Hawaiʻi-grown Staple Crops in Child and Adult Care Food Program (CACFP) Meals
Purchasing
Watch this video to learn the best ways to source and store prominent Hawaiian staple crops including kalo (taro), ʻuala (sweet potato), palaʻai (squash) and ʻulu (breadfruit) and how to properly credit these crops in CACFP Meals.
Did you know that 1/2 cup of ʻulu, kalo or poi can be credited as a 1 oz. whole grain equivalent in USDA meals in Hawaiʻi?
Preparing Fresh Products
Join Chef Kealoha Domingo in this video to learn how to prepare fresh Hawaiʻi-grown staple crops for CACFP meals and store them properly for food safety.
Cooking Methods
In this video, Chef Kealoha Domingo discusses different cooking methods and dish types that are practical to make with Hawaiʻi-grown staple crops under CACFP guidelines.
