Pineapple | Page 6 | Images of Old Hawaiʻi

February 3, 2016 by Peter T Young 3 Comments

Joseph Atherton Richards

“’Who is this A. Richards?’”

“The players themselves, as well as others who usually know tennis players and tennis form as intimately as the average small boy knows the record of Babe Ruth, were asking each other the question at the clubhouse during the progress of this astonishing match.”

Richards, an unknown, beat favorite Watson Washburn in two straight sets and won the championship at the New York Tennis Club Tournament. (HMCS)

“Atherton Richards was the youth who thus confounded the prophets and tore the dope and the traditions into things of shreds and patches.” (NY Times, June 22, 1921)

He was called AR or Atherton Richards; however his full name was Joseph Atherton Richards. (Giles)

Richards was born in the Islands on September 29, 1894 (he died in 1974.) His father, Theodore Richards, came to Hawaiʻi in 1888 to become teacher of the first class to graduate at the Kamehameha Schools and, in 1894, principal of the Kamehameha Schools for five years. Atherton’s paternal grandfather was Joseph H Richards.

Theodore Richards founded Kokokahi on the windward side of Oʻahu (now a YWCA facility,) which means “of one blood”, which he meant as a place for people of different races to live together as people of one blood. (Star-Advertiser)

Theodore Richards married Mary Cushing Atherton, daughter of Juliette Cooke Atherton and Joseph Ballard Atherton. Joseph Atherton’ Richards maternal great grandparents were missionaries Amos Starr and Juliette Montague Cooke (Amos Starr Cooke and Samuel Northrup Castle formed Castle and Cooke.)

After graduating from Wesleyan University in 1915 (where he was captain of the tennis team,) Atherton served as a First Lieutenant in the US Army in 1917 and as a Lieutenant Colonel in 1942. (HICattle)

During WWII, Richards was one of the top officials serving under General William J “Wild Bill” Donovan, then-chief of the CIA’s Office of Strategic Services (OSS.)

Richards was tasked in the “Economics Branch” and was authorized to conduct research bearing on “the economic problems of the United States during and following the termination of the war emergency”. They also discussed “the possibilities of economic warfare organization.” (CIA)

In his business career, Richards served as an officer or director of Castle and Cooke Co, Hawaiian Pineapple Company, Bank of Hawaii, Ewa Plantation Co, Hawaiian Electric Co, and was a Kamehameha Schools, Bishop Estate (KSBE) trustee (1952-1974.)

In 1931, Hawaiian Pineapple accounted for about 38% of the Islands’ production (measured by cases of pineapples produced.) However, the Great Depression was on and Hawaiian Pineapple was facing bankruptcy.

In October 1932, Hawaiian Pineapple (what we call Dole) was reorganized to avoid catastrophe and founder James Dole was removed from management and Atherton Richards replaced him as general manager. (Cooper & Daws)

In late-1939, Richards tried to establish a new pineapple plantation on Molokai, in order to reduce their dependency on Waialua Agricultural Co, but the Molokai plantation plan was rejected by the board the next year. Richards left in 1941. (Hawkins)

As Bishop Estate trustee, Richards planted the idea of development of KSBE’s East Oʻahu property with Henry J Kaiser. They took a drive out to Kuapa Pond where Richards challenged Kaiser to make the development a success.

Kaiser accepted and proposed a $350-million dream city of 11,000 single family homes. Initially dubbed ‘Kaiser’s Folly,’ Hawaiʻi Kai became a success for Kaiser and Bishop Estate. (Hawaii Business)

Another lasting legacy of Richards is Kahua Ranch in Kohala, Hawaii Island, which he formed with Ronald Von Holt in 1928. The pair pooled their money and bought the property from Frank Woods.

Richards’ nephew, Herbert Montague “Monty” Richards, Jr, carries on his legacy today as Manager of Kahua Ranch. (Pono Von Holt runs the adjoining Ponoholo Ranch that had been split off from the original holdings.)

