Cacao & Heavy Metals ~ Savor with Confidence

Mural photographed in Guatemala in 2022, during my journey to connect with Cacao and its roots.

Cacao is a plant intimately connected to the Earth, capable of absorbing certain elements present in the soil, including metals. Other plants, such as bamboo and sunflowers, are studied for their ability to help decontaminate certain soils through a process known as phytoremediation. A beautiful demonstration of how nature knows how to heal itself.

Living soil naturally contains metallic elements: iron, copper and zinc, as well as lead, mercury and cadmium. These elements exist in the Earth’s crust, and most plants absorb small amounts of them. Some, such as iron, copper and zinc, are essential to life in appropriate quantities; others, such as cadmium and lead, are contaminants whose presence in food we seek to limit.

These contaminants can also originate from human activities, including phosphate fertilisers, industrial pollution and nearby mines… all factors that can affect the quality of the soil and, consequently, the plants growing in it.

Cadmium received particular attention in the cacao sector following the adoption of EU Regulation No 488/2014, which established maximum levels for certain cacao and chocolate products, applicable from 1 January 2019. Its presence was already known, particularly in some growing regions where soils can be naturally rich in cadmium. These limits are now set out in EU Regulation No 2023/915.

Like other everyday foods — cereals, leafy vegetables and seafood — cacao can contribute to cadmium exposure. Cadmium can be harmful when it accumulates in the body over long periods.

Our Raíces Maya cacao grows in Guatemala on clay soil, in an agroforestry environment, without the use of chemical fertilisers. It is then processed locally. An analysis we commissioned in 2024 from the Swiss laboratory Biolytix found a cadmium concentration of 0.19 mg/kg in the sample tested. This result concerns our paste made from 100% cacao, which naturally retains its cacao butter, with no added sugar or other ingredients. As a reference, European maximum levels are 0.6 mg/kg for cocoa powder sold to the final consumer and 0.8 mg/kg for chocolate containing at least 50% total dry cocoa solids. The concentration measured in our pure cacao is therefore well below both values. However, these limits concern different product categories and are presented here as points of comparison.

So yes, there is a little cadmium in our cacao.

But the amount and frequency of consumption matter.

Pure cacao contains approximately 50% cacao butter. It is a rich, creamy food to be enjoyed in moderation. Some people enjoy it occasionally; others incorporate it into their daily routine during certain periods, adjusting their portions. The right balance depends on each person’s needs and overall diet, particularly the amount of fat it already contains.

The low cadmium concentration measured in our cacao is a reassuring finding. To assess exposure, however, this concentration must be considered alongside the amounts consumed, frequency and other dietary sources of cadmium. The aim is to enjoy cacao in moderation, without either overstating or dismissing its presence.

More generally, to support the body’s balance, some people choose to follow a gentle dietary programme from time to time, in a spirit of “detox”, particularly with the intention of promoting the elimination of heavy metals, by choosing specific foods or receiving guidance from a dietitian. These periods, often chosen in spring or autumn, are experienced as a time for care, purification and renewal. Scientific evidence remains limited, however, regarding the effectiveness of these programmes in eliminating heavy metals. Before embarking on such an approach, seek advice from a healthcare professional according to your needs.

Finally, some people also wonder about oxalates, small molecules found in many foods, such as spinach and tea, in some wines, and in cacao. They can reduce the absorption of certain minerals by binding to them. Their impact depends on the amounts consumed, the overall diet and individual sensitivity. People prone to calcium oxalate kidney stones can seek advice from a healthcare professional to adapt their consumption.

Ultimately, it is all a question of balance.

Cacao also teaches us the path of moderation, reminds us of the importance of the Earth that nourishes it, and invites us to care for our own bodies with the same gentleness and respect.

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With you.

Sakara & the One Love team

Sources

– Regulation (EU) No 488/2014 on maximum levels of cadmium in food products. 

– EFSA Journal (2009, 2012) – Scientific Opinion on Cadmium in Food. 

– Journal of Food Composition and Analysis (2018)

– Cadmium in Cacao: A Critical Review. 

– ICCO – International Cocoa Organization, reports on cadmium in cacao (2015–2023). 

– Salt, D.E. et al., “Phytoremediation: A Novel Strategy for the Removal of Toxic Metals from the Environment Using Plants”, Nature Biotechnology, 1998. 

– Biolytix AG Analysis, Switzerland (2024) – Cadmium content measured at 0.19 mg/kg.

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