Pesticide Rotation on Onion Thrips and Onion Variety Trial in Bulb and Green Onion Crops Webinar

This free webinar is open to all growers in Hawaii

The webinar discussion will cover:

  • Pesticide rotations to control onion thrips: yield and pest pressure
  • Variety trials of green and bulb onions
When: Wednesday, July 27th, 2021, from 4:00 to 5:30 PM
Zoom information will be sent to registrants
Registration is required: RSVP to Rosemary by emailing to gr6@hawaii.edu

Speakers:

  • Rosemary Gutierrez-Coarite
  • Joshua Silva
  • Kylie Tavares

HDOA Continuing Education Credits:

  • CEUs 1.5 hours
  • Approved categories: Commercial 1a, 9, 10, and Private 1

DOWNLOAD the Webinar Flyer

Open to everyone without regard to race, age, sex, color, or disability. Educational activities are accessible for individuals with disabilities. For more information or to request an auxiliary aid or service (e.g., sign language interpreter, designated parking, or material in alternative format), contact Rosemary Gutierrez-Coarite at (808) 244-3242 or via email at gr6@hawaii.edu seven days before the activity/event.

Rosemary Gutierrez-Coarite Ph.D.
Assistant Extension Agent, Edible Crops
Department of Tropical Plant and Soil Science
UH CTAHR Maui Cooperative Extension Service
310 Kaahumanu Ave., Bldg. 214 Kahului, HI 96732
808-244-3242 ext. 232
gr6@hawaii.edu
" No task is too big when done together by all"

Sweetpotato Varietal Trial Field Day Enormous Success

For this trial 12 varieties of Sweetpotato were measured for the Marketable Yield and Weevil damaged per variety.

The participants of the Field Day provided information on each varieties appearance, taste, and texture - yes, each participant was provided with cooked samples of each variety!

This Trial was to help growers make decisions to determine which variety of sweetpotato to invest their efforts in for the various markets.

The sweeter varieties were more marketable for various reasons but were prone to insect damage.

Dr. Rosemary Gutierrez-Coarite Ph.D. surveys the rows of sweetpotato grown for the Varietal Trial.
Ernest Rezents, Professor Emeritus Maui College and former head of the MCC Agriculture Department, looks for Rough Weevil damage as the typical damage done by Sweetpotato Weevil is displayed by Dr. Gutierrez-Coarite.

Chefs to curate farm plots on Mahi Pono fields

Maui News
by Melissa Tanji –

Program to help supply food for Maui restaurants –

PUUNENE — Nationally recognized chef Chris Kajioka would “love to” sink his hands into the Puunene soil that will nurture the kale, sweet potatoes and cabbage he will use in the restaurant he heads in Kaanapali.

“It’s any chef’s dream to touch the things he’s going to use,” Kajioka said Thursday morning.

But for now, he’ll leave it to the experts.

“For me, I don’t really have a green thumb at all. I don’t know if I’ll be much help,” the James Beard Foundation nominee said with a chuckle as he stood in a Puunene field with other local celebrity chefs and Maui County leaders.

On Thursday Mahi Pono and the Hawai’i Food & Wine Festival unveiled its new “Chefs’ Corner Project,” where five renowned chefs, some with multiple TV appearances, have the chance to personally curate and steward what is grown and harvested for their restaurants.

Mahi Pono has set aside 2 acres on the Kahului side of Maui Veterans Highway for the project. The two acres are split to five quarter-acre farms plots for the chefs, including Kajioka, who leads up Waicoco at the Westin Maui Resort & Spa as well as other restaurants on Oahu and the Mainland.

The other chefs are Roy Yamaguchi, of Roy’s Ka’anapali and Humble Market Kitchin; Beverly Gannon of Hali’imaile General Store, Gannon’s Restaurant and Celebrations Catering; Lee Anne Wong of Papa’aina; and Scott McGill of T S Restaurants, which includes Duke’s, Hula Grill, Kimo’s and Leilani’s.

The chefs all agree that the project is a boost to their restaurants, bringing in locally sourced fresh produce and helping with sustainability. Some produce is hard for restaurants to get locally, such as baby fingerling potatoes, icicle radish, butternut squash or baby corn, Gannon said in a news release.

“This garden will provide a consistent supply of locally grown fresh ingredients I am excited to feature on my menus,” she added.

