The cocoa tree, Theobroma cacao, is the source of beans used to make chocolate. Its cultivation is strictly limited by geography, thriving only in the “Cocoa Belt,” a band extending roughly 20 degrees north and south of the equator. While it can be grown in the United States, this tropical plant requires extremely narrow, specific tropical zones, making the vast majority of the continental US climatically unsuitable.
Essential Climate and Environment Needs
The cocoa tree is an understory plant, naturally growing beneath the canopy of taller rainforest trees. It demands consistently warm temperatures, ideally ranging between 68°F and 86°F year-round. Frost or temperatures below 59°F quickly damage or kill the trees, ruling out nearly all of the mainland US. High, stable humidity (70% to 90%) is required to prevent dehydration. Optimal annual rainfall is abundant and well-distributed, typically between 59 and 98 inches. The soil must be deep, rich in organic matter, well-drained to prevent root rot, yet able to retain moisture, reflecting rainforest conditions.
Current US Regions Where Cultivation Occurs
Commercial cocoa production in the US is almost entirely confined to Hawaii, which provides the necessary consistent warmth and high humidity. The established industry is small, covering approximately 179 acres across the islands. Hawaii’s production yields high-quality, specialty beans, often sold at a premium to craft chocolate makers.
The US territory of Puerto Rico also supports limited cocoa cultivation, with less than 100 acres currently in production. On the continental mainland, highly experimental, small-scale growth occurs in controlled microclimates. Some growers in South Florida have successfully fruited trees in warmer pockets. Hobbyists in Southern California also grow trees in greenhouses that artificially maintain the required intense heat and humidity.
Barriers to Widespread Commercial Production
The fundamental reason US cocoa cannot compete with global commodity markets is the exorbitant cost of production. Land and labor expenses in Hawaii are significantly higher than in traditional cocoa-producing countries, making it impossible to produce beans at a bulk commodity price. One economic analysis found that the cost to produce cacao in Hawaii can be two to five times the global bulk commodity price.
The labor-intensive nature of cocoa farming, which requires frequent harvesting and post-harvest processing like fermentation and drying, is a major factor in the expense. While Hawaii benefits from a relative lack of major global diseases like Witches’ Broom, local pests like the rose beetle still pose a threat to young trees, necessitating protective measures that further increase operational costs. Consequently, US cocoa remains a niche luxury product, reliant on a high price point to justify the cost of growing under American economic conditions.