Chocolate can be grown in the United States, though US production is far removed from the global commercial scale. Chocolate begins with the seeds of the Theobroma cacao tree, a delicate plant whose name translates to “food of the gods.” These seeds, or cacao beans, are the raw material that must be fermented, dried, and processed into the cocoa solids and cocoa butter used in manufacturing. Limited geographical areas in the US can support the cultivation of this tropical crop.
The Specific Climate Needs of Cacao
The Theobroma cacao tree has demanding environmental prerequisites that severely limit where it can be successfully grown. It is native to the understory of tropical rainforests, thriving in a narrow band generally located within 20 degrees north and south of the equator, known as the Cacao Belt. The trees require consistently high temperatures, ideally ranging between 65 to 90 degrees Fahrenheit (18 to 32 degrees Celsius) year-round.
Temperatures dipping below 50 degrees Fahrenheit, even for short periods, can damage or kill the plant, which makes the threat of frost a major limitation. High atmospheric humidity is also necessary for the optimum development of cacao trees, and they require a substantial amount of rainfall. Annual rainfall should fall within the range of 40 to 100 inches, and it is most beneficial when distributed plentifully throughout the year.
Cacao grows best in partial shade, often requiring about 25% overhead shade for optimal growth and fruit production. The soil must be rich, deep, and well-draining, as the trees are highly sensitive to soil moisture deficiency but will not tolerate waterlogged conditions. This combination of warmth, humidity, consistent rain, and shade significantly restricts cultivation to specific microclimates within the US.
US Territories and States Capable of Cultivation
The stringent climate requirements mean that few US regions can support the growth of Theobroma cacao, with Hawaii being the only state capable of sustaining commercial production. Hawaii sits just south of 20 degrees north latitude, placing it within the traditional Cacao Belt, and its volcanic soils and tropical climate provide the necessary warmth and humidity. Currently, the state has approximately 179 acres dedicated to cacao production, an industry focused on high-quality, specialty beans.
Puerto Rico, a US territory, also offers the tropical conditions needed for cacao, and it has a small but active cultivation industry. The territory has nearly 100 acres dedicated to the crop, benefiting from the consistent warmth and high moisture levels of the Caribbean climate. Both Hawaii and Puerto Rico have established growers who handle the full process from cultivation to post-harvest fermentation and drying, steps that are crucial to developing the bean’s flavor profile.
On the US mainland, a few regions offer marginal conditions for experimental or highly protected cultivation. South Florida, particularly the most southern areas, has a warm subtropical environment that approaches the necessary temperature and humidity levels. However, the occasional cold snap or brief freezing temperature poses a significant risk that prevents large-scale commercial plantations. Growers often must take protective measures, such as planting in wind-protected areas or covering trees during rare cold events.
Commercial Viability Versus Niche Farming
US cacao production is extremely small compared to the global market, which is dominated by countries like Côte d’Ivoire and Ghana, producing over 70% of the world’s supply. The US is a major consumer of cocoa, but domestic production faces significant economic hurdles that prevent large-scale commercial viability. High labor costs and high land values in places like Hawaii make it impossible to compete on price with imported beans.
The small acreage and high operational costs in the US mean that domestic growers must focus on a specific, high-value market. This focus is primarily on the niche, “bean-to-bar” specialty chocolate sector, where the premium price of the final product justifies the expense of locally grown cacao. The tight feedback loop between local growers and local chocolate makers in Hawaii allows for the production of unique, high-quality beans with distinct flavor profiles.
US cacao growers are essentially producing a premium ingredient for an artisanal market, not a commodity for the mass-market chocolate industry. Specialized, labor-intensive post-harvest processing, including fermentation and drying, further adds to the cost of the finished US bean. This model allows US-grown cacao to exist as a luxury item, ensuring that the vast majority of chocolate consumed in the United States will continue to be made from imported beans.