This editorial by Chancellor Lui K. Hokoana ran in .

One of the “canoe crops” brought by Polynesians to �鶹��ý, possibly as early as the third century, ʻulu (breadfruit) is a food decidedly suited to our times. The mature fruit is a nutritious and adaptable substitute for a potato. It can be boiled, steamed, baked, fried, even made into crunchy ʻulu chips. Maybe some of you opted for mashed ʻulu rather than the traditional mashed potatoes on your Thanksgiving table. Young fruit can be pickled. Ripe—even overripe—fruit is sweet and creamy and delicious in desserts. The wood from ʻulu trees is light in weight and was multi-purpose in ancient �鶹��ý. The National Tropical Botanical Garden’s Breadfruit Institute at Kahanu Gardens in Hāna grows almost 100 varieties.

Those ʻulu trees in Hāna is where this story begins. It may appear to be a long—LONG—way from raising bison on the Great Plains of the U.S. Mainland to cultivating ʻulu in Hāna, but agriculture is agriculture, according to Hāna Ranch Manager Duane Lammers who actually traveled that road. “John Cadman (a chef and one of Maui’s most ardent ʻulu advocates) brought us our first trees from Kahanu Gardens and he introduced us to the ʻUlu Co-Operative on �鶹��ý Island,” explains Lammers.

“This is the third year of production, and of our 100 trees, 87 are producing full tilt,” says Lammers. The fruit has to be shipped to the co-op on �鶹��ý Island for processing which is unwieldy, at best. “With all the disruption Young Brothers was starting to experience when the pandemic hit us, I knew it was going to get worse.” When he expressed that concern to Chef Gary Johnson, who has worked at several Maui restaurants and has done a lot of work with the Ranch, Johnson introduced him to Chris Speere, who heads up our .

“I’d been through the Maui Food Innovation program myself,” says Johnson who is now the garden coordinator for Grow Some Good, a program in multiple Maui schools. “Fortunately, I knew a lot of the players who would need to be involved. Along with Chris, we were able to fast track the partnership, including with the Department of Health.”

So one Saturday morning in early October, a truck pulled up to the loading dock at the Food Innovation Center and delivered about 2,000 pounds (yes, a ton) of ʻulu. Several of our culinary arts students were waiting. Over the course of the weekend—under the supervision of Speere and Johnson—they washed it, weighed it and cooked it in 350-pound batches to an internal temperature of 135 degrees, cut the ʻulu in half, put them on sheet trays on rolling racks, rolled them into the walk-in refrigerator, cooled them, quartered them, seeded them, weighed them again and froze them. The following week, they were packed in 10-pound bags, then 40-pound cases, labeled and put back into the freezer. Ready to distribute. Ready to prepare, serve and eat. That process has taken place every weekend since then and will continue through December.

Jacob Devlin is in his final semester of our Culinary Arts program. “A friend of mine was working with Nicolette van der Lee (director of the ) who was looking for someone to work with Native Hawaiian vegetables and plants. I was introduced to Chris Speere and started working on the ʻulu project,” he says. “I had never heard of ʻulu before. Now, I’ve experimented with it in stir-fries and even in desserts. And I’ve made ʻulu scones!”

First year culinary arts student Phrincess Constantino wasn’t really familiar with ʻulu, either. “In high school, I had worked with Chris Speere on an internship at the Innovation Center. So, when one of my professors asked if anyone was interested in the ʻulu project, I thought it would be a good way to get some experience in a commercial kitchen. It’s been a good and interesting experience.”

The upshot? “With little lead time, the college provided us great information, leadership and enthusiastic students,” says Lammers. “It all serves as proof of concept for us and we’re now looking at the possibility of building a processing plant for ʻulu and for other products, as well, right here in Hāna.”

As for Chef Johnson? “My purpose in this is to create a strong channel of locally grown canoe crops to be able to proliferate on the Island for our food security and sustainability. And I want ʻulu to replace the potato in our diets.”

Oh, and those tons of ʻulu? They’re being sold commercially by VIP Foodservice.

Sometimes it takes a village—and sometimes it takes an island.

More information about the and the UH Maui College can be found online.

*Lui K. Hokoana is chancellor of UH Maui College. Kaʻana Manaʻo, which means “sharing thoughts,” appears on the fourth Saturday of each month. It is prepared with assistance from UH Maui College staff and is intended to provide the community of Maui County information about opportunities available through the college at its Kahului campus and its education centers.

