As fourth generatiton farmers, agriculture is in their blood. It all started with a dream to get out of the hustle and bustle of California, to slow down and enjoy the important things in life. With a passion for farming and family, Ahualoa Family Farms was the perfect fit for this ohana’s new adventure.

Since taking over the business in 2017, the family has put their 25 years of farming experience to work, and then some! They have expanded the farming operation, with plans to start a macadamia tree nursery, and plant new macadamia orchards.

On top of all that, they have also resurrected Hawaii’s oldest macadamia nut factory, installed new equipment, and turned it into their new macadamia processing facility!

Unique among commercial sellers of honey, Big Island Bees is a family operation and the honey in their jars comes exclusively from their own hives, which they have carefully attended to without use of artificial feeds or chemical miticides. This care isn’t compromised by packing with high-speed equipment, but rather preserved by a slow and deliberate operation without the use of heat or filtration. Bringing you family produced honey on the remote island of Hawai’I since 1972.

Island Harvest was originally founded in 1991 to help manage Kohala’s agricultural lands in the post-sugar era. Island Harvest took over the macadamia orchards that were planed back in the 1970’s and 80’s when sugarcane production became less feasible and plantations shut down throughout the Hawaiian Islands.

With that in mind, Island Harvest was an early adopter of sustainable farming methods and in 2015 began transitioning all the macadamia orchards to be eligible for full organic certification. With sustainable methods and inputs, Island Harvest seeks to always increase soil life, reduce erosion, and grow healthy trees to produce a healthy crop for its community.

Located in historic Kawaihae, near Pu’ukohola Heiau in South Kohala, Hamakua Macadamia Nut Company grows, processes, and markets 100% Hawai’i-grown macadamia nuts. This means that all macadamia nuts come from Hawai’I Island farms, including from orchards owned and managed by Hamakua Macadamia Nut Company and Edmud C. Olson Trust II subsidiaries. Receiving macadamia nuts from about 200 island farms of varying size, Hamakua Macadamia Nut Company works to improve the wellbeing of Hawai’i’s agricultural workers and their families while keeping Hawai’i green. It currently employs about 60 people full-time and is about to generate nearly all of its electricity via solar and biomass energy.

Part of the Edmund C. Olson Trust II, the company is dedicated to the thriving of Hawai’i into the future. The Trust is a private landowner invested in sustainable agriculture, managed natural-resource conservation and cultural legacy preservation, community development and renewable energy.

Kona Premium Coffee is a family owned and operated Kona Coffee Farm. Their journey started in 1998 when they purchased a 9.5-acre farm on the Big Island of Hawaii. They quickly realized there was a need in the market for cherry coffee processing. As a result, they started their first online business and furthermore purchased a 38-pound roaster and 3 natural-gas dryers. They take pride in delivering the finest tasting coffee in the world. Pamper yourself with 100% Kona Coffee, made from the freshest beans available on the continent.

In 2010, Brandon and Kelleigh found a small coffee farm in a wild, disadvantaged region of Hawaii, Puna, posted on Craigslist. With little to lose they thought, “Why not?”. They quickly integrated with the community of farmers and sampled coffees from around Hawaii, surprised by the local diversity that often gets overshadowed.

Their goal was to share the diverse, authentic Hawaiian coffees they tasted and the stories behind them. Milled in small batches, roasted to order, specialty grade.

Over the next three years, they taught themselves to farm, process, and roast Hawaiian coffee. The end goal was always the same: the objectively best Hawaiian coffee they could produce from their land. When they found methods that produced great results, they worked with neighboring farmers to do the same and began sourcing their coffees as well. To their surprise, their obsession paid off.

They were awarded a Hawaii State Senate Certificate for “putting Puna on the map” and working to elevate the quality of neighboring farms. As the year closed, one of their coffees place din Coffee Review’s “30 Top Coffees of 2013”…. And that became the year Big Island Coffee Roasters was born.

Introcuced to Hawai’i by Portuguese sugar workers during the 19th century, sweet bread has become a time-honored favorite among residents and visitors alike. Their delicately sweet and moist Hawaiian sweet bread at Punalu’u Bake Shop originated from a traditional family recipe. When the recipe was adapted and prepared at a resort restaurant in Punalu’u (Ka’u District on the Big Island of Hawaii) in the 1970’s, the sweet bread was an instant hit. To keep visitors and kama’aina supplied with this popular favorite, the Punalu’u Bake Shop was opened in 1991.

They offer their famous traditional sweet bread, as well as macadamia nut shortbread cookies, and much more. All are made without preservatives and baked fresh in the Bake Shop in Naalehu on the Big Island.

Kona Salt Farm is located on the Kona coastline of Hawai’i Island, the southern-most island and the largest in the Hawaiian island chain. Kona Sea Salt is the only sea slat in the world made from pure, 900 year-old deep ocean water, rich in natural minerals and flavor. Their slat is drawn from 2,200 feet below the ocean’s surface making it one of the highest quality finishing slats. In addition to gourmet sea salts, as part of the salt making process, they also farm Deep Ocean Minerals as a magnesium supplement, magnesium bath and Nigari – the traditional tofu coagulant.

Hawaii Tart Company’s handcrafted Macadamia Nut Tarts are a uniquely delicious gift. The rich, cookie like, shortbread crust makes a perfect cup for the luscious caramel made with flavorful local macadamia nut honey, butter and brown sugar. No corn syrup in this artisan caramel! And what goes better with cookies and caramel than Hawaii-grown macadamia nuts? These macadamia nuts coated with honey caramel complete this luscious buttery confection. A sophisticated farm to fork treat!

Steve and Ruiko Miller set out to make caramels that were something more than just a sugary treat. They wanted to create caramels that really makes you notice the flavor – a flavor to remember.

Locally made in Honolulu, Hawaii with all natural ingredients. They start by using only cane sugar, brown sugar, real cream, real butter, real vanilla extract, corn syrup (no HFCS), and salt. They don’t use any additives, preservatives, artificial colors or flavors.

When you try a Sweet Brown Hawaii caramel, you’ll notice the flavor lingers on after the caramel is gone. This is due to careful preparation and using only high-quality ingredients. Live Beautifully Love Caramelly.

They are a family of six who grow, farm, process, and press the macadamia nuts on their 25-acre farm to make pure, premium oil for your skin. They love what they do and enjoy doing it together. They operate their farm using solar energy and use natural farming methods to maximize sustainability. Their mission is to bring a superior quality product that is farmed naturally and sustainably, used as a pure ingredient skin care product for men and women of all ages, to Shine Naturally in their own skin. All ingredients are sourced right on their farm, produced in small batches, and are a clean alternative to synthetic ingredients and injections, that make you feel beautiful naturally, without harming the earth, your skin, or any animals.

Since 2010, Manoa Chocolate has been crafting bean-to-bar chocolate on the Hawaiian Island of O’ahu. They ethically source cacao beans from Hawai’i with a goal to bring out the best in each bean.

The Hawaiian word Manoa means solid, vast, and depth. They founded their company with this meaning in mind. Manoa stands for taking care of the land where we harvested their cacao, the nuanced process of crafting their chocolate, and leaving the world better than when we came into it.