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Farmer tending to his crops

We though, we’d share some information, and make it interesting for those on Face Book, the lastest game, Farm Ville’s Hawaiian Paradise.  There are probably many of those crops you have no idea what they are or really look like.  It is our intention to educate you in this posting of the different crops from Hawaiian Paradise.  As you work your Hawaiian farm on face book, just think of these interesting information.

June 30, 2012  Debating if I ought to bring into this post more from Face Book and Zynga.
They have a new farm called “Jade Garden” in Asia with lots of Asian crops and goods.

October 3, 2013



What’s included in this article?

Ulu or Breadfruit
Plumeria flower
The Ono fish or Albacor
Shave Ice
Yellowfin Tuna
Hilo Pineapple
Lokelani flower
Yellow Hibiscus
Sugar Cane



Just wanted to explain a bit on SUGAR CANE.

Unlike sugar beets, it is a plant that looks like a stalk, with fairly long skinny leaves.  When the crop is ready to harvest, the field normally is set afire to burn off the leaves.  Just the burning of the leaves can produce thick smoke that can become a traffic hazard.  Sometimes, if the smoke became so think on the roadway, traffic would be halted until the thick smoke would thin out to allow traffic to continue.  Well, the sugar industry, is no longer active in Hawaii, as sugar beets are cheaper to produce.

Sugarcane normally takers 4  to 6 months before they are ready for harvest.

There are more than 6 different varieties of sugarcane.

Sugarcane field

The picture on left represents the different stages of the plant.  While the photo on right

Sugarcane harvesting, late 1800s

shows what the cut cane looks like.
All photos credit, and some information: http://en.wikipedia.org/wiki/Sugarcane


Long sleeves were worn to prevent cuts from the leaves of the sugarcane.






This section deals with TARO:

Taro Plant

Field of Taro Crop

Taro is native to southeast Asia.[2] It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetableand is considered a staple in AfricanOceanic and Asian cultures. It is believed to have been one of the earliest cultivated plants.[3] Colocasia is thought to have originated in the Indo-Malayan region, perhaps in eastern India andBangladesh, and spread eastward into Southeast Asia, eastern Asia, and thePacific islands; westward to Egypt and the eastern Mediterranean; and then southward and westward from there into East Africa and West Africa, whence it spread to the Caribbean and Americas. It is known by many local names and often referred to as ‘elephant ears’ when grown as an ornamental plant.

In Hawaii, Taro or Kalo has been a traditional form of food sustenance and nutrition, particularly in ancient Hawaiian culture. The Hawaiian diet consists of many tuber plants, particularly taro. Some of the uses for taro include poi, table taro, taro chips, and luau leaf. In Hawaii, Taro is made in both dryland and wetland conditions.

Taro farming in the Hawaiian islands is especially difficult because of access to fresh water. A strong part of Hawaiian culture revolves around taro cultivation. For example, you cannot fight when the bowl of poi is open. By ancient Hawaiian custom, it is considered disrespectful to fight in front of an elder. One should not raise the voice, speak angrily, or make rude comments or gestures. An open poi bowl is connected to this concept because Haloa (Taro) is the elder brother of humans. The ancient Hawaiians identified so strongly with taro that the Hawaiian term for family, `ohana, is derived from the word `oha, the shoot or sucker which grows from the taro corm. As the young shoots grow from the corm, people grow from the family.

Above taken from Wikipedia: http://en.wikipedia.org/wiki/Taro

The taro leaves are used to make the local food…”laulau” with some meat (beef and or pork), fish and sweet potato…then steam cooked for several hours.

The finished product will have the leaves of the laulau (the taro) looks like spinach.

Ancient way to make poi

How is poi made?  After the root is boiled, it is ground into a paste.  Photo on left is how is was done in ancient days.  The poi pounder was made of stone, while the base could be wood or stone.

Eating Poi


Now-a-days they are ground by machine and packaged to be sold.