Gannon is requesting baby fingerling potatoes, Jerusalem artichokes, celery root, butternut squash, baby corn, cherry tomatoes, yellow beets and watermelon radish.

Other chefs are also looking for a variety of vegetables. Kajioka needs sweet corn, haricort vert, baby tomatoes, caraflex cabbage and sweet potatoes. Wong is asking for corn, kale, cabbage, broccolini, crops from the choi family (kai choi, pak choi and choi sum), beets and squash. McGill wants tri-colored carrots, cucumbers, corn, dino kale, broccolini, arugula and head cabbage. And, Yamaguchi’s list includes yellow squash, sweet onions, green beans, watercress, assorted microgreens, shiso, daikon, fennel bulbs, leeks, baby bok choy, breakfast and watermelon radish and zucchini.

Darren Strand, Mahi Pono vice president of agricultural outreach and business development, said he hears chefs asking all the time why farmers don’t grow what they need for their restaurants, while farmers wonder why chefs don’t buy what they’re growing.

“This is a classic project for us to hopefully bridge that gap and grow stuff for your restaurant,” Strand said at the unveiling and groundbreaking in Puunene. “There is nothing cooler for a farmer to go out to dinner or lunch and to open up a menu and see local product on the menus.”

He later admitted with a smile that “some of the things on the (chefs’) list, I’m nervous to grow.”

The Puunene fields are not well suited for tomatoes, for example, but are favorable for crops such as watermelon.

Strand said they will need to test crops including shiso, an aromatic herb native to Asia.

“I’m not sure how it will grow here,” he said.

Strand said Mahi Pono is preparing the soil in the chefs’ plots and will then plant a cover crop. The first crops could be ready for chefs to use around September.

Chefs will be able work in the plots if they want or let Mahi Pono take the lead, Strand said. They also have the option of transporting their own produce to their restaurants or having Mahi Pono do it.

The partner chefs will also have first opportunity to purchase all of the produce grown, a news release said. Any available surplus will be sold under Mahi Pono’s Maui Harvest label.

“While these farm plots will provide a consistent and tailored stream of crops for our partner chefs, they also help move us closer to food security for the island of Maui,” said Mahi Pono Chief Operating Officer Shan Tsutsui.

Yamaguchi, who is also the co-chairman of the Hawai’i Food & Wine Festival and a James Beard Award winner, said that the Chefs’ Corner project “is reminiscent of the Hawai’i Regional Cuisine movement of more than 30 years ago that helped replace the sugar and pine plantations, such as the land here at Mahi Pono, with diversified agriculture in Hawaii.”

Yamaguchi, who spent many summers on Maui at his grandfather’s Yamaguchi Store in Wailuku, added that “it brings back the importance of our symbiotic relationship that allows us to showcase the best of Hawaii’s agriculture and cuisine.”

The project could open up to other local chefs depending on how the initial efforts go.

“Mahi Pono is hoping to be able to expand in the near future but we are currently focusing on the success of the first five Chefs’ Corner lots,” Mahi Pono Project Manager Jayson Watts said Thursday evening.

Mahi Pono farmers pivot amid pandemic

Maui News
by Kehaulani Cerizo –

New crops go to market; 3,500 acres of plantings slated this year –

Wind. Drought. Pests. Farming in Central Maui already holds a unique set of challenges. Add a global pandemic and agriculture operations are tested in a whole new way.

So Mahi Pono, the largest agriculture company on Maui, has made key changes to its operations in light of coronavirus.

The pandemic affected everything from shipping costs — a 46 percent increase in Young Brothers rates took effect last year — to in-field work that needed COVID-19 safety protocols. Restaurants and hotels — major markets for local produce — closed, causing the company to look at the type and scale of its crops.

One bright spot of the pandemic is that it emphasized the need for food sustainability, making farming more essential than ever, Mahi Pono officials said.

“We’re an island state that continues to import about 90 percent of all of our food; that makes us vulnerable every time there’s a natural disaster, shipping issues or a global pandemic,” said Shan Tsutsui, Mahi Pono chief operating officer.

During a recent farm tour, Tsutsui and Mahi Pono officials discussed the pandemic’s impact on last year’s farm plan and products made available in 2020, along with adjustments they’ve made to this year’s plan.

