Images of Old Hawaiʻi

by Peter T Young Leave a Comment

Maliko Gulch Inverted Siphon

At the time of Haiku Sugar Company’s charter in 1858, there were only ten sugar companies in the Kingdom of Hawaiʻi.  Five of these sugar companies were located on the island of Maui:  East Maui Plantation at Kaluanui; Brewer Plantation at Haliʻimalie; LL Torbert and Captain James Makee’s plantation at Ulupalakua; Haiku Plantation; and Hana.

In 1869, Samuel Thomas Alexander and Henry Perrine Baldwin became business partners and bought 12-acres in Hāmākuapoko (an eastern Maui ahupuaʻa (land division.))  (They later formed Alexander & Baldwin, one of Hawai‘i’s ‘Big Five’ companies – and the only Big Five still in Hawai‘i.)

“The early years of the partnership of Alexander & Baldwin, represented a continual struggle against heavy odds. Haiku plantation had to have water.” (Men of Hawaii)

Then, the government granted Haiku Plantation the right to use the water flowing in streams down the broad slopes of Haleakala to the east of the plantation, and work was at once commenced on a ditch.

“The line, some seventeen miles in extent, with the exception of a few miles near the plantation, passes through the dense forest that covers the side of the mountain, and in running the levels for the work many large ravines and innumerable small valleys and gulches were encountered.”

“In the smaller of these the ditch winds its way, with here and there a flume striding the hollow, while through nine of the larger the water is carried in pipes twenty-six inches in diameter.”

“The digging of the ditch was a work of no small magnitude. A large gang of men, sometimes numbering two hundred, was employed in the work, and the providing of food, shelter, tools, etc, was equal to the care of a regiment of soldiers on the march.”

“As the grade of the ditch gradually carried the work high up into the woods, cart-roads had to be surveyed and cut from the main road to the shifting camps.”

“All the heavy timbers for flumes, etc., were painfully dragged up hill and down, and in and out of deep gulches, severely taxing the energies and strength of man and beast, while the ever-recurring question of a satisfactory food supply created a demand for everything eatable to be obtained from the natives within ten miles, besides large supplies drawn from Honolulu and abroad.”

“At the head of the work many difficult ledges of rock were encountered, and blasting and tunneling were resorted to, to reach the coveted water.” (FL Clarke, Thrum’s Annual, 1878)

Then came Maliko Gulch.

Maliko Gulch was too wide (and it was too expensive) to pipe the water via a bridge. They installed an inverted siphon in order to cross Maliko Gulch.  Maliko Gulch is a deeply incised stream valley with some sections of the valley floor more than 400 ft below the upland surface. (USGS)

“As the East Maui Irrigation Company report notes, Alexander planned to ‘pipe water across the gulch by means of a 1,110-foot-long inverted siphon.” (Witcher, Civil Engineering)

An inverted siphon uses a leakproof pipe that the ditch water flows into; the pipe is laid down, across and back up the Gulch ( and ends at a lower elevation than the where the ditch collects the water) – gravity pushes the water up the other side, into another ditch at the other side of the gulch.

“While work on the ditch was thus progressing, pipe makers from San Francisco were busied riveting together the broad sheets of iron to make the huge lengths of tube fitted to cross the deep ravines.” 

“These lengths had each to be immersed in a bath of pitch and tar which coated them inside and out, preserving the iron from rust, and effectually stopping all minute leaks.”

“The lengths thus prepared being placed in position in the bottom of the ravines, the upright lengths were fitted to each other (like lengths of stove-pipe) with the greatest care, and clamped firmly to the rocky sides of the cliffs.”

“Their perpendicular length varies from 90 feet to 450 feet; the greatest being the pipe that carries the water down into, across, and out of Maliko gulch to the Baldwin and Alexander Plantations.”

“At this point every one engaged on the work toiled at the risk of his life; for the sides of the ravines are almost perpendicular, and a ‘bed’ had to be constructed down these sides.”

