Integrated Pest Management for ‘Awa (Kava, Piper methysticum)

Piper methysticum, a tropical, forest-dwelling shrub, called ‘awa (ah-vuh) in Hawaiian and also known as kava, is the source of a relaxing root extract esteemed as a ceremonial beverage throughout the Pacific region. It has traditionally been grown in relatively pristine native forest ecosystems by indigenous horticulturists who made extensive varietal selections and recognized the optimal environmental conditions for the plant. Growing it as an agricultural crop often removes the plant from its optimal habitat, and its successful field production generally requires considerable patience, knowledge, and skill. Numerous pests and plant diseases are a constant threat to large-scale ‘awa cultivation and can cause irreversible damage and crop loss. Growers must generally wait two years before the plants have accumulated sufficient amounts of root kavalactones, the pharmacologically active substances, that they can be harvested. That is a relatively long period of time to expose a sensitive, vulnerable plant like P. methysticum to the aggressive pests, parasites, and pathogens common in agricultural environments, which are highly contaminated compared to the traditional growing environments in native forest ecosystems. Problems can be especially severe when ‘awa is grown as a field crop in sole stands. Successful ‘awa growers must recognize the various pest problems when they occur and know how to manage them effectively. Growers in Hawai‘i and the Pacific do not use many pesticides for growing ‘awa. They deal with their problems strategically by integrating various cultural practices. This publication identifies, describes, and illustrates the most important pests and diseases of ‘awa in Hawai‘i, and then it suggests strategies for their management. The table accompanying the text contains photographs of pests and symptoms and gives additional perIntegrated Pest Management for ‘Awa (Kava, Piper methysticum)