Photo credit: Vintage Hawaii Photos

Poi eating, photo credit, fotosearch



The plant is inedible when raw and considered toxic due to the presence of calcium oxalate crystals, typically asraphides. The toxin is minimized by cooking, especially with a pinch of baking soda. It can also be reduced by steepingtaro roots in cold water overnight. Calcium oxalate is highly insoluble and contributes to kidney stones. It has been recommended to take milk or other calcium rich foods with taro. Taro leaves also must be handled with care due to toxicity of the leaves, but are completely safe after cooking.

Taken from Wikipedia, Taro

Now I understand why coconut milk is used with many of the dishes.



Breadfruit Quilt

Photo on left,  shows the fruit growing on tree.  The leaves make great designs, used widely for quits and motifs for Hawaiian products….like mugs, shirts, etc.


Its beauty stands out in any garden, grove, or yard. Easily 40-60 feet tall, with branches spanning a similar-size diagonally, the sensual, dark-green lobed leaves of the breadfruit tree form a graceful tapestry from which sexy, lime-green globes, weighing up to 10 pounds each, dangle gracefully in the Hawaiian trades.

Ulu, as it is named in Hawaiian, was one of the few subsistence plants the Polynesians brought with them when they sailed to the Hawaiian Islands. It never became a staple food as it was on islands further south. Taro played that role. Even so, ulu’s mythical origins, its fame in history, and

its immense usefulness to islanders have made the tree an immortal symbol of Hawaii Nei.

Member of the fig family, Artocarpis Altilis (breadfruit) is believed to have originated in Java. Voyagers took it to Malaysia and, in the 14th century, to the Marquesas, where it spread to the rest of Polynesia. For many the nutrition-packed, starchy fruit became the staff of life.

Taken from:http://www.coffeetimes.com/ulu.htm


We love to bake it, then dip it in some sugar to eat.  Yes, it is starchy. good fiber.

And to confuse matters…Breadfruit and Jackfruit are very similar, coming from the same family of trees.

It is said the Western voyagers in early times in the islands, would stop in Niihau to get those large “Jackfruit” as it would last longer and feed more on their long voyages.  I read somewhere when they were bringing the plants to the islands, it took up so much space and consumed drinking water the sailors eventually tossed the fruit off the vessel to conserve water for the sailors.

“Just looking at these photos, can you really tell them apart?

Unfortunately some confusion often arises from the use of common names, where a single common name may be applied
to different plants in different areas. Nevertheless breadfruit itself is recognized as a seedless form of the plant known
botanically as Artocarpus altilis (also Artocarpus communis), while breadnut (often also listed as Artocarpus altilis) was
originally thought to be simply a race or form of the same plant with fruits containing seeds. However recent literature
from the Breadfruit Institute at the National Tropical Botanical Garden in Kauai, Hawaii lists Artocarpus camansi as the
botanical name of the breadnut. As recently as 2005 Dr. Diane Ragone of the Breadfruit Institute, along with two other colleagues published a taxonomic assessment (classification indicating natural relationships) of breadfruit and its closest relatives, based on their research. The research involved molecular investigations, as well as morphological (form and structural) and geographical considerations. These researchers believe that a single derivation and thousands of years of vegetative propagation and human selection have led to a unique combination of characters that distinguish the domesticated breadfruit. These circumstances have also resulted in the development of numerous varieties. Actually the seedless breadfruit (Artocarpus altilis) may really have been derived from the seeded breadnut (Artocarpus camansi). A close relative of the breadfruit and breadnut is the jackfruit (Artocarpus heterophyllus), known for its enormously large
fruit. Not common is St. Vincent, but worth mentioning also is a tree called breadnut or African breadfruit (Treculaia africana) that is grown for the seeds, which are ground into flour. This tree is also in the fig family.
The superficial external appearance of breadfruit, breadnut and jackfruit trees is quite similar. The trees grow from 9 to 27 metres (30 to 90 feet) high with spreading branches. The leaves of breadfruit and breadnut trees are large, bright green and glossy, often with anywhere from 4 to 10 pointed lobes towards the terminal portion; but breadnut leaves are more hairy. Jackfruit leaves are usually entire (without lobes) and are much smaller than breadfruit and breadnut leaves. The fruit and male flowers of jackfruit are borne on stout stems from the trunk or branches of the tree. On breadfruit and breadnut trees they occur at the end of branches. The leaves, twigs and stems of all three trees exude sticky white latex,
which is characteristic of plants in the fig family.
Some observers distinguish the jackfruit tree by the copious”

