Cacao (Theobroma cacao L.) is native to Central and South America and has been cultivated since prehistoric times in Mexico. For cacao production to be profitable in Hawaii, high tonnage and superior quality are required. However, Hawaiian cacao plantings are variable in both quality and yield, and are not necessarily adapted to Hawaii’s growing conditions. The genotypes of these trees are unknown, and growers are not able to identify the types of cacao trees on their farms. Through the use of DNA marker techniques, we are now able to Error! Hyperlink reference not valid. of superior cultivars based on their parentages/pedigrees. By the use of simple sequence repeat DNA markers, many individual trees have been fingerprinted. The survey group was found to include Criollo, Trinitario, Forastero and their hybrid types, plus genetically unique trees. The large genetic variation among Hawaii’s cacao trees currently grown here suggests it may not be necessary to import additional cacao genotypes to supplement locally available germplasm. The existing variation allows us to select and produce superior genotypes specifically suited for a grower’s production environment.
Know Your Land and Eat It Too
IN YOUR FRIDGE / Farmers’ market managers, Pamela Boyer and Annie Suite have joined hands with local farmers to create Oahu Agri-Tours. There’s no fancy farmhouse or massive farm machinery; what you see is what you get. You’ll experience first-hand how farmers are committed to practicing clean, organic farming.
Poamoho Farms is one of the farms on tour, and guests learn how the fruit orchard uses natural pest management and fertilization methods. Tin Roof Ranch farmers Luann Casey and Gary Gunder butcher their chickens the day before selling them at the market.
Na Mea Kupono wetland taro farm practices old school taro farming methods that most locals don’t even know about. Here you can also watch a traditional poi-pounding demonstration.
At Mohala Farms you’ll see how simple and natural farming is still possible (and still exists).
List of Cacao Growers, Processors, Propagators, Artisan/Chocolatiers – The Chocolate Life
Hi! I am Madel, a Fulbright Scholar currently working with Dr. Skip Bittenbender on a research on cacao at the UH . Right now we’re listing the cacao growers, propagators, Chocolatiers/artisan with a hope that we can meet sometime to discuss on the cacao industry in Hawaii and aim to have a wonderful Hawaii Cacao industry in the future.
Will you care to email me your name, Farm/bussiness location, home address, email address. Please state the no. of cacao trees you have; the products you sell or produce.
Hope to hear from you ASAP. Mahalo and God bless you all!
LikeList of Cacao Growers, Processors, Propagators, Artisan/Chocolatiers – The Chocolate Life
Support North Shore Agriculture and Help Keep it Country! Experience the 2011 – Fourth Annual Taste of Waialua
On Saturday, April 23, 2011 from 8:30 am – 5 pm, Island X Hawaii / Old Sugar Mill Brand Coffee & Chocolate will host a celebration of North Shore grown coffee, cacao, produce, food, art, film, music, and surf industry manufacturing at an open house exhibition in the Old Sugar Mill, Waialua.
The North Shore town of Waialua was once a bustling sugar mill town producing what locals said was the “World’s Best Sugar” but in 1996 the Waialua Sugar Mill stopped production and closed its gates after over a 100 years of operation. In recent years, however, there has been a quiet resurgence of shops, businesses, and local product manufacturing that has helped transform the Old Waialua Sugar Mill into one of Oahu’s newest visitor destinations. The mill is also the processing site of Waialua Coffee and Cacao / Dole. Free mini tours of the coffee and chocolate mill as well as free Waialua Coffee samples are offered daily at Island X Hawaii. Come join us on Saturday, April 23rd, for a gathering of local art, food, music, and community groups and to celebrate the rebirth of the Old Historic Waialua Sugar Mill town.
RECOGNIZING FEBRUARY 2012 AS “HAWAI’I-GROWN CACAO MONTH”
HOUSE OF REPRESENTATIVES
TWENTY-SIXTH LEGISLATURE, 2011
H .C.R. NO. 300
STATE OF HAWAII
HOUSE CONCURRENT
RESOLUTIONWHEREAS, cacao, derived from the theobroma cacao tree, is the dried and fermented seed from which chocolate is obtained, native to the central and western Amazon region and is widely distributed throughout the humid tropical regions with commercial production concentrated in Brazil, Ivory Coast, Ghana, Indonesia and Nigeria; and
WHEREAS, cacao was first introduced to the Hawaiian Islands in 1850; and
WHEREAS, Hawafi’s environment and climate position it as the only state in the United States that can commercially grow cacao and as the state which is in the closest proximity to both Asia and the continental United States and is ideally located to capture and prosper from the opportunities of a growing cacao market which currently generates $75 billion worldwide annually; and
Chocolate lovers flock to Hawaii Chocolate Festival
It was a chocolate lovers dream come true Saturday the at Dole Cannery.
Chocolate of all kinds were featured at the Hawaii Chocolate Festival.
From chocolate fountains and candy, to the more unusual chocolate lotion and even vodka.
The Hawaii Chocolate Festival had it all.
“We’re the only state in the United States growing chocolate so we kind wanted to showcase all things great here that we have chocolate,” said event coordinator Amy Hammond. “We’re hoping that Hawaii chocolate can become one of the most friendly ambassadors of aloha.”
Event organizers are hopeful that the growing cacao business in Hawaii will be a boost for the economy as well.
Chocolate lovers flock to Hawaii Chocolate Festival | KHON2 Hawaii’s News Leader