Progress 04/01/13 to 09/30/18
Outputs
Target Audience:Existing, new and aspiring tea producers; others in tea industry (e.g. processors, retailers) interested in tea. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Project personnel participated in World Tea Expo and traveled to various research stations and tea operations in Southern Japan and Okinawa to meet with researchers and producers in smaller-scale mechanized tea production & processing. (Separately funded.) Educational tours and workshops were conducted for various audiences including the USDA ARS and other agricultural professionals, tea experts from China and Japan, visiting research and extension faculty from other universities that are also working with tea, students, current, and potential tea growers. How have the results been disseminated to communities of interest?Primarily extension-outreach workshops and one-on-one consultation; publications; collaboration with industry members. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Globally, tea (Camellia sinesnsis) is the most frequently consumed beverage after water. While demand is growing in the U.S., nearly all tea is imported. In Hawaii, research on tea cultivation and production originally began in 1998 as a cooperative project between the University of Hawaii and USDA with the establishment of variety trials at research stations in Volcano, Waimea, and Waiakea on Hawaii Island. Plantings were subsequently established at Kula, Maui and Poamoho and Waimanalo stations on Oahu, with greenhouse propagation/growout trials in Kona on Hawaii Island. Whereas most other plantings have been discontinued or are idle, this project's research and extension are centered around the tea at the Mealani Research Station in Waimea. Project resources have been leveraged with support from other sources, with activities as allowed by associated budgets. The following highlights major accomplishments of the overall Hawaii Tea project. Acidification of soils. Appropriate soil acidity is one of the most important considerations for successfully growing tea in Hawaii, and acidification is best done prior to planting. This continues to be a key recommendation to aspiring growers. Unlike the Waimea site where pest control chemicals have never been applied, the Maui planting had significant, uncontrollable pest problems that led to the trial being abandoned; we hypothesized that soil conditions (pH) were the cause. To test the pH hypothesis, in 2014 four tea varieties (Yutaka Midori, Bohea, Yabukita, and Benikaori) were planted at the Poamoho Experiment Station, separated into two sections. One section was acidified preplant with sulfur while the control section did not receive the sulfur treatment. Compared to plants in the acidified plots, the non-acidified plants did poorly in terms of growth differences and incidence of insect and mite pest damage, and essentially became a pest reservoir for the treated plots. The same four varieties were planned but not planted at Waimanalo Research station. Although significant amounts of sulfur were added, the soil pH did not drop (pH 7.5) likely due to the buffering capacity of the area's Waialua series soil; it would not be cost effective to manipulate soil pH to allow tea production in such an alkaline soil. Plant density and harvesting trial. The effects of plant density on yields were evaluated using tea varieties Yutaka Midori and Mealani (formerly 16-11) with hand and mechanical harvesting. The yields varied with double or single row plot configurations and plant spacing within the row. Raw yields (fresh weight of shoots) of both varieties ranged from 6,000 to over 11,000 pounds/acre/year when planted in double rows. Yields were no more than half of these amounts for single row plantings. As opposed to harvesting on a calendar-based system, a visual based system requires skills for determining when a field is ready coupled with an assessment of weather conditions at harvest. Fields need to be appropriately prepared, established and maintained for efficient use of mechanical harvesting. Tea variety selection. Most of Hawaii's tea production is based on varieties developed elsewhere. While the different types of tea (e.g. white, green, oolong, black) can all be processed from the same plant, certain varieties are better suited for different end products. It is important to develop varieties with favorable yield, pest resistance and ability to produce a high quality product under local conditions. 