“Then each length of pipe was lowered into the ravine and placed carefully in position; after which the perpendicular lengths were built up to the brink.”  (FL Clarke, Thrum’s Annual, 1878)

“When the ditch builders came to the last great obstacle, the deep gorge of Maliko, it became necessary in connection with the laying of the pipe down and up the sides of the precipices there encountered, for the workmen to lower themselves over the cliffs by rope, hand over hand.”

“This at first they absolutely refused to do. The crisis was serious.”

Just a few years before, “In 1876, while engaged in adjusting machinery at the sugar mill at the Pā‘ia plantation. Mr. Baldwin almost lost his life by being drawn between the rolls.”

“The engineer fortunately witnessed the accident and reversed the engine, but not before the right arm had been fearfully mangled almost up to the shoulder blade. The amputation was not followed by any serious results, but the handicap was a severe one to so energetic a worker as was Mr. Baldwin all his life.” (Mid Pacific, February 1912)

Back to the Maliko Gulch inverted siphon installation … while the workers initially refused, “[the one-armed] Baldwin met it by himself sliding down the rope, using his legs and his one arm, with which he alternately gripped and released the rope to take a fresh hold lower done.” (Arthur Baldwin)

“This was done before his injured arm had healed and with a straight fall of two hundred feet to the rocks below! The workmen were so shamed by this exhibition of courage on the part of their one armed manager, that they did not hesitate to follow him down the rope.”

“To keep the heart in them and to watch the progress of the work, Mr. Baldwin day after day went through this dangerous performance.” (Arthur Baldwin)

“Straining their financial resources almost to the breaking point, the young partners [Alexander and Baldwin] succeeded in bringing to completion the Hāmākua-Haiku ditch, the first important irrigation project in the islands.”

“The eventual enormous success of this enterprise made possible the great future of Alexander and Baldwin. Pā‘ia plantation was started and other extensive acreages were added to the partners’ holdings.” (Men of Hawaii)

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by Peter T Young Leave a Comment

Kamalō

“As agriculture developed, the landscape began to transform and has undergone alterations throughout its history of human settlement. Polynesian voyagers stocked their canoes with pigs, chickens, and dogs as well as crops needed for colonization.”

“The native lowland forests were cleared and replaced with taro, sweet potato, yam, banana, sugarcane, breadfruit, and coconut. The land was modified with advanced farming practices that included irrigation from streams, terracing, mulching, and use of green manure.”

“Slash and burn techniques were used to clear land for crops and to encourage the growth of pili grass used in house thatching.” (Kakahai‘a NWR, FWS)

The arrival of Europeans in the 1770s brought the introduction of goats, horses, cattle, and sheep.  The Duke of Edinburgh had deer transported from Japan to Molokai as a gift to Kamehameha V in 1870.

The growing herds quickly increased and endemic plants quickly declined, leaving vast areas barren due to soil compaction that increased runoff and accelerated erosion. (Kakahai‘a NWR, FWS)

“As foreign vessels began to visit the Islands the number of imported cultivated plants and domesticated animals increased rapidly. … Provisioning of ships gave the first foreign stimulus to Hawaiian agriculture.”

“Ships stopping at the Islands during the four decades following discovery were mainly engaged in fur and sandalwood trade

between the Pacific Northwest, China, and Hawaii. … “

“Provisioning of ships gave the first foreign stimulus to Hawaiian agriculture. Ships stopping at the Islands during the four decades following discovery were mainly engaged in fur and sandalwood trade between the Pacific Northwest, China, and Hawaii.”  (Philipp)

Sugar cultivation on Molokai began commercially with the founding of the Kamalō Sugar Plantation in 1873. John C. McColgan established the plantation, leasing land from the estate of King Kamehameha V.  Shortly thereafter came Moanui Sugar Mill and Plantation (established in 1875) and Kalae Sugar Plantation (established in 1876).

The Hawaiian Gazette ran a story in 1873, “New Sugar Plantation. The steamer, on her last trip to windward, landed at Molokai seventy head of bullock, belonging to Mr. J. McColgan, who proposes to start a sugar plantation on land which he has lately leased from the administrators of the late King’s estate.”