The hosted ’s (MFIX) sixth pitch event, with three of Maui’s most innovative food businesses winning top awards, on November 8.

Participants showcased their products and networked with local investors, industry leaders and prospective consumers. The pitch was a highly anticipated culmination of eight weeks of training focused on Maui county’s growing demand for new value-added food products. The line up of artisanal products revealed the talent, creativity and ingenuity of Maui county food entrepreneurs.

Top presenters, Cymbree Kailiehu and Glen Fevella, Cymz Kre8tionz owners, pitched delicious ube chantilly tartlets. The treats were bite-sized, designed to appeal to all ages and to exemplify tasteful innovation in action.

Second place winner, Veronica Jachowski, pitched nutritious ono bone broth, a product with potential to support local “zero food waste” initiatives by producing all-natural, flavorful collagen-rich bone broth utilizing by-products from local cattle ranching.

Third place winner, Tina Kekoolani, pitched “Haleakala Supah Shots,” her three island-style flavors of handcrafted Hawaiian chili pepper tonics made from locally grown peppers offering many health benefits.

“During the MFIX course, Cohort 6 participants formed a supportive and nurturing class environment essential to each company’s success and connected each fledgling food company with mentors,” said Greg Cabanting, MFIX instructor. “The mentors came from our community’s businesses and provided an invaluable networking experience for food business start-ups!”

This round of pitch judges represented various sectors of the food industry: Garrett Marrero from Maui Brewing Company, Kim Robello from Minit Stop Hawaii, Jessie Ibanez from Tamura’s Maui and Kyle Sakamoto from Central Pacific Bank. Pitch winners were selected based on product innovation, presentation of concept and business acumen.

“We are very grateful to our sixth cohort major sponsors the Ulupono Initiative, Flavor Waves, Focal Point Consulting, Kai Marketing, King’s Hawaiian, Rimfire Imports, Maui Food Technology Center and Whole Foods Market,” said Chris Speere, MFIX coordinator.

Before she was the , an emerging star among �鶹��ý startups and a favorite of celebrities, Mitzi Toro was a schoolteacher. Cookie-baking was a lifelong passion, but it remained a hobby until her father’s sudden illness, during which Toro developed a deep respect for his hospital nurses. As a gesture of appreciation, she sold cookies at a Maui farmers’ market to raise funds for the compassionate nurses who cared for her father.

Patrons fell in love with Toro’s small-batch, hand-rolled cookies with Maui-made ingredients, and a few Saturdays turned into a full-time calling. Along the way, she took courses at , a startup incubator providing technological expertise, innovative training, and consultation for new and established food entrepreneurs.

Now her cookies are adored by the likes of Dwayne “The Rock” Johnson and Ludacris, who’ve shared on Instagram their admiration for such Maui Cookie Lady creations as Da Half Baked, a chocolate chip cookie containing Oreo cookies, Snickers bars and Reese’s Peanut Butter Cups.

.

Three innovative food businesses and entrepreneurs walked away with top awards at the Maui Food Industry X-celerator’s pitch event in March at the Maui Food Innovation Center at University of �鶹��ý Maui College.

Award winners

• The top presenter was Maui Jun Company owner Taryn Leigh, who pitched her delicious and unique “raw honey sweetened” kombucha teas as a healthy beverage alternative.
• Second place winner was Pacific Biodiesel’s Maiden �鶹��ý Naturals pitched by Joy Galatro, who introduced Maui’s “first to market” all-natural sunflower oil targeting chefs, restaurateurs and food enthusiasts.
• Third place winner Maui Manjookies’ Jannelle Fukuoka, enthusiastically pitched her hand crafted “cookie-manju-pie” pastries that appeal to all ages as a “must” omiyage or gift throughout �鶹��ý, Japan and the mainland.

Event participants are given the opportunity to showcase their unique products and network with local investors, business industry leaders and potential consumers. Now in its fifth year, the pitch event is the culmination of an eight-week training program that focuses on Maui’s growing demand for new and value-added food products.

Read the full story at the .

—By Kit Furukawa

The University of �鶹��ý announced that two of its accelerator programs, and the UH Maui College (MFIC) at UH Maui College, were recipients of the U.S. Small Business Administration’s (SBA) 2016 Growth Accelerator Competition awards. This marks the second straight year that both programs received the prestigious award and a $50,000 cash prize.

XLR8UH and MFIC are two of the 85 winners selected across 37 states and the District of Columbia who will collectively receive a total of $4.25 million to boost the economic impact of accelerators. The purpose of the SBA’s annual competition is to draw attention and funding to parts of the country where there are gaps in the entrepreneurial ecosystem, including those not readily supported by the private sector.