120 seedling plants were planted in 1998 at each of three locations, and those in Waimea were subsequently evaluated for their suitability for making partially oxidized tea. In 2016, we announced the selection of the first Hawaii variety named "Mealani" after the station with the original plant. Potted clones were released at a distribution event in August 2108. Hand processing. In tea processing, the sequence, method/technique used, timing elements (e.g. initiation and duration of action), and intensity of several processing steps as well as the tea variety and quantity determine the type and quality of tea that results. When combined with environmental variables such as temperature and relative humidity during harvest and processing, it can be extremely challenging to replicate a batch of tea. Initially, a microwave-based procedure was developed for hand processing small batches of tea with modern appliances. This was later modified to the "wok and roll" method to incorporate a heated metal surface. The new method allows better control and more uniformity between processing runs. Mechanical harvesting and processing. Labor is the largest cost component for both tea production and processing, so there is much interest in mechanization. Mechanization also requires learning/development of appropriate cultivation techniques. We reached a milestone where we can mechanically harvest and reliably process batches of tea into green, semi-oxidized (e.g oolong) and fully oxidized teas (e.g black tea) of acceptable to good quality. A focus on individual processing variables will support the goal of being able to process high quality teas better suited to high end markets. Propagation. Lack of propagative material and the length of time to propagate new plants have been constraints to industry growth, especially for new growers. We previously adapted an in-ground method suitable for large quantities of plants. Two greenhouse systems for producing smaller quantities were tested, with one being used for the 'Mealani' variety release. In 2013, a trial at the Poamoho Research Station tested IBA dips (0.1, 0.3, 0.8, and 1.0 %) and cuttings using the tip, 1, 2, and 5 nodes under a mist system. We found that rooting success was 80% or higher in IBA concentrated dips. Lower concentrations of IBA and cuttings that received no hormones did root but were very slow in comparison. The length of the cuttings (or nodes) was not a major issue, although fewer nodes will allow more plants from a given shoot. In spite of Hawaii's year-round weather, results also suggest that cuttings made in the summer rooted in 1-1.5 months vs at least 2.5 months in cooler periods. Outreach. The primary means of disseminating project results have been publications and workshops, as reported elsewhere. The signature outreach event is a day-long "Tea 101" workshop. These workshops familiarize both potential tea growers and beginning farmers with basic information about tea cultivation, processing and marketing via presentations, demonstrations and through hands-on educational activities. The participants gain a good overview of what is involved in being a tea-grower/processor, and aspiring growers are better able to make an assessment before committing to the crop. The following topics are covered: The Camellia sinensis plant, tea varieties, propagation, planting, shaping the plant, pruning, irrigation, fertilization, pest management, harvesting, processing and marketing potential of Hawaii-grown tea. Hands-on activities included tasting of the basic types of tea, tea plucking, tea processing and tasting of the teas created by the participants. Tour/viewing activities included the tea variety trial, propagation facility, mechanized harvesting equipment and commercial scale processing equipment. Twenty-five Tea 101 workshops have been conducted to date. Other workshops, mostly separately funded, have focused on specific components and have included tea propagation, introduction to tea processing, quality evaluation of green tea. Collaborative activities were conducted with industry partners. 39 existing or potential growers responded to a 2014 survey. 2-3 potentially large (100+acre) operations including a cooperative of growers have expressed interest or have started establishing operations in Hawaii.
Publications
- Type:
Other
Status:
Submitted
Year Published:
2018
Citation:
Hamasaki, R.T. and Nakamoto, S.T. 2018. Pesticides Registered for Use in Tea in Hawaii. College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa. Honolulu, HI.
- Type:
Other
Status:
Submitted
Year Published:
2018
Citation:
Hamasaki, R.T. and Nakamoto, S.T. 2018. In-Tray Procedure for Rooting Tea Cuttings. College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa. Honolulu, HI.
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Progress 10/01/16 to 09/30/17
Outputs
Target Audience:Existing, new and aspiring tea producers; others in tea industry (e.g. processors, retailers) interested in tea. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Educational tours of CTAHR production and processing facilities. How have the results been disseminated to communities of interest?Primarily extension-outreach workshops & tours/visits and one-on-one consultation; publications; collaboration with industry members. What do you plan to do during the next reporting period to accomplish the goals?Continuation of ongoing activities, documentation and reporting of research results. Offer workshops as allowed by funding, in part due to presenters and research facilities (workshop site) being on different islands.
Impacts
What was accomplished under these goals?