“The tract, which Is located between Kaunakakai and Kaluaaha, comprises about four thousand acres [Kamalo Sugar Company controlled the coast from Kamalō to Mapulehu (USGS)] …

“… stretching from the sea to the mountains, and is known as Kamaloo. Of this about one hundred and fitly acres are low land, and believed to be adapted to cane growing.”

“The cane will be cultivated by a farmer who has already gone to work. The mill is the same as that used on Mr McColgan’s Ewa plantation, and will be set up in time to take off the crop, which will be ground on shares. This system divides the risk and the

profit between the planter and manufacturer.” (Hawaiian Gazette, July 23, 1873)

John C McColgan (also known in the Islands as John Kamanoulu and sometimes referred to as John H McColgan) was born in Ireland on December 24, 1814. In 1849, McColgan moved to California to work in the gold mines and, on November 26, 1849, he sailed from San Francisco, California, aboard the American ship Elizabeth Ellen. He arrived in Honolulu on December 13, 1849.

Shortly after his arrival in the Hawaiian Islands, McColgan started work as a tailor. He is credited with bringing the first sewing machines to Hawai‘i on September 12, 1853, and his skill and expertise led to his becoming the personal tailor for King Kamehameha III & IV. (Lynn Kananiu Daue)

“He set up a household, part Hawaiian, part haole style. His wife was a handsome large Hawaiian woman named Kala‘iolele … [they] had 16 children in all. … The fourteenth of these hapa-haole (half white) children was Jennie, whom in Hawaiians called Kini. She grew up to be a famous hula dancer and to marry John H Wilson, mayor of Honolulu.” (Clarice Taylor)

As an infant, Ana Kini Kapahukulaokamāmalu Ku‘ululani McColgan Huhu (aka Kini Kapahu – Jennie Wilson) was adopted by Kapahukulaokamāmalu, who was an expert chanter, hula performer, and friend of Queen Kapi‘olani.  She and her adoptive mother lived on a property adjacent to the royal palace. (Imada)

By 1873, John McColgan owned a sugar cane plantation in ʻEwa on Oʻahu. Later that year, in July, he leased land from the late King Kamehameha V’s estate on Molokai to start a sugar cane plantation which would use the same milling technology employed at the ʻEwa plantation.

In about 1877, John moved to Kamalō on Molokai. His sugar cane plantation, the Kamalo Plantation, did well, producing “rattoons, six months old, from the same place, which measured eight feet in length and nine inches in circumference … “ and “stalks of cane … eleven months old, and measured 10 to 12 feet in length.” (Lynn Kananiu Daue)

In 1878 Kamalo Plantation harvested its first crop. Located on the southern slopes of the island, 44 laborers cultivated about 100 acres of cane. Its mill struggled to produce 250 tons of sugar in any one year.  (Dorrance)

By 1880, John’s cousin Daniel McCorriston (1840-1927) managed the Kamalo Plantation, and his cousin Hugh McCorriston (1836-1926) refined the sugar while John acted as the agent in Honolulu. (Lynn Kananiu Daue)

In the 1880s, nearby sugar planters would load sugarcane onto a small flatbed barge and tow the cargo by draft animals along the shallow shoreline to the mill at Kamalo. (Kakahai‘a NWR, FWS)

By 1884, the Kamalo Plantation was doing well enough to engage in the exportation of refined sugar to the United States, helping lay the foundation for the sugar partnership between California and Hawaii that exists today as C&H Sugar. (Lynn Kananiu Daue)

In 1891 the plantation harvested its last crop. (Dorrance) Kamalo Sugar Plantation, under manager Patrick McLane and Agent, Frank Hustace, started in 1899; it was short-lived and closed in 1900 – signaling the end of sugarcane plantations on Molokai. (Dorrance)

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by Peter T Young Leave a Comment

Making Sugar

In pre-contact times, sugarcane was not processed as we know sugar today, but was used by chewing the juicy stalks.  Its leaves were used for inside house thatching, or for outside (if pili grass wasn’t available.) The flower stalks of sugar cane were used to make a dart, sometimes used during the Makahiki games. (Canoe Crops)

The first written record of sugarcane in Hawaiʻi came from Captain James Cook, at the time he made initial contact with the Islands.  On January 19, 1778, off Kauai, he notes, “We saw no wood, but what was up in the interior part of the island, except a few trees about the villages; near which, also, we could observe several plantations of plantains and sugar-canes.”  (Cook)