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Joseph Atherton Richards-HICattle

October 28, 2015 by Peter T Young 3 Comments

Ginaca

‘Pineapple’ was given its English name because of its resemblance to a pine cone. It was first recorded in the Islands in 1813 by Don Francisco de Paula Marin, a Spanish adviser to King Kamehameha I.

Although sugar dominated the Hawaiian economy, there was also great demand at the time for fresh Hawaiian pineapples in San Francisco; then, canned pineapple.

The pineapple canning industry began in Baltimore in the mid-1860s and used fruit imported from the Caribbean. (Bartholomew)

Commercial pineapple production (which started about 1890 with hand peeling and cutting operations) soon developed a procedure based on classifying the fruit into a number of grades by diameter centering the pineapple on the core axis and cutting fruit cylinders to provide slices to fit the No. 1, 2 and 2-1/2 can sizes. (ASME)

Up to about 1913, various types of hand operated sizing and coring machines were used to perform this operation. The ends of the pineapple were first cut off by hand. The pineapple was then centered on the core and sized.

Production rates were about 10 to 15 pineapples per minute. A large amount of labor was required, and it was not practical to recover the available juice material from the skins. (ASME)

The first profitable lot of canned pineapples was produced by Dole’s Hawaiian Pineapple Company in 1903 and the industry grew rapidly from there. (Bartholomew) In 1907 Hawaiian Pineapple Company opened it cannery in Iwilei.

About 1911, Henry Gabriel Ginaca of the Honolulu Iron Works Company, Honolulu, was engaged by Mr James Dole, founder of Hawaiian Pineapple Company, to develop the machine which made the Hawaiian pineapple industry possible and which bears his name today. (ASME)

The early Ginaca had a production capacity of about 50 pineapples per minute and required from three to five operators depending on how much inspection of the machine product was performed at the machine.

The increase in production from 15 to 50 pineapples per minute was enough to reduce the cannery size to economical proportions and made possible the design of efficient preparation lines. Once the new preparation and handling systems were proven the industry grew rapidly.

The term “Ginaca” is now generally applied to a variety of machines which are designed to automatically center the pineapple on the core, cut out a fruit cylinder, eradicate the crushed and juice material from the outer skin, cut off the ends and remove the central fibrous core.

The cored cylinder leaving the Ginaca machine is then passed to a preparation line where each fruit is treated individually to remove cylinder defects or adhering bits of skin. (ASME)

After a number of years of constantly increasing production, a new high-speed machine was designed at the Hawaiian Pineapple Company capable of preparing from 90 to 100 pineapples per minute depending on fruit size.

The Ginaca machine made canning pineapple economically possible. As a result, until the “jet age” Hawaii had an agricultural economy and pineapple was the second largest crop (behind sugar.)

Henry Ginaca was born May 19, 1876. The records are not clear whether he was born in California or in Winnemucca, Nevada, where his father had worked as a civil engineer. His father was Italian, his mother French.

While a teenager, he became an apprentice at the old Union Iron Works in San Francisco. He also took a course in mathematics to enable him to become a mechanical draftsman.

He was hired by the Honolulu Iron Works and came to Honolulu, apparently to work on engine designs. Dole later hired Ginaca to work specifically on a mechanical fruit peeling and coring machine.

He joined Hawaiian Pineapple Co in March, 1911, at a salary of $300 per month, a substantial wage in those days. Ginaca was 35 years old.

In the first year of Ginaca’s employment he came up with the initial design for his machine. From then until 1914 he added improvements and refinements to it.

Though many “bugs” had to be worked out, Ginaca’s machine was a success from the beginning. The machine was awarded a gold medal at the Panama-Pacific Exposition in San Francisco in 1915.

In 1914 Ginaca and his two brothers decided to return to the mainland and try their hand at mining. The mining ventures of the three brothers were failures.

