Fiji

Fiji is a small Pacific cocoa origin with a 19th-century history of cultivation. Cacao was introduced during the colonial era, including Trinitario material brought from Trinidad, and was grown on plantations and smallholdings before a long period of decline.

The centre of production is Vanua Levu, Fiji's second-largest island, particularly the northern Macuata area; some older Amelonado-type plantings also remain. Modern plantings are mixed introduced material, an admixture under the modern genetic-cluster framing of Motamayor et al. (2008).

In recent years Fijian cacao has been revived by smallholder farms and quality-focused craft cacao operations that have invested in careful fermentation and drying. Volumes remain very small, but Fiji has re-emerged as a recognised single-origin name, with beans described as fruity, nutty and mildly acidic supplying specialist chocolate makers.