Cook notes that sugar was cultivated, “The potatoe fields, and spots of sugar-canes, or plantains, in the higher grounds, are planted with the same regularity; and always in some determinate figure; generally as a square or oblong”.  (Cook)

Sugarcane, a tall perennial grass, is grown in tropical and semitropical climates. (USDA)

To plant it, short sections of sugar cane plant stalk containing one or more node are first planted in soil which has been deep-plowed and formed into furrows that follow the contour of the land. In about 24 months a mass of vegetation (up to 10-feet high) has developed and is ready for harvest.

There are two factors that distinguish cane sugar production in Hawaii from cane sugar production in other parts of the world. First, growers do not harvest Hawaiian sugarcane until it is an average of two years old. In most other areas, sugarcane is harvested after one year of growth. (EPA)

Prior to World War II, almost all cane was cut by hand and transported to the sugar mills through an extensive network of water flumes. When water flumes did not exist, mule-drawn wagons carried the cane to rail roads for transport.

Following World War II, mechanical harvesting completely replaced the hand cutting of cane.  The most common method of harvesting is to snap off the cane at ground level with a bulldozer-type push rake on a large standard tractor. (EPA)

 Sugar cane is processed at two facilities: processing starts at a raw sugar factory and finished at a sugar refinery. The following address raw sugar processing. (Sugar Association)

When harvested, the root structure is left intact so that a second, third, or even fourth crop of sugar cane may be produced from suckers which grow from the root structure of old harvested plants. This process is known as ‘ratooning.’

Bulldozers then rake the cane into piles for cranes, equipped with special grabs, to load the cane into special cane haulers usually consisting of an enormous truck-tractor unit and semi-trailer. (EPA)

The operations necessary for making raw cane sugar are as follows :

  1. The extraction of the juice.
  2. The purification of the juice.
  3. The evaporation of the juice to syrup point.
  4. The concentration and crystallization of the syrup.
  5. The preparation of the crystals or grains for the market by separating them from the molasses. (Rolph)

The cane initially moves to a feeder table, up a conveyor, and then contacts a drum which spreads it out into a thin even blanket. Next it passes over a set of rollers which acts as a primary rock extractor. From there it falls into a flotation bath where rocks and other heavy foreign matter settle in the tank and are carried away.  (EPA)

Following the flotation bath, the cane proceeds up a conveyor where heavy washing begins. Next it passes over drums to be shaken and leveled. The root structure holding the stalks together is then broken and here also final washing occurs.

The cane then moves over trash extractors (oppositely spinning rollers) which grab and strip leaves from the stalks. The resulting trash is conveyed away from the cleaning plant. A series of knives then cut the cane into small lengths for crushing by a pair of corrugated rollers.

Typically, the milling is through a tandem of three rollers, and the chopped cane passes through each mill in succession to remove the sugar cane juice. Either three, four, or five mills in a series are employed to squeeze the juice out of the cane stalks.  (EPA)

Following extraction, sugar cane juice is sent through a clarifier;  after leaving the clarifier, the juice enters a multi-effect steam evaporator from which it emerges with greater density as ‘syrup.’

The syrup then enters vacuum pans where it is converted into molasses. In the pans, sugar crystals are also formed from the syrup by the process of evaporation to saturation. At the end of this operating cycle, the crystals are centrifuged to remove the molasses.

The sugar from the first pan operation is of commercial raw sugar quality and is ready for shipment to a mainland refinery. The molasses remaining from centrifuge of the first boiling operation is called ’A’ molasses. This is returned directly to the pans for a second cycle.

The material from the second pan operation is centrifuged and the sugar produced is also of commercial quality. The molasses remaining from the second pan operation is called ‘B’ molasses. ‘B’ molasses is of low quality sugar content and must be specially processed before additional sugar can be produced.  (EPA)

The raw sugar is then sent in bulk to refineries (C&H) for finishing, packaging and marketing/shipping. The initial step in cane sugar refining is washing the sugar, called affination, with warm, almost saturated syrup to loosen the molasses film.

