Browsing Bulletin (Hawaii Agricultural Experiment Station) by Title

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Now showing items 38-56 of 56

  • Higgins, J E; Holt, Valentine S (Hawaii Agricultural Experiment Station, 1914-03-26)
    This early HAES bulletin summarized information on papaya cultivation and uses. The majority of the bulletin concerned botanical aspects of papaya with regard to sexual differentiation and the relevance of this polymorphism ...
  • Jones, Winston W; Storey, W B; Parris, G K; Holdaway, F G (University of Hawaii, 1941-06)
  • Krauss, F G (Hawaii Agricultural Experiment Station, 1921-12-16)
    The pigeon pea had been grown as a field crop in Hawaii in the first decade of the twentieth century, and in this bulletin Krauss championed the plant as ideal for feed and fodder, but his primary emphasis was on the legume ...
  • Krauss, F G (Hawaii Agricultural Experiment Station, 1932-03)
    The author championed this fast-growing leguminous shrub as a food, fodder, and soil improvement crop.
  • Payne, John H; Ley, Gaston J; Akau, George (University of Hawaii, 1941-06)
    This publication covers the use and properties of taro in several types of food products and a chemical analysis of two wetland and two upland taro varieties. It also includes recipes.
  • Moltzau, R H; Ripperton, J C (University of Hawaii, 1939-06)
    The commercial development of the macadamia in Hawaii has led to a study of processing methods adapted to this nut. Since it is marketed principally in cooked, salted-kernel form, processing includes all steps in handling ...
  • Magistad, O C; Frazier, T O (University of Hawaii, 1938-04)
    This bulletin reports on studies of truck crop production and marketing of locally grown vegetables.
  • Ripperton, J C; Goff, R A; Edwards, D W; Davis, W C (Hawaii Agricultural Experiment Station, 1933-06)
    This bulletin discusses the more important grasses growing on local ranges, their growth in other parts of the world, nature of growth, palatability, persistence, climatic requirements, and present importance and possibilities ...
  • Kelley, W P (Hawaii Agricultural Experiment Station, 1914-01-17)
  • Sedgwick, T F (Hawaii Agricultural Experiment Station, 1902)
    This bulletin starts with a history of taro, its cultivation in Hawaii, and a general discussion of taro root rot. Experiments done in 1901 and 1902 investigated the role of fertilization and irrigation in disease incidence.
  • Higgins, J E (Hawaii Agricultural Experiment Station, 1910)
    This publication gives a step-by-step description of the shield budding propagation method for mango.
  • Murai, Mary; Pen, Florence; Miller, Carey D (University of Hawaii, 1958)
    This bulletin provides original data on the composition and nutritive value of some of the principle foods from the Pacific islands. Most of the samples were collected in the Marshall Islands and Micronesia.
  • Henke, L. A. (Louis Albert), 1889-1985 (University of Hawaii, 1929)
  • Chung, H L (Hawaii Agricultural Experiment Station, 1923-10)
  • Krauss, F G (Hawaii Agricultural Experiment Station, 1923-05-31)
  • Whitney, Leo D; Bowers, F A I; Takahashi, M (Hawaii Agricultural Experiment Station, 1939)
    Taro, one of the oldest cultivated crops in the world, has long been a staple food of the natives of all the Polynesian islands as well as in the West Indies and the Orient. Since taro is propagated almost exclusively by ...
  • Chung, H L; Ripperton, J C (Hawaii Agricultural Experiment Station, 1929-12)
    This bulletin describes and illustrates with photographs dozens of plants with edible leaves, fruits, pods, stems, or roots, terrestrial and aquatic. The Japanese and Chinese names are given both in roman letters and ...
  • Ripperton, J C; Hosaka, E Y (University of Hawaii, 1942)
    Vegetation zones of the Hawaiian Islands are defined based on climate, topography and soils, and plants present. A table lists the distribution of plant species, and island maps show the zones.
  • Lind, Helen Yonge; Bartow, Mary L; Miller, Carey D (University of Hawaii, 1946-02)
    Information on vegetables included description and supply, nutritive value, selection, storage, preparation, amount to buy, and recipes. In addition to the types common elsewhere, various kinds of taro were included.
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