Cadena Ragsdale, founder of Kauaʻi Fresh Fish, experienced a turning point at the April 29 ʻĀina to Mākeke Cohort 7 Showcase at Leeward Community College’s (WVAPDC). She moved from supplying fresh fish catches to launching something new.

“Before ʻĀina to Mākeke, we were primarily focused on supplying fresh, locally caught fish to our community,” she said. “We hadn’t fully stepped into developing a branded, value-added product line yet.”

At the showcase, she introduced fish jerky under a new brand, Hook & Salt Co., inspired by the fishermen and daily catch behind her business.

“We wanted to honor that by creating a product that’s simple, flavorful, and rooted in Hawaiʻi… something people can enjoy anywhere,” she said.

The program, she added, provided the structure and support to turn the idea into a market-ready product, from refining recipes to developing packaging and branding.

“Now we’re not just selling fresh fish. We’re creating something shelf-stable that extends the life and story of our local catch,” she said. “A lot of people came in unsure about fish jerky, but their reactions completely shifted after tasting it.”

The event capped ʻĀina to Mākeke, a 12-week program presented by Leeward CC‘s , WVAPDC and the Hawaiʻi Ag and Culinary Alliance, helping entrepreneurs transform home recipes into retail-ready products.

About 150 attendees, including buyers, distributors, and food industry professionals, sampled locally sourced products from 15 local businesses.

University of Hawaiʻi President Wendy Hensel also attended the showcase.

“I was so impressed when I first visited the center and sampled these products, I knew I had to come back for more,” she said. “What’s happening here is a powerful example of how innovation, education and local agriculture come together.”

WVAPDC Manager Chris Bailey added, “It’s inspiring to see participants not only refine their concepts but also build the confidence and connections needed to move forward. This cohort reflects the creativity and resilience of Hawaiʻi’s food and product entrepreneurs.”

Other featured brands included Haliʻa Gold, Hawaiʻi’s Only, Honolulu Mochi, Kenny Boy Ice Cream, Mālama Bar, Myna Trading Co., Nā Kālai Waʻa, Nourish Your Soul, ReBran, Rōmu, SAVA Provisions, Shaka Butter, Shaka Mex and Sol Food Kitchen.

Cohort 7 joins a network of more than 100 ʻĀina to Mākeke entrepreneurs statewide.

—By Devon Bedoya

Pearl City High School senior Kenny Tsuru, the youngest entrepreneur in the history of Leeward CC’s food business program, is starting to taste sweet success with his Kenny Boy Ice Cream.

Tsuru is part of ʻĀ���Բ� to Mākeke’s recently launched seventh cohort, and is producing his premium ice cream at the college’s Wahiawā Value-Added Product Development Center (WVAPDC). In the spring, he will graduate with both his high school diploma and a management certificate from Leeward CC.

“Being the first teen entrepreneur in the program shows that anything is possible,” said Tsuru. “As a kid, I used to walk through stores imagining what it would be like to see my product on retail shelves. Being part of this program brings me closer to turning that dream into reality.”

Spreading positivity by the scoop

His ice cream journey started in 2025 as a personal outlet to manage health challenges. Today, he uses his Kenny Boy Ice Cream to spread positivity and give back, supporting Kapiʻolani Medical Center, Hawaiʻi Foodbank, and pledging 10% of 2026 proceeds to Make-A-Wish Hawaiʻi.

“Last year, when I was stuck at home dealing with constant pain, I never imagined I’d be running my own business,” Tsuru said. “What started as me buying a Ninja Creami on a Black Friday sale turned into something much bigger.”

Access to commercial kitchen equipment at the WVAPDC has helped Tsuru expand into online sales and the center’s monthly farmers market.

100 participants

Since its launch in 2023, the 12-week ʻĀ���Բ� to Mākeke course has supported more than 100 participants statewide. Cohort 7 includes 15 entrepreneurs ranging from early-stage makers such as Tsuru to established chefs, such as Chef Kale Afong of Hawaiʻi’s Only and Chef Nicole Henderson of Shaka Mex. Other participants are Honolulu Mochi, Kahawai Farms, Kauaʻi Fresh Fish, Mālama Protein Bar, Myna Trading Co., Nā Kālai Waʻa, Nourish Your Soul, ReBran, rōmu, SAVA Provisions, Shaka Butter, and Sol Food Kitchen.