Globally, tea is the most frequently consumed beverage after water. While demand is growing in the U.S., nearly all tea is imported. Research on tea cultivation and production was begun over a decade ago, with the goal of creating a multi-million dollar specialty tea industry in Hawaii. This project is a continuation of the research and extension efforts to help the industry meet its potential. Project activities are centered around the Waimea research station on Hawaii Island, with greenhouse propagation/growout trials at the Kona research station. Project resources have been leveraged with support from other sources with activities as allowed by associated budgets. Acidification of soils: Appropriate acidity is one of the most important considerations for successfully growing tea in Hawaii, and acidification is best done prior to planting. This continues to be a key recommendation to aspiring growers. Tea variety selection: Previously reported CTAHR publication documents first selection made by this project. Funding obtained to support event (e.g. growout and preparation of plant materials) where this or other tea varieties will be distributed. Plant density and harvesting trial: Efforts in this year have focused on mechanization. Limited progress with evaluation of earlier efforts with calendar based hand-harvesting. Processing: Continued use of "wok and roll" method for processing tea at extension events. Mechanical harvesting and processing: Labor is the largest cost component for both tea production and processing, so there is much interest in mechanization. Mechanization also requires learning/development of appropriate cultivation techniques. We reached a milestone where we can mechanically harvest and reliably process batches of tea into green, semi-oxidized (e.g oolong) and fully oxidized teas (e.g black tea) of acceptable to good quality. Research is now focusing on individual processing variables, with the goal of being able to process high quality teas better suited to high end markets. Propagation: Having tea plants in sufficient numbers continues to be a roadblock for new growers. We initiated a limited trial on a potential propagation method for smaller operations. Continued collaborative efforts with industry partners. 2-3 potentially large (100+acre) operations have expressed interest or started establishing operations in Hawaii, and a cooperative of smaller growers is being formed. Three day-long "Tea 101" workshops were conducted with a total of over fifty participants. These workshops familiarized both potential tea growers and beginning farmers with basic information about tea cultivation, processing and marketing through presentations, demonstrations and through hands-on educational activities. The participants gained a good overview of what is involved in being a tea-grower/processor, and aspiring growers are better able to make an assessment before committing to the crop. The following topics were covered: The tea plant, tea varieties, propagation, planting, shaping the plant, pruning, irrigation, fertilization, pest management, harvesting, processing and marketing potential of Hawaii-grown tea. Hands-on activities included tasting of the basic types of tea, tea plucking, tea processing and tasting of the teas created by the participants. Tour/viewing activities included the tea variety trial, propagation facility, mechanized harvesting equipment and commercial scale processing equipment. A total of 5 educational tours were conducted for various audiences including the USDA ARS, tea experts from China, Japanese students and visiting research and extension faculty from other universities that are also working with tea, current and potential tea growers.
Publications
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:Existing, new and aspiring tea producers; others in tea industry (e.g. processors, retailers) interested in tea. Changes/Problems:The resources, operational situation and time involved are such that the project continues to be challenged by insufficient production fields and an inadequate processing facility. The unresolved problems with the processing facilitylimits work with processing equipment and consequently constrains activities on mechanized processing and associated consumer research and marketing. What opportunities for training and professional development has the project provided?Partnership with industry resulted in publication on green tea quality (separately funded.) How have the results been disseminated to communities of interest?Primarily extension-outreach workshops and one-on-one consultation; publications; collaboration with industry members. What do you plan to do during the next reporting period to accomplish the goals?Continuation of ongoing activities, offer workshops on various topics identified by industry survey and as funding permits,documentation and reporting of research results.
Impacts
What was accomplished under these goals?
Project activities are centered around the Waimea research station on Hawaii Island, with greenhouse propagation/growouttrials at the Kona research station. Project resources have been leveraged with support from other sources with activities asallowed by associated budgets. Acidification of soils: nothing to report Plant density and harvesting trial: Previous results being evaluated and documented. As opposed to the alternative calendar-based and hand-harvested system, limited data collection continues under a harvest strategy using mechanization and based on visual observation of the field. Subjectivity on when a harvest is "ready" coupled with weather and competing demands for limited resources are key considerations. Mechanization also requires learning/development of appropriate cultivation techniques. Tea variety selection: Ongoing; CTAHR publication documents first selection made by this project. Processing: Continued to develop and refine the "wok and roll" method for processing tea, which has promise for better control in hand processing, and for more uniformity between processing runs. Publication developed and workshop conducted on identifying and mitigating defects in green tea processing (separately funded). Mechanical harvesting and processing: Labor is the largest cost component for both tea production and processing, so thereis much interest in mechanization. The problems that have idled the project's processing facility remain unresolved. Continued collaborative efforts with industry partners. Propagation: Initiated limited trial on potential propagation method for small operations. 2-3 potentially large (100+acre) operations have expressed interest or started establishing operations in Hawaii, and a cooperative of smaller growers is being formed. Eight workshops (separately funded) were conducted: "Tea 101" workshops (five events in Waimea). Participants were introduced to tea (Camellia sinensis) propagation, field establishment, cultivation and production practices, with an overview of marketing of Hawaii Tea. A hands-on exercise on harvesting and processing basics were a major part of this event. Existing growers get a good introduction/review of the "A to Z" of producing tea, while aspiring growers are better able to make an assessment before committing to the crop. Introduction to tea processing (one event each on Maui and Oahu) Quality evaluation of green tea. (separately funded) Hands-on event aimed at identifying common defects that can arise in the processing of green tea, their causes and how to mitigate the problems.
