I i th V l f P d t f S ll F il F bIncreasing the Value of Products from Small Family Farms byIncreasing the Value of Products from Small Family Farms byIncreasing the Value of Products from Small Family Farms byIncreasing the Value of Products from Small Family Farms by g y yi i C i i f CE i hi th C li E i f th L l CEnriching the Culinary Experience of the Local ConsumersEnriching the Culinary Experience of the Local ConsumersEnriching the Culinary Experience of the Local Consumersg y p

Glenn Shinsato (Hawai‘i Farmer/Rancher Grant)Glenn Shinsato (Hawai‘i – Farmer/Rancher Grant)Glenn Shinsato (Hawai i – Farmer/Rancher Grant)( )

Project Number: FW01 021 Objectives: After the show had been opened for 30 40 minutes a simple one page surveyProject Number: FW01-021 Objectives: After the show had been opened for 30-40 minutes, a simple one-page survey, crafted to gauge eating habits and preferences of the guests was conducted by

Titl I i th V l f P d t f S ll F il F b 1 Challenge established chefs and culinary students to use non prime cuts of meat crafted to gauge eating habits and preferences of the guests, was conducted by Title: Increasing the Value of Products from Small Family Farms by 1. Challenge established chefs and culinary students to use non-prime cuts of meat

the University of Hawai‘i swine specialist and UH students The responsesg y yE i hi th C li E i f th L l C (especially pork) in new cuisine the University of Hawai‘i swine specialist and UH students. The responses Enriching the Culinary Experience of the Local Consumers (especially pork) in new cuisine y p p

f l 25% f th 300 t l d l i t t fi dig y p from nearly 25% of the 300 guests revealed several important findings:P i i l I ti t 2 Encourage consumers to experience new dishes from non prime cuts

y g p gPrincipal Investigator: 2. Encourage consumers to experience new dishes from non-prime cutsp g

Gl Shig p p

P k i h l f d hil l i h lGlenn Shinsato 3 Encourage greater consumption of locally produced pork and vegetables • Pork is the least favored meat while poultry is the most popular.Glenn ShinsatoShi

3. Encourage greater consumption of locally produced pork and vegetables Pork is the least favored meat while poultry is the most popular.Shinsato Farm

g g p y p p g• The preference for fish and beef fell between that for pork andShinsato Farm

Actions:The preference for fish and beef fell between that for pork and

47-375 Kapehe St Actions: chicken47 375 Kapehe St. chicken.Kāne‘ohe HI 97744 T h th l d tilit f l l t ( i ll k) d t bl th • Consumers are prepared to pay higher prices for locally grownKāne ohe, HI 97744 To showcase the value and utility of local meat (especially pork) and vegetables, the • Consumers are prepared to pay higher prices for locally grown (808) 239 4044

y ( p y p ) g ,j t t l d f d h f h f d th bli V i t f th products because they perceived them as being fresher and better(808) 239-4044 project team planned a food show for chefs and the public. Various sectors of the products because they perceived them as being fresher and better

queenbee@lava netp j p pli t k i d t hi h f th titi f th i l d th i tastingqueenbee@lava.net livestock industry, which face the same competition from the mainland as the swine tasting.y, pi d t l i it d t ti i t

gF f th d t bl t diff ti t b t f dindustry, were also invited to participate. • Few of the respondents are able to differentiate between foods

Technical Ad isor:y, p p p

d d l ll d h i dTechnical Advisor:I iti l i i i l d th t h ldi th t t l l h t l ld b t produced locally and those imported.

C N L Initial inquiries revealed that holding the event at a local hotel would be too produced locally and those imported.C.N. Lee Initial inquiries revealed that holding the event at a local hotel would be too

i d i h f f d h ld b d A l hE t i S i li t expensive and restrict the types of food that could be served. As a result, theExtension Specialist expensive and restrict the types of food that could be served. As a result, the C li A P h f h U i i f H i‘i K i‘ l iExtension Specialist

1955 E W R d Culinary Arts Program on the campus of the University of Hawai‘i - Kapi‘olani1955 East-West Road Culinary Arts Program on the campus of the University of Hawai i Kapi olani C i C ll i H l l l d h f h f d h i l d1955 East West Road Community College in Honolulu was selected as the venue for the food show, titledUniversity of Hawai‘i Mānoa Community College in Honolulu was selected as the venue for the food show, titled

l d lUniversity of Hawai i Mānoa “Island Flavors ”Honolulu HI 96822

Island Flavors. Honolulu, HI 96822

Glenn and Am Shinsato at their farm in(808) 956-4882 The event scheduled for Oct 27 2001 was publicized through newspapersGlenn and Amy Shinsato at their farm in (808) 956-4882 The event, scheduled for Oct. 27, 2001, was publicized through newspapers, Kāne‘ohe.

chinl@hawaii edu magazines flyers and posters Planners expected 200-250 people to attendKāne ohe.

chinl@hawaii.edu magazines, flyers and posters. Planners expected 200 250 people to attend.

