Hawaiian Chocolates

There are many small manufacturers of superior chocolate products within the United States today. Most of these manufacturer actually use cocoa that has been imported from overseas. In fact, Hawaii is the only island that actually uses cocoa that is grown locally in order to make their fine chocolate products. Hawaii also grows other things, such as macadamia nuts and vanilla, that they also use in manufacturing their chocolate.

In order to grow cocoa, there are some things that are required:
1. The temperature must be between 18 and 32 degrees Celsius. While cocoa can grow when temperatures are above 32 degrees Celsius shade covering is necessary.
2. The rainfall must be between 1,250 to 3,000 mm per year. This rainfall must be well distributed and the period between rainfalls must not be any longer than three months. With these conditions, irrigation is rarely used. In fact, information about using arrogation to grow cocoa is very limited.
3. The soil must be 1.5 m in depth, free draining, have good moisture holding capacity and a pH range from 4.5 to 7.0 preferably close to 6.5.
4. There needs to be shade in order to protect the cocoa from wind damage.
5. Cocoa requires a great deal of the proper fertilizer.
6. Weed control is especially important whenever cocoa is first being established. Usually this is done by hand.
7. Pruning is used to limit the cocoa plant’s height to only between 1.5 to 2 m.

It is important to have all of these appropriate conditions. If they are had then it is fine to begin by raising seedlings in a nursery. Seeds are never directly planted in the field because of irrigation and problems with weed and pest management. Once the seeds have been propagated, they can be transferred to the field in about three to six months.