“Facilities like WVAPDC remove one of the biggest barriers for local food entrepreneurs,” said Chris Bailey, WVAPDC manager. “When makers have the right equipment and support, they can focus on scaling and building sustainable businesses. ʻĀ���Բ� to Mākeke helps connect more entrepreneurs to that opportunity.”

The public is invited to meet the entrepreneurs in Cohort 7 at the April 29 ʻĀ���Բ� to Mākeke Showcase at the WVAPDC.

—by Devon Bedoya

�Ჹ�ɲ���ʻ��’s value-added makers took the national stage at the 2026 Winter FancyFaire* in San Diego in January. Ten food entrepreneurs from Leeward Community College’s Wahiawā Value-Added Product Development Center (WVAPDC) joined more than 700 brands from around the world to showcase specialty foods to more than 12,000 industry professionals.

The WVAPDC cohort, supported in partnership with the State of �Ჹ�ɲ���ʻ��’s Department of Business, Economic Development and Tourism’s Hawaiʻi Made program, featured a diverse mix of products rooted in local ingredients from companies including , , , , , , , , and .

Ready for national markets

This year marked the WVAPDC’s largest presence at the show, expanding from eight companies in 2025.

“That growth reflects increasing readiness among Hawaiʻi businesses to enter national markets,” said Chris Bailey, WVAPDC manager. On the show floor, that readiness translated into real demand.

“Our biggest takeaway was validating that there is strong, growing demand for food that is both deeply values-driven and genuinely delicious,” said Ethan West, founder of Piko Provisions, a baby and family foods company that incorporates crops indigenous to Hawaiʻi.

Piko Provisions debuted new Lūʻau Stew and Pitaya Bowl purées developed in close collaboration with the WVAPDC’s staff. The center also helped other entrepreneurs prepare for the trade show with group training sessions on everything from product sampling to booth design.

“These sessions were valuable to help us understand the process and what to expect,” said Sheryl Kahue, founder of uCook Hawaiʻi, a Honolulu-based sauce and marinade company.

Turning visibility into opportunity

For both West and Kahue, the experience opened doors to new buyer leads and potential partnerships with manufacturers and distributors.

“Participation means opportunity for growth, gaining confidence in ourselves and our products, and building relationships,” said Kahue. “A national show like this increases exposure and introduces our products to a new market.”

West added, “For a Hawaiʻi-based business, participating in a national trade show is an opportunity to represent our home, our farmers, and our communities on a global stage. It shows that Hawaiʻi is a place of production, leadership and thoughtful food systems.”

—By Devon Bedoya

Crowds streamed through Leeward Community College’s (WVAPDC) on November 15, as Taste the Town Wahiawā transformed the facility into a bustling hub of local food, culture and community.

It was a welcome sign of support for value-added food innovation and locally sourced products.

“Everyone really wants to support local and see small brands succeed,” said Berklee Welsh, owner of coconut peanut butter brand Shaka Butter and a regular user of the WVAPDC kitchens. “Meeting customers at farmers’ markets, sharing my product with neighbors, and being part of Taste the Town; those are the moments that remind me of how much support I have behind me.”

The event was presented in partnership with the City and County of Honolulu’s (OER) and .

It featured an expanded version of the center’s monthly market, with more than 40 vendors offering a range of products from baked goods and pickled vegetables to locally brewed ginger beverages and specialty spreads—many of which were developed using the WVAPDC’s commercial kitchen and processing facilities.

Strengthening the community

“Our monthly market has always focused on uplifting local food producers by creating new sales opportunities and greater exposure—ultimately building a more resilient food economy,” said Chris Bailey, manager of the WVAPDC. “We’re honored to work with OER and Wahiawā Fresh to expand that vision through Taste the Town.”

Performances by the Royal Hawaiian Band, Ryugen Taiko, school groups and local musicians kept the crowds engaged. Another major draw was the cooking demonstrations by culinary innovators such as Chef Alan Wong, a Wahiawā native, whose return to his hometown brought out former classmates and family members.

Free docent-led trolley rides also introduced visitors to Wahiawā’s historic neighborhoods and nearby small businesses.

“Taste the Town was a blend of nostalgic and new, shining a light on Wahiawā’s unique history, food culture, and the innovative products emerging from our community,” said Wahiawā Fresh President Darin Uesugi.

OER Executive Director Amy Asselbaye added, “When we gather to support local producers and enjoy entertainment in the heart of Wahiawā, we are strengthening the social and economic fabric of our community.”

