Preliminary Summary for High Pressure Processing (HPP) In Hawaiʻi

PRELIMINARY SUMMARY FOR HIGH PRESSURE PROCESSING (HPP) IN HAWAIʻI

Prepared by: University of Hawaiʻi Community Design Center

Submitted to: The Agribusiness Development Corporation

May 2022

Proof of Concept Design Cont.

53

Proof of Concept Design

Draft Conceptual Master Plan

Draft 3D Conceptual Master Plan

Phase 1 Draft Conceptual Master Plan

-Civil Drawing

Phase 2 Draft Conceptual Master Plan

-P3 Lease Area Boundary

Proof of Concept New Construction for HPP Facility

HPP Facility Program Matrix

HPP Facility Program Description

HPP Facility Program Inventory

New Construction Proposed Floor Plans

New Construction Proposed Elevation Drawings

New Construction Section Drawings

HPP Facility Warehouse Expansion

Matrix

HPP Facility Warehouse Expansion Description

HPP Facility Warehouse Expansion Program Inventory

HPP Facility Warehouse Expansion

Proposed P3 Development Warehouse Configurations

128 Recommended Next Steps

Hawaiʻi Department of Agriculture, Agribusiness Development with support and collaboration from the Office of Senator Donovan Dela Cruz

Department of Business, Economic Development and Tourism

UHCDC Team

Cathi Ho Schar, Principal Investigator

Kimi Makaiau, Project Supervisor

Darlyn Chau, Project Designer

Jonathan Malu Stanich, Project Designer

Maleah Reynolds, Project Designer

Rebecca Ogi Denzer, Research Associate

Jolie Wanger, Graduate Research Assistant

Daniel Luna, Student Assistant

Kaylen Daquioag, Student Assistant

Kiana Dai, Student Assistant

Moises Lio Can, Student Assistant

Renz Carlo Laforteza, Student Assistant

Consultants

Fehr & Peers Transportation

HiCal Partners LLC

Insynergy Engineering Inc.

J. Uno & Associates

PBR Hawaiʻi

Sam H. Hirota Engineering

Advisor

Honua Consulting

This project was made possible by

Executive Summary

The Whitmore Community Food Hub Complex (WCFH) is proposed on the parcel currently occupied by the Whitmore Agricultural Tech Park, formerly the Dole Company Operation Facility, south of Whitmore Village. The Agribusiness Development Corporation (ADC) owns and manages the property that will support the proposed WCFH.

The project aims to create a post-harvest facility that meets the requirements of the Food Safety Modernization Act (FSMA), while integrating logistical spaces for agricultural tenants and related businesses. The complex is designed to pool services for the aggregation, processing, storage, marketing and distribution of locally produced foods by small growers throughout Oʻahu’s central, northern, and leeward regions. Agricultural tenant spaces, commercial kitchen facilities, warehouse and office spaces, greenhouses, and workforce housing are also envisioned on the parcel.

The ADC has identified High Pressure Processing technology (HPP) as an important investment to support Hawaiʻi’s agricultural industry. HPP is a food preservation technique that uses pressure rather than heat or chemicals to inactivate harmful pathogens and vegetative spoilage microorganisms to extend product shelf life. This new food preservation technology would be among the first in the state, and the intent is to make its use accessible to value-added producers from across the islands. The ADC plans to acquire, house, and operate an HPP machine(s) at the WCFH to help grow Hawai‘i’s local value-added products market.

Additionally, the Hawai‘i State Department of Education (DOE) is proposing to build a centralized kitchen facility and accompanying warehouse that would allow for more efficient production of school lunches as well as increase the procurement of locally sourced ingredients.

The proposed project consists of retaining and renovating some current assets from the previous operation facility, constructing new warehouse and office spaces, as well as the addition of a state operated centralized kitchen facility, and workforce housing. The project is envisioned in four phases: 1) infrastructure improvements to support the project’s long-term development goals; 2) renovation and/or construction of agricultural processing warehouse(s) and DOE centralized kitchen facilities; 3) renovation and/or construction of warehouses and office spaces; and 4) the construction of workforce housing. The project will encompass approximately 34 acres and include TMK parcels (1) 7-1-002 :009, 004 {POR.), 022, 023.

This report introduces and documents the feasibility of applying HPP technology at the WCFH. It also documents the public engagement process UHCDC employed as part of this initial study. Since HPP is a new technology to the state, UHCDC conducted extensive research including consultation with HPP manufacturers and existing HPP operators and users in North America, potential users of the technology in Hawaiʻi, and other interested parties to inform the planning and design process.

This report synthesizes the information gathered through the engagement process in three ways: 1) Data collected is categorized and listed in the Information Synthesis section; 2) Information is incorporated into proof of concept designs for an HPP facility and design considerations which guided the development of a conceptual master plan; and 3)Recommended next steps for the ADC and/ or the future HPP operator to consider as the project progresses.

Key findings:

• HPP technology has strong interest and momentum among the valueadded product industry in Hawai‘i and has great potential to help local producers grow this market.

• Industry and community outreach and consultation in the planning process is key to the success of this project.

• Viable options exist for both construction of new facilities or renovation of existing buildings to house the HPP machine(s) and expand to build additional food hub warehouse facilities.

• Due to food safety requirements, some important considerations for HPP facility configuration include a one-way flow of product to prevent cross-contamination, facility for an onsite USDA inspector, sufficient cold storage for anticipated product volume and consideration of adjacent support amenities (such as co-packing).

• Marketing needs to be considered and initiated at an early stage to help prepare the market for the technology.

Recommended Next Steps:

• The future HPP operator should outreach to existing HPP manufacturers, tollers, and testing facilities to better understand HPP operational designs and needs.

• It is important to conduct outreach to the Whitmore/Wahiawā community early and often to gather their input and feedback.

• Additional outreach should include potential statewide users of the HPP technology, farmers and producers as prospective tenants of and contributors to the food hub, as well as educational institutions to support agricultural pathways to employment.

• The operator will also need to work with ADC to coordinate infrastructure improvements.

• A traffic consultant should be engaged to develop a traffic mitigation strategy.

• Create a strategy for securing the site and a visitation plan for any public visits to the facility.

• Collaborate with the Leeward Community College’s Value-Added Product Development Center in Wahiawā to improve coordination among product development and commercial industry needs.

Introduction

Background

The Whitmore Community Food Hub (WCFH) is proposed on the parcel currently occupied by the Whitmore Agricultural Tech Park, formerly the Dole Company Operation Facility, south of Whitmore Village. The Agribusiness Development Corporation (ADC) owns and manages the properties which will support the proposed WCFH. While the ADC is the managing agency, they are collaborating with other federal, state, county, and community organizations/agencies for the successful implementation of this project. The goals for the project, established by ADC are:

1. To demonstrate that farming is an attractive profession that can be revenue generating and can allow farmers the ability to live and work in Hawai‘i;

2. To create synergy and scale by providing a food processing facility that results in reducing the overall costs of farming and ensures supportive systems and activities become efficient;

3. To develop a comprehensive, economically sustainable facility for farmers that supports several stages of agricultural production including farms, packing and processing facilities, distribution systems, infrastructure and water, public-private partnerships and long-term investments.

In 2019, an Environmental Assessment (EA) for the project’s master plan was completed, and received a “Finding of No Significant Impact” determination. In 2021, The University of Hawaiʻi Community Design Center (UHCDC) was contracted by ADC to update the existing master plan to reflect any changes related to evolving discussions across agencies, to seek additional input from agricultural and community stakeholders, and to develop more detailed information needed to guide future funding requests for capital improvements and site development.

Agribusiness Development Corporation

High Pressure Processing

The state has identified High Pressure Processing (HPP) technology as an important investment to support Hawaiʻi’s agricultural industry. HPP is a food preservation technique that uses pressure rather than heat or chemicals to inactivate harmful pathogens and vegetative spoilage microorganisms. The WCFH will house this technology to help grow Hawaiʽi local value-added products market. As part of the overall master plan update, UHCDC is assisting ADC with research, engagement and conceptual plans for the proposed HPP facility. This report synthesizes UHCDC’s preliminary findings and recommended next steps, which can be used to inform procurement and successful implementation of the project.

ADC, established in 1994, facilitates and provides direction for diversification of Hawai‘i’s agricultural industry. ADC’s mission is “to acquire and manage, in partnership with farmers, ranchers and aquaculture groups, selected high-value lands, water systems and infrastructure for commercial agricultural use and to direct research into areas that will lead to the development of new crops, markets and lower production costs.” ADC’s stated responsibilities include: “transitioning former plantation lands and water systems to diversified long-term agricultural use, initiating and developing diversified agriculture facilities, and finding innovative solutions for issues facing the agricultural industry today.”

UHCDC

DRAFT DRAFT

UHCDC is a collective of University of Hawai‘i faculty, staff, and allied professionals across university departments and disciplines, assisted by student interns and recent graduates. UHCDC provides a platform for collaboration on public interest built environment work.

UHCDC provides alignment, engagement, communication, research, planning, and design services that provide stakeholders with data, analysis, prototypes, insights, resources, and visualizations that help to collectively guide and inform next steps.

