Chocolate is one of the world’s most beloved foods, and the U.S. is the top consumer of the precious commodity.
But as it turns out, the food is also one of its most endangered.
The International Union for Conservation of Nature has designated cocoa a threatened species, meaning the species has not been protected by law since 1970.
If you were to take a chocolate lover to a chocolate factory, they’d probably ask you what the heck chocolate is.
A chocolate bar is basically a mixture of chocolate and sugar.
There are many different kinds of chocolate bars, including those that use cacao nibs or are made with cocoa powder.
Chocolate is also made by crushing cocoa beans and pulverizing the powder.
In recent years, chocolate consumption has declined worldwide, but that decline has been attributed to two factors.
One, more people are eating processed foods.
Second, people are more conscious of environmental impacts of chocolate.
Chocolate is a great food source for people, but chocolate is also a wonderful source of carbon dioxide, which is the greenhouse gas responsible for climate change.
For this reason, a study published in the Proceedings of the National Academy of Sciences estimated that the carbon dioxide emitted by a single chocolate bar consumed by 1,000 people is equal to the emissions from a typical automobile and would be equivalent to the entire annual emissions from the United Kingdom.
The research team measured carbon dioxide emissions from chocolate production in Brazil and the United Arab Emirates.
To measure carbon dioxide levels, researchers measured the concentration of the compound called chlorofluorocarbons (CFCs), which are used in refrigerants and other products.
Using a device called an electron microscope, the researchers measured levels of CFCs in chocolate bars sold at the Food and Drug Administration and the Food Industry Research Institute.
By measuring CFC levels, the team determined the total amount of carbon emitted from a chocolate product.
Researchers measured CFC emissions in samples of chocolate, cocoa powder and cocoa butter.
The researchers found that a chocolate-containing bar contains about a third less carbon dioxide than the same bar without the cocoa butter, according to a press release from the researchers.
In Brazil, chocolate-based chocolate products make up about 5% of the total volume of the chocolate market.
The study also showed that the consumption of chocolate products has increased.
In the United states, the consumption is on the rise.
According to the National Institute of Standards and Technology, chocolate sales have increased by more than 1.2% since 2014.