Cacao
Here’s what I think I know about growing cacao (and chocolate)…
Hāmākua Chocolate Farm notes:
– started 11 years ago
– now has 600 plants
– agrotourism and airBnB combo
– hedge row of coffee
– Airbnb is what makes it possible. Farm tours package is popular
– growing vanilla in with the chocolate
– 6 acres
– pods are turned into mulch and back into the soil.
– got their starter seeds locally.
In General:
– 6×8’ plantings and 3 meters is the standard distance
– 350’ elevation, and can grow higher, but fermentation problems at higher elevation.
– 3 years to go from seed to harvest.
– 10 harvests a year
– hoops for rose beetles
– likes overcast
– hates wind
– they are under story trees so keep them 10-12’ high and easier to harvest
– maintaining trees for access during harvest is key
– the Felco pruning tools are the best.
– requires a midge to pollinate because the flower is so small.
– it’s ripe when you scratch it and it’s saffron colored and no green but need to know each individual tree.
– black pod rot is a big problem.
– larger hoops (for beetles) for air and so the split that bears fruit
– cold/wet causes disease
– don’t get kriyoyo because it’s picky.
– calculate 20% loss will be Normal
– 6 months from flower to ripe fruit
– Varieties: Forestero was what Hershey used, Trinitario from Trinidad. dozens more.
My Elevation: 1000 feet
My Water: 100 inches per year
My Soil: pH=neutral, N=low, P=neutral, K=neutral
My luck growing it (as of July 2019): ok. tried 2 seedlings from Island Seedlings and Saplings. I didn’t give it appropriate love initially and so my fault really. one of the two is still trying to hang on. I have been giving it more love lately so hope that helps.