alone averages around 9 kilograms (19.8 pounds) per year. The industry is worth more than $90 billion globally. But what are the environmental consequences of our chocolate obsession? Ingredients — including cocoa, palm oil and soy — flow from producer nations in Africa, Asia and South America to processors and consumers everywhere. Key producers of these commodities — mostly West African countries for cocoa, Brazil for soy, and Indonesia for palm oil — have faced extensive deforestation due to agricultural production, and will likely face more in future as chocolate demand increases. Production, transport and consumption of chocolate also have their own environmental impacts, some of which remain relatively understudied. But researchers inside and outside the industry are working to better trace chocolate deforestation, and to make processing, shipping and packaging more sustainable.