HI HCR24

Requests the Department of Business, Economic Development, and Tourism to study Hawaii's food manufacturing strengths and identify strategic markets for high-value, premium export products.

Study must establish economic metrics defining high-value products, conduct cost-of-production analysis factoring in Hawaii's high energy, labor, and imported ingredient costs, and determine minimum profit margins for economic viability.

Requires assessment of logistical and transportation barriers preventing market entry and proposes state-level solutions for identified obstacles.

University of Hawaii is asked to update curriculum at the Maui Food Innovation Center and Wahiawa Value-Added Product Development Center to train entrepreneurs specifically for high-value, export-oriented markets.

Department must propose policy recommendations to realign existing state economic development resources, grants, and funding mechanisms to support businesses manufacturing identified high-value products.