The Cacao Plantations of Original Hawaiian Chocolate in Kailua-Kona
From plant to seed to drying to fermentation to cleaning to grinding to processing the paste...then finally blending and firming into the yummy Chocolate we know it as! Phew! Once the process is known the product is even more appreciated.
Hawaii chocolate operation growing
Hawaii is home to the only commercial cacao production in the United States, yet there are only a handful of farmers growing the bean.
Hawaii Adventures 7 -- Coffee & Chocolate Tour (Kona, Big Island)
Continuing with our Hawaiian island series...
Kona, Big Island
Checking out the famous Kona coffee & chocolate at the Big Island, HI.
Our Hawaii adventures playlist:
HAWAII - The Big Island ???? | cinematic travel video with ziplining snorkeling hula dancing
A cinematic travel adventure video with ziplining, snorkeling and hula dancing of our trip to the Big Island also known as Hawaii.
We started on the green, tropical Hilo side of the island. The jungle there was amazing! We visited Akaka Falls and some local neighborhood waterfalls and beaches as well. Hawaii Tropical Botanical Gardens was like a scene out of the film Avatar with its unique, exotic tropical plants. And ziplining with Skyline Eco Adventures high over a 250 foot waterfall was absolutely breathtaking! As was our volcanoes helicopter ride with Safari Helicopters.
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On our way to the Kona side of the island we visited Hawaii Volcanoes National Park. Nahuku lava tube was cool, and the surrounding forest was beautiful. We were also able to witness the sheer size of the caldera at Kilauea volcano. We stopped by Punalu'u black sand beach, where we saw a green sea turtle resting on the shore.
One the Kona side of the island we stayed at the Aloha Guest House in Captain Cook. The Kona area is made for ocean activities. Our favorite snorkel spots were Honaunau and Kealakekua bays, the latter requiring either a 4 mile hike or a boat ride to reach. We also really enjoyed the performance at the Island Breeze Luau, with great hula and other Polynesian dances. If you love chocolate, you should visit one of the only places in the United States that grows and produces it locally at the Original Hawaiian Chocolate Factory. And you absolutely must do a snorkel at night with manta rays with Coral Reef Snorkel Adventures! It's an incredible experience to have giant manta rays brush up against you while they feed on plankton.
Footage includes ziplining with Skyline Eco Adventures ( a volcano helicopter tour by Safari Helicopters ( Akaka Falls, Hilo Farmers Market, Original Hawaiian Chocolate Factory ( Island Breeze Luau hula dancers ( multiple snorkeling spots including Kealakekua Bay and Honaunau Bay, Punalu‘u black sand beach, the walk to Nahuku / Thurston Lava Tube at Hawaii Volcanoes National Park, a lava crater eruption, and a manta ray night snorkel with Coral Reef Snorkel Adventures (
Special thanks to our Bed & Breakfasts - Orchid Tree ( and Aloha Guest House ( More links on my travel blog:
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Music - Somewhere Over The Rainbow and Hawaii 78 by Israel Kamakawiwo'ole (a.k.a. IZ).
Ua mau, ke ea o ka aina, i ka pono, o Hawai'i
(Translation: The constant rain gives life to the land and brings change to Hawaii).
Video created using Adobe Premiere Pro
2013 Big Island Chocolate Festival - Cocoa Farm Tour
The second annual Big Island Chocolate Festival features the Cocoa farm tour, at the Original Hawaiian Chocolate property.
Chocolate Masters Hangout #3: The Rise of Hawaii Grown Cacao
The Rise of Hawaii Grown Cacao.
Chocolate Masters Hangout.
Originally broadcast live on Aug 8, 2013.
Featuring:
Melanie Boudar, Sweet Paradise Chocolatier,
Dave Elliott, Madre Chocolate,
Seneca Klassen, Lonohana Estate Chocolate,
Derek Lanter, Waialua Estate Coffee and Cacao,
Moderator: Sarah Hartman, Ecole Chocolat Graduate, Brazil
Producer: Robert Ouimet, BigSnit Media
Over the last 8 years since Ecole Chocolat first sponsored the Hawaii Cacao Symposium in 2005, the Hawaii Cacao industry has grown steadily each year. Its still a tiny but important segment of the Hawaii agriculture as Hawaii is the only US state that can grow cacao. The Hawaiian Islands are just on the edge of the belt around the world - 20 degrees North or South of the Equator - where cacao can be grown.