Taken from http://www.vincytoronto.com/flyers/2006/Breadfruit%20BreadnutJackfruit.pdf

Now, this makes you an expert on telling the difference, right?  I hope so!


The fish called ONO, also known as Albacore


You can see this fish in canned tuna.


We consider the Plumeria the most perfect plant in the world because of the following characteristics.The Plumeria looks fantastic, and it  

blooms from April through November. The flower does not last that long, but the bloom pod continuously keeps blooming  for most of the year.  The Plumeria smells like no other plant in the world and each color has its own unique fragrance. Some plumerias smell sweet, while another color can smell like jasmine, peaches or citrusy. The Plumeria  can be grown anywhere in the world since it can either be a 20 foot tree if you live in the warmer climates, or it makes a fantastic potted plant for your patio deck, screen pool, balcony or driveway.  The Plumeria only grows to the size of the pot. In climates where it freezes, you can either bring the plumeria inside to keep it growing in the winter, or you can put it in the closet or basement and it will go into a dormant state. Bring the Plumeria out when it  warms up next spring, and it blooms bigger than the year before.

from:  http://www.justplumerias.com/plumeria___plumerias___plumeria_trees_.htm

Realistically, they are the quickest way to make a lei to give away, as it is very simple to string a plumeria lei…some people get fancy and use the different color plumeria to make the lei more colorful..

Photo on left shows the tree a little closer, planted in a large planter.







To many of you, it will be “Snow Cones”, the stuff President Barack Obama makes sure he has some when he visits the islands.  Some places use paper cone cups while others use bowl to sell the shaved ice.

It is finely shaven ice, which has a very light consistency, flavored syrups added on top.  When the ice starts to melt, it gives a sense like drinking a slurpee or slush.  some places would even go a bit further to add “ice cream” and “azuki beans” in the center…this changes the flavor a lot.


Photo from:   http://www.houseofpurealoha.com/

House of Pure Aloha



The State of Hawaii flower

The state flower use to be the Red Hibiscus but got changed.

There are many different color variation.
Unfortunately, they bloom only for one day, much like the day lilies.  I recall in my youth, I brought home a bunch of hibiscus, and they were so pretty, placed them on the dining table to be disappointed to find them dead the following morning.





Guava tree in Oaxaco, Mexico

We now address the fruit that has been around on Farm Ville for a bit…the GUAVA Tree.  Not uniquely only grown in Hawaii .. it loves the tropical climate…but can survive in 15 degree weather and tolerate the sea water.  Grown commercially in the USA in Florida and California…can be found in Mexico and Southwards

to Peru.


There are many different varieties of guava, the most popular fruit grown in Hawaii is “pasidium guajava”.


Basic information of the plant:

  • Guava is a slow grower
  • Tree grows from 6′ to 20′
  • The wood is gray in color, grain is very hard and dense
  • Small leaves; distinctly flat green color
  • requires planting 2 trees for cross-pollination
  • Tree can tolerate 15 degree temperature and tolerates salt water
  • fruit classified as a fruit
  1.  Each guava beery covered by rough rind

    Sliced Guava

  2.  Inside pulp color=white, pink or red
  • Grows best in partial shade
  • Fruit keeps well in refrigerator for a week
  1. Peeled and eaten as fresh fruit, desert, or in salads
  2. Fruit commercially made into puddings, juices and jellies
  3. Rich source of Vitamin A and C
  4. Also contains…Iron, Calcium, Phosphorus

Information source:  http://EzineArticle.com/?expert=Patrick_Malcolm

And www.extendo.hawaii.edu/kbase/crop/crops/i_guave.htm
authors: Shigeura, G. T. and R. M. Bullock.


