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Course Description

Unlock the potential of your agricultural products with our Value-Added Hands On workshop. This immersive, two-hour session at the Wahiawa Value-Added Product Development Center is designed for farmers, food entrepreneurs, and community members eager to enhance the value of their raw products. Led by Hawai’i’s top entrepreneurs and WVAPDC staff, this workshop provides practical, hands-on experience in a variety of techniques that transform local-grown produce into market-ready, value-added products.

Learner Outcomes

Participants will learn:

  • The stories behind Hawai’i’s top entrepreneurs and their innovative products.
  • The fundamentals of value-added processing and its benefits.
  • Key techniques for extending shelf life and improving product quality.
  • How to create unique, high-demand products from your agricultural goods.
  • This workshop combines theoretical knowledge with practical application, giving you the skills and confidence to start or expand your value-added product line. 
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Type
In-Person
Days
F
Time
5:00PM to 7:00PM
Dates
Dec 19, 2025
Schedule and Location
View Details
Contact Hours
2.0
Location
Delivery Options
In-person (Oahu)  
Course Fee(s)
Workshop Fee non-credit $50.00

Section Notes

Join us at the Wahiawā Value-Added Product Development Center for a family-friendly Hibiscus for the Holidays Workshop! Learn how to craft unique hibiscus-based treats and gifts perfect for the season—while discovering the beauty and versatility of Hawaiʻi’s favorite flower. Celebrate local flavors, connect with our creative community, and take home your own hibiscus-inspired creation!

Please let us know about any allergies when you submit your reservation, or email us at vapdc@hawaii.edu.

What to Expect:

Explore the flavor, color, and culinary uses of locally grown roselle, aka hibiscus. Learn all about its botanical backstory and proper usage of fresh versus dried.
  • Prepare hibiscus-based food products—such as a baked good, jam, chutney, or infused beverage—guided by a team of experienced growers, chefs and value-added product developers.
  • Package your creation in a holiday-ready format to take home or gift.

Why Attend:

This workshop is perfect for:

  • Anyone looking to learn a new culinary skill or experiment with local ingredients.
  • Home cooks and gardeners who are curious about using hibiscus in festive recipes.
  • Aspiring food entrepreneurs exploring value-added product development.
  • Families with kids ages 8 and up

Participants will leave with:

  • A handcrafted hibiscus product ready for holiday gifting.
  • Knowledge of processing techniques and ingredient handling.
  • Inspiration to continue creating with locally sourced botanicals

Accessibility: If you need an auxiliary aid, service, or other accommodation due to a disability, contact us at vapdc@hawaii.edu as soon as possible. Requests made early are more likely to be fulfilled. This notice is available in alternate, accessible formats upon request. 

Cost:  $40 early bird rate (register by December 5); $50 regular

*One registration covers one adult and up to two keiki ages 8-12. Please choose the family option at checkout to register multiple people at once. Keiki must be accompanied by a parent or guardian.

Location of the workshop will be at the Wahiawa Value-Added Product Development Center (1001 California Ave., Wahiawa, HI 96786)

About the Instructors:

Daniela Dutra Elliott is an assistant professor and the program coordinator for the Sustainable Agriculture program at Leeward Community College. She has worked extensively with roselle cultivation and integrates hands-on field trials into her courses. Her students compare different roselle varieties as part of their organic agriculture curriculum, and the roselle used in this workshop comes directly from those campus trials.

With 12 years of industry experience, Chef Dayton Cagaoan has honed his craft in some of Oʻahu’s busiest kitchens. He began at Poke Stop under Chef Elmer Guzman, then trained for four years at Roy’s Waikīkī under the tutelage of Chef Jason Ichiki and later cooked at Top of Waikīkī with Chef Lance Kosaka. In Washington State, he helped open a sushi restaurant before returning home to help launch Jinya Ramen Bar & Robata. He is now the force behind DC Caterings, specializing in Hawaiian Asian–inspired cuisine.

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