They highlighted the Chef’s Corner project, a test plot for new crops; the progress of the company’s community farm, which rents parcels to local farmers; and recent plantings that have done surprisingly well, including watermelon, broccolini, kale and green beans.

Instead of producing a signature crop, Mahi Pono wants to be known for an array of locally grown foods — a big departure from the monocrop of sugar cane that has occupied Central Maui fields for more than a century.

“Transforming former sugar cane fields into diversified agriculture is not an easy task,” Tsutsui said. “It takes time, hard work and financial commitment.”

Watermelon for the people

Chase Stevenson, Mahi Pono Chef’s Corner farm manager, showed off its rows of green, yellow and purple beans, butternut and kabocha squash, red kale, green kale, dinosaur kale, bok choy, green onions and orange sweet potato.

The corner, comprising about 40 acres of organically managed land off Maui Veterans Highway, tests what works best for Mahi Pono farmers and for the market, Stevenson said. From there, farmers scale and grow. Each time the crop is rotated, it improves the soil.

Stevenson, who has about a decade of Maui farming experience at Kula Agriculture Park and in Haliimaile, said farming in the central plains is both challenging and rewarding.

“You never know what you’re going to run into. It is fun even though it doesn’t sound fun — it keeps things interesting,” Stevenson said, laughing.

Some crops, such as watermelon, were a pleasant surprise. Watermelon grown on about a half-acre was consumed almost entirely by the local market with the remainder shipped to the Big Island, Tsutsui said. Because it was a hit, watermelon fields will be expanded with yields scheduled for summer.

Darren Strand, vice president of agricultural outreach and business development, said the company is learning that beans, broccolini and kale do really well, but with COVID-19 causing restaurant and hospitality markets to scale back, it’s hard to move produce that would typically sell easily.

“Anything you grow with a good quality and a consistent supply, you are going to be able to move,” Strand said. “Hopefully things are going to turn around in the next month or so and we will be positioned with this project, and some potatoes, onions and papayas, to be ready to hit that and run.”

Farther south, sweet onions are at various stages of growth, with some ready for April or May harvest. Non-GMO solo and sunrise papaya trees that were sticks last year have shot up and are producing well.

In all, Mahi Pono will plant more than 3,500 new acres of crops this year, according to Grant Nakama, vice president of operations.

Another program, the Mahi Pono community farm, expects tenants to move in by the end of this month. The program provides “farm ready” land, including water, to local growers for $150 per acre a year. Tentative agreements have been reached with 14 farmers and small businesses for an initial 60 acres. A second phase of community farmland will add more acreage, officials said.

Pivoting amid the pandemic

Despite the pandemic, Mahi Pono last year brought its products to market under the Maui Harvest brand. Potatoes were sold at Whole Foods in Kahului, Honolulu and Kailua; watermelon, KTA Market in Hilo; papayas, Takamiya Market in Wailuku; watermelon, potatoes, eggplant, Pukalani Superette; papayas, Target in Kahului; broccolini, Tamuras in Kahului and Lahaina; and watermelon, Times Supermarket in Kihei and Honokowai.

An extra emphasis was placed on row crops after the onset of the pandemic in order to provide more locally grown potatoes, onions and papaya.

“This shift allowed us to donate more than 60,000 pounds of produce to nonprofit organizations like Maui Food Bank, Hawaii Foodbank and Chef Hui that directly helped those in need,” Tsutsui said.

Another area of growth despite the pandemic was Mahi Pono’s staff. The company went from 150 employees at the start of 2020 to about 260 employees at the beginning of this year.

“As an essential business during the pandemic, we were fortunate to be able to continue farming, expand operations and hire more employees,” said Mark Vaught, vice president of farm development.

Vaught, Nakama and Tsutsui were promoted in 2020. Tsutsui succeeded Tim O’Laughlin, who relocated to California to focus on new initiatives for both Mahi Pono and Pomona Farming, a news release said.

When it cames to water in 2020, Nakama said Mahi Pono made “every effort to be efficient.”

In 2020 the company diverted an average of 22.7 million gallons per day from East Maui — below the state interim in-stream flow standards and half the allowable water allocation under the Alexander & Baldwin revocable permit, he added.

“The amount of water was the minimum needed to support our agricultural operations and to meet our obligations to the County of Maui for Upcountry residents and water users,” Nakama said.