Related Site

ADC currently owns and manages roughly 2,000 acres of agricultural land in Wahiawā, O‘ahu. ADC also owns a 1.5 acre parcel in the Wahiawā community business district. The subject property was acquired by ADC in 2013 with the goal to advance agriculture in Hawai‘i. The Leeward Community College (LCC) Value-Added Product Development Center (VAPDC) is currently under construction on this site and is anticipated to open in Spring 2023. The VAPDC will support post-secondary education in the incubation and marketing of value-added food products through the recycling of nearby agricultural waste streams. Besides delivery of post-secondary education services in food science, the goal of the VAPDC is to convey scalable (capable of commercialization) food production processes. Essentially, entrepreneurs can graduate from the LCC VAPDC and move on to a larger scale production at WCFH.

As an integral part of the WCFH initiative, the VAPDC will have facilities that support the development and marketing of products and platforms that promote the promulgation of locally grown food resources through the upcycling of agricultural by-products. This facility will house a HPP machine and ancillary equipment. Current plans are to acquire a small higher pressure processing machine and offer workshops on its application, benefits, and uses.

TOWAIALUA FARRINGTONHWY TONORTHSHORE

WHITMORE COMMUNITY FOOD HUB

LEEWARD COMMUNITY COLLEGE VALUE ADDED PRODUCT DEVELOPMENT CENTER

NOTE: ADC FARMLAND HIGHLIGHTED IN ORANGE

What is High Pressure Processing (HPP)?

High Pressure Processing (HPP) is a food preservation technique that uses pressure rather than heat or chemicals to inactivate harmful pathogens and vegetative spoilage microorganisms.

HPP provides a means for retaining food quality while avoiding the need for excessive thermal treatments or chemical preservatives. HPP technology will provide new benefits and opportunities for Hawai‘i’s agricultural products through food safety improvements, shelf-life extension, and expansion of operational efficiencies to name a few.

Hiperbaric HPP Machine

Images

Manufacturers

The two leading HPP manufacturers that supply the US domestic market are Hiperbaric and JBT Avure Technologies. UHCDC has engaged both companies to better understand the equipment and services provided, projected operating and maintenance costs, facility and personnel recommendations, etc. in order to provide ADC and the HPP operator with the best information. The HPP operator will select a supplier with the funding support from ADC.

Machine Comparison

There are many factors to consider when selecting the appropriate machine(s) to support Hawai‘i’s growing value-added product industry. Each manufacturer offers a range of machines at different sizes and throughputs. Physical considerations include machine size (footprint, height, auxiliary space needed, etc.). Production considerations include vessel capacity, throughput, operating costs, uptime, etc..

For more information, please review the manufacturer documents included in the Appendix A.

Hiperbaric High Pressure Technologies

Headquarters: Burgos, Spain

US Headquarters: Miami, Florida

Models available: H55; H135; H300; H420; H525

JBT Avure Technologies

Headquarters: Middletown, Ohio

Models available: AV-10; AV-20m; AV-30M; AV-40X; AV-50X; AV-60X; AV-70X

Hiperbaric HPP Machine

JBT Avure Machine

Food Safety

Shelf Life Extension & Food Waste Reduction

Fresh Taste & Nutrient Retention

HPP destroys pathogens (Salmonella, E. Coli, Listeria, Vibrio, Norovirus, etc.) and spoilage microorganisms (lactic acid bacteria, coliforms, etc.), meeting the requirements of food authorities.

HPP can extend a product’s shelf life by three times to thirty times, while still ensuring a high-quality product. It also prevents food waste on the retail shelf and in the consumers’ refrigerator since it has an extended shelf life.

HPP is a non-thermal processing method that maintains the freshness of the original product. This allows the nutritional characteristics, fresh taste, and texture of food products to be retained.

Clean Label

Brand Protection

HPP allows to drastically reduce or eliminate the use of preservatives or additives in food while maintaining freshness and taste.

HPP is applied in final packaging which will eliminate the risk of re-contamination and prevent costly product recalls.

Operational Efficiency & Business

Opportunities

HPP allows producers to develop innovative products and open new market niches, including exporting to new overseas markets. With an extended shelf life, supply chain operations can optimize production and scale operations.

Text adapted from https://universalpure.com/high-pressure-processing/

Food Safety

Food safety in the United States relates to the processing, packaging, and storage of food in a way that prevents food-borne illnesses. The U.S. Food & Drug Administration (FDA) is responsible for protecting public health by ensuring the safety of our nation’s food supply. In addition to federal and state food safety standards, the processing of products through HPP requires their own validation and shelf life studies if the products will be sold commercially.

FDA Food Safety Modernization Act (FSMA)

The FSMA is a preemptive set of regulations that are designed to ensure that safety measures are implemented throughout the food system. It enables the FDA to focus more on preventing food safety problems rather than relying primarily on reacting to problems after they occur. The law also provides FDA with new enforcement authorities designed to achieve higher rates of compliance with prevention and risk-based food safety standards and to better respond to and contain problems when they do occur.1

Hazard Analysis Critical Control Point (HACCP)

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Validation Studies

An HPP Validation Study is required under HACCP regulations1. Validation Studies establish and document the scientific processes to control potential hazards and assess how well and how consistently

a particular processing procedure or combination of procedures can deliver products that meet food safety specifications. A validation study is required for every product (Sku) going through HPP processing and the HPP facility is required to maintain the study results on file to meet FDA regulations. An HPP validation (pathogen challenge) study does not determine the overall shelf life of the product. For more information on testing facilities, please see Appendix B.

The critical parameters for determining differences in product and if they can be grouped to minimize validation studies are the pH, water activity and ingredients (See Synthesis for more detail). These parameters will determine the HPP conditions for pathogen inactivation, generally Listeria monocytogenes, Salmonella and E. coli. Inactivation levels required by regulations/ customers will vary depending on food product. In addition, for certain products the FDA Guidelines for Refrigerated Food need to be followed to control issues with nonproteolytic strains of Clostridium botulinum Types B, F and the marine strain Type E.

Shelf-life Studies

An HPP shelf life (spoilage) study is required for labeling (“Best By” dates) and evaluates the effect of HPP process on spoilage microorganisms to determine the time a product can be expected to keep without appreciable change in quality (color, texture, odor, flavor, nutrients and spoilage microbial growth). An HPP shelf Life study should be done prior to or simultaneously with an HPP validation study.2

1FDA Food Safety Modernization Act

2Per Cornell HPP Validation Center / Micro lab

Product Types

Examples of products that are suitable for HPP:

• Fresh juice, kombucha, cold brew coffee

• Dips, hummus, salsa, guacamole

• Poi, ‘ulu hummus

• Baby food

• Soups and sauces

• Ready-to-Eat meals

• Wet salads

• Deli meats, raw meat, raw poultry, cooked poultry, dairy products, shellfish, oysters,

• Cosmetic products

Products not suitable for HPP:

• Spices, powders, and extracts

• Dry nutes, fruits and cereals

• Whole fruits

• Vegetable leaves and leafy salads

• Bread and pastries

Process

UHCDC conducted community, stakeholder and industry engagement in order to drive an informed planning and design process for the facility which will house the HPP machine(s). As HPP is a new technology for the state of Hawaiʻi, significant research and outreach was required for this report. This process informed our understanding of facility requirements to house and operate the HPP machine(s) as well as the existing and potential business environment for the state’s investment. Outreach included interviews with HPP manufacturers, operators, and users across the continental U.S. and Canada. Additional outreach was conducted to identify potential operators and users in Hawaiʻi. The insights gathered from this outreach was used to directly guide the technical considerations and provide useful contextual resources to aid UHCDC in developing the programming, scope, and direction for this project.

Consultation

Hawaiʽi Working Group

Prior to UHCDC’s involvement in the WCFH project and subsequent HPP research and outreach, a small working group comprised of the University of Hawai‘i’s College of Tropical Agriculture and Human Resources, Department of Agriculture, Agribusiness Development Corporation, Department of Business Economic Development and Tourism, Department of Education, Kamehameha Schools, Mana Up, Hawaiʻi Agricultural Foundation and Hawaiʻi Farm Bureau, convened by Senator Donovan Dela Cruz had been advocating to bring HPP technology to Hawai‘i. In 2019, an ad-hoc agricultural hui led by Meli James, Cofounder of Mana Up Hawai‘i and Denise Yamaguchi, Executive Director of the Hawai‘i Agricultural Foundation, started to examine Hawai‘i’s potential HPP market. In 2020, they produced a report summarizing the prospects of bringing HPP technology to Hawai‘i. Their report, Business Case for a High Pressure Processing Facility in Hawai‘i, Economic Recovery & Value-Added Products, provided an overview of High Pressure Processing and was presented to Senator Donovan Dela Cruz. They additionally partnered with HPP manufacturer Hiperbaric to host a web presentation in March 2021. EAT THINK

DRINK 14: High Pressure ProcessingInnovation & Value-Add can be viewed on YouTube (https://www.youtube.com/ watch?v=jFC8li7H-K0). UHCDC consulted with this group to learn from their earlier research and they have continued to provide feedback and recommendations throughout this process. Their report and findings can be found in Appendix C.

Interviews

HPP Manufacturers

UHCDC met with representatives from the two primary manufacturers of HPP machines, Hiperbaric and JBT Avure Technologies. Both manufacturers provided detailed information on their machine specifications as well as maintenance requirements, basic facility requirements, and services they provide to customers.

HPP Toller

UHCDC conducted interviews with HPP facility operators known as tollers to gain technical understanding of the operational and facilities requirements. UHCDC interviewed a total of six different tollers as part of this process. Interviews were informal and the format evolved to fill in information gaps. Early interviews focused on understanding the basic infrastructure and spatial requirements for HPP machines and operations as well as auxiliary services and equipment. Later interviews explored details of operations and facility design.

