Local food entrepreneurs are getting a major boost to expand their products into large retail stores. A $25,000 grant from the Ulupono Fund at the Hawaiʻi Community Foundation is lowering barriers for a dozen local businesses to use the state’s first commercial-scale high pressure processing (HPP) system.
The cutting-edge food preservation technology is housed at Leeward Community College’s (WVAPDC). It utilizes extremely high water pressure to eliminate harmful pathogens and spoilage microorganisms without heat, preservatives or additives. This unique process extends shelf life while fully preserving food freshness, flavor and nutritional quality.
The funding subsidizes up to $3,000 per company to offset the costly validation testing required to verify that HPP-treated products meet commercial food safety standards. These steep upfront costs often pose a significant barrier for small local producers looking to scale up production.
“贬补飞补颈ʻ颈’蝉 long-term sustainability depends on strong local food systems and the entrepreneurs who drive them,” said Keith DeMello, senior vice president of communications and external affairs at Ulupono Initiative. “Programs like this help local producers transform Hawaiʻi-grown ingredients into value-added products that can reach more markets, creating new opportunities for farmers, food makers and our communities.”
Boosting local food systems
The center celebrated this investment with a ceremony on June 5 honoring Da Tomato Guy, a local salsa company and the first business to complete the validation process using the grant.
“I’m grateful to the Ulupono Initiative for the support, which helps small businesses like mine grow beyond local markets and start reaching more customers,” said Danny Rudometkin, owner of Da Tomato Guy. “It’s exciting to think about our salsa being available in stores so more people across Hawaiʻi can enjoy it.”
The facility represents a collaborative investment bridging education, government and community resources.
“This support from the Ulupono Fund helps us expand access to specialized capabilities like HPP and strengthen the support system available to 贬补飞补颈ʻ颈’蝉 food producers,” said Carlos Pe?aloza, chancellor of Leeward CC and interim chancellor of University of Hawaiʻi–奥别蝉迟 Oʻahu.
Speakers at the celebration included Hawaiʻi State Sen. Donovan M. Dela Cruz; Dane Wicker, deputy director of the Hawaiʻi Department of Business, Economic Development and Tourism; Dana Okano, program director at the Hawaiʻi Community Foundation; and Chris Bailey, WVAPDC manager.