Looking forward, he said the company will continue to divert only what is needed to meet crop and Maui County obligations.

For ‘generations to come’

Mahi Pono, a joint venture between a California farming company and a Canadian pension fund, acquired 41,000 acres of former sugar cane land and half of the East Maui Irrigation water delivery system from Alexander & Baldwin in late 2018.

Since the purchase, Mahi Pono officials have said they should be viewed separately from A&B, which has a controversial history of water use and sugar cane operations.

Still, Albert Perez, executive director and co-founder of environmental group Maui Tomorrow Foundation, said the future of the new company remains uncertain because A&B has a hand in its success due to A&B’s control of East Maui water rights.

He added that the foundation is working with regenerative farmers to provide Mahi Pono a list of suggestions that will boost soil fertility, reduce and eliminate the need for pesticides, minimize windblown dust and increase the water retaining capacity of the soil.

“However, we are hopeful that under the leadership of Maui native Shan Tsutsui, sustainable, value-added agriculture that provides local food security will truly be the goal,” said Perez, who recently toured the farm.

Tsutsui, the former Hawaii lieutenant governor, said his life has been dedicated to public service. He said he sees Mahi Pono, which provides student internships and nonprofit programs, as the next chapter of community outreach.

“For me, it has been rewarding to be able to be a part something that’s going to have a major, positive impact on our community for many generations to come,” he said. “Not only are we growing crops for consumption, but we are also ensuring that Central Maui will remain undeveloped and in agriculture well into the future.”

Tsutsui said that in its short time, Mahi Pono has been working tirelessly, especially during a pivotal pandemic year. This includes clearing the land, researching the best crops that would thrive in Central Maui’s soil and climate, investing in modern farming technology and equipment, planting and maintaining fields, and implementing a food processing system and distribution channels.

It also established relationships with distributors, wholesalers and chefs to get Maui Harvest produce into stores, restaurants and homes, he said.

But like all worthy endeavors, changing the course of history will take time, Tsutsui said.

“We still have a long a road ahead,” he said. “We really want the public to be patient and understand that this will take time, but we are committed to delivering quality, Maui-grown produce.”

* Kehaulani Cerizo can be reached at kcerizo@mauinews.com.

_______________

MAHI PONO 2021 FARM PLAN AT A GLANCE

Crops already in the ground:

• Citrus: More than 1,800 acres. Along Haleakala, Maui Veterans and Kuihelani highways and Central Maui interior fields.

• Coffee: More than 150 acres. Right below Pukalani.

• Potato: More than 50 acres. In western fields between Maui Veterans and Kuihelani highways.

• Onions: More than 50 acres. In western fields between Maui Veterans and Kuihelani highways.

• Papaya: More than 20 acres. In Central Maui interior fields.

• Avocado: More than 10 acres. Near Maui Humane Society and Maui Veterans Highway.

Planting this year:

• 3,500 more acres of citrus.

• 150 more acres of coffee.

• Replanting onions and potatoes.

• 20 more acres of papaya.

An additional 20 acres to be planted in the Chef’s Corner project (in western fields between Maui Veterans and Kuihelani highways), which will serve as a test plot for potential new crops.

2020 Onion Variety Trial Webinar and Onion Distribution

Please join us to discuss the results of the 2020 onion variety trial. This year included 16 short-day varieties, both yellow and red.

When: Tuesday, January 5th at 4:30 PM –
Where: Online, via Zoom –
What: How to select onion varieties and the variety trial results –

There will also be a drive-thru distribution of the onion varieties to conduct at-home taste testing. This is open to Maui commercial growers only. The drive-thru will be held next week on December 21, 22, and 23. Times and location will be shared with interested growers upon registration.

Register for the webinar and onion distribution here:
http://go.hawaii.edu/sL3

Download the flyer for more information.

Thank you!
Kylie Tavares
Edible Crops, Sustainable Agriculture, and Farm Food Safety Extension
University of Hawaii at Manoa, Dept. of Tropical Plant and Soil Sciences
Maui Agricultural Research and Extension Center
424 Mauna Place
Kula, HI 96790

Maui Association of Landscape Professionals Talk on Composting December 17, 2020

Maui Association of Landscape Professionals (MALP) –

We are excited to present our last event for 2020! This talk will be on Benefits of Composting with Gerry Ross. Gerry is most assuredly Maui’s compost expert, as well as an organic farmer in Kula. Please join us for this virtual event on Thursday December 17 at 5 pm to learn about how you can start your own compost at home or at work.