HPP User

UHCDC interviewed producers who currently utilize HPP technology to better understand the process of HPP. These interviews were helpful in providing context and revealing differences in experience and between product types.

Potential User Research

In order to better understand the potential demand for HPP technology, UHCDC reached out to individuals and businesses who were identified as potential users through a working group of Hawai‘i producers and an inventory of related businesses in Hawaiʻi. A list of potential users were put together based on their prior expressed interest in HPP technology These individuals and businesses were contacted through existing networks, public meetings, and through email to participate in facilitated focus groups and to fill out two surveys in an attempt to refine user input into the design process.

An initial survey was designed to solicit input on potential use of the broader food hub amenities including HPP. A second survey was developed to gather more information from businesses identified as potential HPP users. Due to limited responses, we focused our efforts on other types of engagement. However, survey response information was incorporated into the information synthesis. A summary of survey responses, full results, and survey instruments are included in Appendix D.

Site Visits

UHCDC traveled as part of a delegation from Hawaiʻi to visit various food innovation and HPP manufacturers and tolling sites in California, Oregon, and Nebraska from Dec. 14-18, 2021. These visits provided an opportunity to visualize the operations and machines as well as ask more detailed questions. In addition to UHCDC, interested parties from local industry, higher education, and government also attended.

List of site visits:

HPP LA (Tolling Facility)

Los Angeles, CA

Evolution Fresh (Food Producer)

Los Angeles, CA

HPP Food Services (Tolling Facility)

Los Angeles, CA

Oregon State University, Food Innovation Center

Portland, OR

University of Nebraska, The Food Processing Center

Lincoln, NE

Oregon State University, Food Innovation Center

University of Nebraska, The Food Processing Center

HPP Food Services

Public Seminar Additional Community Engagement

Community Meetings

UHCDC both hosted and attended a variety of virtual and in-person meetings including talk stories, one-on-one meetings, and group presentations with elected officials, community organizations and individuals, as well as educational institutions.

In-person Walk-through Open House

UHCDC hosted an in-person walk-though event in Whitmore Village outside the community park gym. There was an estimated attendance of over 100 individuals (55 signed in), most of which were community residents. Engagement posters, feedback boards, comment cards and 12 UHCDC staff and student assistants were on site to share information and capture feedback from attendees.

Website

A project website was provided to communicate updates to the community throughout the project at engagehawaii.org.

Neighborhood Board Meetings

UHCDC hosted an informational web presentation led by a JBT Avure Technologies’ food scientist. This seminar provided information on HPP technology, its benefits for the valueadded product industry, and the food science behind the technology. The web presentation can be viewed on Youtube ( https://www.youtube.com/watch?v=VV075o_eyFc&t=3s ).

UHCDC connected regularly with the Wahiawā-Whitmore Neighborhood Board to provide project information, updates and solicit feedback. UHCDC also presented to Neighborhood Boards in the wider geographic region whose constituency might utilize and/or benefit from the WCFH including the Mililani Mauka-Launani Valley and the Mililani-Waipiʽo Neighborhood Boards.

HPP Research & Outreach

Manufactures

Hiberbaric USA

Miami, FL

JBT Avure Technologies, Inc.

Middletown, OH

Tollers

CalPack Food/HPP Food Service

Torrance, CA

Dora’s Naturals

New York, NY

HPP Food Services

Wilmington, CA

Buena Park, CA

HPP LA

Los Angeles, CA

HPP Services Canada

Burlington, Ontario, Canada

Intermountain HPP

Ogden, UT

Youngstown Grape Distributors

Reedley, CA

HPP Users

Live Organic Food

Ontario, Canada

Love Grace Juice

Astoria, NY

Slurp Mix

Ontario, Canada

Food Safety

JL Consulting Service LLC

Ontario, Canada

Elected Officials

Senator Donovan Dela Cruz

Representative Amy Perruso

Councilmember Heidi Tsuneyoshi

State Agencies

Department of Business, Economic Development and Tourism

Hawaiʽi Technology Development Corporation

Neighborhood Boards

Mililani Mauka-Launani Valley Neighborhood Board

Mililani-Waipiʽo Neighborhood Board

Wahiawā-Whitmore Village Neighborhood Board

Food Hubs/Culinary Business Incubators

Kahumana Farm Hub

Kōkua Kalihi Valley

Oʽahu Fresh Pacific Gateway Center

University of Hawaiʽi Community Colleges

Kapiʽolani Community College

Leeward Community College

Value- Added Producers and Other Interested Parties/Individuals

AgTech Pacific

Alice Malama Solomon

Banán

Beer Lab HI

Costco

First Commercial Kitchen

Forage Hawaiʽi

Friends of Waimānalo

Hawaiʽi Business Group Incorporated

Hawaiʽi Foodservice Alliance

Hawaiʽi ‘Ulu Cooperative

Ho Farms

Honolulu Poi Company

Lanakila Meals on Wheels

Lanakila Pacific

Kalona Brand Company

KAS Technology

Kings Hawaiian

Mana Up

Mānoa Honey

Mari’s Garden

Ohana Hui Ventures

Opala Foods

Organic Innovation

Performance Landscape

Piko Provisions

Sun Noodle

Uncle’s Ice Cream

‘Ulu Island Nation

‘Ulu Mana, Inc.

Villa Rose

Y.Hata

Information Synthesis

Information gathered from interviews with HPP industry contacts including tollers, manufacturers, and users was compiled and synthesized for future reference. The information is organized into the following categories:

01. Staff - How much staffing, qualifications and training that is required for operation.

02. Maintenance - Information related to the anticipated maintenance costs, required spare parts, and other insights.

03. Efficiency - Suggestions for maximizing operational efficiencies.

04. Auxiliary Equipment - Information related to the types of additional equipment associated with the HPP operation such as those required for labeling, drying, and moving product around.

05. Testing - Information related to the tests and studies required to certify products for processing.

06. Packaging Requirements and Food Safety ConsiderationsInformation regarding the specific types of packaging that can be used with HPP and other chemical requirements.

07. Regulatory/Insurance Considerations - Information related to the complicated regulatory environment surrounding HPP and the food industry.

08. Toller Pricing - HPP Operators known as tollers configure their pricing in different ways depending on volume and other factors. Most tollers consider this information proprietary, however we have included some general information in this report.

09. Marketing - Information to help with launching HPP and building the HPP industry base. Marketing will be important for potential customers of HPP to learn about the technology and system.

10. Facilities Plans - A lot of information was gathered in order to better understand facility design. This information is listed here and also captured in the Proof of Concept designs.

01.Staff

Start-up Logistics

• Some operators contracted manufacturer employees to work on site for 3-6 months to set up the operation and train employees or hired a previous manufacturer employee to operate the facility.

• The manufacturer may offer assistance with installation, training, and set up.

• One toller hired airplane mechanics because skill set was similar and easily transferred.

• It may be a steep learning curve to learn how the machine works.

Staffing Needs

• An operator will need a minimum of three people per shift to operate a machine plus co-packing operations.

• Total staffing needs for machine operation: 12 people (four staff per shift)

• Responsibilities of the three people during each shift include:

• Operator: Loading/unloading the baskets and starting the machine

• Mechanic: Can float between tasks:

• Other responsibilities: Boxing, packing, transporting, maintenance, sanitation, shipping/receiving, admin, quality assurance, plant manager

• Total staffing for co-packing: 8 people

• Generally tollers schedule (3) eight hour shifts per day. If running 7 days a week, 21 shifts are possible.

• Also include 1 shift for cleaning the machine(s) (recommend Sunday midnight - 4 am).

• USDA inspectors are needed on site when meat is being processed. Available for 8 hr shifts. USDA charges for overtime only.

• Scheduling all meat operations during certain time windows is a good model

Staff Training/Qualifications

• Manufacturer may provide training for operations and maintenance, no specific qualifications necessary

• Mechanic with experience with large equipment (e.g. aerospace).

02.Maintenance

• Having a parts inventory and maintenance crew are critical to shorten down time.

• The typical investment in spare parts is $120,000.

• The typical cost of parts inventory once up and running is approximately $510,000/mo.

• The cost for an inventory of plugs, wedges and chamber seals is approximately $12,000

• It is recommended to maintain a stock of extra filters.

• About 60% of the parts are common to different size machines and can be pooled. Specifically, pumps and tubing sizes are the same. Seals around the plugs and baskets differ.

• Larger components will last their specified lifetime.

• Both manufacturers promise immediate 24-hr help (customers confirmed).

• Operator will need to work with the Manufacturer to ship parts to Hawai’i. Manufacturers may coordinate with other customers to expedite access to parts.

• Machines are cleaned weekly (Sunday, midnight - 4 am)

• There are a range of efficiencies reported by users and manufacturers (6090%). Estimate for 60% efficiency (HPP supplier will state 90% efficiency). One operator reported 80% efficiency.

• Consider the need for washing the machine between different food products when switching between products containing allergens, meat or in the case of spillage (e.g. tollers often designate a shift for processing meat products).

• To minimize washing, it is recommended to schedule batches based on food sensitivities and food type.

• Consider odors and allergens related to seafood when scheduling product processing (Requires 1 hr for cleaning, may be best to batch all seafood during specific time shift).

• One shift (Sunday at midnight - 4 am) is used to clean the machine.

• Machine is in production (maximum production) 20 out of 21 shifts.

04.Auxiliary Equipment

• A general recommendation is to determine what will be processed first, then buy any auxiliary equipment.