Taste the Town Wahiawā was sponsored by Hawaiian Electric, Beall Corporation, and Yaris Ohana, and supported by the Office of Councilmember Matt Weyer, Office of Senator Donovan M. Dela Cruz, Oʻahu ������Ƶors Bureau, Wahiawā Town Center, Wahiawā Hongwanji Mission and Wahiawā Lions Club.

The holiday season is here, and ������Ƶ News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for the holidays along with some good feelings of the season.

Garrett Shiroma, a proud alumnus, is the owner of , a local small business that specializes in small cookies and artisan desserts. Shiroma is also a graduate of Wahiawā Value-Added Product Development Center’s (WVAPDC) Cohort 1.

“I chose to apply because I felt stagnant with my company,” said Shiroma. “The structured program gave me the kickstart I needed to expand Chibi Confectionery.”

This holiday season, Shiroma is sharing with the ������Ƶ community.

Check out previous holiday recipes

“About 15 years ago, I started baking a bunch of cookies for friends and family and the most requested cookie year after year has been this gingerbread,” said Shiroma. “It has all those warm spices that go great with milk or ice cream, and it’s a fun activity to do with the family.”

Chibi Confectionery Gingerbread Cookies:

Ingredients:

• 3 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/3 pound butter (1 1/3 sticks)
• 1 egg
• 3/4 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup of molasses

Instructions:

1. In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
2. Add the egg and vanilla extract, mixing until smooth and well incorporated.
3. Pour in the molasses and continue mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
6. Once the dough is fully mixed, refrigerate for at least 30 minutes to chill and firm up the dough.
7. Preheat the oven to 350°��. Line baking sheets with parchment paper.
8. Roll out the dough on parchment paper to approximately 1/4 inch thickness. Use a gingerbread cookie cutter to shape the dough, then place the cookies on a baking sheet, spacing them 1–2 inches apart.
9. Bake for 8–10 minutes, or until the edges are slightly golden and the cookies have set.
10. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy!

The 2025 Made in Hawaiʻi Festival brought nearly 70,000 people to the Hawaiʻi Convention Center to celebrate all things Hawaiʻi-made—food, crafts, clothing and more. Among the more than 700 local vendors were dozens who benefited from Leeward Community College programs.

Stacey Robinol, owner of Mochi Momma, was a cohort 2 participant of Leeward CC’s ʻĀ���Բ� to Mākeke food business program, through the Office of Workforce Development in partnership with the college’s Wahiawā Value-Added Product Development Center (WVAPDC) and the Hawaiʻi Ag & Culinary Alliance. The program helps participants scale home recipes into market-ready products using locally sourced ingredients.

“ʻĀ���Բ� to Mākeke and the WVAPDC were game changers in preparing me for the festival,” said Robinol. “They helped me enter with a well-developed product, a better understanding of the local market, and the confidence to represent my brand in a competitive setting.”

Robinol was one of 15 ʻĀ���Բ� to Mākeke entrepreneurs who were invited to be part of the Hawaiʻi Made Pavilion, presented by the Department of Business, Economic Development and Tourism (DBEDT).

“Our partnership with Leeward CC exemplifies how cross-sector collaboration can transform educational institutions into engines of entrepreneurship,” said Dane Wicker, DBEDT deputy director.

New network supports Hawaiʻi makers

This year, state lawmakers passed a bill to create a Food and Product Innovation Network under the Agribusiness Development Corporation, which would help local value-added entrepreneurs scale their operations through a network of processing and storage facilities. Leeward’s WVAPDC and ������Ƶ Maui College’s Maui Food Innovation Center are part of the network, with more planned across other ������Ƶ Community College campuses.

“Through the Food and Product Innovation Network, we continue to guide new entrepreneurs in everything from recipe development and food safety to packaging and labeling,” said Chris Bailey, WVAPDC manager. “The ʻĀina to Mākeke program has become a key pipeline for food businesses seeking these comprehensive services.”

Twelve businesses that had previously participated in ʻĀ���Բ� to Mākeke or other product development consulting services at the WVAPDC secured booths on their own at the festival.

Chancellor Carlos Peñaloza said, “The success of our participants at the Made in Hawaiʻi Festival shows how the college has become more than a place of learning—it’s a launchpad for Hawaiʻi’s next generation of business leaders.”

