Yes, pineapple still grows in Hawaii, though the industry today is significantly different from its past. The islands were once the global powerhouse for pineapple production, supplying the majority of the world’s canned fruit for decades. While that era of massive-scale agriculture has ended, the cultivation of Ananas comosus continues on a much smaller, specialized scale. Modern Hawaiian pineapple farming focuses on high-value, premium fresh fruit for local consumption and select export markets.
Current State of Pineapple Cultivation
The Hawaiian pineapple industry has transitioned from a colossal, export-driven commodity business to a niche fresh fruit market. Production now focuses on smaller farms and specialized operations, primarily located on the islands of Oahu and Maui. Commercial farming still occurs on these islands, with some small-scale production also found on Kauai and the Island of Hawaii.
The total acreage dedicated to pineapple cultivation is significantly reduced compared to the mid-20th century peak. The industry now focuses on growing premium varieties that command higher prices. Farmers concentrate on quality and sweetness over sheer volume, targeting local residents and the large tourism market.
The History of Pineapple in Hawaii
The pineapple plant, native to South America, was first recorded in Hawaii in 1813 by Spanish horticulturist Francisco de Paula Marín. However, the industry’s industrial rise began with the arrival of James Drummond Dole, who established the Hawaiian Pineapple Company in 1901. Dole quickly began the commercial canning of the fruit, producing the first profitable batch in 1903.
The industry rapidly expanded, fueled by mechanical and horticultural innovation. The ‘Smooth Cayenne’ cultivar was selected as the standard for canning due to its superior quality and yield. Engineer Henry Ginaca invented the Ginaca machine in 1911, which could automatically peel, core, and slice the fruit, dramatically increasing cannery efficiency.
By the 1930s, Hawaii had secured its position as the world leader in canned pineapple, with large-scale plantations dominating the landscape, notably on Oahu and Lanai. This period marked the apex of Hawaii’s agricultural dominance in the global fruit market.
Economic Forces Behind the Production Shift
The decline of Hawaii’s mass pineapple production was primarily an economic consequence of globalization and rising operational costs. As Hawaii transitioned from a territory to a state, labor costs increased significantly compared to other tropical growing regions. Competitors in countries like the Philippines and Thailand could operate canneries with labor costs that were roughly one-tenth of those in Hawaii.
Labor costs alone accounted for a substantial portion of the total production cost in Hawaii, making the canned product uncompetitive globally. High shipping expenses from the isolated islands to mainland markets further exacerbated the cost disadvantage. Additionally, the high value of land in Hawaii made farming less profitable compared to development or other uses.
The trend toward overseas production was accelerated when the fresh fruit market began to favor the high-yield MD-2 cultivar, which was bred in Hawaii but adopted more economically by competitors like Costa Rica. The last major cannery in Hawaii closed in 2007, solidifying the end of the canning era.
Distinct Varieties and Local Availability
The contemporary Hawaiian pineapple industry is sustained by cultivating unique, premium varieties that justify their higher price point. The most prominent of these is ‘Maui Gold,’ a hybrid known for its low acidity and exceptionally high sugar content, resulting in a distinctively sweet flavor. This cultivar is grown on the slopes of Haleakala, benefiting from the warm days and cool nights of the upcountry climate.
These specialized pineapples are often hand-harvested at peak ripeness to ensure maximum flavor, a practice that differentiates them from fruit picked early for long-distance shipping. Consumers can find these fresh, locally grown pineapples at farmers’ markets, roadside stands, and grocery stores across the islands. Many farms also offer tours, allowing visitors to purchase the fruit directly from the source.