Hawaii Agriculture

Tag Archives: Banana

Amira’s Prolific Pumpkins

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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. Continue reading→

New regs for Tuesday: Bath salts, bananas, housing

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Tuesday’s edition of the Federal Register contains new regulations that would ban new strands of bath salts, allow Filipino bananas in Hawaii, and a handful of rules for executives in the housing industry.

Here’s what is happening:

Bananas: The U.S. Department of Agriculture is considering changes to a rule that would allow Filipino bananas to be sold in Hawaii and other U.S. territories along the Pacific coast. The bananas would have to adhere to certain safety requirements to make sure they don’t bring pests into those areas.  Continue reading→

In Philippines, banana growers feel effect of South China Sea dispute

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PANABO, Philippines — Dazzled by the opportunities offered by China’s vast and increasingly prosperous populace, Renante Flores Bangoy, the owner of a small banana plantation here in the southern Philippines, decided three years ago to stop selling to multinational fruit corporations and stake his future on Chinese appetites. Through a local exporter, he started shipping all his fruit to China.

Today, his estate on the tropical island of Mindanao is scattered with heaps of rotting bananas. For seven weeks now — ever since an aging U.S.-supplied Philippine warship squared off with Chinese vessels near a disputed shoal in the South China Sea — Bangoy has not been able to sell a single banana to China.

He is a victim of sudden Chinese restrictions on banana imports from the Philippines that China says have been imposed for health reasons but that Bangoy and other growers view as retaliation for a recent flare-up in contested waters around Scarborough Shoal.

“They just stopped buying,” Bangoy said. “It is a big disaster.”

His plight points to the volatile nationalist passions that lie just beneath the placid surface of Asia’s economic boom. It also underscores how quickly quarrels rooted in the distant past can disrupt the promise of a new era of shared prosperity and peace between rising China and its neighbors.

Scarborough Shoal, a cluster of coral reefs and islets, lies more than 500 miles from the Chinese mainland and 140 miles off the northern coast of the Philippines, well within a 200-nautical-mile “exclusive economic zone” provided for by the U.N. Convention on the Law of the Sea. But China — which claims most of the South China Sea, including portions also claimed by the Philippines, Vietnam, Malaysia, Brunei and Taiwan — insists that the shoal has been part of its territory Continue reading→

UK consumers go bananas for Fairtrade

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Sales of fairly traded products have bucked the trend of decline in the UK retail market to grow by 12% in the last year. The value of Fairtrade products sold through shops reached £1.32bn in 2011, compared to £1.17bn in 2010, according to figures from the Fairtrade Foundation, as it launches its annual marketing fortnight on Monday.

Unlike other premium sectors such as the organic market, which have lost ground as consumers struggle with the combination of rising food and energy prices and stagnant incomes, the Fairtrade market has continued to expand.

The growth largely reflects a move among major supermarkets to sell Fairtrade goods at the same price as conventionally produced equivalents. Alternatively they have switched whole ranges to the Fairtrade sector rather than pass on the premium paid to farmers as a higher cost to consumers. All the Co-operative’s own-brand tea, coffee and sugar are now Fairtrade. The company will announce this week that it is to make all its bananas Fairtrade, in line with Sainsbury’s and Waitrose, who have already converted their whole banana category to Fairtrade.

The Fairtrade cocoa and sugar sectors have seen the most significant growth in the past year, with 34% and 21% increases over 2010 respectively. Morrisons will announce this week that it will join other major retailers, including the Co-op, M&S, Waitrose, Sainsbury’s and Tesco, who have committed to converting all their bagged sugar stocks to Fairtrade sugar from Tate & Lyle. This move will bring Fairtrade’s share of the UK retail bagged sugar market to 42%, and will make sugar the biggest single Fairtrade product.

The UK is the largest market for fairly traded products, helped by support from the trade unions, faith groups and the Fairtrade Towns campaign. The sector as a whole remains very small, however. Continue reading→

Tropical Gardening – Vitamins abound

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Tropical Gardening — Vitamins abound
Sunday, January 15 2:10 am

Lucky we live Hawaii, but we can learn a lot from gardeners on other tropical islands. Right now, we are in the Dominican Republic working with farmers on a project sponsored by the Florida Association for Volunteer Action in the Caribbean and the Americas, or FAVACA.

Voltaire Moise, who is from Haiti, is working on the uses of edible crops while I work on some of the production problems. Like the folks in the Dominican Republic, we in Hawaii can grow almost anything. We have many climates, depending on elevation and whether you are on the rain-swept eastern side or the dryer leeward part of the island.

Below 2,000 feet we grow the tropicals and above we can grow the warm, temperate and even cool season crops. Tropical fruits are the favorite for most, since they are varied and unusual.

Many of these fruits are high in vitamins, minerals and energy.

So instead of popping vitamin pills every day, we should consider fruit. Those vitamin pills on your shelf, besides being pretty expensive items, are not nearly as palatable and eye appealing as fresh fruit — especially when it is grown in your own backyard. Continue reading→

Dig farm-fresh foods? Be part of growing interest on Maui

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Dig farm-fresh foods? Be part of growing interest on Maui
Maui County Farm Bureau’s on a mission to honor its future leaders, cook up tours, demos and contests for Agricultural Month in September
September 25, 2011
By CARLA TRACY – Dining Editor (carlatracy@mauinews.com) , The Maui News
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Mauians love his ripe, juicy Kula strawberries and his sweet, round Kula onions. He’s even launching a pumpkin patch in October, complete with a corn maze or labyrinth, for those in the Halloween state of mind.

