United States

Hawaii — the only US state where cacao fruits commercially

The United States is an unusual cacao origin: commercial cultivation is confined to Hawai'i, the only US state with a tropical climate suitable for the crop. Cacao was introduced to the islands in the 19th century but only developed as a commercial crop from the late 20th century, and total production remains very small.

Growing is concentrated on family farms, with Hawai'i Island holding the highest concentration of cacao farms and O'ahu, including the Waialua area on the North Shore, a secondary zone — some of it on former sugar and pineapple land. Plantings are introduced hybrid and selected Trinitario-type material, an admixture in the modern genetic-cluster framing of Motamayor et al. (2008).

Hawaiian cacao is carefully processed on many estates, with farm-scale box fermentation and sun- or solar-drying, and is associated with bright fruit, caramel and nutty notes. Several Hawai'i farms have competed in the International Cocoa Awards, and the sector is closely linked to local agritourism and a domestic craft chocolate scene.

Origins in United States (2)

Asia & Pacific us-hawaii-island Hawai'i Island United States · Hawai'i Island (Hawaii, USA) admixture bright fruit · caramel · nutty · mild acidity Asia & Pacific us-hawaii-oahu O'ahu (Waialua) United States · O'ahu (Waialua / windward O'ahu, Hawaii, USA) admixture fruity · caramel · nutty · mild

Sources

  • IR-4 Project, 'Hawaii's Cacao Industry Unites Around Goal to Become Napa Valley of Chocolate'
  • Hawaii Magazine, '5 Must-See Cacao Farms on Hawaii Island'
  • Motamayor et al. 2008, PLoS ONE 3(10):e3311 (genetic clusters)