THE FUTURE OF TARO DREAM INC.
Our mission is to promote the health and welfare of all people while supporting a healthy and sustainable agricultural economy in Hawaii. With the development of the Hawaii Dehydration Project™ we envision being able to provide important and innovative long-term contributions to the local agricultural community.
Taro Dream Inc. and Hawaii Healing Food’s™core business is to research, develop and market Poi-based nutritional whole food products.
Taro Dream Inc. and Hawaii Healing Food™ will lead the development of sustainable Poi dehydration capabilities to dry large volumes of Poi made from taro supplied to the Company by contract growers.
Our mission is to promote the health and welfare of all people while supporting a healthy and sustainable agricultural economy in Hawaii.
Taro Dream Inc. and Hawaii Healing Food™ has explored and will develop competencies to dehydrate Hawaiian grown fruit and vegetable purees as flavor ingredients to be shipped to mainland co packers.
Additionally, Taro Dream Inc. and Hawaii Healing Food™ will develop processes, formulations and markets for its dehydrated fruit and vegetable ingredients as stand-alone products.
Taro Dream Inc. and Hawaii Healing Food™ will expand these programs to further address the larger needs in Hawaii and the rest of the country for self-reliant methods of providing consistent and secure food sources for resident populations. This would eventually include stockpiling of dehydrated Poi and other nutrient-dense, dehydrated plant-based foods as an efficient and cost effective form of food security.
In the near future, Taro Dream® will market a variety of new Poi-based, cultured, whole foods in service of our mission to create opportunities for better local and global health for all people. Poi to the World!
- Poi Baby® Food for Children and Elders
- Taro Dream® exotic cultured pudding blends
- Frozen Taro Dream® Probiotic Ice Dream
- Dehydrated Poi flakes
- Poi Athletic Drinks and Energy Crisps
- Taro Dream® cultured pudding blends packaged and sold for institutions and health clinics
- Dehydrated Taro Dream® MRE’s for the U.S. Department of Defense
- Plant-Based Probiotic Cultures for use in quality products developed by third parties
Food Security for Hawaii and the World
Taro Dream Inc. Hawaii’s Food Security Initiative (HFSI)
Core Program: Creation of a model that integrates systems and new technologies to preserve large quantities of food efficiently at a relatively low cost, a high degree of nutritive retention, and with a shelf life of several years. This technological model will utilize collaborative organizational, educational, and market development programs that will dramatically increase the amount of diversified agriculture and food produced throughout the state of Hawaii in order to build new and highly profitable food markets.
Food Security for the State of Hawaii and other demographics are no longer only a social problem affecting low-income populations. It is now a statewide, nationwide and worldwide problem, with potential impact for every person on earth, and has gone far beyond issues relating to a person’s ability to afford food. Climate change and expanding populations have brought about these critical issues.
Food is a critical part of island life. It nourishes our bodies, comforts our soul, and plays a critical part of our cultures and traditions.
The following is quoted from section 1.of Hawaii State House HB no. 251 presented in the 2003 legislature and relating to the establishment of a Hawaii State Food Security Council:
“Food is a critical part of island life. It nourishes our bodies, comforts our soul, and plays a critical part of our cultures and traditions. The food system is comprised of a chain of activities connecting food production, processing, distribution, wholesaling and retailing, consumption, and waste management. It affects our local economy, our environment and land use, public health, housing, and the quality of our communities. Nationally, agricultural and nutritional policies are designed to ensure the adequacy of food availability and promote the health and well-being of United States citizens. Federally-funded food assistance programs, such as the food stamp program (FSP), child nutrition programs (CNP), and special supplemental nutrition program for women, infants and children (WIC), are designed as a safety net to ensure that no one is food insecure or undernourished.”
It is generally agreed that the combination of rich and plentiful soil, ideal year round growing conditions and more than enough fresh water have blessed Hawaii with one of the most favorable agricultural environments on Earth!
The fact that our current agricultural development provides only 10% of Hawaii’s food, leads one to wonder what would happen to our way of life if even a fraction of the remaining 90% of the goods we purchase from sources that are thousands of miles away were not able to reach our shores in a timely manner.
With efficient and sustainable dry land farming methods yielding upwards of 35,000 pounds of harvested taro per acre, a million pounds of dry land taro can be grown on less than 30 acres. This discussion is important to HFSI in its effort to create Food Security for the State of Hawaii and other demographics because it means that taro may be an ideal staple to plant in large enough quantities so as to anchor the program’s ability to store up sufficient volumes of food to provide for the general population in time of need.
Poi is a historically and scientifically proven source of concentrated food value. Dehydrated poi is the ideal form in which to maximize and store this food value for the long term. With the application of dehydration technology, poi will be able to be produced in large quantities, then dehydrated and stored for years if need be without losing its nutritional value or spoiling. Okinawan Purple Sweet Potato is another proposed nutrient-dense food for dehydration and food security.
HFSI combines recent technical innovations and an economic organizational model to: 1) preserve large quantities of food efficiently at a relatively low cost, a high degree of nutritive retention and with a shelf life of several years; 2) to utilize organizational, educational and market development programs to dramatically increase the amount of food being produced throughout the state and to build new, highly profitable international markets.