History of Food Production/Sourcing in Hawaiʻi
Prior to 1778 the earliest Polynesian settlers arrived in Hawaiʻi around 1000 BC to 500 AD. First settlers to Hawaii introduced pigs and chickens of Asian ancestry. They also bring "`Ape (elephant's ear), `Awa (kawa), `Awapuhi Kuahiwi (shampoo ginger), Hau Ipu (gourd), Kalo (taro), Kamani (Alexandrian laurel), Ki (ti), Ko (sugar cane), Kou, Kukui (candlenut), Mai`a (banana), Milo (portia tree), Niu (coconut), Noni (Indian mulberry), `Ohe (bamboo), `Ohi`a `Ai (mountain apple), `Olena (turmeric), Olona, Pia (Polynesian arrowroot), `Uala (sweet potato), Uhi (yam), `Ulu (breadfruit), Wauke (paper mulberry)" with them. (From Canoe Plants of Ancient Hawaii). These types of crops were infused in the cultural aspect of society in the islands. The people lived sustainably, growing crops in wet and dry farms and fishing in the very abundant ocean that was easily accessible.
Around the year 1778 was when Captain Cook, a European voyager arrived in the islands. At his arrival as well as other foreign peoples was the shift in Hawaiian agriculture. These new people brought new products and methods. The biggest crops that arrived were: coffee, pineapple, and sugar cane. These crops were successful due to the rich soil and natural supply available. Workers from foreign countries including China, Portugal, etc. were brought to Hawaiʻi for the sole purpose of working on the farms. Production of goods became a success in the islands. Farming shifted from local sustainability to production and exportation.
Cycles are an important part of life on earth. Through them natural resources are able to continually be renewed and conserved for future use. The water cycle starts at precipitation and gives life to living things. It flows through rivers and streams and gets recycled back into the ocean. The carbon cycle can also be known in two different forms; cellular respiration and photosynthesis. Organisms consume carbohydrates and oxygen and release carbon dioxide, water and energy. The nitrogen cycle is also just as important. Nearly 78% of the earth's atmosphere is made of nitrogen (King 2018). Plants use these nitrates to form amino acids. Animals eat the plants for their amino acids so that they can grow. When plants and animals die, bacterias break down the into the gaseous form of nitrogen, which is released back into the atmosphere.
Resources:
https://gingerhillfarm.com/2018/03/14/a-brief-history-of-hawaiian-agriculture/
http://hdoa.hawaii.gov/wp-content/uploads/2013/01/HISTORY-OF-AGRICULTURE-IN-HAWAII.pdf
Around the year 1778 was when Captain Cook, a European voyager arrived in the islands. At his arrival as well as other foreign peoples was the shift in Hawaiian agriculture. These new people brought new products and methods. The biggest crops that arrived were: coffee, pineapple, and sugar cane. These crops were successful due to the rich soil and natural supply available. Workers from foreign countries including China, Portugal, etc. were brought to Hawaiʻi for the sole purpose of working on the farms. Production of goods became a success in the islands. Farming shifted from local sustainability to production and exportation.
Cycles are an important part of life on earth. Through them natural resources are able to continually be renewed and conserved for future use. The water cycle starts at precipitation and gives life to living things. It flows through rivers and streams and gets recycled back into the ocean. The carbon cycle can also be known in two different forms; cellular respiration and photosynthesis. Organisms consume carbohydrates and oxygen and release carbon dioxide, water and energy. The nitrogen cycle is also just as important. Nearly 78% of the earth's atmosphere is made of nitrogen (King 2018). Plants use these nitrates to form amino acids. Animals eat the plants for their amino acids so that they can grow. When plants and animals die, bacterias break down the into the gaseous form of nitrogen, which is released back into the atmosphere.
Resources:
https://gingerhillfarm.com/2018/03/14/a-brief-history-of-hawaiian-agriculture/
http://hdoa.hawaii.gov/wp-content/uploads/2013/01/HISTORY-OF-AGRICULTURE-IN-HAWAII.pdf
Documentation of your growing systems
My table was assigned the outdoor aquaponics system. Aquaponics systems circulate the nutrients from the fish tank to the plant bed. The water that is sent to the plants filters through the rocks and back into the fish tank. Plants soak up the water and nutrients they need to grow and clean the water for the fish. This type of system uses about 1/10 the amount of water needed to grow plants in the ground. This is a more sustainable way to grow plants because it conserves water and utilizes more life forms with one purpose; growth and life source. Recently, we were able to harvest the kalo from our plant bed. (As pictured) And in our fish tank we are growing Tilapia.