In this Chocolate Masters Hangout we bring together 4 of the pivotal members of the newly formed Hawaii Chocolate and Cacao industry. Our four panelists represent the scope of the Hawaii cacao industry: Derek, cacao grower whose beans are processed off-island by necessity, Melanie, chocolatier adding cacao grower to her list of accomplishments, Dave, artisan chocolate maker using Hawaii cacao beans, Seneca, mainland chocolatier turned cacao grower and chocolate maker.
The Hawaii cacao industry is in its infancy and these four very knowledgeable Kama'ainas will discuss the challenges and opportunities that the cacao farming and processing is facing - currently and in the future. If you love chocolate and Hawaii you will find this to be a very enlightening and encouraging conversation.
About our Panelists:
Melanie Boudar is owner/chocolatier of Sweet Paradise Chocolatier on Maui whose love of chocolate developed during her career as a diamond buyer, traveling regularly to Belgium. Her chocolates have consistently won awards at the Kona/ Big Island Chocolate Festival and was the Edible Hawaiian Islands 2010 Local Hero Food Artisan Award. December 2012 marked a new chapter for Sweet Paradise and Melanie with the purchase of 7 acres on the Hana Hwy in Haiku for farming cacao. She now adds cacao farmer to her talents and currently has several hundred trees in a greenhouse.
Dave Elliott is co-owner of Madre Chocolate on O'ahu. He and partner Nat Bletter purchase dry, fermented beans directly from farmers and cooperatives. They then roast and process the beans in small batches to craft their chocolate bars. They rightly believe that fermentation is a vital step to bring out the complex chocolate flavors and fruity notes in the cacao bean and say The amazing thing about making chocolate in Hawai'i is that we can work closely with cacao farmers to dial in the fermentation and drying process for great tasting chocolate. Direct trade, where we get to know every farmer we buy cacao from, goes well beyond fair trade even when we buy beans in other cacao growing regions.
Seneca Klassen is partner, along with Lawrence Boone, of Lonohana Estate Chocolate on O'ahu. Seneca and Lawrence grew up in a small farming town in Central California and have always had farming in their blood. Lonohana is the result of the two families' dream to create a vertically integrated chocolate company. They propagated cacao seedlings, planted the first trees in 2009. Seneca farms the 14 acres of cacao by hand on the North Shore where he harvests the fruit, ferments and dries the beans, then hand crafts small batches of chocolate bars every few weeks at their factory in Honolulu. He hopes to further the awareness of Hawaiian cacao on and outside the Islands.
Derek Lanter is the Sales and Marketing Manager for Waialua Estate Coffee and Cacao on O'ahu, founding President of the Hawaii Chocolate and Cacao Association and is also in charge of processing and quality control at the Waialua mill. Waialua cacao was first planted in 1999 on former sugarcane lands on the Wahiawa Plateau overlooking Oahu's famous North Shore. The 20 acre cacao orchard, which was reinvigorated in 2004, is situated at sea level along the banks of the Kaukonahua river, near Waialua town. The cacao is harvested, fermented and dried at the mill then shipped to Guittard Chocolate Co. for processing - as the mill does not have the equipment to process that volume of cacao on island.
