HerbCo Expands Hawaiian Farm System

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Not surprisingly, fresh herb plants thrive in the Hawaiian islands for the same reasons humans love to visit there: warm, but not too hot days and nights; little monthly variation in climate, and great sandy beaches for snorkeling – ok, maybe we’re stretching it there. Capitalizing on the success of our Waianae farm on Oahu, we’ve leased acreage on the south side of the Garden Isle of Kauai. Located just outside of Poipu, this 7 acre parcel is growing certified organic basil, rosemary, sage, tarragon and mint. So far, the rich Hawaiian soil has blessed us with excellent quality product and impressive yields to the point that an additional 5 acres is being prepared for production. It’s no surprise that of all the HerbCo Farms, this one receives more HerbCo staff visit requests by far!

Italian basil getting a tan.

Common sage in an uncommon climate.

Baby rosemary on the Garden Isle.

Food Safety

GAP, GMP, HACCP. You may have heard of these acronyms that are becoming increasingly important in our quest for better food safety. But what do these terms mean?

GAP, or Good Agricultural Practices, focuses on the four basic components of production: soil, water, hands, and surfaces. By developing guidelines to address potential risks associated with each of these components, both the quality and safety of harvested produce can be enhanced.

GMP, or Good Manufacturing Practices, is the cornerstone of food quality and safety. GMP includes a food safety plan that incorporates water, product and facility testing.

HACCP, or Hazard Analysis Critical Control Point, is a systematic seven step process that identifies “Critical Control Points” in the production process—and seeks to eliminate the risk posed at those points.

HerbCo implements all three processes - GMP, GAP and HACCP - in its day to day operations.