Those Pineapples grown on Farm Ville actually mature much faster than couple days in reality.  In reality once they are planted it takes 18 months before the fruits can be harvested.


Photo on left shows a matured fruit, possible next fruit coming out on the bottom.


After the first crop, the plant has another year to produce more fruits which is generally smaller in size.  Generally there is one fruit per plant.

Then after the second year crop has been harvested, the entire field is uprooted and new plants are regrown, these are plants with the slips of the crowns.

Photo on right gives a fair idea of these fruits grown in the fields.



The island flower for Maui


Lokelani (small rose)

Maui recognizes the super-fragrant Lokelani rose (Rosa damascena)as the official island flower (each of the Hawaiian Islands designates an official flower or lei material, as well as an official island color).

the hawaiian islands



Photographer: eye of einstein (Alan L.), on flickr.com


Now you know a bit more of what you are planting,LOKELANI, small rose on Farmville, Hawaiian Paradise farm.

It is a very fragrant flower, used widely as decorative adornment for leis, head pieces, center piece decorations.







Now farmers of the world…do you know what “Poke” is?  On the game Farmville, Hawaiian Paradise, you can create a “mussel poke”.  But, Have you wondered what that might be?

First, definition of POKE:,  also known as POKI

A typical Hawaiian dish, using fresh fish, typically “ahi”, can use many different items such as mussel, crab, kamaboko (fish cake), ocean seaweed.

Great for snacks, appetizers, side dishes.

Photo is “Ahi Poki”.. Note the pieces are cut into bite sizes, using sesame oil, sesame seed, onions, soy sauce, and some chili pepper

Photo by:Cathryn Palmar, from Poki recipe, http://Food.com/45152
Check it out for a really easy and tasty dish.

From another source: http://migrationology.com/2012/04/hawaiian-poke-bowl-kahuku-superette/

Here are a few common kinds of poke:

  • Ahi Poke (Yellow fin tuna)
  • Aku Poke (Skipjack tuna)
  • Tako Poke (Octopus)
  • Surf Clams Poke
  • Squid Poke
  • Mussels Poke (I’d highly recommend it)

I always say a picture is worth a thousand words, as I looked at the following pics, my mouth watered just thinking eating the poki.




Photo on left is ahi poki; next photo is kim chee, which is Korean style pickled vegetables, lots of pepper used








Our next item is the YELLOWFIN TUNA…..,

The yellowfin tuna (Thunnus albacares) is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide.

Yellowfin is often marketed as ahi, from its Hawaiian name ʻahi although the name ʻahi in Hawaiianalso refers to the closely related bigeye tuna.[2] The species name, albacares (“white meat”) can lead to confusion. The tuna known as albacore in English, is a different species of tuna: Thunnus alalunga. However, yellowfin tuna is officially designated albacore in French, and is referred to as albacora by Portuguese fishermen.


The yellowfin tuna is one of the largest tuna species, reaching weights of over 300 pounds (140 kg), but is significantly smaller than the Atlantic and Pacific bluefin tunas that can reach over 1,000 pounds (450 kg) and slightly smaller than the bigeye tuna and the southern bluefin tuna. Reported sizes in the literature have ranged as high as 239 centimeters (94 in) in length and 200 kilograms (440 lb) in weight. The International Game Fish Association (IGFA) record for this species stands at 388 pounds (176 kg). Angler Kurt Wiesenhutter boated this fish in 1977 near San Benedicto Island in the Pacific waters of Mexico. Two larger fish weighing 395 lb and 399.6 lb were boated in 1992 and 1993 respectively. These remarkable fish stand as the largest rod and reel yellowfin tuna captures thus far. On November 30, 2010, Mike Livingston of Sunland, California[disambiguation needed ] reeled in a 405.2 lb Yellowfin off the tip of the Baja peninsula aboard the vessel the Vagabond. Livingston’s 86-inch (2,200 mm) catch, which had a girth of 61 inches (1,500 mm), is still pending verification by the International Game Fish Association to replace Wiesenhutter’s 388 pounder as the new all-tackle World Record holder.