There are a variety of steps of heating, separation of sugar crystals (in centrifuges), screening, washing and clarification. Two clarification methods are commonly used: pressure filtration and chemical treatment.

To produce refined granulated sugar, white sugar is transported by conveyors and bucket elevators to the sugar dryers. The most common sugar dryer is the granulator, which consists of two drums in series. One drum dries the sugar and the other cools the dried sugar crystals.

In addition to granulated sugar, other common refined sugar products include confectioners’ (powdered) sugar, brown sugar, liquid sugar, and edible molasses. (Food and Agricultural Industry; EPA) (The color and flavor of brown sugar come from the residual molasses left in the crystals during the refining process.)

Several waste products are produced by the sugar industry in raw sugar processing – one was bagasse, and the mills would flume it out of the mill and simply dump it in the ocean.

Later, some of the bagasse was made into canec.  In 1929, Hawaiian Cellulose Ltd, a subsidiary of the Waiākea Mill Company applied for a patent for the manufacture of it.  (County of Hawai‘i)  They made ‘canec.’

Canec was originally the brand name for pressed fiber board made by Hawaiian Cane Products, Ltd., but it has become commonly used to refer to all pressed board of this type.

Also, later, “After passing through the last mill, as much cane pulp (bagasse) as needed is fed into the mill fireroom for use as fuel.”  (EPA)  The bagasse was pelletized and fueled the boiler.

In 1906, the California and Hawaiian Sugar Refining Company (C&H) began refining pure cane sugar in the small town of Crockett, California, near San Francisco. As cargo ships offloaded raw cane sugar from the Hawaiian Islands, the refinery employed 490 people and produced 67,000 tons of refined cane sugar.

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C&H

“Among the many varieties of sugar the most important are the sucroses and the glucoses. They form a natural group of substances, chiefly of vegetable origin. Chemically considered, all sugars are carbohydrates, that is to say, bodies composed of three elements: carbon, hydrogen and oxygen.”

“Apart from sucrose, which is usually cane and beet sugar, the variety most generally met with is dextrose one of the glucoses. It possesses less sweetness than sucrose and differs from the latter in chemical composition.”  (Rolph)

“Glucose enters largely into the manufacture of candy, being particularly necessary in the preparation of soft filling for creams, as a certain amount of it added to cane-sugar syrup prevents crystallization.”

“Sucrose is derived from sugar cane, maple sap, sorghum and the sugar beet. It is a solid, crystallizing in the form of monoclinic prisms, generally with hemihedral faces, which are colorless, transparent, have a sweet taste …” (Rolph)

“Sugar cane, described in botany as Saccharum officinarum, is a giant-stemmed perennial grass that grows from eight to twenty-four feet long. … As a rule, sugar cane consists of about eighty-eight per cent of juice and twelve per cent of fiber”. (Rolph)

Sugar cane is processed at two facilities: processing starts at a raw sugar factory (the mill at the sugar plantation) and finishes at a sugar refinery.

Typically, raw sugar was processed in Hawai‘i. Claus Spreckels, the “sugar king” of California, Hawaiʻi and the American West, constructed a sugar refinery in California in 1867 where the sugar was finished, packaged, and marketed/shipped.

“[W]hen the Hawaiian plantation owners organized the Sugar Factors Association, Limited, in Honolulu, the authority to dispose of crops of the Islands as a whole was vested in a special committee. These representatives of the growers then sought to enter into a new contract”.

When negotiations deteriorated, the Sugar Factors’ Association stopped all further negotiations.  “The explanation of this bold show of independence on the part of the plantation owners lies in the fact that the [sugar refining company] has been getting the lion’s share of the profits of the sugar business …”

“… and the growers are now determined to get not only their profits under the contract, but also the profits on their sugar which heretofore has gone into the coffers of the [refiners].” (PCA, April 13, 1905)

Then, the news reported, “The relations hitherto existing between the Western Sugar Refinery, controlled by the Spreckels interests, and the sugar planters of the Hawaiian Islands have been ruptured.”

