HI SR48

Department of Business, Economic Development, and Tourism requested to study Hawaii's food manufacturing competitive advantages and identify high-value premium products with the greatest export potential.

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.

Assessment of logistical and transportation barriers preventing market entry required, along with proposed state-level solutions.

University of Hawaii requested to update curriculum at Maui Food Innovation Center and Wahiawa Value-Added Product Development Center to train entrepreneurs in engineering products for export-oriented markets.

Agribusiness Development Corporation requested to use study findings to guide development of scaling facilities and collaborate with UH to teach entrepreneurs which products are viable for high-value export.