• Blower/dryer - useful for drying product instead of wiping.

• Inkjet printer - necessary for each machine to print labels (coding). Also, customers prefer to have the expiration date printed by the HPP toller.

• Additional conveyors can be added to each machine.

• Shrink wrap - useful for palletizing finished product.

• Pallets and forklifts are necessary along with space for storage and to move product around the space.

• Consider space requirements for a packaging line and placing product into boxes.

• An overhead crane may be useful if heavy machinery needs to be lifted.

05.Testing

• An HPP Validation Study is required under HACCP regulations1. An HPP validation (pathogen challenge) study does not determine the overall shelf life of the product. A validation study is a scientific examination to determine whether the HPP process will achieve, and maintain, at least a 5-log reduction in pathogen growth for at least as long as the estimated storage time. A validation study must be obtained for every product (Sku) going through HPP processing2

• Validation study cost: $4,600 per product2 - may not need validation study if only looking for shelf-life extension.

• An HPP shelf life (spoilage) study is required for labeling (“Best By” dates) and evaluates the effect of HPP process on spoilage microorganisms to determine the time a product can be expected to keep without appreciable change in quality (color, texture, odor, flavor, nutrients and spoilage microbial growth). An HPP shelf life study should be done prior to or simultaneously with an HPP validation study2 .

• Shelf life study cost: $1500.00 + $75.00 per testing point (per product)2

• Testing takes the amount of time of the shelf life test - no add-on waiting time.

• Testing should be in a separate facility to avoid any pathogens near the processing center.

• Recommended testing sites for Hiperbaric include The Cornell High Pressure Processing (HPP) Validation Center and The Food Processing Center at the University of Nebraska. JBT Avure’s microbiological laboratory conducts pathogen challenge studies to validate HPP parameters and incorporate into HACCP’s.

• A list of recommended testing facilities can be found in Appendix B.

1HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

2Per Cornell HPP Validation Center / Micro lab

06.Packaging Requirements and Food Safety Considerations

• Chemistry and Food Safety:

• To maximize protections from lethal pathogens, a food water activity (aW) above 0.96 is required. In other words, HPP is more effective in high aW products because the product will have a higher content of free water available to transmit the pressure, leading to a higher microbial inactivation and extended shelf-life.

• aW of 0.96-0.97 is required to maximize protections from lethal pathogens.

• Commercial HPP products with aW 0.80-0.95 use HPP to extend shelf life and minimize recontamination risk with Listeria as in the case of cooked products or sliced deli meats.

• HPP can also be combined with other processing steps to tally or exceed 5-log pathogen reductions, as in the case of cured/fermented meats, where curing/fermentation combined with HPP meet the food safety objectives.

• HPP is capable of processing acid (below pH 4.6) and low-acid foods (pH 4.6 or higher).

• HPP does not eliminate bacterial spores and it is always recommended that the formulation includes components that prevent the germination and toxin production of spores, particularly of Clostridium botulinum (see FSA Guide in Appendix). Food safety consultation is highly recommended.

• Product must be at least 28°F before entering the machine.

• Packing Material : PET plastic is required (no glass/aluminum); PET, PE, LDPE, PP, EVOH, PA

• Consider allergen cross-contamination possibilities

• Consider how to maintain “Organic” requirements

• Small bottles (shots) require extra labor for larger numbers of units.

07.Regulatory/Insurance Considerations

• All relevant local, state, and federal codes and standards must be followed.

• Hawaiʻi State Department of Health (DOH) and Federal Department of Agriculture (FDA) both need to approve the warehouse.

• Ensure Food Safety Modernization Act (FSMA) compliance.

• Foreign Trade Zone designation - based on research and consultations, this may not be a good fit for an agricultural processing facility. U.S. Foreign-Trade Zones Fact Sheet can be found in Appendix.

• Insurance requirements: General Liability insurance, Product insurance

08.Toller Pricing

• Across the United States, most tolling facilities charge by volume (fee per pound).

• There are some instances in the beverage industry where tollers charge by the unit (bottles); for larger volume clients, tollers may also charge by the cycle.

• On the U.S. West Coast where there are more tolling facilities, it is common to find tolling fees around 40-45 cents/lbs. Larger volumes may decrease in price, smaller volumes may be higher.

• In Canada, one toller offered self-service to clients. Users paid on a per cycle basis, and were extended discounts for more cycles per month.

• Best practice is to have a price structure dependent on volume; the higher the volume, the lower the rate. This provides an incentive for local manufacturers to increase production and/or utilize the HPP process more efficiently to keep lower their costs.

• Tollers keep their pricing sheets confidential and do not share them publicly.

09.Marketing

• Marketing will be important, especially if there are not anchor customers to begin with.

• Most tollers start with an anchor customer or toll their own product.

• A website is most often used as the primary outreach/marketing tool.

• Hiperbaric can help with marketing outreach/seminars.

• It is recommended to start with the low hanging fruit (juices/bottles).

• Marketing will be important to educate potential HPP users about the benefits of HPP, which products would benefit from HPP, and how the system works.

• It is recommended to utilize the existing producer networks to support the marketing and launch.

10. Facilities Plans

Facility Program Needs

• Required space: Approximately 3,000-4,000 sf for a large HPP machine; 1200 sf -1500 sf for a small HPP machine.

• Required Height: A large machine is approximately 14 ft high and a small machine is approximately 8.5 ft high.

• Building needs to include an outdoor area to house chillers that accompany each machine. See Program Matrix and Inventory for more detail.

• Plan ample space for loading and unloading and around the machines.

• Physical separation between pre-processed and finished product is critical.

• It is useful to plan space to include an office, restroom(s), staff dressing area/ break room. The HPP facility is refrigerated throughout so climate controlled space for breaks is recommended.

• Cold storage is required on the inbound and outbound sides of the facility (separate). Inbound estimate sufficient space for 3-day’s worth of product. Outbound, estimate sufficient space for 1-day’s worth of product. The outbound area is fully cooled and includes the HPP machine, storage space and copacking as desired.

Facility Design Considerations

• FSMA compliance

• Potential Foreign Trade Zone requirements.

• It is helpful to provide ways to see into the operation without walking through such as a mezzanine or windows from the office space.

• Provide high bay space for high bay storage (30 ft.).

• Provide at least 10 ft between machines and 3-6 ft between machine and wall. (Recommend widths that accommodate forklifts throughout.

• Dry storage needs to be separate from the product because it creates dust.

• It is important to use insulated panels for the building since the entire facility will be chilled.

• A depressed loading zone is useful to allow direct forklift access to larger trucks.

• A drive-in loading dock area is useful to allow smaller vans to drive into the facility for loading and unloading - especially when accessing a self-serve machine.

• It is important to maintain a one way flow of product. Gates and turnstiles are helpful to restrict any backways movement of product.

• Avoid conditions where vehicles can drive into the HPP machinery.

• Noisy activities are best kept towards the back of the site to allow the building to act as a noise buffer.

Facility Utility Considerations

• The entire space where the HPP machine is housed and product is stored is completely refrigerated.

• The fire sprinkler system should be appropriate for refrigerated space.

• Ensure drains are installed in the floor

Sustainability Considerations

• Consider adding photovoltaic panels for power

• Consider water reuse options to conserve water

• Consider programs to reuse food waste

Delivery/Traffic

• Expected traffic for HPP business is approximately five trucks per machine per day, or 10 total trips per machine

• One consolidated delivery system would reduce the trips

• A traffic management plan with use times should be developed by the operator

Precedent Studies

Precedent studies are a form of research used to aid design processes by modeling existing theories, concepts, and strategies. Analysis of previous occurrences, offer inspiration that can be referenced and reinterpreted in one’s own work.

Three U.S. tollers participated in one-onone consultations and virtual sketching activities, which provided insight into programmatic areas, adjacencies, and floor plans for different HPP facilities.

There was consensus among tollers that it was ideal to have products flow one-way from receiving (loading or preprocessing cold storage) into HPP then to a post-processing cold storage area before exiting the facility. This mitigated cross contamination of pre and post HPP products, equipment, waste, and people.

The following precedents have been used to visualize the program areas and spatial relationships found in three HPP facilities. They also helped to inform the new construction and renovation alternatives proof of concepts designs found later in this report.

Precedent Studies - HPP Food Services

Name: HPP Food Services

Website: https://www.hppfs.com/ Location: Wilmington, CA

HPP Machine(s):

Manufacturer: Hiperbraric Model: H525

No. of each machine: 4

Services: Tolling only

Processed Foods: Juices, smoothies, coconut water, salad dressing, and baby food.

Process Volume: 12-14 millions pounds per year per machine

Size of facility: HPP Room: Storage (dry/cold/freezer): Co-packing:

Comments: N/A

Precedent Studies - HPP LA

Name: HPP LA

Website: https://www.hpplosangeles.com/

Location: Los Angeles, California

HPP Machine(s):

Manufacturer: Hiperbaric Model: 135

No. of each machine: 1

Services: Tolling only

Processed Foods: Juices, deli meats, dips, salas, dairy, products, and seafood.

Process Volume: 200,000 units/week

Size of facility: Multiple warehouses with a 55,000 sf HPP facility.

HPP Room: 3,000 sf

Storage (dry/cold/freezer): 4,000 sf (dry storage)

Co-packing: 5,000 sf

Comments: N/A

Precedent Studies - Dora’s Naturals

Name: Dora’s Naturals

Website: http://www.dorasnaturals.com

Location: South Hackensack, NJ

HPP Machine(s):

Manufacturer: Hiperbaric Model: 525L

No. of each machine: 1

Services: Co-packing, tolling, packing, storage, distribution and direct-to-customer.

