Ka Wai Ola - Office of Hawaiian Affairs, Volume 27, Number 11, 1 November 2010 — Kauaʻiʻs Makaweli Poi expands reach to 4 islands [ARTICLE+ILLUSTRATION]

Kauaʻiʻs Makaweli Poi expands reach to 4 islands

\ot all poi is created equal. In Makaweli Poi Mill's case, the recipe includes not just the quality of the kalo or the way it is processed. But also "to engage in cultural preservation. To preserve 20 faims in Waimea Valley and 13 jobs for Native Hawaiians (in the mill) and to educate people about poi and its health benefits," says Kanani Fu, Makaweli Poi Mill's Executive Director. And to give Native Hawaiians access to reasonably priced poi. Since OHA's subsidiary Hi'ipoi LLC took over operation of the Waimea mill in 2008, it has made a slow elimh to greater productivity. The main reason the mill had slipped from its heyday of poi production in the early 1990s, Fu explains, is that some older West Kaua'i kalo growers were dying and their children weren't continuing to farm. Fonner mill owner lohn A'ana saw the trend and decided he'd rather grow kalo than mill it. Now in addition to his own fanning, he's been active in encouraging others to do the same, Fu says. The mill has also begun buying from fanns all over Kaua'i - instead of just the West Side. Last summer, the harvest of the larger plantings began to eome in and the increase has allowed Makaweh Poi Mill to expand its marketing to all major islands, in addition to its steady catering customers. Makaweli's distinctive poi ean now be bought on Kaua'i stores: Times, Big Save Ishihara's, Kojima's and Foodland; KTA stores on the Big Island; Whole Foods and Times on Maui; and Times, Whole Foods, Fresh Catch and Tamura's on O'ahu. Makaweli Poi's giant steamer cooks the kalo corms right in burlap bags from the fields, part of what gives it its unique flavor. Every eonn is hand-trhmned before nhhing and the ah-Kaua'i poi is not pasteurized, notes Fu. Fu, who grew up eating poi regularly, wants to share with others the pleasure of poi as a staple food rather than just a special treat atlū'au. Rice is cheaper. "But when people eat poi, they feel more eonnected to their culture," she says. And that, she believes, is success. — Diana Leone M

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m Makaweli Poi Mill worker Annie Lacro wilh ' m a one-pound bag of poi from the Kaūa'i mill 1 •* where she has worked since 1 997^^ „ "~ownership of the mill seeks to make~eason■ably priced poi availablef?moreJfawai'i Photo by Oiana Leon^