But Chauncey Monden, 38, of Kula Country Farms, is not your typical farmer.

In fact, the average age of a Maui farmer is 62.5. Before they age more and retire, we’d better get the younger generation excited about that field, or Maui’s farming lifestyle may just go the way of the dinosaurs.

“It’s a hard life,” says Monden. “With weather, bugs, water bills, taxes, rocky soil, sloped ground, farmlands being sold off, houses encroaching, dust and competition with Mexican and other farmers, it’s tough.”

“There’s a lot of regulations that are difficult to comply with, then you have to market yourself. I don’t have all of the answers. I just know, you’ve got to love it.” Continue reading→

Hawaii’s farm future: Fertile fields?

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Introduction

In 2008, a report from the University of Hawaii-Manoa and the state Department of Agriculture estimated that between 85 percent and 90 percent of the state’s food was imported every year and concluded that there wasn’t much anyone could do to change the situation.

” … Even though Hawaii can conceivably grow anything that we consume, the quest to achieve 100% food self-sufficiency is impractical, unattainable and perhaps impossible, as it imposes too high a cost for society,” the researchers said.

Hawaii’s relatively small farms could never match the output or efficiency of the vast mechanized farms on the mainland, the report said. Island products would always be more expensive to grow and buy.

Still, the report was more a call to arms than a dark prophecy.

Pointing out that Hawaii’s geographic isolation left its food supply vulnerable to disruptions caused by forces and events beyond control, such as fuel costs, shipping strikes and farm production fluctuations, the report said it was of vital importance that the state not overlook the value of a small but thriving home-grown market.

A healthy agricultural base not only serves as a buffer against outside forces, it provides residents with fresher, tastier, healthier food and could put millions of dollars back into the island economy, the report said.

“I think we are at the crossroads,” says Dr. Matthew Loke, administrator of the state’s Agricultural Development Division and a co-author of the 2008 report with Dr. PingSun Leung of UH-Manoa’s College of Tropical Agriculture and Human Resources. “Whether we can seize those opportunities or not, that’s our challenge.” Continue reading→

Battling a Virus Ravaging East Africa’s Cassava Crops – New York Times

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MUKONO, Uganda — Lynet Nalugo dug a cassava tuber out of her field and sliced it open.

Inside its tan skin, the white flesh was riddled with necrotic brown lumps, as obviously diseased as any tuberculosis lung or cancerous breast.

“Even the pigs refuse this,” she said.

The plant was what she called a “2961,” meaning it was Variant No. 2961, the only local strain bred to resist cassava mosaic virus, a disease that caused a major African famine in the 1920s.

But this was not mosaic disease, which only stunts the plants. Her field had been attacked by a new and more damaging virus named brown streak, for the marks it leaves on stems.

That newcomer, brown streak, is now ravaging cassava crops in a great swath around Lake Victoria, threatening millions of East Africans who grow the tuber as their staple food.

Although it has been seen on coastal farms for 70 years, a mutant version emerged in Africa’s interior in 2004, “and there has been explosive, pandemic-style spread since then,” said Claude M. Fauquet, director of cassava research at the Donald Danforth Plant Science Center in St. Louis. “The speed is just unprecedented, and the farmers are really desperate.”

Continue reading→

Hawaii Tribune-Herald | Many varieties of world’s most important fruit

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Bananas are fun to grow, with tips from a pro

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Bananas can grow quite vigorously and productively in many landscapes and gardens on the Big Island. The many varieties of this large, perennial herb yield the world’s most important fruit. The ripening, homegrown bunches hang in garages around the state, ready to nourish our families.

Most banana plants can produce large and high-quality fruit yields if they receive sufficient plant nutrition and well-timed horticultural care. Here we describe simple practices that growers can use to cultivate better bananas and to harvest bunches heavy with delectable fruit.

Continue reading→

Exotic-Food Tasting on Hawaii, the Big Island – New York Times

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Hilo, Hawaii — CHERIMOYA, calamansi, rainbow papaya. Puna ricotta, poha berries, lilikoi. Lava salsa, dinosaur kale, Hamakua mushrooms. This is the exotic-food litany on the lips of pilgrims who go to the Hilo Farmers Market, held twice a week on the lush eastern side of the Big Island.

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On a Saturday in mid-December I was in the greedy throng, caressing a cluster of longan, or “dragon eye” fruit; sampling a fresh, made-to-order green papaya salad; sidling up for a whiff of ripe, fragrant mango.

The Big Island, a k a Hawaii, is the biggest agricultural producer in the state. But its farming history is one of immigrant fruit — produce that is itself a pilgrim. Virtually everything that is grown in the Hawaiian islands today is an exotic, brought in from somewhere else by sailors, merchants and contract laborers; pineapple, long seen as Hawaii’s signature fruit, was introduced to the Kingdom of Hawaii in 1813 by Don Francisco de Paula y Marin, a Spanish adviser to King Kamehameha I.

On my December visit I set off in search of unusual agritourism experiences from a recent wave of Big Island farms. Though agricultural production has been geared largely toward industrial export and plantation-scale production over the last century and a half — entire crops of bananas, pineapple, macadamia nuts and sugar cane were shipped overseas, while almost everything else had to be flown in from the mainland — that mindset is shifting.

Continue reading→