Theobroma cacao, traditionally known as the ‘food for the gods’, has been revered by the ancient Mayans and Aztecs, who used it as a ceremonial drink. The popularity of cacao began in the late 1590s, after Spanish explorers introduced drinking cocoa as a beverage in Spain. Under the influence of European colonisers, cocoa cultivation spread as a plantation crop throughout the tropical climes between Latitude 20° North and 20° South of the Equator, known as the Cocoa Belt. Today, cocoa remains the most important export crop in many countries, especially in West Africa. The global cocoa market is worth billions of dollars, with the chocolate industry alone generating over $100 billion in revenue annually. As of 2025, approximately 5 to 6 million farmers and their families worldwide depend on cocoa cultivation for their livelihoods. However, the cocoa value chain remains controlled by powerful Western countries and a few global companies. The development of the crop and the longevity of the cocoa industry are fraught with many challenges, including declining yields, diseases and pests, depletion of suitable lands for cultivation and expansion, land degradation, and disappearance of forests due to illegal logging and mining. Other issues include politics, unfair global commodity pricing, low farmgate prices, the ageing of cacao farmers, child labour, and the impact of climate change, which has led many to question how long the global allure and our love for chocolate can be sustained. This book weaves together the intriguing stories of how cacao emerged from the ancient ceremonial drink, its impact as a global economic powerhouse on nations, organisations, families, and individuals involved in the cocoa value chain, and examines what the future holds for cacao. It calls for a paradigm shift in mindsets and urgent reforms to strengthen the position of smallholding farmers, who are the backbone of the industry and thereby sustain the cultivation of the ‘food for the gods,’ which has become the ‘food for the masses‘.