Publications
- Type:
Other
Status:
Published
Year Published:
2015
Citation:
Hamasaki, R.T., Motomura, S.A., and Nakamoto, S.T. 2015. Hawaii Tea Growers Survey 2014. College of Tropical Agr. and Human Resources, University of Hawaii at Manoa. New Plants for Hawaii NPH-14, 10 pp. url: http://www.ctahr.hawaii.edu/oc/freepubs/pdf/NPH-14.pdf
- Type:
Other
Status:
Published
Year Published:
2016
Citation:
Hamasaki, R.T. and Nakamoto, S.T. 2016. Mealani : A New Variety of Tea for Hawaii. College of Tropical Agr. and Human Resources, University of Hawaii at Manoa. New Plants for Hawaii NPH-15, 3 pp.
url: http://www.ctahr.hawaii.edu/oc/freepubs/pdf/NPH-15.pdf
- Type:
Other
Status:
Published
Year Published:
2016
Citation:
Hamasaki, R.T., Ino, T., and Nakamoto, S.T. 2016. Green Tea Quality Evaluation: Identifying Common Defects. College of Tropical Agr. and Human Resources, University of Hawaii at Manoa. Food Safety and Technology FST-65, 4 pp.
url: http://www.ctahr.hawaii.edu/oc/freepubs/pdf/FST-65.pdf
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:Existing, new and aspiring tea producers; others in tea industry (e.g. processors, retailers) interested in tea. Changes/Problems:The resources, operational situation and time involved are such that project is challenged by insufficient production fields for timely replicated research, and an inadequate processing facility. The lack of a certified kitchen limits work with processing equipment and thus constrains activities on mechanized processing and associated consumer research and marketing. What opportunities for training and professional development has the project provided?Previously, project personnel participated in World Tea Expo (Long Beach) and traveled to various research stations and tea operations in Southern Japan and Okinawa to meet with researchers and producers in smaller-scale mechanized tea production & processing. (Separately funded.) How have the results been disseminated to communities of interest?Primarily extension-outreach workshops and one-on-one consultation; collaboration with industry members. What do you plan to do during the next reporting period to accomplish the goals?Continuation of ongoing activities, offer workshops on various topics identified by industry survey and as funding permits, documentation and reporting of research results.
Impacts
What was accomplished under these goals?
Project activities are centered around the Waimea research station on Hawaii Island, with greenhouse propagation/growout trials at the Kona research station. Project resources have been leveraged with support from other sources with activities as allowed by associated budgets. Acidification of soils: Results being evaluated and documented. Plant density and harvesting trial: As opposed to the compared to calendar-based system, data collection continues under a strategy based on visual observation of the field. Subjectivity on when a harvest is "ready" coupled with weather and competing demands for resources are key considerations. Previous results being evaluated and documented. Tea variety selection: Ongoing; nothing to report. Processing. Continued to develop "wok and roll" method for processing tea, which has promise for better control in hand processing, and for more uniformity between processing runs. Mechanical harvesting and processing. Labor is the largest cost component for both tea production and processing, so there is much interest in mechanization. The problems that have idled the project's processing facility remain unresolved. Continued collaborative efforts with industry partners. Propagation. Nothing to report.
Publications
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience: Agricultural professionals; existing, new and aspiring tea producers; others in tea industry (e.g. processors, retailers) interested in tea. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Workshop: Tea training for Agricultural Professionals How have the results been disseminated to communities of interest? Primarily extension-outreach workshops and one-on-one consultation What do you plan to do during the next reporting period to accomplish the goals? Continuation of ongoing activities, offer "Tea 101" workshops on regular basis as funding permits, tea propagation and other workshops, documentation and reporting of research results.
