In this era of rapidly spreading technology and automation, farming in Hawaii is thriving on the low-tech concept of growing tomatoes developed in the 1950s.
Tucked away in the rural community of Hauula, against the spectacular backdrop of the Koolau Mountains on the island of Oahu, the farm has more than 45 years of hydroponic success — a water-based concept in which rows of tomatoes are nurtured. fields 150 feet long, 3 ft. Green Growers Sausages raises in 3 halves of 8 and a half acres of land.
Graf Shintaku, who had been working on the farm since 1954, took over the management of Groweri in 1961.
“The building was built in the 1950s, and it was already in existence when my father worked here,” said Terry, Shintaku’s son. “At the time, everything was new and hydroponic was a new concept. It wasn’t a commercial concept, but there was a lot of interest in it. The design of the farm is simple. And maybe that’s why we don’t do it. Everything breaks down all the time. We call it low tech. Launch in growing tomatoes are the most profitable for the type of investment we put into the crop.
Working with father at Green Growers were part of growing the farm, says Shintaku. He later attended the University of Hawaii at Manoa, where he studied agriculture.
And his first purpose was not necessarily to become a colonist, since he proved that it was so. He completed his graduation from college in 1978.
Use of Hydroponics
Hydroponics is often referred to as a smaller concept. But when tomatoes require nutrients, nutrients are introduced through water. At Green Growers, two large water tanks are filled with a nutrient solution that is then pumped into the tomato beds on a daily basis.
“We have 100 beds of tomatoes,” said Shintaku. “The shell goes all the way to the back, and the water slips out. It is drawn to the inner tube and floods, and then when it is full, it reclines. It is a sump that captures water and pumps to get it back into the tanks, so it is continuously recycled. We start with 20,000 liters and on real hot days we use about 5,000 to 7,000 liters per day. There are no disadvantages to using this hydroponic concept, except that the beds are kept moist.
Calcium in coral can contribute to the success of the crop, which the farmer believes. Individual tomato beds can best be described as concrete channels raised above the ground, with cement boards at the bottom of each channel.
“Holland is the most receptive of the tomato flock,” says Shintaku. “Batavi is one of the pioneers in hydroponic breeding of varieties suitable for this kind of production. We are always trying different varieties and there are hundreds of varieties.
Hydroponics is one of the most efficient ways to use water. We are unique in that most of the tomato farm is closed (uncovered). Dad (Graf) had a section of our farm covered in the 60s, and the taste of those tomatoes was not as good as those grown in the sun outside. That’s why I promote direct sunlight a lot. It helps the tomatoes ripen better. Even the colors of our tomatoes are richer and more vivid than tomatoes grown in greenhouses. Harvest the ripe vine. Everything is red by the time we pick them up.”
The ideal climate for tomatoes is long, warm and sunny days with cool nights, notes Shintaku. April-Through-June is ideal for growing strawberries in Hawaii. Tomatoes require sun, not rain. Days with a lot of rain are not on the wish lists of developers.
The planting season begins in January
For growers, the planting season begins in early to mid-January. The harvest season begins in June and takes about three months to complete.
In peak season, farmers harvest 5,000 to 7,000 pounds of tomatoes per week, according to Shintaku. Some tomatoes weigh close to one pound.
Towards the end of the season, production drops off dramatically. Because tomatoes are not grown in greenhouses, they are more vulnerable to insects at that time of year, especially thrips, aphids and tomato spotted virus.
“Why,” says the young farmer, “we clean our fields.” “We start to pull out the beds and from the end of December it is completely cleaned. For about a month or so, there is nothing in our fields until early January. This technique helps to break the virus cycle. All the bugs are moved and because they are gone, the virus has no effects. This has been going on for four years we have already done
Extensive manual labor is required, Shintaku admits. Everything is done by hand, from cutting stems to processing and packaging. Susceptibility of tomatoes were arranged in packets of packets in the 1960s. Loose tomatoes, identified with a green Growers label.
A typical day at the farm begins at 4 a.m., when Shintaku prepares the first deliveries. The day ends at about 8:30 p.m. The family works seven days a week.
The company’s primary customers are military bases, superintendents, restaurants, hotels and a few health food outlets.
“Tomatoes are wine or grapes,” says the young farmer. “Farmers could grow the same variety in different regions of this island, and taste different tomatoes. Our customers want to know our product and pay more for our tomatoes. You need a good product, a good label and if you do these things, 90 percent of them will be sold in your product.”
The farmer is a big game, according to Shintaku. Shintakus is lucky to be able to make a firm year after year. Green Growers had good crops in certain years, so they were able to increase production and move into different markets.
It is important that the island chefs educate the public and promote the use of the island. For example, he pointed out that cooking was good for getting the word out about the Shintakus’ tomatoes. People called and asked where they could get Green Growers tomatoes because they saw them in the restaurant.
Years of trial and error
The success of today’s operation is based on the years of trial and error that farmers are allowed to achieve. Elder Shintaku (Graf) said that he developed the hydroponic concept and formula now in his practice.
No life was said to be no, it was from the targets. There were times, especially in the 1970s, when the financial rewards were not there. In the same year, for example, a nearby river flooded and flooded his crops.
Escalating the military presence in Hawaii was another drawback, which the younger Shintaku acknowledges. Military bases had been primary customers, so new customers were found.
“I want to go out there and become a real seller,” admits Shintaku.
One blessing was the hiring of Dean Okimoto of Nalo Estates, also on Oahu, to help the restaurant attract more customers.
What makes a tomato grown by Green Growers different from the competition?
Better consistency and quality are essential factors, Shintaku emphasizes. Some customers, for example, order their own tomatoes, even though shipping is required, when other tomatoes are grown right at home.
Due to the risk of salmonella, food safety is another major issue, notes Shintaku. Special care is taken in handling. And as the time of harvest approaches, even the family pays careful attention to the materials for sowing the crop. Customer safety is paramount, and reputation is at stake.
In their marketing considerations, Green Growers pays particular attention to demographics, always evaluating the marketability of their tomatoes. They recognize, for example, in a supermarket in a community that is dominated by smaller customers with mortgages to pay, not to sell farm tomatoes as well as in a community where the population is greater, buyers with higher incomes are confirmed.
“There’s a big difference in how you market your product,” admits Shintaku. “Tomatoes have been in our times, a chain of markets here, for so many years that managers know our product. They are not afraid to put our tomatoes on the shelf in places where customers can see them. They follow faithfully. .
