A recent Consumer Reports article raised questions about naturally occurring minerals in chocolate, particularly cadmium (Cd) and lead (Pb), which can appear in small amounts after harvest.
Headlines like these can feel unsettling, so we want to offer clear, science-based context about what these findings mean and why you can feel confident choosing Moksha Chocolate.
Cadmium Occurs Naturally in Soil and Has Always Been Part of the Food System
Cadmium is a naturally occurring element found in volcanic and mineral-rich soils. Because it is absorbed through plant roots, it appears in many everyday foods. Potatoes, beans, grains, leafy greens, and even some nuts typically contribute far more cadmium to the average diet than chocolate.
This mineral has always been present in global agriculture, long before today’s precise testing methods existed. People have safely enjoyed cacao for thousands of years, and public-health data consistently supports its safety when enjoyed in moderation.
Context Matters: Exposure Levels Remain Very Low
The Fine Chocolate Industry Association (FCIA) recently reviewed the Consumer Reports findings and emphasized an important point: minerals like cadmium and lead appear in many nutritious foods, yet those foods remain essential to a balanced diet.
Dr. Keith Ayoob, pediatric nutritionist, FCIA board member, and Associate Clinical Professor Emeritus at Albert Einstein College of Medicine, explains it clearly:
“Cadmium is an element naturally present in soil and has ALWAYS been in food. Potatoes, whole grains, beans, and leafy vegetables are a greater source of dietary cadmium exposure. Cadmium is not an issue in these healthful foods, nor is it in chocolate and cocoa.”
He also notes that lead exposure today is the lowest it has been in more than forty years. Food contributes only a small portion of overall lead exposure, and chocolate is an even smaller part of that.
Independent research supports this. A Tulane University study found that typical levels of naturally occurring minerals in chocolate do not pose a meaningful health risk for adults or children when consumed as part of a varied diet. (Source: Tulane University, “The Dark Side of Dark Chocolate?”)
Moksha’s Commitment to Quality, Transparency, and Testing
Your trust matters, and we take every step possible to ensure purity and safety in our chocolate. Here is what that looks like in practice:
Direct partnerships. We work with small farms and cooperatives we know personally. These long-term relationships allow us to understand growing conditions, harvest practices, and fermentation methods at the source.
Required testing. Farms exporting cacao to the European Union must test their beans for cadmium and lead before shipment. Because several of our partner farms export to Europe, they follow those strict standards for every harvest.
Organic farming practices. The cacao we source is certified organic and grown without pesticides, synthetic fertilizers, or chemical additives.
Single-origin transparency. Our chocolate is crafted from clearly identified origins, including Zorzal, Camino Verde, Bejofo Estate, and Kokao Kamili. Each of these farms maintains high standards for soil health and post-harvest handling.
When you choose Moksha Chocolate, you are choosing chocolate made with care, intention, and verified quality. Our bars meet all established limits for cadmium and lead, and we remain committed to full transparency as testing evolves.
