Ka Wai Ola - Office of Hawaiian Affairs, Volume 25, Number 5, 1 April 2008 — Protecting kalo from genetic modification [ARTICLE+ILLUSTRATION]

Protecting kalo from genetic modification

The belief that Hawaiians descend from Hāloa, the second son of Wakea, shaped the spiritual existence of our ancestors. According to our elders, Wakea's first-born son, Hāloa-naka-lau-kapalili (long stem, trembling leaf), was born to Wakea and Papa. Sadly, the infant was keiki 'alu'alu, a malfonned fetus, and was buried close to the wall of Wakea's house. Later, upon Hāloanakalaukapalili's grave, the first kalo (taro) plant grew and flourished. This plant was a gift providing sustenance, heahh and strength for all Hawaiians. Then, Wakea had a second son with Ho'ohokukalani. This son was named Hāloa in honor of his older brother. Genealogies of the ah'i link

to Hāloa, and thus, Hāloa heeame the older sibling of all Hawaiians. Because of this origin, great reverence was demonstrated for kalo

in daily life of Hawaiians. Kalo was planted, tended, harvested and cooked by the hands of men. Kalo was cooked in a separate imu. Men

usually pounded the cooked kalo into poi. However, women could handle cooked taro, and they could pound poi when necessary. Great care was taken of the kitchen crock that held the supply of pa'i'ai poi. Mixing poi for meals was done in a certain manner, and only by hands that had been washed and scrubbed. Great care was taken in serving poi as well. Careless drips down the side of the bowl were NEVER seen. At mealtimes, when the family poi bowl was placed upon the table, all misbehavior ceased. Child misbehavior was quelled, iimnediately and gently, by older children or parents. Only pleasant conversation was spoken over the poi bowl. Kawena Puku'i explains that, "haggling, quarreling, and arguing" displeased Hāloa. And, after a meal, the poi bowl was quickly removed from the table, tidied up and covered. All this care was because poi represented Hāloa.

Today, the safety of kalo, our older sibling, is being challenged. Many Hawaiians are speaking out. As I understand it, food science is threatening to alter kalo and those alterations may change kalo forever. They say the changes are to protect and sustain taro availability. Granted, there are several blights and challenges to kalo. One long-standing challenge has been the inadequate supply of fresh water for the lo'i. Flowing water maintains a eool temperature in the lo'i. Warm water supports growth of rot and fungus and other hanns. Introduction into Hawai'i of snails and other pests that cheat the kalo of nutrients is a huge challenge. Another great problem is the laek of adequate land for lo'i. The acreage in kalo cultivation has dramatically declined over the years. And now, University of Hawai'i scientists want to genetically alter our native kalo, then patent the new taro and See KALO on page 21

MO'OMEHEU • CULĪURE

By Claire Ku'uleilani Hughes, Dr. PH„ R.D.

HūWūiians showed greot reverance for kalo. - Photo: Blaine Fergerstrom

KALO Cūntinued fram page 12

keep it under their eontrol. (In my mind, this is like taking an existing thing, like a ear, refrigerator, eomputer or whatever, altering it slightly, patenting it and saying it is your produet). An important quality of taro (and poi) is that it is a hypoallergenie food, meaning that it is less likely to eause allergies. In the 1950s, a Kaiser Hospital allergist and UH seientists demonstrated poi's hypoallergenie qualities. They also diseovered the high digestibility of poi's earbohydrates. These qualities made poi an ideal infant food (Hawaiians already knew this, after thousands of generations of use). Nonetheless, these qualities were demonstrated by seienee. In faet, in the late 1 95 0s while visiting, I found that Kaiser Hospital in Oakland, California, offered poi to hospitalized infants. A deeade later, the state Nutrition Braneh reeeived a request for a more eoneentrated form of poi. It was for a ehild in

a Cleveland, Ohio, hospital who was allergie to everything but poi and venison. The Honolulu Poi Co. inunediately sent a supply of dehydrated poi to her without eharge. We know that Hawaiians developed new kalo varieties (eultivars). By erossing kalo with kalo, they ereated kalo that grew in a variety of soils, climate, sunlight and water, developing scores and scores of varieties in Hawai'i. Hawaiians were able to vary degrees of itchiness in kalo to defend against predators. However, they never claimed ownership and they shared new kalo varieties with one another other. Hawaiians did not add another plant's genetics (corn, potato, etc.) into kalo. Altering kalo genetic characteristics with genetics from other plants will alter kalo and its valuable qualities. The potential is that the deliberate introduction of characteristics from other species may cause random mutations, thus the taro and its qualities, as we know them, will be lost forever. And, we would have to buy these new plants. How do you feel about this threat? E3