In preparation for “Island Flavors ” established chefs and culinary program studentsSARE Grant: $4 000

In preparation for Island Flavors, established chefs and culinary program students SARE Grant: $4,000 were given non-prime cuts of meat and locally grown vegetables as the basis for, were given non-prime cuts of meat and locally grown vegetables as the basis for

dishes they designedSituation:

dishes they designed.Situation:

L l i d t i ll t ith i l d i t f t hi hLocal swine producers typically compete with mainland imports of meat, which p yp y p p ,ft i d h l th th t f d i k t h l llare often priced much lower than the cost of producing a market hog locally.p p g g y

Gl Shi t t th 100 T i F ith hi b th i l ifGlenn Shinsato operates the 100-sow Tomei Farm with his brother-in-law, wife p ,d d ht i K h l ‘ tl d i th f thill f th K ‘ l P li Th fand daughter in Kahalu‘u, nestled in the foothills of the Ko‘olau Pali. The farm g ,

i i USDA d l ht h t t li t dprocesses pigs in a USDA-approved slaughterhouse to meet client needs. p ocesses p gs a US app oved s aug te ouse to eet c e t eeds.

S ll h i lik Shi ’ i l f h i l b b diSmall hog operations like Shinsato’s gain value from their labor by commanding aSmall hog operations like Shinsato s gain value from their labor by commanding a i i f li d d b ili i h i i H i‘ipremium price for a quality product and by utilizing the entire pig. Hawai‘i h l d l b h Chefs from local restaurants and the Culinary Arts Program on the campus of the University ofpremium price for a quality product and by utilizing the entire pig. Hawai i

d ll ll i b b i l f hThe Island Flavors brochure. The Island Flavors flyer Chefs from local restaurants and the Culinary Arts Program on the campus of the University of

producers sell younger smaller pigs, but buyers pay a premium only for chops, R ltThe Island Flavors flyer.

Hawai‘i - Kapi‘olani Community College in Honolulu prepared dishes with a local flair. The event wasproducers sell younger smaller pigs, but buyers pay a premium only for chops, l i d ib h l i ili i f i i h b lli d h

Results: Hawai i Kapi olani Community College in Honolulu prepared dishes with a local flair. The event was well attended despite heavy rainfallloin and ribs The results in poor utilization of picnic ham, bellies and other cuts, well attended despite heavy rainfall.loin and ribs. The results in poor utilization of picnic ham, bellies and other cuts,

D it h i tt d d d t ti ith i t l 300reducing the animal’s value Despite heavy rain, attendance exceeded expectations, with approximately 300 reducing the animal s value. p y , p , pp yl h i t th KCC f t i t l l 20 l ll d d dpeople showing up at the KCC cafeteria to sample nearly 20 locally produced and

i fiAn alternative is for local producers to develop niche markets and to increase thep p g p p y y p

d di h H l Potential Benefits:An alternative is for local producers to develop niche markets and to increase the prepared dishes. Here are some examples: Potential Benefits:use of pork beyond the traditional dining-out dishes or pork chops and pork

p p pTh f db k f fi d h f d h ’ Wi h i fuse of pork beyond the traditional dining out dishes or pork chops and pork

C i P k I t ti S l d ith F h C Vi i tt The feedback from guests confirmed the food show’s success. With a rating ofsirloin Limited use of non-prime cuts in the culinary arena leaves local producers • Crispy Pork Intestine Salad with a Fresh Corn Vinaigrette The feedback from guests confirmed the food show s success. With a rating of sirloin. Limited use of non-prime cuts in the culinary arena leaves local producers py g

5 being excellent the surveyed guests rated “Island Flavors” 4 84 Most saidwith these surplus or undesirable cuts to compete with cheap imports Y ki B t T d Y ki M bi

5 being excellent, the surveyed guests rated Island Flavors 4.84. Most said with these surplus, or undesirable, cuts to compete with cheap imports. • Yaki Buta Tongue and Yaki Musubi they would like to see the event held annually To have real impact ong they would like to see the event held annually. To have real impact on Educating chefs and consumers about the values of these non-traditional cuts L L R b marketing such promotion efforts need to be carried on consistently over aEducating chefs and consumers about the values of these non-traditional cuts • Lau Lau Reborn marketing, such promotion efforts need to be carried on consistently over a could enhance markets for local pork producers and broaden the culinary options period of several years Still the dishes were all well received by thecould enhance markets for local pork producers and broaden the culinary options

Asian Tortelliniperiod of several years. Still, the dishes were all well received by the

for chefs and consumers • Asian Tortellini participantsfor chefs and consumers. participants.• Braised Island Pork with Lemongrass Taro Hash

p p• Braised Island Pork with Lemongrass Taro Hash

All f th d h t ib t d t d t bl i it d tg

All of the producers who contributed meat and vegetables were invited to • Jamaican Smoke Puff

p gd d h h did d d i i l d id h ld i• Jamaican Smoke Puff attend, and those who did responded positively and said they would continueattend, and those who did responded positively and said they would continue

f• Thai Style Curried Pork Summer Rolls to support future events• Thai-Style Curried Pork Summer Rolls to support future events.Shinsato Farm is nestled in the yShinsato Farm is nestled in the

f thill f th K ‘ l P li • Kohala Mountain Oysters Rumaki Tempura with a Ponzu Splash The information from the food show and results from surveys of chefs andfoothills of the Ko‘olau Pali • Kohala Mountain Oysters Rumaki Tempura with a Ponzu Splash The information from the food show and results from surveys of chefs and participants was provided to swine producers through an industry-wide

• Lime Marinated Grilled Pork with Eggplant Caviarparticipants was provided to swine producers through an industry-wide

• Lime-Marinated Grilled Pork with Eggplant Caviar meeting conducted by the University of Hawai‘i Extension Swine Specialistmeeting conducted by the University of Hawai i Extension Swine Specialist.• Roast Suckling Pigs• Roast Suckling Pigs