The Hawaii Ag & Culinary Alliance's From Cottage Industry to Commercial Enterprise program is looking for its third cohort of participants to develop value-added products using Hawaii-grown, raised or caught ingredients, according to representatives of the nonprofit.
The program includes a partnership with the Leeward Community College and its Wahiawa Value-Added Product Development Center. The $21.6 million center spans 33,327 square feet and includes 11,900 square feet of kitchen space, along with a 5,500-square-foot mezzanine and a 2,100-square-foot lanai and media kitchen, Chris Bailey, the manager of the center told Pacific Business News in a previous interview.
The next cohort will run from March 12 through May 23. The program includes a scholarship to the college's 12-week Aina to Makeke course, as well as a mentor series featuring celebrity chefs and industry leaders.
Participants of the program must be at least 18 years old with a product that includes a Hawaii-grown, raised or caught ingredient and be in the early stage of developing a food or beverage company selling a value-added product. Individuals must also have an annual revenue of less than $1 million.
Applications are due Feb. 20. To apply, go here.
