Cacao

Hawai'i’s cacao industry is a niche but growing sector, with a focus on high-quality, specialty chocolate production. The state’s tropical climate and volcanic soil provide ideal conditions for cacao cultivation, and Hawai'i is the only place in the United States where cacao can be grown commercially. According to the 2022 USDA NASS Agricultural Census, cacao production remains a small but steadily increasing segment of Hawai'i’s agricultural landscape.

The cacao value chain begins with cultivation, where farmers grow cacao trees on small-scale farms, often intercropped with other tropical species. The beans are harvested, fermented, and dried before being sold to local chocolate makers or exported for further processing. Some farmers engage in bean-to-bar operations, producing their own chocolate to maximize value. The demand for premium Hawaiian-grown chocolate continues to rise, attracting both local and international buyers.

Challenges for the cacao sector include labor-intensive harvesting and post-harvest processing, high production costs, and vulnerability to pests and diseases such as black pod disease. Additionally, infrastructure for large-scale processing and marketing remains underdeveloped, limiting the ability to scale production.