in washington, i'm emily schmidt reporting. >> a california company has come up with a way to grow cocoan a lab to help offset supply challenges during a warmer climate. california, cultured in west sacramento, is growing cocoa from cell cultures. they put cocoa beans or bean cells that is in a vat with sugar water, so they reproduce quickly and reach maturity in a week rather than 6 to 8 months. that a traditional harvest takes. the company says the lab cocoa is genetically identical, though not harvested from a tree. california culture plans to start selling its products next year, so climate change is impacting the chocolate industry by uh. >> first of all, making it too warm for many species to, to prosper. and that has led to massive drops in yield around the world. we find a rare and desirable cocoa species around the planet. we then take a cutting of the cocoa bean, put them onto plates, and we trick basically the cocoa cells to grow and divide. and after a certain level of growth, we're able to harvest that and transform that into chocolate. >> some chocolate companies are lookin