—by Devon Bedoya

The will anchor the top floor of a major new education and community facility that broke ground in Central Oʻahu on July 28. The $42.5-million Wahiawā Center for Workforce Excellence will house ������Ƶ Community College satellite classrooms, along with a new Wahiawā Public Library and Hawaiʻi Department of Education (HIDOE) district offices, bringing education, workforce training and public services together in one location.

“This becomes our hub—it’s our innovation center, it’s where people will gain skills, and it’s not even just for the students,” said Gov. Josh Green. “It’s where our families can come together in a community.”

Empowering learners

The three-story, 43,000-square-foot building has a multi-level parking structure. The ������Ƶ Community College’s third-floor space will include computer labs and a sensory lab designed to integrate with other ������Ƶ facilities.

“[The building] reflects what the University of Hawaiʻi is about—partnership and integration and intersections in our community,” ������Ƶ President Wendy Hensel said. “This center for workforce excellence is a shining example of what’s possible when we work together. The closer we are, the better we synergize, the more impactful our efforts become.”

The first floor will feature a modern Wahiawā Public Library with classrooms, meeting rooms and flexible community spaces. HIDOE’s administrative offices will occupy the second floor, supporting 20 Central Oʻahu schools with services and training.

“This facility will inspire and empower learners of all ages—from curious kindergarteners to K–12 and university students to adults—in one central, dynamic education hub that will provide resources to spark imagination and create new career possibilities close to home,” said Superintendent Keith Hayashi.

Building excellence

The Wahiawā Center was funded by the Hawaiʻi State Legislature, and complements nearby workforce initiatives, including Leeward Community College’s Wahiawā Value-Added Product Development Center and the Central Oʻahu Agriculture & Food Hub.

“This is where seeds of excellence hopefully will be born,” said Sen. Donavan Dela Cruz. “Knowledge is important, but what you do with that knowledge is even more important… and hopefully this will be a center where people can take risks, learn to take action, fail so that they can learn and try again, make a difference in society.”

Leeward Community College is hosting two unique workshops at the Wahiawā Value-Added Product Development Center (WVAPDC), home to the only High Pressure Processing (HPP) machine in Hawaiʻi.

A public event on July 17 and a University of Hawaiʻi Community College summit on July 18 will showcase how ������Ƶ, local producers and entrepreneurs can collaborate with WVAPDC to build a more resilient local food system using state-of-the-art preservation and processing technology.

Hawaiʻi High Pressure Processing Summit—July 17

Open to the ������Ƶ community and the public, the state’s first HPP Summit will introduce attendees to this breakthrough preservation method that enhances food safety, extends shelf life and supports development of minimally processed, preservative-free products.

Presented with global HPP leader Hiperbaric, the event includes live demos, packaging and regulatory sessions, business case studies, and networking with industry experts.

“As the only facility in Hawaiʻi equipped with an HPP machine, we are thrilled to open our doors and share how this technology can revolutionize the way our food is made, packaged and preserved,” said Chris Bailey, WVAPDC manager.

Speakers include Bailey, Leeward CC Chancellor Carlos Peñaloza, State Sen. Donovan M. Dela Cruz, and Hiperbaric experts Mario González-Angulo and Daniela Soto Castro.

“This summit highlights Leeward’s commitment to equipping Hawaiʻi’s food innovators with state-of-the-art technology that enables them to expand into new markets with an extended shelf-life and premium offering,” said Peñaloza.

Tickets for July 17 are $100 before June 15 and $200 after. .

������Ƶ Community College Product Development Summit—July 18

This invite-only session for ������Ƶ Community College faculty, staff and leadership will focus on how other campuses across Hawaiʻi will support value-added food innovation initiatives with educational programs and processing equipment, with WVAPDC as a resource hub for the larger effort.

It includes sessions on food concepts, equipment, regulatory pathways and shared resources.

A notable example is ʻĀ���Բ� to Mākeke—a 12-week food business course that equips participants with the skills to scale home recipes into market-ready food products. To date, 75 local small businesses have completed the program, and many have expanded their locally sourced products to shelves in major retailers.

—by Devon Bedoya

Since opening in April 2024, Leeward Community College’s (WVAPDC) has served more than 1,000 entrepreneurs, farmers and students through hands-on workshops, webinars and programs.

The center is proving to be a transformative force in �Ჹ�ɲ���ʻ��’s local food landscape. More than 70 local small businesses have completed the WVAPDC’s popular ʻĀina to Mākeke program—a 12-week food business incubator presented by Leeward’s Office of Workforce Development. Many are expanding into major retail chains.