Impacts
What was accomplished under these goals?
Background. The original variety trials were established at research stations in Volcano, Waimea, and Waiakea on Hawaii island (Waiakea subsequently discontinued) in 1999, with a subsequent planting in Kula, Maui. Trials were expanded to Poamoho on Oahu. After several attempts at acidification, it was concluded that it would be infeasible to sufficiently adjust the soil pH at Waimanalo, so the trial there was abandoned. Work at the Kona RS was scaled back to greenhouse propagation/growout trials. Resources have been leveraged with support from other sources. Acidification of soils: Four tea varieties (Yutaka Midori, Bohea, Yabukita, and Benikaori) were screened at the Poamoho Experiment Station. Unlike Volcano and Waimea sites, the Maui planting has significant pest problems; we hypothesize that soil conditions (pH) are the cause. The Poamoho field was separated into two sections to test the pH hypothesis. One section was acidified preplant with sulfur while the control section did not receive the sulfur treatment. The Poamoho field test of soil acidification has been in place for nearly 3 years. The non acidified plots continue to do poorly compared to plants in the acidified treatments in terms of growth differences and incidence of insect pest damage. Further, the constant pressure from essentially a pest reservoir created by the non-acidified plots has significant impacts on the treated plots. The same four varieties were planned at Waimanalo Research station for organic culture. Although significant amounts of sulfur were added, the soil pH did not drop (pH 7.5). We suspect the area's Waialua series soil is well buffered; it would not be cost effective to manipulate soil pH to allow tea production in such an alkaline soil. Plant density and harvesting trial: A trial plot that tested prior findings regarding banji (abnormal shoot dormancy) was also used to evaluate the effect of planting density on yields. The tea varieties Yutaka Midori and 16-11 were evaluated for yield when hand-harvested every 2 weeks from January 2012 through May 2013. The harvested shoot consisted of two leaves and a bud. The yield (fresh weight of shoots) varied depending on double or single row plot configurations and on plant spacing within the row. Preliminary results are that raw yields of both varieties ranged from 6,000 to over 11,000 pounds/acre/year when planted in double rows. Yields were no more than half of these amounts for single row plantings. Tea variety selection: Most of Hawaii's tea production is based on varieties developed elsewhere. It is important to develop varieties with favorable yield, pest resistance and ability to produce a high quality product under local conditions. 120 seedling plants were evaluated for their suitability for making partially oxidized tea. Six plants were selected for further evaluation. Processing. In processing, the sequence, method/technique used, timing elements (e.g. initiation and duration of action), and intensity of several processing steps determine the type of tea that results. When combined with environmental variables such as temperature and relative humidity during harvest and processing, it can be extremely challenging to replicate a batch of tea. A microwave-based hand processing procedure was previously described. This has been modified to incorporate a heated metal surface (frying pan or wok) and is being tested. The new method looks promising for better control in processing, and would allow for more uniformity between processing runs. Mechanical harvesting and processing. Labor is the largest cost component for both tea production and processing, so there is much interest in mechanization. The problems that have idled the project's processing facility remain unresolved, so collaborative efforts were initiated with industry partners. We anticipate that procedural issues might hamper these efforts. Propagation. Lack of propagative material and the length of time to propagate new plants continue to be constraints to industry growth. In April 2013, a cutting trial was initiated at the Poamoho Research Station to test IBA dips (0.1, 0.3, 0.8, and 1.0 %) and cuttings using the tip, 1, 2, and 5 nodes under a mist system. We found that rooting success was 80% or higher in IBA concentrated dips. Lower concentrations of IBA and cutting that received no hormones did root but were very slow in comparison. The length of the cuttings (or nodes) were not a major issue. In spite of Hawaii's year-round weather, preliminary data suggest cuttings made in the summer are faster to root than those in the fall. Rooting was generated in 1-1.5 months in the summer months vs at least 2.5 months in the fall.