Hawaii coconut plantations, Big Island, Hawaii, United States, North America
The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family) and the only species of the genus Cocos. The term coconut can refer to the whole coconut palm or the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling cocoanut is an archaic form of the word. The term is derived from the 16th-century Portuguese and Spanish word coco meaning head or skull, from the three indentations on the coconut shell that resemble facial features. Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics. They form a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits for their large quantity of water, and when immature, they are known as tender-nuts or jelly-nuts and may be harvested for their potable coconut water. When mature, they still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell, and coir from the fibrous husk. The endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut flesh. When dried, the coconut flesh is called copra. The oil and milk derived from it are commonly used in cooking and frying, as well as in soaps and cosmetics. The husks and leaves can be used as material to make a variety of products for furnishing and decorating. The coconut also has cultural and religious significance in certain societies, particularly in India, where it is used in Hindu rituals. Cocos nucifera is a large palm, growing up to 30 m (98 ft) tall, with pinnate leaves 4–6 m (13–20 ft) long, and pinnae 60–90 cm long; old leaves break away cleanly, leaving the trunk smooth. Coconuts are generally classified into two general types: tall and dwarf. On fertile soil, a tall coconut palm tree can yield up to 75 fruits per year, but more often yields less than 30, mainly due to poor cultural practices. Given proper care and growing conditions, coconut palms produce their first fruit in six to ten years, taking 15 – 20 years to reach peak production. Botanically, the coconut fruit is a drupe, not a true nut. Like other fruits, it has three layers: the exocarp, mesocarp, and endocarp. The exocarp and mesocarp make up the husk of the coconut. Coconuts sold in the shops of nontropical countries often have had the exocarp (outermost layer) removed. The mesocarp is composed of a fiber, called coir, which has many traditional and commercial uses. The shell has three germination pores (micropyles) or eyes that are clearly visible on its outside surface once the husk is removed. A full-sized coconut weighs about 1.44 kg (3.2 lb). It takes around 6,000 full-grown coconuts to produce a tonne of copra. The origin of the plant is, after many decades, still the subject of debate. It has generally been accepted that the coconut originated in the Indian-Indonesia region and float-distributed itself around the world by riding ocean currents. The similarities of the local names in the Malay-Indonesian region is also cited as evidence that the plant originated in the region. For example, the Polynesian and Melanesian term niu and the Philippine and Guamese term niyog is said be based on the Malay word nyiur or nyior. O.F. Cook was one of the earliest modern researchers to draw conclusions about the location of origin of Cocos nucifera based on its current-day worldwide distribution. He hypothesized that the coconut originated in the Americas, based on his belief that American coconut populations predated European contact and because he considered pan-tropical distribution by ocean currents improbable. Thor Heyerdahl later used this as one part of his hypothesis to support his theory that the Pacific Islanders originated as two migration streams from the Canadian Pacific coast (themselves recent migrants from Asia) to Hawaii, and on to Tahiti and New Zealand in a series of hops, and another migration from South America via sailing balsa-wood rafts.
Kona Brewing Company | Wikipedia audio article
This is an audio version of the Wikipedia Article:
00:01:04 1 Company history
00:03:36 2 Year-round beer offerings
00:04:14 3 Breweries and sourcing
00:06:14 4 Hawaii roots
00:07:19 5 Key people
00:07:31 6 Growth and distribution
00:08:38 7 Caps and labels
00:09:27 8 Sustainability and community support
00:11:28 9 Gallery
00:11:38 10 See also
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Speaking Rate: 0.8025180035569467
Voice name: en-GB-Wavenet-A
I cannot teach anybody anything, I can only make them think.
- Socrates
SUMMARY
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Kona Brewing Company is a brewery in Kailua-Kona on Hawaii's Big Island. As of October 1, 2010, it has been owned by Craft Brew Alliance. Kona's year-round beers include Longboard Island Lager, Big Wave Golden Ale (formerly Pacific Golden Ale), and Fire Rock Pale Ale. They have three rotating seasonal brews in their Aloha Series including Koko Brown, Wailua Wheat and Pipeline Porter. Kona Brewing Company distributes its beers in 36 states and 10 different countries.Kona Brewing Company introduced Pacific Golden Ale (now called Big Wave Golden Ale) and Fire Rock Pale Ale to Hawaii in bottles and kegs in 1995. Longboard Island Lager was added three years later. Approximately 10 other styles of beer are brewed on a regular basis and served at Kona Brewing Company’s pubs, with a few being served in other restaurants all over the islands.
Big Island Chocolate Festival
Big Island Chocolate Festival
Adventure to Volcano and the newest land on earth!
Volcanoes National Park is back! We went in to see how the changed caldera and what the damage was to the roads and THEN we went down to see the fresh lava flow in Pahoa..and take you with us to the newest black sand beach in the world.
Visit 365Kona.com for more fun things to do in Kona and on Hawaii Island and check out 365 Things to do in Kona on Facebook for a daily dose of Hawaii!