“The growth of our ʻĀina to Mākeke alumni has been incredible to witness,” said Manager Chris Bailey. “These entrepreneurs are now scaling production right here at the Wahiawā Value-Added Product Development Center and turning their ideas into thriving businesses. We’re proud to support them with the resources they need to bring Hawaiʻi-made products to a global audience.”

Focus on education

One example of how WVAPDC supports local entrepreneurs is , which is preparing to launch in Oʻahu Foodland locations. Founder Jina Wye creates delectable crackers using limu from the Kona Coast. Wye went from completing the ʻĀina to Mākeke course to using the WVAPDC for production and product development support.

“Here, our focus is on education. Priming mindsets and investing in our students with entrepreneurial vision, skills and providing resources our entrepreneurs lack, like equipment and subject matter experts to get their products noticed and on shelves,” said Leeward CC Chancellor Carlos Peñaloza. “We consulted with leaders of similar facilities in various states and countries around the world to learn about what they could have done differently and built ours bigger and better—right here in Central Oʻahu.”

WVAPDC provides access to commercial-grade equipment—such as a $1-million high-pressure processing machine—and a wide range of business development services. The new second-floor Entrepreneur Hub, open twice monthly, adds a collaborative space for consulting, co-working and events. The center also recently launched its monthly Wahiawā Market Day to spotlight Hawaiʻi-made goods.

Sen. Donovan M. Dela Cruz said, “With a state-of-the-art facility, we are giving small businesses from the community a chance to grow, using products from the community, and hiring people from the community. Regional economic resilience—building systems that support local farmers and entrepreneurs—that’s the vision.”

More than 300 people celebrated the opening of the (WVAPDC) in April. The 33,000-square-foot state-of-the-art educational facility is designed to assist students, entrepreneurs and farmers.

The center is part of and is the University of �Ჹ�ɲ���ʻ��’s second food-based business incubator. The Maui Food Innovation Center opened at ������Ƶ Maui College in 2023.

WVAPDC aims to help small businesses take their agriculture elements and create value-added products using the kitchens and packaging equipment. Leeward CC students have also been able to take classes to teach farmers and others to take their products from fields to markets in the ʻĀina to Mākeke program.

“Here, our focus is on education. Priming mindsets and investing in our students with entrepreneurial vision, skills and providing resources our entrepreneurs lack, like equipment and subject matter experts to get their products noticed and on shelves,” Leeward CC Chancellor Carlos Peñaloza said. “We consulted with leaders of similar facilities in various states and countries around the world, to learn about what they could have done differently and built ours bigger and better…and right here in Central Oʻahu for our state.”

The new facility also has shipping and loading areas, demonstration kitchens and places to host events.

“All of ������Ƶ is fully committed to playing an anchor role in strengthening and diversifying our economy. Our research, our education, our training—all create opportunity for local entrepreneurs of all ages and interests to establish small businesses and flourish—some growing into larger businesses,” ������Ƶ President David Lassner said.

Those interested in working with WVAPDC can contact the center at vapdc@hawaii.edu or (808) 454-4750.

Every Monday and Wednesday evening through mid-July, springroll entrepreneur Philip Nguyen, owner of , will log onto Zoom classes to learn about a wide array of subjects ranging from self-care, time management and sleep to using commercial kitchens, packaging, recipe costs and food safety. He’ll be joined by 13 other food entrepreneurs who comprise the second cohort in ’s program.

Nguyen’s company has been serving up spring rolls with innovative flavors for two years.

“We currently have one van, one set of equipment and can only manage one market or one festival at a time,” Nguyen said. “I enrolled in the ʻĀ���Բ� to Mākeke program to incubate my small business, to accelerate the growth of my business. I expect to gain knowledge, make meaningful connections and find guidance towards success.”

Nguyen’s short-term goal is to double the company’s equipment in order to manage two markets at the same time.

“My long-term hope for the business is to eventually have a brick and mortar where we serve flights of spring rolls paired with flights of beer,” he said.

In addition to workshop sessions, participants have private sessions with a business advisor coach and with other entrepreneurs over 12 weeks. In the fall, they’ll be able to continue—and significantly ramp up—their trajectory at the new Wahiawā Value-Added Product Development Center (WVAPDC).

A project of the State of Hawaiʻi and Leeward CC, the 33,327-square-foot, $22-million, state-of-the-art facility will be used by established and budding food entrepreneurs to create value-added products, such as pickles, sauces, vinegars and more, from local agricultural products, many of which would otherwise likely become waste.