Processed Foods: Juice, smoothies, sliced meat and whole log product, sauces, dips and pet food.

Process Volume: 15-20MM lbs/yr and are rapidly expanding

Size of facility: Multiple warehouses with a 55,000 sf HPP facility.

Comments: N/A

Proof of Concept Design

In addition to research and engagement, UHCDC provides proof of concept design services to better define and fund projects ahead of contracting professional planning and design teams. These proof of concept designs synthesize engagement feedback and visualize design options as a form of discourse and to inform future work. The designs are not final or intended for permitting or construction. UHCDC developed a Proof of Concept Master Plan and Proof of Concept HPP Facility (New Construction and Renovation Alternatives), included in this section.

Civil Drawings for Phases 1 and 2 conclude this section. Additionally, a Civil Basis of Design and Mechanical/ Electrical/Plumbing study are included with this report to provide guidance on the infrastructure needs for near term and long term build out.

Proof of Concept New Construction for HPP Facility

Proof of Concept Master Plan

UHCDC integrated feedback from the community engagement events to compile a set of design considerations which guided the development of a master plan that includes spaces for an HPP facility, P3 development, DOE centralized kitchen, warehouse office space, and workforce housing. These components are discussed further in the Proof of Concept Master Plan section. A Draft Conceptual Master Plan is envisioned in four phases:

1)infrastructure improvements to support the project’s long-term development goals; 2) renovation and/or construction of agricultural processing warehouse(s) and Hawai‘i State Department of Education centralized kitchen facility; 3) renovation and/or construction of warehouses and office spaces; and 4) the construction of workforce housing.

Based on site visits and feedback from HPP tollers, users, and potential users, UHCDC developed a baseline program inventory, adjacency diagrams, and program matrix for a new HPP facility. UHCDC explored two approaches to the facility: new construction and renovation.

DRAFT DRAFT

UHCDC developed new construction proof of concept design options between 14,400 sf - 15,200 sf for a warehouse to house two HPP machines, cold storage, dry storage, loading bays, offices, meeting and other support spaces. These designs reflect different floor plan configurations that represent deliberately diverse approaches to the circulation of people and products through the facility. Also included are designs for future warehouse expansion up to 67,800 sf as well as four potential campus configurations.

Proof of Concept Renovation

Alternatives for HPP Facility

UHCDC also developed proof of concept designs utilizing existing buildings R and R & T. The renovation of Building R alone is presented as the most efficient path to housing and running at least one small HPP machine in the near term.

Proof of Concept Master Plan

UHCDC integrated feedback from the community engagement events to compile a set of design considerations which guided the development of a master plan that includes spaces for an HPP facility, P3 development, DOE centralized kitchen, warehouse office space, and workforce housing.

Design Considerations

Through feedback gathered from all engagement activities and events, UHCDC developed a set of design considerations to be further explored by the ADC and/or future development partners for the WCFH. There are five primary objectives included in the Design Considerations:

• Consider ways to mitigate traffic;

• Consider relationship with nearby residential area;

• Consider relationship to Wahiawa town and surrounding context;

• Utilize productive landscape strategies;

• Plan for a safe and securable campus.

It is recommended that these considerations be taken into account starting from and throughout the planning and design phase.

Draft Conceptual Master Plan

A Draft Conceptual Master Plan is envisioned in four phases: 1) infrastructure improvements to support the project’s long-term development goals; 2) renovation and/or construction of agricultural processing warehouse(s) and Hawai‘i State Department of Education centralized kitchen facility; 3)renovation and/or construction of warehouses and office spaces; and 4) the construction of workforce housing.

Civil Drawings for Phases 1 and 2 conclude this section. Additionally, a Civil Basis of Design and Mechanical/ Electrical/Plumbing study are included with this report to provide guidance on the infrastructure needs for near term and long term build out. Please see Appendix F and Appendix G, respectively for these aforementioned studies.

Existing Project Site

Master Plan Engagement Approach Community Engagement Synthesis

UHCDC conducted community, stakeholder and industry engagement in order to drive an informed planning and design process for a proof of concept study for the WCFH. The insights gathered from the community engagement provides useful contextual resources to aid ADC and the professional design team in developing the programming, scope, and direction for this project. This engagement afforded the opportunity to provide project updates to the community and various stakeholder groups, in addition to collecting their input on the project’s genealogy and progress.

UHCDC’s engagement process consisted of informal talk stories, virtual meetings, farm visits, food hub visits, educational seminars, community presentations, an in-person walk-through event and a postcard mailed to Wahiawā/ Whitmore residents in advance of the event, a request for information and survey targeted to potential users, and a project website.

Summary of key community engagement input that influenced the design considerations for the Master Plan.

Concern: Increase in noise from the industrial activities on the nearby residential neighborhood.

Solution: Located HPP and other proposed future warehouses away from the residential areas/ Whitmore Avenue.

Concern: Increase in traffic to the already congested local traffic flow.

Solution: Ingress/egress for the site is located at the farthest point from Whitmore Village. In addition, new access road alternatives and improvements are being explored. The HPP operator is also required to develop a traffic demand management plan.

Concern: Potentially unsightly industrial look from the main roadway

Solution: Included an additional landscaping buffer along Whitmore Avenue.

Design Considerations

Objective 1.0 Consider ways to mitigate traffic.

1a. Explore alternative access roads.

Continue to explore an alternative road connecting Saipan Drive to Kamehameha Hwy. for Navy and Food Hub use.

Explore improvements at Whitmore Ave. and Kamehameha Hwy. intersection per EA recommendations.

Explore improvements at Food Hub entry per EA recommendations.

1b. Create traffic management strategy.

Create a traffic management strategy to minimize Food Hub deliveries to off peak hours.

1c. Consolidate distribution.

Integrate consolidated distribution to Food Hub business and operation plan to minimize vehicular access.

1d. Develop a visitation plan for educational purposes.

1e. Develop a communication and outreach strategy.

Develop a communication and outreach strategy to engage community stakeholders.

Design Considerations

Objective 2.0

Consider relationship with nearby residential area.

2a. Provide landscape buffer.

Utilize landscape as a visual and noise buffer.

Select native trees and plants suitable to the area.

2d. Locate residential next to residential.

Locate future workforce housing on the corner of the parcel designated as urban, adjacent to the Whitmore residential neighborhood.

2e. Identify one access point for industrial uses.

Keep primary entry of the site away from the neighborhood intersections.

2b. Maintain neighborhood scale.

Locate smaller buildings closer to Whitmore Avenue and taller buildings near the back of the site to manage the transition in height from residential to industrial buildings.

2f. Consider surrounding agricultural land for neighborhood/community farming.

2c. Locate industrial activities at the back of the site.

Locate baseyard, industrial uses, and deliveries toward the back of the site to minimize disruption and to reduce impacts to neighborhood.

Design Considerations

Objective 3.0 Consider relationship to Wahiawā Town and surrounding context.

3a. Respect Wahiawā historical character.

Consider historical building and town design guidelines.

3b. Plan for pedestrian bridge connectivity.

Anticipate a future pedestrian bridge to connect Wahiawā town with Whitmore. Allow for pedestrian easements and consider safety and surveillance issues. Coordinate with the Department of Transportation for any updates.

3c. Locate retail in town.

Retail activities should be located in Wahiawā town to revitalize the urban center.

3d. Recognize connection to Kūkaniloko.

Consider traditional Kuhikau Circle 1000 ft cultural buffer (as explained by the Hawaiian Civic Club of Wahiawā).

3e. Provide space for entrepreneurs from Value-Added Product Development Center to scale up.

Design Considerations

Objective 4.0

Utilize productive landscape strategies.

4a. Cultural productive landscapes.

Incorporate plants and landscape strategies that help with surface water management, education, or food production.

4b. Prioritize low impact design parking and baseyard strategies.

Use porous paving, swales, and other landscape features to capture surface water run-off and minimize need for underground storage tanks.

4c. Maintain valuable trees.

Assess and determine valuable existing trees to keep on site.

4d. Connect green corridors.

Consider connecting planted corridors to surrounding plant communities.

Design Considerations

Objective 5.0 Plan for a safe and securable campus.

5a. Bridge security.

Locate 24-hour activities next to the pedestrian bridge to keep the area monitored.

5b. Anticipate Foreign-Trade Zone (FTZ) requirements.

Consider site fencing and building configuration that would allow an FTZ area to be completely secured. Refer to FTZ requirements.

5c. Develop a security strategy to deter illegal activity on site.

Draft Conceptual Master Plan Components

The Hawai‘i Department of Agriculture, Agribusiness Development Corporation (ADC) is developing the Whitmore Community Food Hub on the parcel currently occupied by the Whitmore Agricultural Tech Park, south of Whitmore Village. The project aims to create a post-harvest facility that meets the requirements of the Food Safety Modernization Act (FSMA), while integrating the logistical spaces of the Food Hub. The project will encompass approximately 34 acres and include TMK parcels (1) 7-1-002 :009, 004 (POR.), 022, 023.

The complex is designed to pool services for the aggregation, processing, storage, marketing and distribution of locally produced foods by small growers throughout Oʻahu’s central, northern, and leeward regions. Agricultural tenant spaces, commercial kitchen facilities, warehouse and office spaces, greenhouses, and workforce housing are also envisioned on the parcel. The ADC is also acquiring and plans to house a highpressure processing machine(s) at this site. This new food preservation technology would be among the first in the state, and the intent is to make its use accessible to value-added producers from across the islands.

