Solomon Islands

In the Solomon Islands cocoa is the largest agricultural export earner, produced by a broad base of smallholders estimated in the tens of thousands. Cacao was introduced during the colonial era and is now a mainstay rural cash crop, grown on small plots across several islands rather than on large estates.

Production is spread mainly across Guadalcanal, Makira and Malaita, with harvest broadly year-round. Plantings are introduced Trinitario-type hybrid material, an admixture under the modern genetic-cluster framing of Motamayor et al. (2008), rather than any native population.

Fermentation and drying are carried out at village and group level, so quality varies considerably from island to island. As elsewhere in Melanesia, much of the crop is dried over wood fires, which can impart a smoky character; sun-drying and improved drying methods are being promoted to lift quality. Regional development programmes have worked to strengthen processing and access to export markets, and selected lots have drawn interest from craft chocolate buyers.