“The planters have acquired a controlling interest in the refinery at Crockett, Cal. … and are making preparations to operate the plant in competition with the Western Sugar Refinery.” (Hawaiian Star, Nov 3, 1905)

In 1906, the California and Hawaiian Sugar Refining Company began refining pure cane sugar in the small town of Crockett, California, near San Francisco.” (C&H)

Early on, it was known as California and Hawai‘i – Hawai‘i represented the place where the sugarcane grew and was initially processed; Crockett, California is where the processed sugar was refined and packaged. (C&H) A small portion was refined in the Islands; the bulk goes to Crockett. (United States Court of Appeals, Ninth Circuit)

The new refiners noted, “It gives us great pleasure to be able to state that on or after April 1st, 1906, the California and Hawaiian Sugar Refining Company, by beginning the work of refining raw sugars, will enter the field of the Refined Sugar business.”

“This Corporation, hereafter to be familiarly known as the ‘Hawaiian Refinery,’ has entered into strong and intimate relations with Hawaiian Plantation Companies.”

“Every share of our stock is owned or controlled by Hawaiian planters, or their close associates in California, and these Hawaiian shareholders are, in turn, members of the Sugar Factors Company, Limited, of Honolulu, and constitute its shareholders.” (Circular 1, SB, Feb 13, 1906)

The refinery first opened in 1906, when a man named George Morrison Rolph transformed a beet sugar refinery into an operation for refining raw cane sugar from Hawai‘i. (Wells, SFGate)

Rolph wanted to build a loyal workforce and inspire them to stick around, so he started investing heavily in the underdeveloped town. Improvements included building housing, a community center and even a park for his employees. (Wells, SFGate)

Early on, as cargo ships offloaded raw cane sugar from the Hawaiian Islands, the refinery employed 490 people and produced 67,000 tons of refined cane sugar. (C&H)

In the 1920s, some 95 percent of Crockett residents worked for the C&H. (Hayes)  At its peak, just before World War II, C&H employed 2,500 workers. (Wells, SFGate)

Cane sugar contains trace minerals that are different from those in beet sugar, and it’s these minerals that many experts say make cane sugar preferable to use.

As professional bakers have long noticed, cane sugar has a low melting-point, absorbs fewer extraneous and undesirable odors, blends easily and is less likely to foam up. (C&H)

The refined sugar – the white stuff – was sold by C&H to groceries for home consumption and to the soft drink and cereal companies that were its industrial customers. (United States Court of Appeals, Ninth Circuit)

In 1993, the member companies sold their interests in C&H to Alexander & Baldwin in Honolulu, and the refining company’s status changed from a cooperative to a corporation.

Alexander & Baldwin subsequently sold its majority share to an investment group in 1998, retaining a 40% common stock interest in the recapitalized company.

In 2005, the common stock shares were acquired by American Sugar Refining (ASR, better known as Domino Sugar), a company owned by Florida Crystals and the Sugar Cane Growers Cooperative of Florida.

Florida Crystals is a privately held company that is part of FLO-SUN, a sugar empire of the Fanjul family whose origins trace to Spanish-Cuban sugar plantations of the early 19th century. (Finale)

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ʻĀina Mauna

ʻĀina Mauna, or mountain lands, reflects a term used affectionately by elder Hawaiians to describe the upper regions of all mountain lands.

In pre-Contact times, these upper forested lands were left relatively untouched, as they were integral to the functioning of the ahupua‘a due to the water they provided to the lowlands. These upland forests were considered wao akua (“realm of the gods”) and were therefore protected by kapu.  (Iwashita)

Small cultivated areas were located primarily in the lowlands, which were extensively cleared for agriculture.  Most permanent settlement initially was near the ocean and at sheltered beaches, which provided access to good fishing grounds, as well as facilitating convenient canoe travel.

Koa tree canoe logs were cut from the ʻĀina Mauna; it is estimated that it takes up to 125-years or more to grow a koa tree large enough for a voyaging canoe.

Traditional dwellings (hale pili) were constructed of native woods lashed together with cordage most often made from olonā. Pili grass was a preferred thatching. Lauhala (pandanus leaves) or ti leaf bundles, called pe‘a, were other covering materials used.

