Hear from journalist Diana Duff why "more than food is available through the coop" as she shares her firsthand experience visiting our Kona processing facility in this past Sunday’s West Hawai'i Today article.

October 24, 2018 (Honolulu Star-Advertiser)—In one sense, breadfruit, or ulu, can be considered a dream crop. Its virtues are multifold: Nutritious, delicious and extremely versatile, the fruit can be eaten...

October 3, 2018 (KHON 2)—The Hawaii State Department of Education is continuing its Aina Pono: Harvest of the Month program for a second year. This October, participating public schools statewide...

September 20, 2018 (Hawaii Magazine)—In just two years, the Hawaii Ulu Producers Cooperative (HUPC) has amassed 35 member farms, built a processing facility, harvested 53,000 pounds of ulu, and supplied 3,000...

Hauula-raised chef Kaimana Chee was the big winner in the third annual Farm & Table Chefs Taste Challenge in New Orleans. Chee’s winning dish, Kalua Pig Sundae, featured breadfruit from the Hawaii Ulu Cooperative, donated by the state Department of Agriculture, as well as a whole pig.

As The Kohala Center continues to support efforts to increase local food production and security, we often look to the indigenous agriculture practices that provided abundance in these islands for centuries. One of our clients is learning from the past to feed our future by reviving interest in Hawai‘i’s most versatile, nutritious, and sustainable food crop: ‘ulu.

A wealth of new Hawaii products was unveiled at the recent Hawaii Lodging, Hospitality & Foodservice Expo at Blaisdell Center.The annual industry-only event allows all sorts of companies to show...

It was hot with the faintest hint of breeze as Ethan Doctor drove a pickup truck down a bumpy road on his family’s 215-acre ranch in Kalapana. In one of the paddocks, a few dozen cows rested in the shade of a tall Hawaiian ulu (breadfruit) tree.

At the northernmost point of the main Hawaiian islands, a stone’s throw from where a plantation once grew and milled sugar cane, sits a restaurant 25 years in the making. Chef/owner Tom Pickett has tweaked his menu (gone are the wedding cakes) and experimented with ingredients (think smoked wahoo on a pizza) to create a bakery by day and pizza shop by night. These are the creative ways an entrepreneur survives — and in Pickett’s case, thrives — on a small island in the middle of the Pacific Ocean.