Thinking about a move to the Big Island? Our team provides connections to real estate professionals around the island as part of our referral real estate services. Contact Eric Ziemelis Eric@Ziemelis.com for real estate and Julie Ziemelis for advice about life on the island at Julie@Ziemelis.com. (You can also pick up a copy of Julie's book How to Move to Kona at Mahalo!
GoPro Video Tour Ninole Fruit Orchard with owner John Mood, Hamakua Coast Big Island Hawaii
Not all farms are 35 acres, but the methods used in this beautiful working farm located just above Ninole on the Hamakua Coast, can be scaled up or down to any size piece of land or yard.
When walking around the property, everything you see works to support everything else around it. John Mood, the farm’s owner, is not convinced that trying to gain organic status for his farm is the best way for him to go, but his methods are all in compliance with keeping his world organically green and healthy.As you drive up the dirt track to the farm, you don’t have any idea of what to expect when you arrive. With sweeping views of the ocean and green fields below, the farm house sits on what I would consider paradise. It is off grid and depending completely on solar power. About 25 acres of the 35 acre farm is planted and in cultivation.Something you can’t help but notice is that the heart of palm trees are all planted in rows spaced precisely 6 feet apart. This provides plenty of space for the tractors to come through without damaging the palms.
After harvesting, all the fronds and trunks are chopped and left on the
ground to turn into mulch and enrich the soil. As we moved through the area, John picked up or moved some of the decomposing debris to show us how earthworms had already found homes. Hearts of palm are harvested year round.
Behind the house and screened by a beautiful planting of bamboo and podacarpus is the equivalent of the ‘old barn’, a modern building -- with skylights on the roof -- where everything is neatly stored, including the farm equipment and where John has set up a “saw mill” to make his own boards from some of the trees such as balsa and eucalyptus growing in the farm.
As you walk around the acreage listening to John, you realize that this man is a walking encyclopedia on farm, farming and all types of plants. He is able to identify all the trees and plants we saw by their common and botanical name. Most of the trees, vines and plants he grows are edible, but there is also room for just plain beauty. Throughout the farm you can find beautiful specimens of bamboo, heliconias, many different gingers and costus, which are related to ginger and the blooms are edible. There is an Amherstia nobilis, a tree with striking blooms that resemble the blooms of the bird of paradise; several different varieties of bananas, including Cuban reds; jaboticaba, several types of tangerines such as Fremont (deliciously sweet!), Fairchild and Page as well as other citrus trees. I was intrigued by the Theobroma bi-color, a type of cacao with striking outer shells that can be used as bowls; there are many durian trees and also starfruit, sapodillas and mangosteen.
You can also find several varieties of coffee trees; liliko’i vines and papayas trees. There is a section for taro and dasheen; and plantings of blooming gingers to be sold as cut flowers.
There is another section with several rows of different vines; red wing beans as well as a very interesting edible vine called ‘ugu’ or ‘ugwu’.
Ugu or ugwu, (Telfairea occidentallis) is a Nigerian vine that produces large gourds which are not edible but have their uses. What is interesting about the vine is that the seeds are edible in the raw state as well as boiled, roasted or toasted and the taste is similar to the Brazil nut. The seeds have as much as 60% oil content and can be pressed for cooking uses. The leaves and stems of the ugu or ugwu taste similar to spinach and can be included in soups, stews and stir fries and can also be used to feed livestock. The flowers resemble the blooms of the passion fruit. As you stroll through, you will also notice several plantings of edible Pigeon pea vines which are spaced at the end of other rows to provide a source of nitrogen to the other plants.
Among the many palms found in this farm are the spineless Pejibaye, or Bactris gasipaes palms. This palm is highly regarded for its nutritional value and the ‘fruit’ can grow in clusters of as little as 50 or as many as 300 in a cluster.
The fruit is not edible in its natural state and it is usually boiled for a few hours. After boiling, the pulp can be dehydrated and ground into flour. The fruit can also be fermented to make beer and vinegar.
One of the most interesting trees in the farm is the pili nut.Pili trees (Canarium ovatum) are nicely proportioned, tall, wind resistant and native to the Philippines. The pili tree produces a nut that if cultivated widely could possibly replace the macadamia nut as a commercial product in Hawaii.
