Workshop Helps Increase the Appetite for Breadfruit

On Saturday, November 9, 2013 from 8:30 am – 1:30 pm the Breadfruit—From Tree to Table workshop will be held at the Amy B.H. Greenwell Ethnobotanical Garden in South Kona. 

Breadfruit Festival

Photo credit: Angela Tillson, Courtesy of the Breadfruit Institute

Sponsored by Kamehameha Schools and Hawai‘i State Department of Agriculture, the half-day Breadfruit—From Tree to Table workshop will assist Hawai‘i’s breadfruit growers in supplying grocery stores, restaurants and farmers markets with high quality breadfruit, and help chefs become more familiar with breadfruit handling and preparation in the kitchen.

Backyard growers and home users of breadfruit will also find the workshop pertinent to home and community use of breadfruit.

Due to the sales and distribution of thousands of breadfruit trees in Hawai‘i, the production of breadfruit is expected to increase dramatically over the next few years—representing millions of dollars in potential retail sales of breadfruit in the next 5-8 years. Breadfruit can also play an increased key role in island food self-sufficiency, as it has been a primary staple food in the Pacific for thousands of years. The workshop teaches how to properly harvest, handle and utilize breadfruit to fully realize its commercial and community value.

Topics and speakers include: “Working with Variety”—an introduction to the three most common breadfruit varieties in Hawai‘i, presented by Dr. Diane Ragone, Director, Breadfruit Institute of the National Tropical Botanical Garden. “Tree to Table”—harvesting techniques, tricks and tools, and postharvest handling, presented by Ian Cole, Collection Manager, Breadfruit Institute of the National Tropical Botanical Garden. “Beyond Sticky”—preparing breadfruit for use in a variety of dishes or for storage, presented by Shirley Kauhaihao, Ho‘oulu ka ‘Ulu.  “Some Like It Sweet”—making gourmet dishes from ripe breadfruit, presented by John Cadman, Pono Pies. “Going To Market”—marketing and value added products, presented by Andrea Dean and Craig Elevitch, Hawai‘i Homegrown Food Network and Ho‘oulu ka ‘Ulu project. “Food from the Gods” —Breadfruit and the cultural importance in the Pacific Islands, presented by Ku‘ulei Keakealani, Educational Coordinator, Ka‘ūpūlehu Interpretive Center at Kalaemanō.

The Breadfruit—From Tree to Table workshop will be followed by music and a locally grown lunch prepared by volunteers from the Amy B.H. Greenwell Ethnobotanical Garden, Hua o Ke Ao, and the West Hawai‘i Community College Culinary Arts Program.

Breadfruit—From Tree to Table is presented by Amy B.H. Greenwell Ethnobotanical Garden and the Ho‘oulu ka ‘Ulu—Revitalizing Breadfruit project and is cosponsored by Kamehameha Schools and the State of Hawai‘i Department of Agriculture.

Space is limited and advance registration is required. The workshop is $12 per person and lunch by donation.  To register please visit To volunteer at the workshop, to donate breadfruit or for general inquiries, please email or call Andrea Dean at 960-3727.

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