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Often referred to as the "Orchid Isle," the Big
Island could also be nicknamed the "Orchard Isle"- it
leads the state in growth, production and export of the majority
of Hawaii's orchard crops. Because of the Big Island's diversity
in climate and the expanse of land available for agriculture,
orchards of every type and size grow throughout the island.
Perhaps the two best-known Big Island orchard crops are macadamia
nut and coffee. The cornucopia of other popular crops include
avocado, banana, guava, mango and papaya. More exotic crops
growing in demand are carambola, durian, longan, lychee, mangosteen,
moya, lilikoi and rambutan. All have a few characteristics
in common: they are grown on the Big Island and are revered
for quality, taste and freshness.
Orchards
Macadamia nut
 The
macadamia nut was introduced here in the early 1870s and has
been in commercial production since 1948. The Big Island produces
more than 50 million pounds annually, along with numerous
value-added products, such as candy, cookies, ice cream and
oil. Recent nutrition research shows that adding macadamia
nuts to the diet can lower cholesterol.
Coffee
Hawaii is the only state in the nation where coffee is grown
commercially, and Kona coffee is world-renowned. Coffee made
its debut in Kona in 1828 and now about 3 million pounds are
grown on more than 600 small family farms. In addition to
the Kona district, coffee farms from Kau to Hamakua also are
perking up production. Many farms and mills are open to the
public for tours and tasting.
Avocado
Native to Mexico, the avocado was first brought to Hawaii
in the early 19th century. Avocado ripens after being picked
and may need up to 10 days to fully ripen. A ripe avocado
is firm yet yields to pressure when pressed. Avocado is chock-full
of 17 vitamins and minerals along with more potassium than
most fruits and vegetables.
Banana
Early Polynesian settlers introduced the banana to Hawaii
- though it is believed to have originated in India. Two varieties
of banana are grown commercially on the Big Island: Cavendish
and Dwarf Brazilian, or apple banana. The best eating bananas
are those that are completely yellow yet firm. Those that
are covered with small brown 'sugar spots' are the sweetest.
Carambola
Appropriately nicknamed star fruit because of its unique
shape, carambola has been cultivated in Southeast Asia and
Malaysia for centuries. The slow-growing short-trunk tree
bears fruit that is star-shaped. Its thin waxy skin is edible,
and the yellow translucent flesh is crisp, juicy and flavorful.
Durian
Native to Southeast Asia, durian is known to many as the
"King of Fruit"for its remarkable flavor. The tall
durian tree produces brownish-green semi-hard shell fruit
that are covered with thick spines. The fruit can weigh up
to 10 pounds. Durian is known to have a pungent aroma when
split open, but its creamy custard-like texture and very sweet
flavor make up for it.
Guava
Guava is native to the tropical Americas. The tree grows
wild and on farms throughout the island. The round nearly
tennis-ball size fruit has a tough rind that is edible. In
fact, the rind packs five times more vitamin C than an orange.
Green-stage guava can be refrigerated for a week and will
ripen. Once ripe, the fruit only lasts a day or two, but the
pulp freezes well.
Longan
Longan originated in Asia and grows well in tropical and
subtropical areas. Its small, almost spherical fruit grows
in clumps and ripens to a yellowish-brown color. The taste
is sweet and rich, similar in flavor to lychee though milder
and less acidic.
Lychee
Originally from Southeast Asia, lychee grow in clusters on
tall, stately trees. When ripe, their oval shaped inedible
shell is brittle, red and easily peeled. Inside, the pearly
white translucent fruit with a sweet grape-like flavor surrounds
an inedible seed. The fruit keeps two weeks when refrigerated
and can be frozen or canned.
 Mango
One of the earliest cultivated fruits, mango has been grown
in India for 5,000 years. The tree's dark green foliage
provides a shady canopy for the oblong green to yellow-orange
fruit. The fruit's leathery skin is inedible and should
be carefully peeled - its sap can be an irritant. Inside,
the peach-like juicy flesh is pale yellow to deep orange.
Mangosteen
Native to Southeast Asia, the fruit of the mangosteen tree
is similar in size to a small orange. Its thick outer skin
turns dark red when ripe, and the fruit is at its best before
the skin turns purple or blue-black.
Moya
Atemoya, cherimoya, soursop and sweetsop are varieties of
this early recorded New World fruit, often marketed simply
as moya. The green bumpy fruit is heart-shaped with an inedible
skin. Inside is sweet white custard-like flesh. Moya is ripe
when the fruit yields to pressure, much like a ripe avocado.
Papaya
Papaya originated in Mexico and Central America. The skin
of the fruit is thin and green, ripening to orange or yellow.
The flesh of papaya is bright orange to pinkish, depending
upon the variety. Highly nutritious, papaya is low in sodium
and high in vitamins, potassium and the enzyme papain that
helps in digestion. Green papaya ripen at room temperature
in about three to five days.
Lilikoi
Commonly called passion fruit, lilikoi is native to the Amazon.
Seeds were first brought to Hawaii in 1880 by Australians.
Lilikoi is a vigorous climbing vine. Beautiful, fragrant flowers
turn to yellow or purple fruit about the size and shape of
a large egg. The fruit's tough 1/4-inch shell surrounds
fragrant, sweet-tart pulp filled with edible small white seeds.
 Rambutan
Slightly larger than a lychee, the rambutan originated in
Malaysia and Indonesia. Its oval-shaped bright-crimson or
yellow shell swirls with soft spines. The flesh is pearl white,
juicy, crisp and sweet. Because of its thick inedible skin,
the fruit inside is preserved, giving it an extended shelf
life.
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Hawaii’s natural product companies will participate under an umbrella marketing effort, thanks to Hawaii Bizlink LLC, formed by Kea'au resident Richard Nelson. The company’s mission is to identify and develop operational, administrative and marketing synergy links between Hawaii's small businesses, agriculture and tourism to maximize their resources, efficiency and profitability.
Last year Nelson recognized the benefits of participating in the expo with a combined Hawaii presence and set out to make his plan a reality. With assistance from Gordon Okamoto of Argent Ltd., Bizlink received funding from Hawaii Tourism Authority, Hawaii Visitors and Convention Bureau, Rural Economic Transition Assistance - Hawaii, county Department of Research and Development, state Departments of Agriculture. He proposed a two-fold project: creation of a Hawaii Pavilion at the expo by organizing participation of Hawaii natural products companies, and a national advertising campaign to solidify the message.
A primary objective was to make expo participation affordable for Hawaii's natural products companies. Grants offset some expenses, and by grouping Hawaii exhibitors in one pavilion, marketing expenses for each booth are less. In addition to being cost effective, the combined marketing effort provides greater visibility for the Hawaii brand.
A secondary objective was to integrate the marketing of Hawaii’s natural products with branding of Hawaii as a health and wellness visitor destination. "Discover Your Source of Health and Wellness" is the Hawaii message being promoted before, during and after the expo. This message is being delivered through buyer mailings, on-site decor and in health and wellness magazines. |