Additionally, the Hawai‘i State Department of Education (DOE) is proposing to build a centralized kitchen facility and accompanying warehouse that would allow for more efficient production of school lunches as well as increase the procurement of locally sourced ingredients.

The Conceptual Master Plan is envisioned in four phases:

Phase 1 of the project will provide infrastructure improvements to support the project’s long-term development goals. The State of Hawai‘i Department of Accounting & General Services is managing this first phase of development. Planning for Phase 1 is anticipated to commence in May 2022. The UHCDC provided a Civil Basis of Design and Mechanical/Electrical/Plumbing Study to the ADC in March 2022.

Phase 2 of the project includes a private partner to renovate and/or design and construct a warehouse to house a highpressure processing machine(s) as well as a food hub facility on the southwest portion of the parcel. The DOE is also proposing to construct two new buildings on a portion of land adjacent to the HPP facility.

Public-Private Partnership Warehouses and Offices

Up to 12.3 acres of land is being reserved for lease to a private operator through a publicprivate partnership (P3). The ADC will issue a request for proposals (RFP) soliciting bids to construct and operate a high pressure processing and agricultural facilities at the WCFH. While these facilities will be built and operated by a private partner, they will still serve a public function. A public use and structures determination was provided by the City and County of Honolulu Department of Planning and Permitting to the ADC in April 2020. Please refer to Appendix H. Some of the functions that have been identified include:

• Renovation and/or design and construction of a warehouse to house a high-pressure processing machine(s);

• Operation and maintenance of a highpressure processing machine(s);

• Development of agricultural facilities;

• Commercial lease spaces with multiple square footage options for farmers and value-added producers;

• Cold, freezer and dry storage at various scales to support HPP operations and commercial tenants;

• Processing, packing and co-packing facilities with different configuration possibilities including fee-based services;

• Food incubation services such as shared commercial kitchen space, specialized equipment rental, and other business development training and support;

• Distribution services to improve opportunities for small farmers and food producers.

High Pressure Processing Facility

The ADC will select a public-private partner from the offerers whose proposal best meets ADC’s objectives and the RFP selection criteria. UHCDC identified two alternatives identified by the UHCDC to house the HPP machine(s) in the P3 lease area include:

1) a newly constructed warehouse to accommodate the machine(s) and all ancillary equipment, or 2 ) refurbishment of an existing building.; both in the P3 lease area.

DOE Centralized Kitchen and Warehouse

The DOE envisions a new 30,000 sf centralized kitchen to house food aggregation, preparation, cooking, and distribution to allow for more efficient production of school lunches as well as increase the procurement of locally sourced ingredients. The centralized kitchen will also include dry, cold, and freezer storage, loading, receiving, food preparation, and food packaging. An additional 50,000 sf warehouse may be built to support the centralized

kitchen. This facility will improve quality management, increase local use of farm products, and will reduce costs to renovate aging facilities distributed across school campuses. Additional acreage for warehouses and greenhouse development is available on the parcel. *The ADC and the DOE have not formally entered into lease negotiation at the time of this publication.

Phase 3 may include additional warehouses and offices to be constructed and operated by the ADC. Approximately 83,000 square feet of renovated and newly constructed buildings are accommodated in this phase.

Warehouse and office space will be made available to small to large tenants to support agricultural related businesses and operations. Warehouse buildings will be a refrigerated shell that can be subdivided into various subleased tenant spaces.

Phase 4 may include the design and construction of agricultural workforce housing as first presented in the master plan as defined by the Final Environmental Assessment published in May 2019. ADC will not develop the workforce housing on the site, but may instead lease the property to the Hawai‘i Housing Finance and Development Corporation (HHFDC) or a private partner to develop and operate.

Housing will be located on eastern end of the parcel, nearest the residential community, and will aim at housing employees on site, to reduce traffic, and provide affordable options for employees. The master plan projects 40,000 sf of single level workforce housing.

Phase 1 Draft Conceptual Master Plan DRAFT

Phase 2 Draft Conceptual Master Plan DRAFT

Phase 3 - 4 Draft Conceptual Master Plan

Draft Conceptual Master Plan DRAFT

Phase 1 Draft Conceptual Master Plan - Civil Drawing

Phase 2 Draft Conceptual Master Plan - P3 Lease

Area Boundary

10 Foot Setback From Property Line

Run Along Edge of Sidewalk

P3 Lease Area

12.3 acres (535,944 sqft)

Run Along Edge of Access Road

Run Along

Property Line

Proof of Concept New Construction for HPP Facility

Based on site visits and feedback from HPP tollers, users, and potential users, UHCDC developed a baseline program inventory, adjacency diagrams, and program matrix for a new HPP facility. UHCDC explored two approaches to the facility: new construction and renovation.

UHCDC developed new construction proof of concept design options between 14,400 sf - 15,200 sf for a warehouse to house two HPP machines, cold storage, dry storage, loading bays, offices, meeting and other support spaces. These designs reflect different floor plan configurations that represent deliberately diverse approaches to the circulation of people and products through the facility. Also included are designs for future warehouse expansion up to 67,800 sf as well as four potential campus configurations.

HPP Facility Program Matrix

The HPP facility program matrix lists programs recommended by tollers.The tollers provided key programs with rough dimensions that they believe are necessary for a stand alone HPP facility.

HPP Facility Program Description

HPP Facility

Large HPP Machine

Space to house a large HPP machine.

Small HPP Machine

Space to house a small HPP machine.

Intake Loading Area

A loading dock for farmers and producers to unload products.

Outgoing Loading Area

A loading dock for farmers, producers, and distributors to pick up finished products.

Cold Storage

Refrigerated/cold space to store products. Pre-cold storage is used to store cold products prior to going through the HPP machine.

Post-cold storage is used to store cold products coming out of the HPP machine.

Dry Storage

Space to store dry products.

HPP Facility Admin Office

Office (x2)

Space for administrative work.

Staff Room

Space for employees to store personal items and take breaks.

Storage/Spare Parts Room

Storage space for maintenance items and equipment spare parts.

Restroom (x2)

Public restrooms for admins and tenants to use.

Baseyard

Large HPP Chiller Equipment

The chiller for the large machine.

Small HPP Chillder Equipment

The chiller for the small machine.

HPP Facility Program Inventory

New Construction Proposed Floor Plans

*Final size of HPP machine(s) and chillers to be determined by the selected HPP operator.

New Construction Proposed Elevation Drawings

New Construction Proposed Section Drawings

*Final size of HPP machine(s) and chillers to be determined by the selected HPP operator.

HPP Facility Warehouse Expansion Program Matrix

The HPP facility program matrix lists programs recommended by tollers.The tollers provided key programs with rough dimensions that they believe are necessary for a stand alone HPP facility.

HPP Facility Warehouse Expansion Program Description

Future Expansion Tenant Spaces

Cold Storage

Refrigerated/cold space to store products. Pre-cold storage is used to store cold products prior to going through the HPP machine. Post-cold storage is used to store cold products coming out of the HPP machine.

Co-Processing

A service available to farmers and producers to process their products.

Co-Packing

A service available to farmers and producers to package their products.

Tenant Spaces (x10)

Spaces for farmers and producers to rent out by the month.

Commercial Kitchen

A shared use, commercially-licensed space where cleaning/washing, food and gear storage, food preparation, meal cooking and processing occurs.

Prep

A community space used to wash and prepare products for the HPP machine.

Freezer

Freezer space to store products.

Dry Storage

Space to store dry goods, ingredients, and other materials and tools.

Future Expansion Admin Office

Lobby

Main walk-in entrance to the facility.

Office

A space for administrative work.

Restroom (x2)

Public restrooms for adminstration and tenants to use.

Classroom/Conference

Conference/meeting space for adminstration and tenants.

Utility Room

Storage room for maintenance equipments.

Storage

Storage room for adminstration.

Staff Room Lounge room for adminstration.

HPP Facility Warehouse Expansion Program Inventory

HPP Facility Warehouse Expansion

*Final size of HPP machine(s) and chillers to be determined by the selected HPP operator.

Proposed P3 Development Warehouse Configurations

Option 3

Securable Warehouse Campus

Stacked Warehouse Baseyard Buffer

Proof of Concept Renovation Alternatives for HPP Facility

UHCDC also developed proof of concept designs utilizing existing buildings R and R & T. The renovation of Building R alone is presented as the most efficient path to housing and running at least one small HPP machine in the near term. Please see Appendix I for the additional renovation of Building R & T.

Building R

Building Description: Building R is a steel-framed rectangular plan warehouse built in 1964 with a poured-concrete foundation. The side-gabled roof is covered with corrugated metal, with small overhangs around three sides and a large overhang on its north facade. The north facade also consists of twovehicle bays with double metal doors.

Building R Existing Floor Plan

Avocado Palm(2)

Building R Existing Elevation & Section Drawings

Building R Proposed Floor Plans

LOT 370 (Map 23) TMK:(1)7-1-002:009

LOT 370 24.092 ACRES TMK:(1)7-1-002:009

*Final size of HPP machine(s) and chillers to be determined by the selected Offeror.

EdgeBananaPatch

Building R Proposed Elevation Drawings

*Final size of HPP machine(s) and chillers to be determined by the selected HPP operator.

