What are Canoe Crops in Hawaiʻi?

When we think of Hawaiʻi’s rich culture and history, we often envision lush landscapes beneath a rainbow and vibrant traditions like hula dancing, while food frequently falls to the wayside. Among the most culturally significant contributions to the islands’ agriculture are the canoe crops—plants that played a critical role in shaping the islands' agriculture, cuisine, and way of life.

"Canoe crops" or “canoe plants” refers to the 23 plants Polynesian voyagers brought with them over a thousand years ago as they traveled across the Pacific Ocean to the Hawaiian Islands.

Voyagers traveled in waʻa kaulua, double-hulled canoes, navigating the vast ocean using only the stars, wind, and currents. With limited space, they carefully selected their cargo, including the most important crops and animals, to survive and establish new communities in unfamiliar lands.

While Hawaiʻi has plenty of beautiful, useful native plants, none could nourish a large population of humans. ʻUlu (Breadfruit), Kalo (Taro), and ʻUala (Purple Sweet Potato), along with Maiʻa (Banana) and Niu (Coconut), were the most crucial canoe crops for food.

The Canoe Crops on your Menu

ʻUlu (Breadfruit): A large, starchy, nutritious tropical fruit, ʻulu is a highly valued canoe crop that grows on trees and can be prepared in many ways—roasted, baked, boiled, fried, or dried and ground into flour. It’s well-suited for agroforestry systems with a variety of other crops. One breadfruit tree can produce up to 450 pounds of fruit per year. It’s rich in fiber, protein, potassium, and vitamins C and B.

ʻUlu growing on a tree

Kalo (Taro root): One of the most revered canoe crops, kalo holds deep spiritual significance in Hawaiian mythology as “elder brother.” It is the base for poi, a traditional Hawaiian staple, and symbolizes life and connection to the land. Kalo primarily grows in wet, irrigated fields and is known for its large, heart-shaped leaves and mild taste. It’s an excellent source of fiber, good carbohydrates, minerals such as potassium and manganese, and vitamins C, B6 and E.

Many canoe crops had multiple purposes. For instance, in addition to food, Niu (Coconut) and ʻUlu (Breadfruit) were cultivated for their wood, which provided essential building and crafting materials for everyday items.

Other Important Canoe Crops

• Kō (Sugarcane): While most associate sugarcane with Hawaii’s plantation era, it was initially introduced as a canoe crop. Native Hawaiians used kō’s sweet juice as energy, sweetener and medicine.
• ʻAwa (Kava): Traditionally used in ceremonies and social gatherings, the root of the ʻAwa plant creates a sedative, anesthetic, and euphoriant psychoactive effect when ground and mixed with water. The beverage reportedly alleviates anxiety while heightening mental clarity.
• Kukui (Candlenut): Named the state tree of Hawaiʻi due to its versatility. Its most well-known purpose is as a light source since the nut oil burns well in lamps. Its wood makes canoes, sap waterproofs cloth, and roots provide an antimicrobial salve.
• ʻAwapuhi Kuahiwi (Shampoo Ginger): Used in hair and skin care, medicine, or as an aromatic for cooking.
• ʻOlena (Turmeric): ʻOlena means “yellow” in Hawaiian, a suitable name for the famous spice. In ancient Hawaiʻi, it was used as a dye for clothes and as an anti-inflammatory/anti-bacterial medicine.

ʻOlena - turmeric

Why Canoe Crops Matter Today

While canoe crops may not be strictly endemic, they have been on the islands for roughly 1000 years and are now vital to local ecosystems and Hawaiian culture. As of 2015, Hawaiʻi State Law defines “Hawaiian plants” as “any endemic or indigenous plant species growing or living in Hawaiʻi without having been brought to Hawaiʻi by humans; OR any plant species brought to Hawaiʻi by Polynesians before European contact.”

In the past few decades, there’s been a growing movement to reconnect with these traditional crops. The resurgence of local, sustainable agriculture in Hawaiʻi has brought many canoe crops into the spotlight as people seek to preserve indigenous knowledge and practices. Canoe crops are not only valued for their cultural significance but also for their sustainability and potential to address food insecurity in Hawaiʻi.

An estimated 85-90% of Hawaiʻi’s food is imported from the continental U.S., making the state’s food supply vulnerable to supply chain disruptions like the COVID-19 pandemic or extreme weather events, which are becoming increasingly common as climate change escalates.

Agricultural Heritage and the Future

Today, as we strive to restore sustainable agricultural practices, canoe crops offer a powerful model of how humans can live in harmony with the land. Organizations and farmers across the islands are working to reintroduce and encourage the use of canoe crops in everyday meals.

Canoe crops are uniquely well-suited to Hawaiʻi’s climate, making them the most sustainable option for local food production and the most culturally resonant. Through trial and error over centuries, early Hawaiians developed novel agricultural techniques to grow crops in the islands’ specific microclimates.

By embracing these ancient crops, we celebrate the past and provide a more sustainable future for the next generation. So, next time you savor a bite of ʻulu, kalo, or ʻuala, you’re not just enjoying delicious food—you’re partaking in a centuries-old practice that has shaped the island's identity.

Here’s a list of the voyagers’ 23 canoe crops:

1. ʻApe (Elephant's Ear)
2. ʻAwa (Kava)
3. ʻAwapuhi Kuahiwi (Shampoo Ginger)
4. Hau
5. Ipu (Bottle Gourd)
6. Kalo (Taro root)
7. Kamani (Alexandrian Laurel)
8. Kī (Ti Plant)
9. Kō (Sugarcane)
10. Kou
11. Kukui (Candlenut)
12. Maiʻa (Banana)
13. Milo (Portia Tree)
14. Niu (Coconut)
15. Noni (Indian Mulberry)
16. ʻOhe (Bamboo)
17. ʻŌhiʻa ʻAi (Mountain Apple)
18. ʻOlena (Turmeric)
19. Pia (Polynesian Arrowroot)
20. ʻUala (Purple Sweet Potato)
21. ʻUhi (Yam)
22. ʻUlu (Breadfruit)
23. Wauke (Paper Mulberry)