Beefing up Hawaiʻi’s local production

May 28, 2024

Hawaiʻi’s beef production has a rich history and is closely linked to the islands’ cultural and agricultural heritage. From traditional ranching methods to contemporary farming practices, beef production has significantly influenced both the local economy and the culinary scene. Today, our state’s beef industry is at a pivotal point, facing challenges while embracing innovative solutions for sustainability and growth.

Local beef producers confront obstacles like limited land, high costs and mainland competition. These challenges require forward-thinking approaches and ranchers are rising to the occasion, implementing advanced techniques in cattle breeding, pasture management and sustainable farming practices.

Join us on June 26 from 6 to 9 p.m. at the Harry & Jeanette Weinberg Hoʻokupu Center for an engaging discussion about local beef production. Keynote speaker Kyle Caires, assistant extension agent at the University of Hawai‘i’s College of Tropical Agriculture and Human Resources, will provide insights into the latest advancements in beef production.

Following the keynote remarks, Taylor Kellerman from Kualoa Ranch will lead a panel discussion featuring:

• Nicole Galase, Hawai‘i Cattlemen’s Council
• Timothy Luton, Maui Cattle Company
• James “Jay” Nobriga, Maui Soda & Ice Works Ltd. and Nobriga Ranch
• Ryan Torres, Y. Hata & Co., Ltd.

Presented by the Hawaiʻi Agricultural Foundation with support from local sponsors including Ulupono Initiative, this Eat Think Drink event includes island-raised beef and other delicious dishes created by local chefs, two drink tickets and complimentary valet parking.

Purchase your tickets today and be part of the conversation for a more food-resilient Hawaiʻi. We hope to see you there!

For agriculture and food industry professionals, a limited number of tickets are available at $65 on a first-come, first-served basis. Email info@hawaiiagfoundation.org with employment verification to secure your ticket.