If you live in Hawaii and have some space to grow trees then good news! Hawaii is within 20 degrees north and south of equator making it an ideal place to grow cacao.

Many Hawaii origin chocolate makers have already won numerous national and international awards gaining world wide recognition.

In 2019, 4.86 million tons of cacao was harvested globally. Hawaii harvested less than 40 tons in 2019 which is not even 0.001% of the worlds supply.

As the demand for fine flavor, single origin, ethically sourced chocolates grow, the demand for locally sourced cacao beans in Hawaii will follow.

The global chocolate market is valued at $137.5 billion dollars in 2019 and is expected to grow to $182 billion by 2025.

The world market price of dried commodity cacao beans are valued somewhere around $1.00 to $1.50 per pound. Hawaii grown cacao beans are valued well over $10.00 per pound due to its high quality and scarcity. This highly depends on the quality of the cacao bean fermentation and post harvesting practices.

Cacao beans can be processed in a wide variety of ways.

Nibs are roasted cacao beans with the husks removed. Nibs are the main ingredient for chocolate making and is sold at health food stores because it’s super healthy.

The husks or shell of the cacao beans can be used for brewing teas and beer.

About 50% of the cacao bean is fat or cocoa butter. This can be pressed out using an oil press. Whats left over is the cocoa solids which is bycocoa powder.

The many health benefits of cacao make it very easy to market as a “super food”.

Given the right environment the tree is relatively low maintenance, productive for 30 to 40 years.

Cacao beans are easy to store, dry, long shelf life, light weight. Cacao loves shade and protection so you will be working in the shade too!

GROW CACAO! The worst that could happen is you have a lot of chocolate.