Hawaiʻi Food and Product Innovation Network

The Hawaiʻi State Legislature is supporting the establishment of a Food & Product Innovation Network (FPIN) through the Agribusiness Development Corporation (ADC) to further Hawaiʻi’s agricultural, food security, and economic diversification goals. This network will include statewide open-access food and product innovation facilities that will help businesses to scale up providing technical expertise, advanced production and manufacturing equipment, training, and commercialization services. Access to fee-for-service toll manufacturing, cold storage, and warehouse lease space will allow businesses to grow their operations without the need for significant upfront capital investments. These facilities will enable local producers to create value-added products, increase production capacity, and access larger markets, ultimately strengthening Hawaiʻi’s agricultural sector and boosting economic resilience.

Establishing a statewide FPIN will require a strategic planning effort to research best practices and precedents; identify assets, opportunities, and markets; engage entrepreneurs, producers, and stakeholders; and formulate business, operational, and communication plans to guide its development over the short and long term. In March 2024, UHCDC was contracted by the ADC to provide planning, statewide engagement, and proof of concept services for one initial pilot facility.

Value-added products are raw or pre-processed commodities that have been altered or enhanced in some way to preserve and increase its value, typically from changing its physical form or state, using processes such as drying, milling, fermenting, or canning. This process can also include creating a product that enhances its appeal through organic production. Essentially, value is added by making the product more appealing or useful to the consumer, thereby allowing producers to capture more revenue from the sale of the product.

Hawaiʻi’s emerging Food and Product Innovation Network is designed to create a sustainable and resilient agricultural economy by building a seamless pathway from education to export. This initiative begins by integrating agriculture education into the public K-12 curriculum, sparking an early interest in food systems and sustainability. Post-secondary institutions then provide hands-on learning through food and product development centers, featuring test kitchens and technical support, while offering degrees in Ag Tech and Food Science. As businesses grow, pilot-scale processing facilities, contract manufacturers, and warehouse lease spaces provide the resources, expertise, and infrastructure needed to scale operations, ultimately positioning local products for success in global markets.

Education in the Public Education System (K-12): Early education programs will introduce the fundamentals of food systems, farming, and environmental stewardship through classroom instruction and hands-on outdoor activities. This curriculum would prepare students for careers in agriculture, food science, and agribusiness, while fostering an understanding of the importance of local food production and sustainability for Hawaiʻi’s future.

Product Development with Educational R&D Facilities (Post-Secondary): Post-secondary institutions offer an array of certified kitchens and technical support to help students and entrepreneurs develop products from local ingredients. In addition to state-of-the-art equipment, hands-on training, and guidance in food safety, packaging, and business development, these facilities also provide pathways to formal education through certificates and degrees. Together, these programs and resources play a critical role in transforming innovative ideas into market-ready products.

Scaling Up with Pilot-Scale Processing Facilities: These pilot-scale processing facilities provide entrepreneurs with business support in addition to specialized equipment access, storage, and production spaces. By offering flexible, cost-effective tolling and leasing options, these facilities enable businesses to refine their products and scale operations in a collaborative environment.

Process Optimization through Contract Manufacturing: Contract manufacturing allows companies to outsource production to specialized manufacturers, significantly optimizing the production process. By leveraging the expertise and scale of contract manufacturers, companies can reduce lead times, minimize waste, and focus on other core activities, such as developing new products. This not only lowers operational costs but also improves agility and scalability, making it easier to adapt to market demands quickly.

Export from Manufacturing Warehouses: As businesses grow, publically constructed manufacturing warehouses will address a critical need in Hawaiʻi—affordable, accessible warehouse space for lease. By offering flexible leasing options, these warehouses will bridge the gap between small-scale production and full-scale manufacturing, helping position local businesses for success in both domestic and international markets.

Leilani is a local rising entrepreneur who's interested in making her own value-added product. Follow her story below to see how she navigates through the Food and Product Innovation Network!

 New Zealand Food Innovation Network 

 European Institute of Innovation and Technology 

 Food Story Singapore 

Established in 1994, the  Agribusiness Development Corporation's  (ADC) role is to protect the future of agriculture in Hawaiʻi by facilitating its transformation from a dual crop economy of sugar and pineapple to a multi-crop industry. Its mission is to acquire and manage, in partnership with farmers, ranchers and aquaculture groups, selected high-value lands, water systems and infrastructure for commercial agricultural use and to direct research into areas that will lead to the development of new crops, markets and lower production costs. Its responsibilities include transitioning former plantation lands and water systems to diversified long-term agricultural use, initiating and developing diversified agriculture facilities, and finding innovative solutions for issues facing the agricultural industry today.

 University of Hawaiʻi Community Design Center  (UHCDC) is a teaching practice established and led by University of Hawaiʻi at Mānoa School of Architecture, that provides a platform for faculty, staff, and students across disciplines to collaborate on public-serving built environment projects. We provide alignment, engagement, research, planning, and proof-of-concept design services that provide stakeholders with data, analysis, insights, and alternatives that help to guide and inform next steps. To learn more about UHCDC, please visit our website  www.uhcdc.manoa.hawaii.edu  or view our virtual engagement hub at  www.engagehawaii.org .

To contact us: e-mail: uhcdc@hawaii.edu telephone: 808.956.4704