For Henry Ginaca, a productive career came to an untimely end on October 19, 1918, when he died of influenza and pneumonia at the old Mother Lode mining camp of Hornitos. He was only 42. (ASME)

Dole bought the island of Lānaʻi and established a vast 200,000-acre pineapple plantation to meet the growing demands. Lānaʻi throughout the entire 20th century produced more than 75% of world’s total pineapple.

By 1930 Hawai‘i led the world in the production of canned pineapple and had the world’s largest canneries. Production and sale of canned pineapple fell sharply during the world depression that began in 1929, but rapid growth in the volume of canned juice after 1933 restored industry profitability.

But establishment of plantations and canneries in the Philippines in 1964 and in Thailand in 1972, led to a decline in Hawai‘i (mainly because foreign-based canneries had labor costs approximately one-tenth those in Hawai‘i.) As the Hawaii canneries closed, the industry gradually shifted to the production of fresh pineapples. (Bartholomew)

In 1991, the Dole Cannery closed. Today, Dole Food Company, headquartered on the continent, is a well-established name in the field of growing and packaging food products such as pineapples, bananas, strawberries, grapes and many others.

The Dole Plantation tourist attraction, established in 1950 as a small fruit stand but greatly expanded in 1989 serves as a living museum and historical archive of Dole and pineapple in Hawai‘i.

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Ginaca machines cut cylinders out of pineapples, core them and remove that fruit

Ginaca machine Dole Cannery-Dole-ASME

Ginaca machines Dole Cannery-DOLE-ASME

19640816 – Fresh pineapple is sorted and packed at Dole’s packing shed. SB BW photo by Photo Hawaii.

Women at Dole Pineapple Cannery

Pineapple-Cannery

Dole Pineapple Cannery

Hawaiian Pineapple Company Canning Lines, Honolulu, O‘ahu, 1958

Girls at Dole Pineapple Cannery

Dole_Pineapple_Cannery-(vic-&-becky)-1955

Dole Pineapple Cannery-girls

Dole Pineapple Cannery-canning

Dole Pineapple Cannery-HnlMag

Dole Pineapple Cannery-cans

Dole_Pineapple_Cannery-Aerial-1940

Dole_Cannery-Life-1937

June 27, 2015 by Peter T Young 1 Comment

West Maui

Maui captured “Best Island in the World” honors in the annual Conde Nast Traveler Readers’ Choice Awards Poll nearly twenty-years in a row. Readers rave about this “veritable paradise,” calling it a “combination of tropical ambience and American comforts.”

Maui is known for its beaches and water activities, and the west side boasts some of the most beautiful shores in Hawaiʻi, and it also has the distinction of having some of the most beautiful sunset views on the planet.

West Maui is the second most visited place in Maui – (behind the beaches) – a combination of natural scenic beauty, white sandy beaches, lush green uplands, and near-perfect weather, rich culture and a good serving of Hawaiian history in its sunny shores.

In West Maui, you can head to the beach, be captivated by the beauty of its natural scenes and marine life, visit the different historical attractions, and immerse yourself in the local art and culture.

West Maui has experienced six major historical eras, from its days as an ancient Hawaiian Royal Center, capital and home of the Hawaiian Monarchy, home to Missionaries, Landing/Provisioning for Whalers, the Sugar and Pineapple Plantation era and now Tourism.

All of these historical eras are still visible in West Maui today.

West Maui has played an important role in the history of Maui and the neighboring islands of Molokai, Lānaʻi and Kahoʻolawe, with West Maui serving as the Royal Center, selected for its abundance of resources and recreation opportunities, with good surfing and canoe-landing sites being favored.

Probably there is no portion of the Valley Isle, around which gathers so much historic value as West Maui. It was the former capital and favorite residence of kings and chiefs.

After serving for centuries as home to ruling chiefs, West Maui was selected by Kamehameha III and his chiefs to be the seat of government; here the first Hawaiian constitution was drafted and the first legislature was convened.