The second dorsal fin and the anal fin, as well as the finlets between those fins and the tail, are bright yellow, giving this fish its common name. The second dorsal and anal fins can be very long in mature specimens, reaching almost as far back as the tail and giving the appearance ofsickles or scimitars. The pectoral fins are also longer than the related bluefin tuna, but not as long as those of the albacore. The main body is very dark metallic blue, changing to silver on the belly, which has about 20 vertical lines.


Taken from:  http://en.wikipedia.org/wiki/Yellowfin_tuna


A great tasting fish, for sashimi, and used widely for sushi.

Photo credit: Justsportfishing.com


Our first item, the fruit called “Lilikoi” or Passion Fruit

A photo of the flower is on  the left.


And the ripe fruit is on the right.



Overview: The genus Passiflora contains over 400 species, so the common name Passion Flower can be a bit confusing. To muddle matters further, most are vines, but some are shrubs, annuls, perennials and even trees. What they all share are exotic flowers that only remain open for about 1 day. They have a wide, flat petal base with several rings of filaments in the center which surround a stalk of sorts, that holds up the ovary and stamens

Taken from: http://gardening.about.com/od/shrubsvines/a/Passion-Flower.htm

To explain more about the fruit:

Latin Name:Passiflora edulisPassiflora edulis ‘flavicarpa’ (lilikoi)

Other Names: lilikoi, granadilla, purple granadilla, yellow passion fruit


Type: Vine

Native to: South America

Fruit: The fruit is 1.5-3″ long with a tough purple or yellow skin, and bright orange pulp. The yellow variety (Passiflora edulis ‘flavicarpa’) is called lilikoi. The lilikoi is larger and tarter.

Size: The vines can grow 15-20′ a year (average life: 5-7 years) and should be supported with a fence or trellis.

Hardiness: Zones 8-10

Propagation: Seeds, which can take weeks-months to germinate.

Uses: The fruit can be eaten fresh or used in a variety of drinks and desserts.


Taken from: http://treesandshrubs.about.com/od/fruitsnuts/ig/Tropical-Fruit-Photo-Gallery/Passion-Fruit.htm


I personally like the “Lilikoi” jam or butter.  Awesome flavor, a bit on the tangy side but delicious.


This photo is more like what I would see on the vines in the islands.




Photo of handful of Lilikoi above from:


Go there to learn how to make Lilikoi Jelly
Following is another explanation of the fruit:
Otherwise known as passion fruit, lilikoi is Mother Nature’s answer to a SweeTart. The first sour bite of a lilikoi will jangle all the way back to your jawbone. Stick with it, though, and you’ll catch the tropical sweet undertones if this much-loved fruit. Filled with small black seeds wrapped in a juicy orange membrane, it grows on a vine that can get rambunctious in this mild climate. While I’m told there have been attempts to eradicate the vine as a pest, I consider myself lucky to have one growing in my backyard.

One can only eat so much lilikoi fresh out of hand, though, so I find myself juicing much of my bounty to turn into lilikoi jelly and lilikoi bread. Earlier this week, I made a batch of lilikoi jelly in teeny tiny jars so that I can take them with me on my next whirlwind visit to see family and friends on the mainland. There are not a lot of lilikoi jelly recipes on the ‘net – and certainly none that are as low sugar as this one – so I thought I’d share here even though it’s primarily a tropical fruit. (Though if you really want to try it, you can get passion fruit concentrate shipped to your door.)

Taken from: http://www.attainable-sustainable.net/lilikoi-passion-fruit-jelly/



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