Hawaii: The Sweet Secret of North America’s Cacao Production
When we think of chocolate, our minds wander to the lush rainforests of Central and South America or the tropical landscapes of Africa, where the majority of the world’s cacao beans are grown. However, what might surprise many is that there is one place in North America where cacao thrives: Hawaii. This island paradise isn’t just a vacationer’s dream; it’s also the only place in the United States where cacao can be commercially cultivated. Yet another reason to plan a visit to our 50th state.
Why Hawaii?
Hawaii’s unique geographic and climatic conditions make it an ideal location for cacao cultivation. Cacao trees, which produce the beans used to make chocolate, require a very specific environment to grow—one that is warm, humid, and typically located within 20 degrees of the equator. While Hawaii sits just above this equatorial sweet spot, its consistent year-round warmth, rich volcanic soil, and abundant rainfall create the perfect microclimate for cacao trees (and people) to flourish.
In addition to the ideal growing conditions, Hawaii’s isolation has also protected its cacao crops from many of the pests and diseases that plague cacao farms in other parts of the world. This allows for more sustainable farming practices and higher-quality beans.
A Growing Industry
Cacao production in Hawaii is still relatively small compared to major chocolate-producing regions, but it is steadily growing. To put it into perspective – West Africa (Cote d’Ivoire, Ghana, Camaroon & Nigeria) account for 70% of the world’s cacao production. It’s followed by Indonesia, Ecuador, Brazil, Peru, Colombia and The Dominican Republic. Hawaii falls under the category of “other.”
The first commercial cacao farm in Hawaii was established in the 1980s, and since then, the industry has blossomed, particularly on the Big Island, Maui, and Oahu. Today, there are several farms dedicated to growing cacao, many of which also produce their own artisanal chocolates.
Hawaiian cacao beans are known for their unique flavor profiles, which are influenced by the island’s diverse microclimates and rich volcanic soil. This has made them highly sought after by chocolate connoisseurs and has positioned Hawaii as a key player in the craft chocolate movement.
A Chocolate Lover’s Paradise
For chocolate lovers, a visit to Hawaii offers the opportunity to see cacao trees up close and learn about the chocolate-making process from bean to bar. Many of the state’s cacao farms offer tours and tastings, providing a delicious and educational experience that’s truly one of a kind.
In conclusion, Hawaii’s status as the only place in North America where cacao can be grown adds yet another layer of uniqueness to this already extraordinary destination. Whether you’re a chocolate enthusiast or simply curious about where your favorite treat comes from, Hawaii’s cacao industry is worth exploring—and tasting!