HPP – also known as high pressure pascalization or cold pasteurization, is a non-thermal food and beverage preservation method that guarantees food safety and achieves an increased shelf life, while maintaining the optimum attributes of fresh products.

Although U.S. food and beverage manufacturers have had HPP technology commercially available for more than 20 years, it is currently not yet available in Hawai‘i. For this special event, keynote speaker Jorge Coll, Business Development executive from Hiperbaric presented on HPP and the versatility of the technology. Since 1999, the company has been the international leader in the design, manufacturing and marketing of HPP industrial equipment for food and beverages, spanning across five continents.

In a discussion moderated by Meli James, Cofounder of Mana Up, hear from our panel of speakers representing a cross section of local producers and government on the benefits of having an HPP facility in the state, and the opportunities to diversify and continue expanding our agricultural industry to support our local economy by promoting Hawai‘i-made products with local ingredients. Panelists include:

Senator Donovan Dela Cruz, Hawaii State Senate
Stacy Ferreira, Budget Chief, Hawaii State Senate
Loren Shoop, Owner & President of ‘Ulu Mana Inc.
Ethan West, Co-Founder & President of Punahele Provisions