カカオ高騰に国産バター不足…洋菓子店を襲う“ダブルショック”　仕入れ値2倍も値上げせず奮闘（2026年07月10日）

(Aired July 9, 2026) A shortcake topped with strawberries and muscat grapes, and a large cream puff. A popular Western-style confectionery shop in Sangenjaya, Tokyo, was hit by a double shock: soaring cocoa prices and a butter shortage. Kosuke Yoneda, representative of Almond Confectionery: Everything is getting incredibly expensive every year, and the cocoa used in chocolate is now twice the price it was seven years ago. This shop's "raw chocolate" is a popular item, handmade one by one in the shape of a twig, with a crisp exterior and a smooth, melt-in-your-mouth interior. However, the cost of cocoa, the raw material for chocolate, is rising year after year. This shop says its purchase price has doubled compared to seven years ago. Furthermore, 2026 is expected to see the occurrence of "Super El Niño," which is predicted to cause extreme weather, raising concerns about a poor cocoa harvest. According to market sources, the closing price of cocoa in London futures trading on July 8th was £4,463 per ton, nearly double the price seen around March and April. Kosuke Yoneda, representative of Almond Confectionery: "Everything needed for making cakes is so expensive, it's all so confusing." Furthermore, the rising price and shortage of domestic butter are also serious problems. Due to the decrease in butter supply, some products, such as cakes and baked goods, have been temporarily unavailable. Kosuke Yoneda, representative of Almond Confectionery: "Overseas butter seems a little cheaper, but using that kind of butter wouldn't give our shop its signature taste." The soaring price of cocoa and the shortage of domestic butter. Despite this, the shop says, "For now, we're going to try our best to keep prices as low as possible." Amidst this situation, there are also movements to cultivate cocoa domestically in preparation for future cocoa shortages. Tsuji Oil Co., Ltd. in Matsusaka City, Mie Prefecture, is cultivating cacao in an agricultural greenhouse at its "VISON" resort complex. They have collaborated with world-renowned pastry chef Hirokazu Tsujiguchi to create a purely domestic chocolate. Toshihiro Ito, Sales Manager at Tsuji Oil Co., Ltd.: "After five years, we have finally produced about 10 kg of dried cacao beans. Our goal is to increase the harvest yield over four, then three, then two years, and eventually sell it directly to consumers."