We examined larval development of Plodia interpunctella (Hübner) on chocolate products. The emergence rates for plain milk chocolate were 8% with a developmental period exceeding 140 days at 25℃ and 22% with a developmental period of 88 days at 30℃. Thus, this product was unsuitable as a food for P. interpunctella larvae. For milk chocolate with almond, the developmental period was shorter (68 days at 25℃), the emergence rate was higher (50% at 25℃), and the adult body weights were greater than without almond. For roast almond alone, the emergence rate was higher (80% at 25℃) and the developmental period was shorter (42 days at 25℃) than on milk chocolate. The emergence rate when larvae were reared individually on the milk chocolate was higher than en masse (n=5).

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