USDA-ARS Fellowship in Processing Technologies to Produce Quality Hawaiian ‘Ulu Flour

Applications may be reviewed on a rolling-basis.

ARS Office/Lab and

Location:

A postdoctoral research opportunity is available with the Tropical Crop and Commodity Protection Research Unit within the U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS) located in Hilo, Hawaii.

The Agricultural Research Service (ARS) is the U.S. Department of Agriculture's chief scientific in-house research agency with a mission to find solutions to agricultural problems that affect Americans every day from field to table. ARS will deliver cutting‑edge, scientific tools and innovative solutions for American farmers, producers, industry, and communities to support the nourishment and well‑being of all people; sustain our nation’s agroecosystems and natural resources;

and ensure the economic competitiveness and excellence of our agriculture. The vision of the agency is to provide global leadership in agricultural discoveries through scientific excellence.

The mission of the Tropical Crop and Commodity Protection Research Unit in Hilo, Hawaii is to develop pre and postharvest technologies and management strategies for invasive pests, and to open and maintain market access and improved quality of tropical fruit, vegetable and ornamental crops grown in the Pacific Basin. The long‑term goals of our research program are to develop and protect U.S

export markets for fresh tropical commodities. An emphasis is placed on expanding and diversifying agriculture and agricultural exports in Hawaii and other states by providing environmentally sound, economically viable systems, treatments, or processes that control quarantine pests, ensure product quality, and increase product value while safeguarding the agriculture of other states.

Research Project: ‘Ulu (breadfruit) has significant cultural importance to Hawaiians and is one of the original staple crops that fed the island nation for close to 1,000 years with high starch, fiber, and protein contents. ‘Ulu also has a low to moderate glycemic index when cooked and can help manage blood glucose levels in people with type 2 diabetes. Today, at nearly 2,500 miles from the US mainland, Hawaii imports greater than 85% of its food.

Disruption to the supply chain can have catastrophic effects as evidenced during the COVID-19 pandemic. Since 2020, food insecurity has dramatically increased among the Islands, encouraging the expansion of stable crops and processing capabilities that support the long‑term storage and distribution of processed foods derived from these staple foods.

Much of Hawaii ‘ulu supply is sold as fresh produce. Mature ‘ulu, once picked, becomes soft within 1-3 days without refrigeration; the short shelf‑life reduces profit margins, generates waste, limits its distribution and export opportunities. The ‘Ulu Cooperative, a collection of small, diversified ‘ulu producers, helped develop processes to produce ‘ulu flour in 2011 to increase its potential market and maximize the yield of ‘ulu.

One of the biggest hurdles, however, to the processing of many of Hawaii’s crops is the lack of industrial scale facilities. With Hawaii having the highest electricity retail price at more than double the US average, the cost of large‑scale processing is prohibitive. Presently, processing of ‘ulu relies on steamers and dehydrators, which are time consuming and do not produce the most consistent quality of end products.

Improved processing methods are urgently needed to overcome the bottleneck of scaling up ‘ulu production, increase market distribution, reduce waste, and foster local economies. Specific activities will include maintaining and operating food processing equipment, experimental design, and nutritional and sensory analysis. Outcomes from this project will be useful to our ‘ulu growers as well as other tropical commodities that are extremely perishable and in need of better processing methods.

Learning Objectives: The participant will learn how to incorporate their scientific and technical knowledge in the field of food science with food processing engineering to improve the processing capability for both research within ARS and the stakeholders in…