Who We Are
The Wahiawā Value-Added Product Development Center (WVAPDC) is a 33,000 square foot food manufacturing facility located in the town of Wahiawā in Central O‘ahu. Our center is a resource for food entrepreneurship and education. We offer product development consultation services, lab testing and production kitchens.
We serve Hawai‘i’s processors, entrepreneurs, farmers, and students. We are committed to taking value-added food and beverage products to market and advancing Hawai‘i foods across the globe.
Our Facilities:
- Receiving area with docks
- Mezzanine for co-working and educational opportunities
- Event loft with demonstration kitchen area
- Multi-purpose meeting classroom
Educational Programs
Lean Launch: Why Multiple Revenue Streams Are More Important Than Ever
with Instructor Faustino Dagdag
Thursday, May 15, 2025
5:30-6:30 p.m. on Zoom
Register here
Farm-to-Retail: Value-Added Product Development
From May 17, May 31, June 7, 2025
Saturdays: 9:00 a.m.-3:00 p.m. at the WVAPDC
Register for one session or the entire series!
Register here
Value Added 101: Grocery Distribution
with Allison Min
Tuesday, May 27, 2025
10:00-11:00 a.m. on Zoom
Register here
ʻĀina to Makeke
Are you a food entrepreneur specializing in a locally-made and -crafted food product that features locally sourced ingredients? The Hawaii Ag & Culinary Alliance Cottage Industry to Commercial Enterprise Scholarship supports local value-added entrepreneurs in growing their businesses. This scholarship is offered in partnership with the State of Hawaiʻi, Leeward Community College and WVAPDC to provide a unique opportunity to Hawaiʻi-based entrepreneurs utilizing locally grown, raised or caught ingredients to gain valuable knowledge and resources to grow their businesses.
Call for applications for Cohort 7 will be announced later this year.
For more information, please visit our Leeward CC Course Page here.
Wahiawā Market Day
Every third Saturday of the Month
This event is a partnership between Wahiawā Fresh and the Wahiawā Value-Added Product Development Center. The goal of Wahiawā Market Day is to feature and showcase local food businesses with products grown and/or produced locally that celebrate the unique flavors and cultures of Hawaiʻi.
Wahiawā Market Days are slated for every third Saturday of the month from 9:00 a.m. to 1:00 p.m.
Our Mission
To provide a state-of-the-art facility that empowers food entrepreneurs with the resources, expertise, and space needed to develop and launch innovative food products using locally-grown crops. The center is committed to supporting the growth and success of its diverse community of stakeholders by offering tailored programs, services, and partnerships that drives entrepreneurship in the food industry, and inspires the next generation of thought leaders.
- Add value to Hawai‘i’s agricultural and food industries.
- Deliver excellent client-oriented services in a timely manner.
- Be accessible to diverse audiences, with emphasis on underrepresented and underserved communities.
- Provide relevant and quality educational training and workshops for students.
- Be leaders in product development, educational growth and food safety.
- Train future leaders in the food sector.
Product Development
Benchtop Product Development
Our product development staff emphasizes a client-oriented, interactive, and hands-on approach.
We work across product categories to:
- Ideate and develop innovative food and beverage product concepts.
- Support troubleshooting formulation or production issues.
- Explore ingredient solutions (local, organic, sugar-free, etc.).
- Identify improvements and efficiencies in production.
STEP 1: Connect
Complete our New Product Development Project Initiation Form and sign our confidentiality agreement. (Your ideas and recipes are safe with our team!) We will set up a 30-minute call to discuss your ideas and objectives, and see if we’re a good fit for you.
STEP 2: Proposal
Our team will put together a proposal that outlines our plan of action to help you achieve your goals. This will include a project plan, deliverables, and our estimated cost for services provided.
STEP 3: Approval
Upon approval of our proposal and project plan, we will execute a project contract. At this point, we are still able to work with you to make changes and modify our proposal.
STEP 4: Project Kickoff and Ideation
Letʻs get to know each other! This meeting will give our teams an opportunity to discuss your project vision in more detail to make sure our goals and objectives are aligned. We will review your concept, competitive products, discuss details about ingredients and nutritional requirements, and strategize how we can bring this product to the market!
STEP 5: Setup and Sourcing
We will review your ingredients and production process, identifying ingredient suppliers that align with your company’s philosophy and product requirements. While we prioritize ingredient suppliers in Hawai’i, we will leverage our additional connections to make sure that we are sourcing the right ingredients for your product. Our aim is to begin benchtop development work with industrial ingredients and avoid unnecessary reformulations later. We will also work to mimic the production process likely to be used in manufacturing during our benchtop production so that the transition to scaleup can be as seamless as possible.