Publications
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Progress 04/01/13 to 09/30/13
Outputs
Target Audience: Agricultural professionals; existing, new and aspiring tea producers; others in tea industry (e.g. processors, retailers) interested in tea. Changes/Problems: Add J. Sugano and J. Uyeda (Oahu), R. Shimabuku (Maui), A.F. Kawabata, R. Tsutsui (Hawaii) as co-project directors. What opportunities for training and professional development has the project provided? Workshop: Tea training for Agricultural Professionals. How have the results been disseminated to communities of interest? Primarily extension-outreach workshops and one-on-one consultation. What do you plan to do during the next reporting period to accomplish the goals? Continuation of ongoing activities, offer “Tea 101” workshops on regular basis, tea propagation and other workshops, documentation and reporting of research results.
Impacts
What was accomplished under these goals?
Background. The original variety trials were established at research stations in Volcano, Waimea, and Waiakea on Hawaii Island (Waiakea subsequently discontinued) in 1999, with a subsequent planting in Kula, Maui. Trials are being expanded to Kona and 2 sites (Poamoho and Waimanalo) on Oahu. Facilities in Waimea, Volcano, Kona, and Poamoho were modified/repaired to accommodate propagation activities. Resources have been leveraged with support from other sources. Acidification of soils: Four tea varieties (Yutaka Midori, Bohea, Yabukita, and Benikaori) were screened at the Poamoho Experiment Station. Unlike Volcano and Waimea sites, the Maui planting has significant pest problems; we hypothesize that soil conditions (pH) are the cause. The Poamoho field was separated into two sections to test the pH hypothesis. One section was acidified preplant with sulfur while the control section did not receive the sulfur treatment. After nearly 2 years, it is observed that the non-acidified plots (pH 5.4) are not doing as well as plants in the acidified treatments (pH 4.7). In addition to growth differences, plants in the untreated plots were observed to have a higher incidence of insect pest damage. The same four varieties were planned at Waimanalo Research station for organic culture. Although significant amounts of sulfur were added, the soil pH did not drop (pH 7.5). We suspect the area’s Waialua series soil is well buffered; it would not be cost effective to manipulate soil pH to allow tea production in such an alkaline soil. Plant density and harvesting trial: A trial plot that tested prior findings regarding banji (abnormal shoot dormancy) was also used to evaluate the effect of planting density on yields. The tea varieties Yutaka Midori and 16-11 were evaluated for yield when hand-harvested every 2 weeks from January 2012 through May 2013. The harvested shoot consisted of two leaves and a bud. The yield (fresh weight of shoots) varied depending on double or single row plot configurations and on plant spacing within the row. Preliminary results are that raw yields of both varieties ranged from 6,000 to over 11,000 pounds/acre/year when planted in double rows. Yields were no more than half of these amounts for single row plantings. Tea variety selection: Most of Hawaii’s tea production is based on varieties developed elsewhere. It is important to develop varieties with favorable yield, pest resistance and ability to produce a high quality product under local conditions. 120 seedling plants were evaluated for their suitability for making partially oxidized tea. Six plants were selected for further evaluation. Processing. In processing, the sequence, method/technique used, timing elements (e.g. initiation and duration of action), and intensity of several processing steps determine the type of tea that results. When combined with environmental variables such as temperature and relative humidity during harvest and processing, it can be extremely challenging to replicate a batch of tea. A microwave-based hand processing procedure was previously described. This has been modified to incorporate a heated metal surface (frying pan or wok) and is being tested. The new method looks promising for better control in processing, and would allow for more uniformity between processing runs. Mechanical harvesting and processing. Labor is the largest cost component for both tea production and processing, so there is much interest in mechanization. The problems that have idled the project’s processing facility remain unresolved, so collaborative efforts were initiated with industry partners. Propagation. Lack of propagative material and the length of time to propagate new plants continue to be constraints to industry growth. In April 2013, a cutting trial was initiated at the Poamoho Research Station to test IBA dips (0.1, 0.3, 0.8, and 1.0 %) and cuttings using the tip, 1, 2, and 5 nodes under a mist system. We found that rooting success was 80% or higher in IBA concentrated dips. Lower concentrations of IBA and cutting that received no hormones did root but were very slow in comparison. The lengths of the cuttings (or nodes) were not a major issue. In spite of Hawaii’s year-round weather, preliminary data suggest cuttings made in the summer are faster to root than those in the fall. Rooting was generated in 1-1.5 months in the summer months vs at least 2.5 months in the fall.
Publications
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