Building R Proposed Section Drawings

= 1'-0"

1 Proposed Building R - Section 1 (Option 3)

1 Proposed Building R - Section 1 (Option 3)

2 Propsoed Building R - Section 2 (Option 3)

= 1'-0"

2 Propsoed Building R - Section 2 (Option 3)

Building R (Option 3) - Section 3

1 Proposed Building R - Section 1 (Option 3) 1/16" = 1'-0"

2 Propsoed Building R - Section 2 (Option 3)

= 1’-0”

3 Proposed Building R - Section 3 (Option 3) Building R (Option 3) - Section 4

DRAFT

1/16”

= 1'-0"

= 1’-0”

= 1'-0"

3 Proposed Building R - Section 3 (Option 3) Building R (Option 3) - Section 1

4 Proposed Building R - Section 4 (Option 3)

= 1'-0"

4 Proposed Building R - Section 4 (Option 3)

(Option 3)

DRAFT

Building R and Warehouse Expansion Drawings

Proposed P3 Development Building R Warehouse Configurations

Option 1

Hold Street Edge 1” = 100’-0”

Option 3

Securable Warehouse Campus 1” = 100’-0”

Option 2

Phased Warehouse Bars 1” = 100’-0”

Option 4

Stacked Warehouse Baseyard Buffer 1” = 100’-0”

‘

Recommended Next Steps

The research and engagement conducted revealed a strong interest in HPP technology among Hawai‘i’s farming and value-added agricultural industry. The siting of the HPP facility within the Whitmore Community Food Hub will require more outreach and consultation with project advisors, regulatory agencies, collaborating organizations, and stakeholders.

Prior to or upon selection of the HPP operator, it is highly advised that the HPP operator conduct an economic analysis of HPP’s potential impact to the Hawai‘i market. A preliminary economic analysis including the size of the HPP market in Hawai ‘i, investment needed to develop, break-even analysis, number of jobs created, etc. is included in the HPP Machine & Market Preliminary Analysis found in Appendix J.

The UHCDC is recommending the following next steps for the ADC and/or the future HPP operator to consider:

• The future HPP operator should outreach to existing HPP manufacturers, tollers, and testing facilities to better understand HPP operational designs and needs.

• It is important to conduct outreach to the Whitmore/Wahiawā community early and often to gather their input and feedback.

• Additional outreach should include potential statewide users of the HPP technology, farmers and producers as prospective tenants of and contributors to the food hub, as well as educational institutions to support agricultural pathways to employment.

• The operator will also need to work with ADC to coordinate infrastructure improvements.

• A traffic consultant should be engaged to develop a traffic mitigation strategy.

• Create a strategy for securing the site and a visitation plan for any public visits to the facility.

• Collaborate with the Leeward Community College’s Value-Added Product Development Center in Wahiāwa to improve coordination among product development and commercial industry needs.

DRAFT DRAFT

Appendix A - Manufacturer Comparison

Appendix B - Testing

Appendix C - Hawaiʻi Working Group Report and

Appendix D - Survey Results

Appendix E - Foreign Trade Zone Fact Sheet

Appendix F - Civil Basis of Design

Appendix G - Mechanical/Electrical/Plumbing Study

Appendix H - Public Use and Structures

Appendix I - Renovation of Building R & T

Appendix J - HPP Machine & Market Preliminary Analysis

Appendix AManufacturer Comparisions

HIPERBARIC ADVANTAGES AND STRENGHTS About Hiperbaric

A trusted global brand. HPP market leader since 2005 and worldwide reference with more than 60% of global market share. Present in the 5 continents.

Specialization. Specialists in high pressure processing or HPP technology, which turns into great quality equipment that allows to lead the most demanding markets.

Quality and reliability as key factors of Hiperbaric’s value proposition endorsed by our more than 20 years’ experience in the HPP industry, our specialization and our constant R&D dedication. Our equipment meet the most demanding international standards and are characterized by its high reliability, with a guaranteed uptime greater than 95%.

Customer-adapted solutions. Wide experience in the implantation of adapted HPP systems for a great variety of clients. Hiperbaric offers the broadest HPP equipment range with 5 different vessel sizes (from 55 to 525 litres) and the possibility of varying the number of intensifiers to satisfy the production needs of each client.

Integrated and easy-cleaning design. Hiperbaric is the only HPP manufacturer able to provide the biggest models with the intensifiers integrated on top, reducing space and costs for the client. Moreover, all our equipment are over 6 foot based on a hygienic design to make the cleaning easier, a really important operation in the food industry.

Continuous R&D dedication. Hiperbaric allocates up to 10% of its revenue to R&D which turns into a constant improvement in the design to offer the best HPP equipment in the world. This proactivity has allowed us to be one step ahead thanks to the collaboration with laboratories technology centers and companies. Consequently, in 2018 Hiperbaric launched a unique concept in the world: HPP in-bulk technology. This equipment is designed to process great bulk liquid volumes right before bottling. Its main advantages are productivity increase, costs reduction and possibility of using any kind of packaging.

Technical design advantages

Independent intensifiers If one of the intensifiers needs to be repaired/inspected in the middle of the production it is possible to disconnect and make the maintenance operations required while the rest keep working, reducing the downtime.

Multi-layer yoke. Hiperbaric offers a solid yoke composed by several layers of stainless steel. Its excellent resistance withstands deformation caused by high pressure and the oxidation derived from water filtration. A trustful sign of its robustness and reliability is that every Hiperbaric equipment installed in the world during our 20 years’ experience (+250), keeps its original yoke with no reparation needed. This implies a cost optimization, since it does not require of annual revisions and avoids the installation of a new yoke that would provoke the complete stoppage of the machine. Thus, Hiperbaric offers a warranty with no limit of cycles.

Vessel. Hiperbaric vessels have a new design since 2013 which has led us to extend their operational lifetime, increasing their reliability substantially. Its resistance allows us to offer a warranty with no limit of cycles

Own spares and components. Hiperbaric manufactures 95% of the components to control its production process and to include them in its continuous improvement program in reliability. Furthermore, the absence of intermediaries and the economies of scale achieved allow us to offer extremely competitive prices.

High pressure pipes. Hiperbaric is the only manufacturer who has developed a specific pipe system to stand high pressure with a proven durability of 50.000 cycles at 6,000 bar for 9/16” pipes. In addition, Hiperbaric designs its own high pressure fittings with an improved design and a longer lifetime.

Automation. Complete offer of perfectly integrated ancillary equipment:

o Automated turnkey solutions: product handling, loading and unloading.

o Peripherals that improve efficiency such as hoppers, HPP basket loading and unloading systems, post-HPP product dryers, etc.

o Customized product container and baskets for each client or food segment.

Complete customer-oriented service

Full-integrated process. Hiperbaric encompasses all the stages in the value chain from equipment production to its commercialization and installation, with a lifetime aftersales service, with the aim of ensuring the quality of the service and the product. Besides, we seek to achieve a close and continuous collaboration with the client and to support its efforts in technology investment.

Applications. A high qualified team of HPP PhD’s and specialist dedicated to the free advice and support in all the aspects related with the product: development of new HPP products, shelf-life validation, packaging adequacy, process optimization, etc.

Installation design. Installation layout optimization, delivery, planned commissioning and onsite repairs and spares.

Diagnosis service. Identification of failure before it turns into a breakdown thanks to our instantaneous monitoring and diagnosis system.

Aftersales service 24/7 in real time. It is one of the main sources of added value of Hiperbaric. Our clients benefit from a completely free hotline service available from anywhere at any time and day of the week provided by an engineering team fully dedicated to HPP technology. This service is complemented with on-site assistance of these specialists at the client’s facilities.

Spares and components. Exclusively produced and provided by Hiperbaric from three strategic locations: our headquarters in Burgos (Spain), Miami (USA) and Australia. The location of these warehouses together with our aftersales technicians spread around the globe allows us to provide an immediate service in case of emergency.

Aftersales online portal. An easy way for the client to buy spares: it allows to place orders, to consult available spares with their prices and specifications and to find manuals and videos about the functioning and maintenance of the equipment.

1. CIVIL WORKS

The installation of the high pressure unit starts by preparing the site where the machine is to be installed.

The customer must ensure the room where the unit to be installed has sufficient space not only for the physical dimensions of the machine but the subsequent operations that the unit will generate once it is fully operational. It is important that these spaces are carefully studied prior to the installation so they don't pose any threat to personnel during machine operation.

To prevent problems or delays during the installation, commissioning, and most importantly, during the operation of your machine it is important that you supply a layout, in CAD format, of your proposed site to Hiperbaric. It will prevent all the aspects that are likely to cause problems during normal operation such as but not limited to:

 Interferences with the building or other equipment.

 Opening doors.

 Accessibility for routine maintenance.

 Possibility of disassembling machine elements

It is extremely important to consider supplying a layout of the pathway the machine has to travel inside the premises so all technicians and riggers responsible for the installation can review and be prepared with the gear required to prevent any issues prior and during the commissioning of the unit.

Layout Example

1.1. Foundations

The following table shows the approximate weights on each Hiperbaric machine model. These weights exclude all the peripheral devices including the intensifiers, as they are installed outside the main load application area. These weights are uniformly distributed on the floor by means of supporting feet arranged in two rows of feet of Ø200mm (7.9”). This configuration facilitates the cleaning of the lower part of the machine.

The maximum possible load on each leg is also shown in the following chart. This calculations have been performed assuming the worst working conditions. These values show the highest possible value, so the real load will never surpass it.