In addition, implements incorporated into hula were made of wood and other forest products.  Weapons used wood products for spears, daggers, clubs, shark tooth and other wooden weapons.

With ‘Contact’ came changes to the ʻĀina Mauna.

In 1778, Captain Cook left goats and pigs.  In 1793, Captain George Vancouver gave Kamehameha cattle (which he placed a kapu on to allow herds to grow.)  In 1803, American Richard Cleveland presented horses ‐ a stallion and a mare ‐ to Kamehameha.

The goats, pigs and cattle started to have negative impacts on the Islands’ mauka lands.

On top of that, ʻiliahi (sandalwood) became first recognized as a commercial product in Hawai‘i in 1791 by Captain Kendrick of the Lady Washington, when he instructed sailors to collect cargo of sandalwood.

Trade in Hawaiian sandalwood began in the early-1790s; by 1805 it had become an important export item. Unfortunately, the harvesting of the trees was not sustainably managed (they cut whatever they could, they didn’t replant) and over-harvesting of ʻiliahi took place.

By 1830, the trade in sandalwood had completely collapsed.  Hawaiian forests were exhausted and sandalwood from India and other areas in the Pacific drove down the price in China and made the Hawaiian trade unprofitable.

Through King Kamehameha III’s Act No. 2, Chapter III, Article I, Chapter VI, Section VII of April 27, 1846, ‘forestry’ began in Hawaiʻi.

“The forests and timber growing therein, shall be considered as government property, and under the special care of the minister of the interior, who may from time to time convert the products thereof into money for the benefit of government.”

By the late-1800s, the sugar industry had been lobbying for forest protection, as the cattle grazing and denudation of upland forests threatened the water supply critical to sustaining the sugar economy.

A lasting legacy of that era was the implementation of the Forest Reserve System, created by the Territorial Government of Hawai’i through Act 44 on April 25, 1903.

That year, on May 13, 1903, the Territory of Hawaiʻi, with the backing of the Hawaiʻi Sugar Planters’ Association, established the Board of Commissioners of Agriculture and Forestry.  (HDOA)  By 1930, a million acres of land – nearly 25% of Hawaii’s land area – were in the Forest Reserve System.

Forest reserves were useful for two primary purposes: water production for the Territory’s agricultural industries, and timber production to meet the growing demand for wood products.

The forest reserve system should not lead to “the locking up from economic use of a certain forest area.” Even in critical watersheds the harvesting of old trees “is a positive advantage, in that it gives the young trees a chance to grow, while at the same time producing a profit from the forests. (Ralph Sheldon Hosmer; LRB)

And, forests are not just about trees.

Virtually all our fresh water comes from the forest, also clean air, recreation areas, habitat for native species, plants for cultural practices and woods for fine arts are among the thousands of forest benefits.

Our forests present endless opportunities for both residents and visitors; Hawaii’s forests offer employment, recreation and resources – including ecological goods and services.

Ecological goods include clean air, and abundant fresh water; while ecological services include purification of air and water, plant and wildlife habitat, maintenance of biodiversity, decomposition of wastes, soil and vegetation generation and renewal, groundwater recharge, greenhouse gas mitigation and aesthetically pleasing landscapes.

Water, wildlife and wood are just a few of the products found in our forests.

A little side note related to the ʻĀina Mauna … we prepared the ʻĀina Mauna Legacy Program, its Implementation Work Plan  and Environmental Assessment for the Hawaiian Homes Commission (they unanimously approved all.)

The ‘Āina Mauna Legacy Program is DHHL’s long‐range planning document geared to restore and protect approximately 56,000‐acres (about ¼-of all the DHHL lands in the Islands) of native Hawaiian forest on Mauna Kea that is ecologically, culturally and economically self‐sustaining for the Hawaiian Home Lands Trust, its beneficiaries and the community.

We were honored and proud when our planning document, the ‘Āina Mauna Legacy Program, received awards: the “Environment/Preservation Award” from the American Planning Association‐Hawai‘i Chapter and the “Koa: Standing the Test of Time Award” by the Hawai‘i Forest Industry Association.  The image shows some forest of the ʻĀina Mauna.

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