CLICK to download the Flyer for completer infornmation on the event..

ISA & LICT CEU’s are also available!

We’re excited to see you there!

If you have any questions, please contact Allison at 808-268-6927 or email at malp.maui@gmail.com

Allison Wright
MALP – President

Melon Fruit Fly Management Webinar – Wednesday, December 16th, 2020

Aloha Dear Growers,

You are invited to participate in this free webinar event.

This webinar is open to all growers on Maui County and it will cover:
– Melon fly monitoring
– Roosting host areas
– Control strategies and
– New pesticides

When:
Wednesday, December 16th, 2020, 4:00 PM-5:00 PM

Speakers:
Robin Shimabuku
Kylie Tavares
Rosemary Gutierrez-Coarite

Registration:
RSVP to Rosemary by emailing to gr6@hawaii.edu

Please CLICK to download the flyer.

Best Regards
Rosemary

Rosemary Gutierrez-Coarite Ph.D.
Assistant Extension Agent, Edible Crops
Department of Tropical Plant and Soil Science
UH CTAHR Maui Cooperative Extension Service
310 Kaahumanu Ave., Bldg. 214 Kahului, HI 96732
808-244-3242 ext. 232
gr6@hawaii.edu
” No task is too big when done together by all”

Virtual Garlic Production Workshop

Monday September 28, 2020
3:30pm-5:00pm

REGISTER AT:
https://tinyurl.com/garlicworkshop

Workshop will provide information on:

  • Best management practices for field production of garlic such as field prep, planting, fertility management, pest identification and management, harvesting, and curing.
  • Vernalization process and storage
  • Varieties with potential for commercial production in Hawaii
  • Variety trial results from Kula, Maui and Poamoho, Oahu
  • Culinary creations and value addition

Amira’s Prolific Pumpkins

Although not certified organic, Olana Farm grows produce on 2.25-acres using strictly organic methods.

What’s growing now

Arugula, avocado, basil (Thai, Italian, lemon), bak choy, beets, carrots, celery, chard (Swiss, rainbow), chives, cilantro, collards, fennel, green onions, ginger, guava, kale (curly, lacinato, red Russian, red curly), kaffir (leaves, fruit), mint, mustard greens (red, green), oregano, pak choi, papaya (green sunrise), pak choi (baby green, baby purple), parsley (Italian, curly), passionfruit, pea shoots, pineapple (white), pumpkin, rosemary, tangelo, thyme, tomatoes (cherry red, yellow pear), turmeric, turnips (white, red), yacón.

Amira Pumpkin 

“This variety was selected from seeds that were saved because they are adapted to Hawaii and resist powdery mildew and being stung by the fruit fly,” says Tom O’Connor. “We liken it to a tender butternut squash, but it has thin skin and sweet, tender flesh. We named it after my wife, Amira.”

Amira pumpkins have a deep gold, creamy interior that’s sweet and full of seeds, which can be planted in home gardens. You don’t need to peel them because the skin is smooth and tender enough to eat.

Pumpkins are a prolific crop and a medium sized one can make up to eight meals. They are considered a winter squash because they are harvested in late summer and early fall, and keep throughout the winter.

Season

Amira pumpkins take up to three months to go from seed to table. On Kauai, they are available from spring through summer and possibly into fall.

What to look for

Select pumpkins that are hard, heavy and free of soft spots. External skin blemishes do not compromise the integrity of the flesh. Stems should be attached, otherwise bacteria gets inside and spoils the flesh.

Storage

Store on a counter out of direct sunlight. O’Connor says pumpkins stored this way will keep for a few weeks.

Tip

Seeds make an excellent snack food. Scoop out the pulp and seeds and spread the seeds in a single layer on a cookie sheet. Lightly roast at 160 degrees for 15 to 20 minutes. Roasting for a relatively short time at a low temperature minimizes damage to healthy oils. 

Preparation

Purchasing pumpkins may seem expensive, but they are worth every penny. I used my pumpkin in four meals: the pilaf below, a kale and caramelized onion tart, ravioli (made with wonton wrappers) and a Thai coconut soup.