The new, state-of-the-art Maui Food Innovation Center is up and running. It took a long time to complete the multi-million-dollar renovation of the facility in our Pilina Building. And it was definitely worth it. Our goal may sound lofty but it is attainable — to make Maui more food secure by helping entrepreneurs turn small farmers’ by-products or unsellable products into value-added, manufactured goods that can be sold throughout Hawaii and, in many cases, beyond.
“We are so excited about this facility,” says Karen Hanada, Director of Extended Learning and Workforce Development. “We have everything food entrepreneurs need to do their research and development and to prove their product concept.”
“Everything” is right. At ground level is the loading dock that opens into a space with a large sink for washing produce and a line of refrigerators. Upstairs is where the magic happens –a wet processing room with jacketed kettles, perfect for hot sauces and barbecue sauces, a bottling line with filler, industrial-sized range, wok and deep fryer; a dry processing room, with dehydrator, smoker, proofing and convection ovens, processed grain filling equipment, commercial mixers; a cold room with a walk-in fridge, walk-in freezer, ice cream batch freezer, and food wrapping equipment. A packaging room has a box sealer, bottle labeler, commercial vacuum packer, a sealer for grab and go food trays, a pot and dish washing area. “This facility is ideal for budding food manufacturers. It provides an opportunity for them to demonstrate that they can scale their businesses,” explains Hanada.
That’s just what Katie Cook and Justin Orr did after they completed the course back in 2017. They own and operate HI SPICE. Their backyard gardening hobby has grown into a “farm-to-bottle” experience and a thriving business. They collaborate with local fruit and vegetable farmers to create their small batch, craft-style, delicious tropical-flavored hot sauces. “Our business has grown exponentially in both direct-to-consumer on our website and wholesale accounts throughout Hawaii,” says Katie. “We have grown our staff from just the two of us to a total of six employees.”
“The best part for us has been the power of networking and partnering with other local businesses,” she adds. “We are very excited for the new MFIC. The future is bright for the students who learn how to become food entrepreneurs and scale their production” in this incredible, new facility.
Three classes designed to get aspiring food entrepreneurs ready to make use of the facility are all being offered this summer (July 1 through September 30) and fall (October 1 through December 31). They are Food Business Start-up, Concept to Consumer Incubator Program, and Applied Studies in Fundamental Food Manufacturing. Two excellent instructors “team-teach” all three classes.
Vince Domingo has been a UHMC lecturer teaching business and computer courses, he’s taught college courses at various Maui high schools, he’s run successful start-ups, and is affiliated with the Maui Nui Food Alliance and the UHMC Business Club. “This facility was built specifically for our local food entrepreneurs to get ideas about how to start a food business or how to scale their existing business. I can’t think of another facility offering the equipment we have,” says Domingo. “Our students are so impressed. You can tell that some of them are already imagining running their operations in this facility.”
The other instructor is Chef Douglas Paul who is a graduate of the UHMC Culinary Arts Program and the Western Culinary Institute. He is an experienced pastry chef and has successfully worked for years in food industry management and food entrepreneurship. He is enthusiastic about his shiny new workplace. “It’s amazing to have this new manufacturing equipment that can help Maui students with an idea on paper become a reality and help entrepreneurs grow from a small business in their home to a thriving business that can support themselves and others.
“Most of the equipment in the manufacturing kitchen is not available anywhere else in Maui or even in Hawaii. The wrapping, bottling, and labeling automated equipment all help speed up the manufacturing process.”
We recommend that those interested enroll in the classes but they are not required to make use of MFIC. Established food entrepreneurs are encouraged to rent the space and equipment as they continue to grow their businesses and support sustainability here in Maui Nui.
For more information, please email uhmcmfic@hawaii.edu or call (808) 984-3690 or visit https://maui.hawaii.edu/foodinnovation/
For complete information about our award-winning Culinary Arts Program, please visit https://maui.hawaii.edu/programs/culn/
For complete college information, please visit http://maui.hawaii.edu/
* Dr. Lui K. Hokoana is Chancellor of the University of Hawai’i Maui College. Ka’ana Mana’o, which means “sharing thoughts,” is scheduled to appear on the fourth Sunday of each month. It is prepared with assistance from UH-Maui College staff and is intended to provide the community of Maui County information about opportunities available through the college at its Kahului campus and its education centers.
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