Fruits

Hawai'i Island produces a diverse array of fruits, including staple crops like papayas, avocados, mangoes, citrus, lychee, and longan. The island’s varied microclimates allow for year-round production of different fruit varieties, making it a critical contributor to local food systems and agricultural exports. According to the 2022 USDA NASS Agricultural Census, the number of fruit-producing operations has remained stable, with a total of over 1,200 farms cultivating various fruits. Papayas are among the most commercially significant crops, with production geared towards both local consumption and export markets, particularly in Asia. Other fruits like mangoes and avocados are increasingly marketed through direct-to-consumer sales, farmers' markets, and community-supported agriculture (CSA) programs.

The fruit value chain begins with cultivation, where farm sizes range from small family-run orchards to larger commercial operations. Many producers utilize organic and sustainable farming methods to meet growing consumer demand for chemical-free produce. Post-harvest, fruits are typically sorted, washed, and packed for either fresh consumption or processing into value-added products such as dried fruit, jams, or juices. The distribution network includes wholesale buyers, retail markets, and specialty stores, with a growing emphasis on direct sales to consumers. Exportation is a key component of the value chain for crops like papaya and citrus, requiring compliance with strict international phytosanitary regulations.

Challenges in the fruit sector include invasive pests such as the fruit fly and avocado lace bug, which impact crop yields and quality. Additionally, inconsistent supply due to seasonal fluctuations and labor shortages in harvesting remain persistent issues. Farmers also face competition from imported fruits, which can sometimes be priced lower than locally grown options. Infrastructure limitations, such as inadequate cold storage and processing facilities, further complicate market access and shelf-life extension for fresh fruit products.