Resources:
https://greengrotech.com/what-is-aquaponics-and-how-does-it-work/
Resources:
https://greengrotech.com/what-is-aquaponics-and-how-does-it-work/
How might we be more responsible for our own food production?
It is important that our islands become more responsible for our food because we are increasingly becoming less self-reliant. This may be in issue if anything were to cut us off from the mainland or any other area we receive shipments from. One way we can be more responsible for our food is by observing the things we bring into our home and eat. Most times we eat whatever is put in front of us and we buy the cheapest option at the store even if it affects our physical health. Taking the time to read labels and research the best food options will create a healthier lifestyle and support organizations that are more responsible. Local organizations are a good example of this. Local foods have been found to be healthier. Fresher produce means better and more nutritious. Fruits and vegetables lose their optimal nutritional value as soon as they are picked. When picked, vitamins such as C, E, A, and some B vitamins begin to deteriorate and thus decrease (Bishop, 2018). The effect of supporting local would also greatly benefit Hawaiʻiʻs economy and future. The economic impact of food import replacement is significant. Replacing just 10% of the food Hawaii currently imports would amount to approximately $313 million dollars which would remain in the State (DOA State of Hawaiʻi, 2012).
Resources:
http://files.hawaii.gov/dbedt/op/spb/INCREASED_FOOD_SECURITY_AND_FOOD_SELF_SUFFICIENCY_STRATEGY.pdf https://www.downtoearth.org/environment/localhawaii/health-benefits-eating-local-produce
Resources:
http://files.hawaii.gov/dbedt/op/spb/INCREASED_FOOD_SECURITY_AND_FOOD_SELF_SUFFICIENCY_STRATEGY.pdf https://www.downtoearth.org/environment/localhawaii/health-benefits-eating-local-produce
Food Journal Data Analysis
Food Journal:
https://docs.google.com/spreadsheets/d/1jYv7mA4kWCco1Lhs4UpAMqS5RzhLyyyt6r90hgvpCAk/edit#gid=1157939359
Journals are used to document different things or pieces of fundamental information over time. In class we made food journals to track the different kinds of food we ate so that we could observe trends. My food journal began on the 17th of October and continued till the 1st of November. The duration of this period was 16 days. Within each entry I listed the foods and whether they were locally sourced, organic, or processed. At the bottom of my charted I stated the results from each of the three categories. Locally sourced: 17%, Organic 25%, and Processed 60%. The observations I made was that majority of the foods I eat are processed and neither locally sourced or organic. The meals I eat at home are provided by my grandma and aunty who shop at stores like Costco and Target. Because I do not buy food our family it is out of my control to get specific kinds of foods that are organic or locally sourced. Another troubling factor for me and other people alike is that nowadays foods that are healthier for our bodies are more expensive and harder to get. The observations we made as a class was similar to the ones I made for my own. Most individuals find it hard to get organic and locally sourced foods or donʻt have control over what they eat at home. And most people eat meals that contain mostly processed foods.
https://docs.google.com/spreadsheets/d/1jYv7mA4kWCco1Lhs4UpAMqS5RzhLyyyt6r90hgvpCAk/edit#gid=1157939359
Journals are used to document different things or pieces of fundamental information over time. In class we made food journals to track the different kinds of food we ate so that we could observe trends. My food journal began on the 17th of October and continued till the 1st of November. The duration of this period was 16 days. Within each entry I listed the foods and whether they were locally sourced, organic, or processed. At the bottom of my charted I stated the results from each of the three categories. Locally sourced: 17%, Organic 25%, and Processed 60%. The observations I made was that majority of the foods I eat are processed and neither locally sourced or organic. The meals I eat at home are provided by my grandma and aunty who shop at stores like Costco and Target. Because I do not buy food our family it is out of my control to get specific kinds of foods that are organic or locally sourced. Another troubling factor for me and other people alike is that nowadays foods that are healthier for our bodies are more expensive and harder to get. The observations we made as a class was similar to the ones I made for my own. Most individuals find it hard to get organic and locally sourced foods or donʻt have control over what they eat at home. And most people eat meals that contain mostly processed foods.