Foods That Are Going Extinct

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AVOCADO

As crazy as it sounds, but it actually takes 72 gallons of water to make just one pound of avocados (that’s about 2 medium avocados) they could be extinct sooner than we think.

80% of avocados are actually grown in California, and as you’re aware, they’re experiencing a drought. Obviously, this makes growing avocados incredibly difficult and expensive. An avocado farmer, Charley Wolk said in an interview that “the avocado’s native environment is tropical, and we’re growing them in a desert”.

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COFFEE

According to CBC News, 70% of the world’s coffee could be gone by 2080. Most coffee is made with Arabica beans, which grow best between 64 and 70 degrees Fahrenheit. But because of climate change, temperatures are rising above that, lowering the yield and quality of the beans.

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MAPLE SYRUP

The sugar maple tree that produce syrup require very specific weather conditions that are hard to come by with our ever-changing climate now. Because of global warming, the syrup producing season has been starting earlier and earlier, and on top of that the warmer summers and draughts aren’t meeting their needs. 

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PEANUTS

Some researchers say peanuts could be extinct as soon as 2030. Peanut plants also require a very specific growing season. They need five straight months of warm weather along with 20 to 40 inches of rain. Most of America’s peanuts are grown in the southern states, which are especially susceptible to draughts and heat waves. If peanuts don’t go extinct, they’ll at least become a luxury item, much like caviar. 

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FISH

According to researchers, at the rate we’re going there will be no more fish left in the oceans by 2048. As you could probably guess, this is due to over fishing. Fish farming is helping however at the rate we're consuming, it's not helping push that date out much farther.

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CHOCOLATE

This is the scariest one, it basically comes down to we’re eating chocolate faster than it can be produced. Last year alone, we ate approximately 70,000 tons more cocoa than what was produced. West Africa, where 70% of the world’s chocolate is produced, is experiencing increasingly high temperatures and less water, which is affecting growth.

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