“We are again pleased that XLR8UH and MFIC were recognized nationally by the SBA,” said UH Vice President for Research and Innovation . “As we continue to build our innovation ecosystem through the aggressive commercialization of our research, this award is a validation of our efforts to help diversify the state’s economy.”

XLR8UH is one of the first public university investment programs in the nation, revolutionizing the way innovation and research is commercialized. To date, 19 companies have been developed through the program, generating more than $1 million in revenue and $8 million funding.

“It is a huge honor for us to be among the 2016 top accelerators. Winning a second time in a row speaks to the strength of Startup Paradise and the commitment to �鶹��ý’s entrepreneurs,” said Tarik Sultan, co-founder and managing partner of XLR8UH and .

“There is a great camaraderie in �鶹��ý among the entrepreneurial community and what we’re all working to achieve. The $200,000 coming into our State from SBA will support the continued growth of our startup community and accelerators holistically,” Sultan added.

Incubator for future food industry leaders

Through its Maui Food Industry X-Celerator Program, MFIC provides an incubator program to support businesses in the form of training, community resources and access to a certified commercial kitchen at UH Maui College. To date, the program has received 47 applications and graduated 24 businesses in two cohorts—of which 90 percent are women entrepreneurs.

“We are thrilled to receive SBA national recognition and continued validation of UH Maui College and our Maui Food Innovation Center programs for a second consecutive year,” said Chris Speere, site coordinator for the Maui Food Innovation Center. “The funding award speaks to the effort of our graduates, business, government, food industry leaders and community partners that help us build a successful and winning program.”

As competition winners, both XLR8UH and MFIC will report metrics such as jobs created, funds raised and startups launched. This will allow SBA to continue building upon its database of accelerators and their impact and to develop long-term relationships with the startups and constituents in these innovative and entrepreneurial communities.

“The creation of great, living wage jobs in �鶹��ý through the establishment of a vibrant innovation sector is the goal of the ,” said UH President . “National recognition like this illustrates the validity of our programs and the direction of our efforts to create at $1 billion innovation, research, education and training enterprise here in the islands.”

In the official announcement, SBA Administrator Maria Contreras-Sweet said: ”SBA created the Growth Accelerator Fund Competition in 2014 as a way to make new connections and strengthen existing bonds within America’s small business support network, bringing entrepreneurs and innovators together and connecting them with local and national resources that support small business job creation and growth. These awards deliver on a longstanding commitment at SBA to strengthen and modernize these support systems especially in parts of the country where access to capital has been a major barrier to starting a business. This year’s winners show that our efforts are bearing fruit and further cementing our nation’s most pioneering accelerators, incubators and innovation hubs as major players driving America’s technology startup ecosystem.”

University of �鶹��ý Maui College’s (MFIC) was one of the winners of the . The Maui Food Innovation Center was awarded a $50,000 grant for pioneering and supporting local entrepreneurs. The Maui Food Industry X-celerator (MFIX) was a recipient of this same SBA grant in 2015.

“Winning the SBA Accelerator award for the second year in a row is a validation of Maui Food Innovation Center business mentoring program,” said Karl Fooks, president of the �鶹��ý Strategic Development Corporation. “HSDC’s HI Growth Initiative is proud to help support MFIC’s efforts to help �鶹��ý entrepreneurs achieve business success

The grant is part of the SBA 2016 Growth Accelerator Fund Competition, a cutting-edge federal program that supports initiatives to spur innovation, commercialization, entrepreneurship and job creation at the local level. The Maui Food Innovation Center is 1 of 68 awardees from 32 states to receive grants totaling $3.4 million dollars.

Funding will expand X-celerator program

The funding will enable the Maui Food Industry X-celerator to introduce its accelerator program to those agribusinesses, chefs and restauranteurs looking to develop a value-added food product. They will connect with food business industry experts and peers like themselves seeking to expand their revenue streams.

“The opportunity to expand our x-celerator program to this segment of the County of Maui community validates our work to advance our farmers/chefs and food entrepreneurs and our economy by building upon new revenue sources and creating more jobs,” said Chancellor Lui Hokoana.

For more, read the .

The University of �鶹��ý’s budding innovation and entrepreneurial programs were featured in an innovation showcase and roundtable discussion co-hosted by Senator Mazie K. Hirono. The event held on the campus brought together top business, education and government leaders to highlight entrepreneurial efforts in �鶹��ý as well as discuss how federal resources can fuel the growth of small business and spark innovation. The featured programs and presenters were from UH’s proof of concept center/venture accelerator, , , the (innovation lab) and UH Maui College’s .

