Extensive research is being conducted on growing cacao (Theobroma Cacao L.) and improving the quality of chocolate production as a possible crop to make Hawaii's economy thrive and be sustainable. (Cacao and cocoa are used interchangeable in the available literature. The Hawaii industry has adopted the use of cacao for this crop.) In the past, sugar and pineapple were Hawaii's main agricultural crops; however, worldwide competition has made these industries no longer economically sustainable.  Currently, Hawaii is in search of sustainable agricultural crops to occupy fallowed fields and help sustain Hawaii's economy.

Particularly, Hawaii’s cacao growers need bean fermentation technology to make cacao a viable agricultural crop contributing to a sustainable economy.  The production of chocolate from cacao beans requires extensive processing. After pods are harvested from the trees, they are opened and the beans are removed. The beans are covered with sugary mucilage that can be fermented to support conditions that develop the chocolate flavor. Removal of the mucilage is necessary for drying and storing the beans. The raw bean must be fermented to bring out the chocolate flavor that everyone is familiar with. Even though the climate of Hawaii is very good for growing cacao trees it is at the extreme north of the tropical cacao production area. The fermentation technology currently used in the cacao industry has not worked well for Hawaii growers.