STEP 6: Benchtop Formulation/Re-formulation
Our team will work in the kitchen lab to turn your ideas into a prototype. We rely on our technical expertise, culinary skills, and creative thinking to innovate new products. We’ll present a range of viable prototypes for you to evaluate in an initial tasting. We will use that feedback to inform reformulations. Throughout this process youʻll remain in the driver seat, telling us what works, what doesn’t, and which direction to explore further.
STEP 7: Scaling
Whatever ‘scaling’ means to you, we’ll meet you there and assist with the transition from benchtop to production. After benchtop formulations are approved, we will work with you to ensure you have all the information needed to manufacture products. If you’re planning on working with a co-packer, we’ll help you connect, transfer knowledge and prepare product samples.
STEP 8: Final Reporting
After our work is complete, we’ll transfer all our project information to you and your team. Our reports will include product formulations, ingredient specs and supplier contact, production process flow charts, QA information, lab reports (if necessary), and a comprehensive review of all work completed.
Making decisions about your recipes, products, or production processes can be difficult and complex. We provide a less intensive environment to share our expertise and help you troubleshoot challenges and make informed decisions.
Our consultation time starts at one hour but, If one hour isn’t enough, we can schedule longer blocks of time. In many cases, we’ll work directly with you in our kitchen lab to taste, smell, touch and create (or refine) your product as a team. During the consultation, we’ll share food science knowledge, food safety considerations, production techniques, and other observations.
To set up a consultation please contact proddev@hawaii.edu or schedule (coming soon).
We offer a variety of standalone food product testing and services to help you with your product needs. This includes:
- pH
- Water activity
- Brix
- Nutrition facts panels
For more information, please contact proddev@hawaii.edu.
High Pressure Processing (HPP) is a non-thermal (5ºC – 20ºC) food and beverage preservation method that guarantees food safety and achieves an increased shelf life, while maintaining the organoleptic and nutritional attributes of fresh products.
During this process, high pressure inactivates pathogens and spoilage microorganisms without the use of heat, preserving the original flavor, texture and nutritional properties of the product.
The WVAPDC has a state-of-the-art HPP machine for client use, the first in the state of Hawai’i. With close consultation from our product development team clients can test their product for shelf life and validation. Due to the complexity of the machine HPP pilot projects must be guided by a product development staff member. To set up a consultation for HPP Pilot services email proddev@hawaii.edu.
Kitchen Incubator
The WVAPDC has four large commissary kitchen spaces in our facility. We welcome entrepreneurs in the beginning stages of their food business or who are looking to expand their small-scale business. We will have equipment on-site that will allow users to increase production capabilities and realize efficiencies. Some of the types of products that are ideal in our kitchens include:
- Hot sauces and condiments
- Cookies and baked goods
- Fried chips and snacks
- Jams and jellies
Commercial Kitchen Incubator FAQs
Keep your Student record updated
- Make sure you’re going to meet all of your degree requirements.
Keep your student record updated.
How do I apply/contact the kitchen?
Please email us at vapdc@hawaii.edu. Or click here to schedule a tour of our kitchen space to see if it’s the right fit for your needs.
How much does it cost?
Price rates will be posted here soon.
What equipment is in the kitchen?
We have a state of the art commercial kitchen with plenty of amenities. Here are lists of our kitchen equipment and packaging equipment. For additional questions contact us at vapdc@hawaii.edu.
When is the kitchen open?
We are currently working on putting the final touches on the WVAPDC and training staff. Once we are fully operational (estimated late 2024), we will be open Monday-Friday, 8:30 AM to 6:00 PM.
Directions to WVAPDC
From Honolulu: Take the H1, keep right at the fork to continue on the H2 following signs for Mililani/Wahiawā.
From Waiʻanae/West Oʻahu: Use the left lane to take Exit 8B for the H2 North toward Mililani/Wahiawā.
- Take Exit 8 toward Wahiawā
- Merge on to Kamehameha Hwy.
- Turn right on to California Ave.
- Enter the parking lot from California Ave. – 1001 California Ave., Wahiawā, HI 96786
Contact Us
Address: 1001 California Ave., Wahiawa, HI 96786
Email: vapdc@hawaii.edu
Subscribe to our Mailing List: Opt me in!
Instagram: @wahiawafoodinnovation
Past Video Workshops: Youtube
For photos: Visit our Flickr page
As part of the Hawai‘i Ag & Culinary Alliance® From Cottage Industry to Commercial Enterprise Program, a scholarship for our 12-week course will be awarded to 15 local food entrepreneaurs who utilize Hawaiʻi-grown, raised or caught ingredients .
This 12-week course will cover what it takes to become a successful food business entrepreneur. Featuring industry experts, our workshop sessions start with the basics and take you through everything from consumer surveys, licensing and regulations, startup costs and business law, to marketing, distribution, and pitching your business. You will be equipped to upscale a kitchen recipe into a commercial product that is ready for market.
Cohort 4: June 17 – September 9, 2024
Click the button below for program details and application.