Pumpkin aplenty

KAPAA — If you want a pumpkin, Kauai has them. Grows them, even. Plenty, too, despite the whacky weather.

“People didn’t know we could grow pumpkins,” said Earl Kashiwagi, owner and operator of Esaki’s Produce. He delivered 4,500 pounds of pumpkins to the Kauai Fall Festival on Sunday and still has more.

Harry Yamamoto, a Kapahi resident, grew a crop of pumpkins this year. The seed companies, including Dow AgroSciences, DuPont Pioneer and Syngenta Seeds, also joined the lineup of those growing pumpkins for Halloween.

“We had people growing, everywhere,” Kashiwagi said, after learning of the seed companies’ intent. “But the weather came into play.”

It was hot. Then it rained.

“Pumpkins were exploding in the field,” Kashiwagi said. “Harry lost 75 percent of his crop in the field, and salvaged the rest of the crop by bringing it to us. But with all the water the pumpkins absorbed from the rain, we lost a lot of what came here.”

But there’s still no pumpkin shortage on Kauai.

“Everybody can get a pumpkin for Halloween at either very reasonable prices, or at one of the free events,” Kashiwagi said.

Peter Wiederoder, Kauai site leader for Dow, said they got some 90-day pumpkins to plant, but no one accounted for the Westside heat, which forced the pumpkins to mature in a little more than 60 days.

“We had to harvest early, and store them for Halloween,” he said. “We had about a thousand pumpkins in storage.”

Despite the challenges, both natural and manmade, Kashiwagi said the wholesale produce business is fun.

“We took a hit for Halloween,” Kashiwagi said. “But this is just some first-year challenges. People should be glad to know we can grow pumpkins here in Hawaii, and on Kauai. It’s all for the kids.”

Pumpkin aplenty – Thegardenisland.com: Local

U.S.D.A. Approves Pro-Ethanol Corn Over Food Industry’s Objections

U.S.D.A. Approves Pro-Ethanol Corn Over Food Industry’s Objections

A corn that is genetically engineered to make it easier to convert into ethanol has been approved for commercial growing by the Agriculture Department.

The decision, announced on Friday, was made despite objections from corn millers and others in the food industry, who warned that if the industrial corn accidentally got into corn used for processed foods, it could lead to crumbly corn chips, soggy cereal, loaves of bread with soupy centers and corn dogs with inadequate coatings.

“It is going to contaminate the food and feed system, and why they are going to take that risk over the objections of a major American industry, I just don’t understand,” said Margaret Mellon, director of the food and environment program at the Union of Concerned Scientists, a group that has been critical of genetically engineered crops.

The corn contains a microbial gene that causes the corn to produce an enzyme that breaks down corn starch into sugar, part of the process for making ethanol fuel. Ethanol plants now buy this enzyme, called alpha amylase, and add it to the corn at the start of their production process.

Syngenta, the company that developed the new corn, asserts that corn containing its own enzyme will increase the output of ethanol per bushel while reducing use of water, energy and chemicals in the production process.