Hawaii - Driving Big Island - Scenic Road to What's Shakin
Driving down the scenic route of Old Mamalahoa Highway (north of Hilo) to one of the best fruit stands you will ever find called What's Shakin. They have the best smoothies ever and you can't get any fresher than straight from the farm.
GoPro Hero 3 - 5x Speed
Breaking the Chocolate Mold – The Story and Values Behind Mānoa Chocolate Hawaii (Part 1 of 2)
Tamara and Dylan Butterbaugh are the founders and owners of Mānoa Chocolate Hawaii, a bean-to-bar house of craft chocolate set-up like a winery in Kailua. By sourcing cacao like wineries source grapes, they seek quality beans from across the Hawaiian Islands and around the world through socially responsible, direct trade. The Butterbaugh's were exposed to craft chocolate at the University of Hawai‘i College of Tropical Agriculture where a friend was studying the crop, theobroma cacao. With a passion for sustainability, forestry, and the vision of a Hawai‘i-based manufacturing industry with global potential, they launched the company in 2010 to process cacao for emerging farmers. With little resources and a lot of determination (such as tricycle and barbecue powered equipment) the company has steadily grown to be in the top ten largest craft chocolate makers in the U.S. In 2019, Mānoa Chocolate was recognized as the Hawaii Venture Capital Association’s Consumer Packaged Goods Entrepreneur of the Year.
Mānoa Chocolate website:
***
Founded in 2000 at the Shidler College of Business, the Pacific Asian Center for Entrepreneurship (PACE) is the home for a set of experiential entrepreneurship programs at the University of Hawaii (UH). The Center’s 20+ programs offer mentorship, training and resources to all UH students and faculty, and are designed to encourage entrepreneurial thinking across disciplines and inspire entrepreneurs to move their ideas from conceptualization to commercialization.
Website: pace.shidler.hawaii.edu
Email: pace@hawaii.edu
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Make a Cup of Coffee Starting From Scratch | Coffea arabica | Video
Visit my website at - in this video, a cup of coffee is made, starting from scratch. The steps that are shown include:
#1. Harvesting the fruit of the coffee plant, Coffea arabica.
#2. Removing the pulpy exterior.
#3. Drying the beans (seeds).
#4. Parchment removal.
#5. Roasting
Coffee was harvested from our farm near Kona, Hawaii.
Please rate and comment, thanks!
This Crazy Tree Grows 40 Kinds of Fruit | National Geographic
Sam Van Aken, an artist and professor at Syracuse University, uses chip grafting to create trees that each bear 40 different varieties of stone fruits, or fruits with pits. The grafting process involves slicing a bit of a branch with a bud from a tree of one of the varieties and inserting it into a slit in a branch on the working tree, then wrapping the wound with tape until it heals and the bud starts to grow into a new branch. Over several years he adds slices of branches from other varieties to the working tree. In the spring the Tree of 40 Fruit has blossoms in many hues of pink and purple, and in the summer it begins to bear the fruits in sequence—Van Aken says it's both a work of art and a time line of the varieties' blossoming and fruiting. He's created more than a dozen of the trees that have been planted at sites such as museums around the U.S., which he sees as a way to spread diversity on a small scale.
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This Crazy Tree Grows 40 Kinds of Fruit | National Geographic
National Geographic
How To Make Cinnamon
Cinnamon is a spice made from the inner bark of the cinnamon tree. I show how to harvest cinnamon in this video. On a homestead in Hawaii you can grow almost anything and it grows well. Living on an island you have to be as self-sufficient as possible. Growing your own spices is a fun way to add flavor to any garden.
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PBS Hawaii - HIKI NŌ Episode 203 | Hosted by Maui High School | Full Program
Premiere Airdate: October 27, 2011
Students from Maui High School host this episode of HIKI NŌ and present stories from across the islands. HIKI NŌ’s youngest contributors, students from Kainalu Elementary on Oahu, report on a program that unites special-needs students with peers. Meanwhile, young journalists from Kealakehe High School show how fellow teenagers are making a positive difference in their communities. The other featured schools are: Kalaheo High School, Halau Lokahi and Maryknoll School (Oahu); Maui Waena Intermediate School (Maui); Kauai High School (Kauai); and Connections Public Charter School (Hawaii Island).