Welcome, Farmers!
Enter the Bean Contest, Learn with our Speakers, and Register for the Farmers' Market - all right here.
Learn with our Farm Education Seminars
Speakers 12pm-4pm April 24, 2026
Tickets are $45 single or $60 for two tickets.
The Ins & Outs of Small-scale Cacao Processing for Micro-Farms
Dr. Raven Hanna
Description: Learn the science behind "nano-batch" fermentation designed specifically for backyard growers and micro-farmers. This session bridges the gap between professional production and home-scale chocolate making in tropical climates.
Bio: Raven Hanna, PhD, is a molecular biologist, science communicator, and artisanal chocolate maker based on the Big Island of Hawai'i. She is a specialist in "tiny fermentations" and the author of One Cacao Tree: A Guide to Backyard Cocoa, Tiny Fermentations, and Chocolate Making in the Tropics. By applying her background in molecular biophysics, she helps growers transform small harvests into high-quality chocolate through rigorous, accessible processing methods.
Post-Harvest Cacao Processing
Dr. Nat Bletter
Description: This essential presentation covers the critical journey from tree to bean, focusing on the proper techniques for harvesting, fermentation, drying, and storage. Understand how these post-harvest steps define the final flavor profile of artisanal chocolate.
Bio: Nat Bletter, PhD, is the founder and chocolate “flavormeister” of Madre Chocolate and a researcher at the University of Hawai‘i Mānoa. He holds a doctorate in ethnobotany and utilizes his expertise in plant science to craft traditional, ingredient-focused chocolate bars. In addition to his research and chocolate making, Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition.
Nematode Biocontrol Against Queensland Longhorn Beetle
Emma Stierhoff
Description: Discover a highly effective, nature-based solution to the Queensland Longhorn Beetle (QLB) which threatens cacao, ʻulu, and avocado across East Hawaiʻi. This session outlines how locally isolated nematodes can be used as a biological control to eliminate larvae within 48 hours.
Bio: Emma Stierhoff is a Lead Ecological Technician at the University of Hawaiʻi at Hilo. While her primary work involves monitoring the Liko Nā Pilina Hybrid Restoration Site, the devastating impact of QLB on the forest canopy led her to collaborate with the USDA Agricultural Research Service on nematode biocontrol. Today, she and her crew rear nematodes and conduct vital research to help the community and farmers manage this invasive pest effectively.
The Importance of Properly Tempering Chocolate
Stéphane Tréand, M.O.F.
Description: Join a world-renowned pastry master to explore why precise tempering is the most critical skill for any cacao grower or chocolate maker to master. This demonstration reveals the science and artistry required to achieve a professional finish and snap.
Bio: A native of France and international consultant, Stéphane Tréand holds the prestigious title of M.O.F. (Meilleur Ouvrier de France) and was named World Pastry Champion in 2008. He is a seasoned instructor and a celebrated repeat presenter at the Big Island Chocolate Festival. Beyond tempering, Chef Tréand is famous for his intricate chocolate showpieces, which serve as the artistic centerpiece of the festival’s evening gala.