“This event served as a tremendous opportunity to share with a cross-section of local businesses and stakeholders, along with federal agencies and Senator Hirono, what we’re doing in �鶹��ý to stimulate innovation and entrepreneurship,” said UH President David Lassner. “Today’s program showcased people who are establishing support programs and a strong representation of local entrepreneurs who are launching businesses and creating jobs, which is exactly why we’re here.”

“Innovation is vital to diversifying H�鶹��ý’s economy, and today’s event connected small business owners and entrepreneurs with the resources that can help them succeed,” said Senator Hirono. “But in order to maintain this momentum, we must continue to work with partners like the University of �鶹��ý, and state and federal government agencies, to back initiatives that support entrepreneurship and job creation in our state.”

One of the projects showcased by the university at the event was XLR8UH, a first of its kind proof of concept center/venture accelerator developed by the UH and , a boutique venture firm that manages it. The proof of concept center educates, mentors and invests in university research and talent, ranging from students to postdocs, faculty and alumni. It is one of the first public university investment programs in the nation, revolutionizing the way innovation and research is commercialized.

• Related UH News—

“Today’s UH Innovation Showcase is key for highlighting the accomplishments and progress we’ve made in a short period of time, as well as offering insight on the direction we aim to go in in the future,” said Omar Sultan, Managing Partner of XLR8UH. “Commercialization and innovation within the University of �鶹��ý are important because they help support economic development as we train students to think entrepreneurially before entering the workforce, and help faculty spin out their scientific research to create startups and small businesses.”

On Wednesday, October 14, (SBA) Administrator Maria Contreras-Sweet presented $50,000 checks to both , the University of �鶹��ý’s proof of concept center/venture accelerator, and the at in recognition of being named two of the nation’s elite programs in the annual SBA .

The ceremony was held at the Daniel K. Inouye (C-MORE) Hale at UH Mānoa. The presentation was attended by U.S. Senator Mazie Hirono and Congressman Mark Takai, who gave introduction to small business successes in the islands. Contreras-Sweet’s visit to �鶹��ý marks the first by an SBA administrator since 2005.

About XLR8UH

XLR8�鶹��ýis a first of its kind proof of concept center/venture accelerator developed by the University of �鶹��ý and , a boutique venture firm, which also manages it. The proof of concept center educates, mentors and invests in UH research and talent, ranging from students to post docs, faculty and alumni. It is one of the first public university investment programs in the nation, revolutionizing the way innovation and research is commercialized. To date, 11 companies have been through the XLR8�鶹��ýprogram, generating hundreds of thousands of dollars in revenue and receiving millions of dollars in follow-on funding.

“This national recognition of our accelerator program by SBA, at just over a year old, confirms our belief in the abundance of opportunities that exist at the University of �鶹��ý in all disciplines, particularly those that emphasize �鶹��ý’s strengths in energy, astronomy, marine and life sciences,” said Omar S. Sultan, cofounder and managing director of XLR8UH and founding partner of Sultan Ventures. “Our goal is to cultivate and empower the talent affiliated with UH.”

As a winner in the accelerator competition, XLR8UH will report metrics such as jobs created, funds raised and startups launched. This will allow the SBA to continue building upon its database of accelerators and their impact and to develop long-term relationships with the startups and constituents in these innovative and entrepreneurial communities.

“XLR8UH is a cornerstone to the successful commercialization of our research,” said Vassilis L. Syrmos, UH vice president for research and innovation. “By developing talented entrepreneurs from our ranks and fortifying the entrepreneurial ecosystem at UH we are also contributing to the in its efforts to diversify the state’s economy.”

For more, read the .

About the Maui Food Innovation Center

The Maui Food Innovation Center provides business and technological expertise to food and agricultural entrepreneurs throughout the State of �鶹��ý.

A program of UH Maui College, the center helps farmers and food manufacturers increase profitability through the development of new value-added food products, reduces the state’s dependence on imports and contributes to the sustainability of island-based agriculture.

“The Maui Food Innovation Center is an important program that offers both the training and facilities needed by local food entrepreneurs to build a small business,” said UH Maui College Chancellor Lui K. Hokoana. “We’re excited the project has been recognized nationally, and this additional award will increase learning opportunities for students.”

For more on the Maui Food Innovation Center, visit the .