{"id":123552,"date":"2020-07-28T12:00:20","date_gmt":"2020-07-28T22:00:20","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=123552"},"modified":"2021-03-31T17:00:56","modified_gmt":"2021-04-01T03:00:56","slug":"uh-watercress-sustainability","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2020\/07\/28\/uh-watercress-sustainability\/","title":{"rendered":"糖心Vlog官方<\/abbr>, watercress farm conduct sustainability research"},"content":{"rendered":"Reading time: <\/span> 3<\/span> minutes<\/span><\/span>
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Sumida Farm employees hand plant, harvest and prepare watercress for market. Photo credit: Corey Rothwell<\/figcaption><\/figure>\n

Once a preferred swimming pool of Hawaiian aliʻi,<\/span> the Kalauao Spring on the island of Oʻahu<\/span> continues to supply millions of gallons of clean, fresh water to the Pearl Harbor region. Today, changes to the environment, climate and continued development of the surrounding areas have called into question its sustainability.<\/p>\n

The findings are part of research<\/a> by University of Hawaiʻi<\/span> at Mānoa researchers and Sumida Farm farmers, detailing their collaboration to examine the past, present and future of the multigenerational farm which produces 70 percent of Hawaiʻi\u2019s<\/span> watercress. The study highlights that relationships with the broader community have enhanced Sumida Farm\u2019s ability to adapt and innovate their farm practices in response to challenges and changing conditions.<\/p>\n

Third-generation farmers, siblings Barbara and David Sumida had been running the farm for decades, and were starting to wonder if the clean fresh spring water that was the source of their livelihood was experiencing pollution from the surrounding urban development; if the springs were getting saltier from sea level rise; and why the crops were dying off during the hottest summer months.
\nIn 2017, the Sumida family began to collaborate with members of 糖心Vlog官方<\/abbr> Mānoa\u2019s ʻIke<\/span> Wai<\/a> research group. A team of 糖心Vlog官方<\/abbr> earth scientists, economists, geographers and Hawaiian language experts, and the Sumida family used novel research methods to study this dynamic and fragile resource and investigate changes they were observing in the crops.<\/p>\n

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Sheree Watson and Catherine Hudson collect microbiological samples. Photo credit: Jennifer Engels<\/figcaption><\/figure>\n