First cohort

The first ʻĀ���Բ� to Mākeke cohort comprised 15 companies that ran the gamut, including Sakata Sweets, Haleʻiwa Salt Co., Barrio Café 808 and The Disco Farmer. They held a successful, well-attended showcase in April, where buyers, grocers and media influencers learned about and sampled their products.

“The course has been designed to help entrepreneurs develop a deep understanding of the food industry and equip them with the skills and knowledge they need to succeed in the competitive food market,” said Instructor Christiane Bolosan-Yee. “I’m confident that the entrepreneurs who have completed our course are well-positioned to succeed. They’ve demonstrated a deep commitment to quality, innovation and sustainability, and are dedicated to creating products that not only taste great but also make a positive impact in Hawaiʻi and, hopefully, beyond our shores.”

One of those first cohort entrepreneurs, Poni Askew, is a well-known name in Oʻahu’s culinary and agriculture communities. She and her husband Brandon are champions of Honolulu’s local economy and since 2010 have created platforms—Makers & Tasters, Street Grindz, Eat the Street and Honolulu Night Market—that have supported hundreds of entrepreneurs.

In 2018, they established the and recently opened a small shop with a tasting room in Wahiawā. The focus of their business, and the main reason they enrolled in ʻĀ���Բ� to Mākeke, is a vinegar-based syrup called a shrub. Hawaiian Vinegar’s shrubs are infused with local herbs, fruits, vegetables and spices, with flavors such as guava lime, basil ginger and Mānoa honey. Shrubs are used to craft both cocktails and mocktails. They also give dressings, marinades, pickles and sauces a great twist of flavor. The Askews are currently creating new vinegars and shrubs made with malt vinegar from Lani Kai Brewery, dragon fruit from Kualoa Ranch, and banana vinegar using fruit from farms in Haleʻiwa.

Learning to scale

“A food manufacturing business is different from a service-based business,” Askew said. “There’s distribution, food science, food testing, lots of components we didn’t know about. And there’s going to be a point where, in order to scale, we’re going to have to finance our enterprise. Basically, we’re starting as new entrepreneurs.”

WVAPDC Manager Chris Bailey said the mission is to support and advance value-added entrepreneurs, students and local agriculture.

“The facility will have every imaginable piece of food manufacturing equipment,” Bailey said. “Twelve thousand square feet of the facility is a production floor. We’ll have the only high pressure processing machine in Hawaiʻi. It’s an alternative to pasteurization and a game changer in terms of product stabilization and extending shelf-life. We have a media kitchen, even an industrial bagel slicer.”

The Askews believe WVAPDC will be huge for their ability to scale. “We want to be there on day one,” they said.

For more information, visit or contact Bailey at crbailey@hawaii.edu.

A new facility in Wahiawā will house training programs that will provide participants with an opportunity to create new and unique food-related products while learning critical entrepreneurship skills such as marketing, branding, product development and business management, so they can develop their value-added products. The will start construction on the Wahiawā Product Development Center (WPDC) in July 2021.

“The Wahiawā Product Development Center will be instrumental in supporting the diversification of our local economy by adding value to Hawaiʻi’s agricultural and food sector industries. It will take the knowledge, creativity, innovation and uniqueness Hawaiʻi offers to the next level, creating a robust workforce pipeline and providing the tools and skills for local farmers and entrepreneurs to take their value-added food products to market and beyond. Bringing this to the heart of Oʻahu achieves a critical milestone for our state in food security and sustainability,” said ������Ƶ Community Colleges Vice President Erika Lacro.

Participants will have access to state-of-the-art equipment that will help take their ideas to marketable products. Developable products include but are not limited to baked goods, pickled products, ice creams and juices. These products could benefit farmers as entrepreneurs utilize off-grade produce in their recipes and minimize food waste. Farmers can build their customer base outside of traditional outlets such as farmers markets and grocery stores, and sell directly to food manufacturers or expand their businesses.

“Products that are made-in-Hawaiʻi are highly desired worldwide and we have a huge opportunity with the WPDC to capitalize on that global demand. Value-added entrepreneurship is critical for economic recovery as we look to strengthen the agricultural industry and diversify our economy to be less reliant on tourism,” said Sen. Donovan M. Dela Cruz. “Wahiawā welcomes this community investment and looks forward to working with the University of Hawaiʻi in the years to come.”