Hawai‘i’s whaling era began in 1819 when two New England ships became the first whaling ships to arrive in the Hawaiian Islands. Over the next two decades, the Pacific whaling fleet nearly quadrupled in size and in the record year of 1846, 736-whaling ships arrived in Hawai’i.

West Maui was the port of choice for whaling ships. Central among the islands, West Maui was a convenient spot from which to administer the affairs of both Hawaiian and foreigner.

Since the anchorage was an open roadstead, vessels could always approach or leave it with any wind that blew. No pilot was needed here. Vessels generally approached through the channel between Maui and Moloka‘i, standing well over to Lanai, as far as the trade would carry them, then take the sea breeze, which would set in during the forenoon, and head for the town.

In November 1822, the 2nd Company from the New England missionaries set sail on the ‘Thames’ from New Haven, Connecticut for the Hawaiian Islands; they arrived on April 23, 1823 (included in this Company were missionaries Charles Stewart, William Richards and Betsey Stockton – they were the first to settle and set up a mission in West Maui.)

The Christian religion really caught on when High Chiefess Keōpūolani (widow of Kamehameha I and mother of future kings) is said to have been the first convert of the missionaries in the islands, receiving baptism from Rev. William Ellis in West Maui on September 16, 1823, just before her death.

In 1831, classes at the new Mission Seminary at Lahainaluna (later known as Lahainaluna (‘Upper Lahaina’)) began. The school was established by the American Board of Commissioners of Foreign Missions “to instruct young men of piety and promising talents” (training preachers and teachers.) It is the oldest high school west of the Mississippi River.

Per the requests of the chiefs, the American Protestant missionaries began teaching the makaʻāinana (commoners.) Literacy levels exploded.

From 1820 to 1832, in which Hawaiian literacy grew by 91 percent, the literacy rate on the US continent grew by only 6 percent and did not exceed the 90 percent level until 1902 – three hundred years after the first settlers landed in Jamestown – overall European literacy rates in 1850 had not been much above 50 percent.

Centuries ago, the early Polynesian settlers to Hawaiʻi brought sugar cane with them and demonstrated that it could be grown successfully.

It was not until 1823 that several members of the West Maui Mission Station began to process sugar from native sugarcanes for their tables. By the 1840s, efforts were underway in West Maui to develop a means for making sugar as a commodity.

Starting in the 1850s, when the Hawaiian Legislature passed “An Act for the Governance of Masters and Servants,” a section of which provided the legal basis for a contract-labor system, labor shortages were eased by bringing in contract workers from Asia, Europe and North America.

It is not likely anyone then foresaw the impact this would have on the cultural and social structure of the islands. The sugar industry is at the center of Hawaiʻi’s modern diversity of races and ethnic cultures.

Of the nearly 385,000-workers that came, many thousands stayed to become a part of Hawai‘i’s unique ethnic mix. Hawai‘i continues to be one of the most culturally-diverse and racially-integrated places.

Historically Maui’s second largest industry, pineapple cultivation has also played a large role in forming Maui’s modern day landscape. The pineapple industry began on Maui in 1890 with Dwight D. Baldwin’s Haiku Fruit and Packing Company on the northeast side of the island.

One of the first hotels in West Maui was the Pioneer Hotel – founded in 1901. George Freeland arrived in the Lahaina roadstead on a ship that had just come from a long voyage through the south seas; he noted a need for a hotel.

It remained the only place for visitors to stay on Maui’s west side until the early-1960s. Tourism exploded; West Maui is a full-fledged tourist destination second only to Waikīkī.

Lahaina’s Front Street, offering an incredible oceanfront setting, people of diverse cultures, architecture and incredible stories of Hawaiʻi’s past, was recognized as one of the American Planning Association’s 2011 “Great Streets in America.”

For many, it’s more simply stated … Maui No Ka Oi (Maui is the best)

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