Frequently Asked Questions

The Kava Knowledge Portal is a central information platform designed to support farmers, processors, exporters, policymakers, researchers and other stakeholders across Fiji’s kava sector. It brings together useful information on kava quality, farming practices, standards, market development, sustainability, research and sector coordination.

The portal is intended to support better access to trusted information and strengthen knowledge sharing across the kava value chain.

The portal is intended for a wide range of users, including kava farmers, processors, exporters, buyers, government agencies, researchers, development partners, industry organisations, students and the general public.

Its purpose is to make useful kava-related information easier to find, understand and apply.

The Regional Kava Development Strategy identifies the lack of central kava information platforms as a key issue and includes a regional knowledge hub and portal as an important outcome.

A knowledge hub can help farmers, buyers, exporters, researchers, policymakers and development partners access shared information, improve coordination, reduce duplication, and support evidence-based decision-making across the kava sector.

Yes. The content on the Kava Knowledge Portal is intended to be developed, reviewed and improved with input from relevant stakeholders. The current content is foundational and will require validation, refinement and approval by the Kava Coalition, Ministry of Agriculture and other sector partners before being treated as authoritative public guidance.

Kava, also known in Fiji as yaqona, is deeply connected to culture, identity, traditional knowledge and community life. It is also an important agricultural and economic product, supporting rural livelihoods, domestic trade and export opportunities.

The Regional Kava Development Strategy recognises kava as a product of major cultural, social and economic importance for Pacific Island countries, with growing opportunities in local, regional and international markets.

The Regional Kava Development Strategy 2024–2028 identifies six strategic priorities: strengthening the institutional and regulatory environment, promoting sustainable ecological farming, developing a regional kava programme, improving export marketing and promotion, supporting market access and product diversification, and protecting kava as a biocultural heritage of the Pacific.

These priorities are intended to support a more resilient, inclusive and high-quality kava industry.

The Fiji Kava Quality Manual was developed to help kava producers and suppliers provide customers with good quality kava. Its aim is to support kava that is produced and stored under good hygiene standards, safe to consume, and recognised locally and internationally as a quality product.

It provides practical guidance on site selection, variety selection, planting, pest and disease management, harvesting, drying, packing, storage and handling.

Good quality kava is generally clean, dry, properly matured, free from mould, free from foreign matter, and has good appearance and aroma. The Fiji Kava Quality Manual explains that quality is often judged by the smell and colour of dry kava, the colour of the prepared drink, the taste, and the effect experienced by consumers.

For farmers and traders, quality also means maintaining good practices throughout planting, harvesting, washing, drying, packing, storage and transportation.

Kava should generally be harvested when the plant is mature, usually at least three years old. The Fiji Kava Standard 2017 states that kava plants should be mature, generally at least three years of age, before harvesting.

Older healthy plants may produce larger roots and rhizomes, but quality also depends on variety, growing conditions, handling and post-harvest practices.

The Fiji Kava Standard identifies the plant parts with a history of safe traditional usage as roots, stumps or rhizomes, and basal stems. Rhizomes and basal stems should always be peeled. Other parts outside this definition are excluded.

The Fiji Kava Quality Manual also notes that recognised kava products include waka, which refers to roots, and lewena, which refers to rhizome chips.

Kavalactones are the active chemical components in kava that contribute to its physiological effects. They are an important part of kava quality, alongside factors such as cleanliness, taste, origin and variety.

The Fiji Kava Quality Manual explains that buyers may consider both the kavalactone profile, also known as chemotype, and the total amount of kavalactones when assessing kava quality.

The Fiji Kava Standard states that the moisture content of dried kava should not exceed 12%. In practical terms, dried kava at this moisture level should be able to snap easily by hand.

Proper drying is important because kava with excess moisture can develop mould, lose quality, and become unsuitable for sale.

Drying is one of the most important post-harvest steps. Proper drying reduces moisture, prevents mould, limits spoilage and helps maintain the quality of the kava. The Fiji Kava Quality Manual advises that kava should be dried thoroughly, turned regularly, protected from rain and dew, and never dried directly on the ground.

Drying racks should be clean, well maintained and raised above the ground to reduce contamination.

Clean and dry kava should be packed in clean, dry sacks, bags or boxes. The Fiji Kava Quality Manual notes that clean woven polypropylene bags are generally suitable because they allow dried kava to breathe. Packaging previously used for products such as copra should be avoided because it may contaminate the kava or affect its aroma.

Kava should be stored in a clean, dry and well-ventilated place, away from strong-smelling substances such as chemicals, kerosene, petrol, diesel or spices.

For export, the Fiji Kava Standard requires kava products to be labelled with the scientific name. If the variety, location of cultivation, or plant part such as lewena or waka is specified, there should be a verification system to support that claim.

The country of origin should also be declared where omission may mislead or deceive consumers.

Common defects include insect-damaged kava, mouldy kava, and kava with an off or foul aroma. The Fiji Kava Standard identifies these as defects that may make dried kava unsuitable or lower in quality.

Kava with excessive soil, foreign matter, mould, bad smell or contamination should be removed, cleaned, re-dried where appropriate, or rejected depending on its condition.

Farm records help farmers understand what was planted, where it was planted, what variety was used, how pests or diseases were managed, when harvesting took place, and how much was sold. The Fiji Kava Quality Manual highlights that records can support better decision-making, improve consistency and help demonstrate quality practices to buyers.

Record keeping is also increasingly important for traceability, market access and buyer confidence.

Kava dieback is a major disease affecting the kava industry in Fiji. The Fiji Kava Quality Manual explains that it is caused by cucumber mosaic virus and can be spread through infected planting material and aphids. Symptoms may include yellowing leaves, brown leaf edges, crinkling, blistering, stem rot and plant death.

Good prevention includes using clean planting material, monitoring plants, removing infected plants, controlling weeds, cleaning tools, and maintaining healthy growing conditions.