Yes, but unless it’s incredibly boutique, the buyer would both be tasting the beans and running tests on the product. It’s not that hard/expensive. The large lo

Yes, but unless it’s incredibly boutique, the buyer would both be tasting the beans and running tests on the product. It’s not that hard/expensive. The large low margin chocolate manufacturers (Mars, Mendelez) definitely already test, and they already know which of their suppliers have Cd problems in their soil. It isn’t something that changes year to year (although processing/fermentation effects on Pb can) especially if it’s monitored. The smaller suppliers only buy from a few bean producers and rarely switch because they’re looking for a particular flavor/quality. They would really notice if there was change in bean process, just like with coffee. Even they test and have higher incentives, because their customers have choices. https://spinnakerchocolate.com/blogs/blog/from-farm-to-factory-where-does-chocolate-come-from https://spinnakerchocolate.com/blogs/blog/from-farm-to-facto... So if you’re looking for zero eat something else, but modern sourcing can reliably be below CA standards (as shown by the very study cited in the OP).