Breadfruit ('Ulu)

‘Ulu cultivation has expanded in recent years, with community organizations and research institutions promoting it as a nutritious alternative to imported starches. On Hawaiʻi Island, breadfruit grows well in windward and low- to mid-elevation areas, yielding abundant, starchy fruits that can be roasted, fried, or processed into flour. Demand is fueled by cultural rediscovery and the rising farm-to-table interest in using local staples.

Although many breadfruit trees grow in backyard or community orchard settings, commercial planting is on the rise. Producers tap into markets ranging from direct sales at farmers’ markets to value-added products like ‘ulu chips or frozen ‘ulu chunks. Some local food processors and restaurants incorporate breadfruit into new recipes, reflecting heightened consumer awareness about this historically significant crop.

According to extension and economic development data, the number of breadfruit producers has increased year by year, albeit from a small base. Agronomically, breadfruit trees require minimal fertilization once mature, but management of fruit flies and post-harvest handling remains crucial for market success. As culinary innovations proceed, breadfruit stands poised to become a mainstream staple for local consumption and potential export, reflecting both cultural heritage and sustainable agriculture goals on Hawaiʻi Island.