Weight on the feet of the machine

On Hiperbaric 55 a standard industrial floor of at least 150 mm of reinforced concrete built on compacted ground, would be sufficient to withstand the loading of the unit, however it is highly recommended to consult your structural engineer and ensure the conditions of the concrete slab are met.

For all our larger units (135, 300, 420 and 525) it is essential a proper foundation to guarantee the levelling of the machine throughout its lifespan. The foundations suggested for larger models consist of:

 A layer of reinforced concrete of 300 mm (11.8”) in thickness and quality of at least HA25.

 Two reinforcements formed by meshes of steel Ø 12mm (0.5”) of 300x300 (12”x12”).

It is extremely important that the reinforced concrete slab is built on compacted ground. The suggested dimensions are available on each machine layout and are handed over prior the installation so customers could have enough time to prepare this, if necessary, prior the installation of the unit.

In any case, it is preferred a continuous floor, even if it is not 300 mm thick, rather than an isolated area. So, prior engaging with any civil works (digging to build a concrete slab) with the required characteristics, it is best to consult your structural engineer and ensure the conditions of the concrete slab are met.

1.2. Drainages

The machine requires drainages to collect and convey the water that needs to be thrown away. The origin of this water can be:

 Intensifiers feed the machine with water to raise the pressure. The amount of water transmitted to the vessel at high pressure (6,000 Bar) is approximately 15% of the total nominal volume of the vessel. When the machine decompresses the same volume of water gets disposed via the exhaust drain pipe. The water gets discharged at around 60°C (for cycles at 6,000 bars). This is the main water consumption of the machine. This hot water could be treated for later use in cleaning activities, resulting in energy savings.

 Possible splash areas Small amounts of water can spill from the vessel area that need to be conveyed to avoid water puddles.

 Water from cleaning. Every tank in the machine has hand valves to completely empty them for an easy cleaning.

Customers are responsible for ensuring floors have the required pitch to properly convey the water towards the drains. Each machine layout specifies the positions of the drain pipes of the machine and also suggests a position for floor drains in order to collect the splash water. These drains should be reasonably away of the 6 supporting feet of the machine to ensure the structural properties of the concrete slab are not undermined.

The machine has adjustable legs to cope with a normal floor pitch if 1%, however if the pitch is higher than that it is recommended to consult Hiperbaric to determine whether the machine requires modification.

The machine works with hydraulic oil. The machine and intensifiers are equipped with pans and pipes to collect unexpected oil leaks. Mainly during maintenance operations related with the oil circuit, some amount of hydraulic oil could end in the drainages if appropriate measures are not taken.

2. CONNECTIONS.

All required connections for the proper functioning of the machine are detailed in this section.

Some videos with the required machine supplies are available:

 1-floor machines: https://www.youtube.com/watch?v=H9QQ__Q69t0

 Integrated machines: https://www.youtube.com/watch?v=NiqY7y5YjDY

2.1. Water connections

Water is one of the main elements utilized in the functioning of the Hiperbaric unit. Treatment of food products is carried out by pressurizing water.

The life span of the components and wear parts of intensifiers and also of the unit itself is greatly affected by the quality of water utilized, so it is recommended to perform a chemical analysis to ensure properties of water similar to the ones expressed in the table below:

Table of chemical water properties.

If water properties are out of the range defined in the previous chart, it is advisable to contact a local company expert in water treatment that defines the best options to change the values to the desired range.

Water just treated by reverse osmosis (RO) or deionization (DI) shall not be used After these processes, water becomes too aggressive. If these processes are used, it will be necessary to add elements so that the quality is in the ranges of the previous chart. As an example, in some cases just adding a percentage of untreated water could be enough (what is a cheap solution), and in some others it could be necessary to add these elements individually.

Using water with a high lime content could clog the venting holes of parts under high pressure, making the machine unsafe to work.

In any case, it is advisable that the results of the test of the available water are sent to Hiperbaric. If a treatment is required, also the results of the test of the treated water should also be sent to Hiperbaric.

It is also important to notice that if the temperature of the recipe needs to be controlled, high temperature in the inlet water could cause a loss of productivity if there is not enough time between cycles to cool. The unit has one main water connection that feeds both main and intensifier tanks. The layout supplied with the machine shows the size and position of this connection.

 Water connection for the main tank of the machine.

The main tank stores the processing water. This water is pumped from the tank to the vessel where the product is treated and after the cycle it is pumped from the collecting tanks back to the main tank. To control it, the machine has a series of pipelines with 4 pneumatic valves known as the low pressure system.

As the water is re-used every cycle, the water consumption in this connection during normal production is low. It will just compensate part of the process water lost through discharge valves and the possible loses of water in the splash areas

 Water connection for intensifiers tank.

The water supply by intensifiers comes from a storage tank with a water pump, both integrated in the machine. Water for intensifiers cannot be re-used. The amount of water that intensifiers need is the same than the amount of hot water thrown away in the discharge valves.

Water consumption in these connections depends on the machine model. See charts at the end of this manual.

 Hot water connection for cleaning (all models but H55).

The machine have the possibility of using a cleaning cycle with hot water, up to 70ºC (158ºF), to clean the low pressure circuit of the machine. To protect some parts of the machine, the cleaning cycle will not start if the temperature of the water in the main tank is over 70ºC, so it will be customer’s responsibility to supply water below this point.

2.2. Chemicals connections

The main tank of the machine has 2 connections (all models but H55) so that the customer can dose the chemicals (normally alkaline detergent and acid sanitizer) to perform the cleaning cycle in an automatic way. It will be customer’s responsibility to install al the required elements to dose the chemicals to the main tank. If required, the machine will control the dosing time, according to the data supplied by the customer, to meet the requirements of the chosen cleaning cycle.

It is extremely important that the used chemicals are approved by Hiperbaric. The use of inappropriate chemicals can damage high pressure components of the machine and reduce drastically its life.

Some of the allowed chemicals are in the following list, for others consult with Hiperbaric.

Cleaning agent Type

ECOLAB P3-mip RC

ECOLAB Avoid

Alkaline washing agent

Alkaline washing agent

ECOLAB P3-OxisanZS Sanitizer

Divostar Quattro from Jonhson Diversey

Capture VC16 from Jonhson Diversey Capture

Alkaline washing agent

Alkaline washing agent

DivosanActivVT5 from Jonhson Diversey Sanitizer

GS94 from ALL AMERICAN CHEMICAL COMPANY, INC

Alkaline washing agent

Premium PAA from ALL AMERICAN CHEMICAL COMPANY, INC Sanitizer

2.3. Cooling connections

Machines have two systems that need cooling:

 The intensifiers utilize a hydraulic unit to work. It will heat the oil while working, therefore oil needs to be cooled properly or the machine will stop as soon as the oil gets a temperature that could damage parts of the equipment.

 Optionally, customers may need that the water temperature of the main tank is in a certain range defined in the recipe. In this case, also the water of the main tank needs to be cooled.

Customers are responsible for choosing the most effective way to fit these purposes. The most common solution is pumping a water-glycol mixture in a closed circuit. This fluid could come from the cooling installation of the factory or the customer could install a chiller for this purpose. The lowest inlet temperature of this water/glycol mix allowed is:

 For Hiperbaric 55: +1°C (34°F). Lower temperatures will create frost in the outer surface of the coil, reducing sharply the heat exchange.

 For the rest of models: -4°C (25°F) to avoid freezing the heat exchangers

The position and size of the cooling connections are identified in the layout supplied with the machine. The advisable pressure will depend on the different heights and lengths of piping of the facilities, but as a general rule, it could be between 3 and 6 bars.

Depending on the model, cooling connections can be:

 H55: Has a single connection on the machine for both the water main tank and intensifier oil cooling.

 Integrated machines (H300i, H420i and H525i with intensifiers on a platform supplied by Hiperbaric). They have a single cooling connection for the main tank and a single cooling connection for all intensifiers that is internally diverged for each one.

 Not-integrated machines (H135, H300, H420 and H525 without a platform supplied by Hiperbaric). They need a cooling connection for the main tank and a cooling connection for each double intensifier. The customer will drop the inlet/outlet cooling pipes directly over each one.

2.3.1. Intensifiers oil cooling

Intensifiers are supplied with a heat exchanger to cool the oil. Heat load depends on the number of intensifiers of the machine.

Hiperbaric 55 has a single intensifier, and the rest of models use double intensifiers. The heat load required depends on the working conditions (room temperature, recipe…), but 25 kW for each double intensifier is a value that can be used as a rule to size the chiller.

In the following chart, the required heat load is presented for the standard number of intensifiers of each machine. When sizing the chiller make sure to use the actual number of intensifiers of the machine, bearing in mind also possible future expansions.

Heat load of Hiperbaric machines in standard configuration

It is important not to confuse between heat load and consumed power. Depending on the performance of the chiller, the ratio between both could be around 3, it means, that the real electrical power consumption should be around a third of the heat load

2.3.2. Main tank cooling

Depending on the model, each machine has different systems for cooling down the water of the main tank.

 Hiperbaric 55

As was previously said, Hiperbaric 55 has a single connection on the machine for both the water main tank and intensifier oil cooling.

The main tank of this machine is equipped with a double cooling coil, a valve, a pump and a temperature probe. The water is pumped through the inner pipe, and the cooling fluid between the inner and outer pipe. This system helps to keep the water temperature under control. The cooling power of this coil is limited, so if the temperature of the supplied water is clearly higher than the temperature indicated in the recipe, the coil may not be able to maintain the temperature within the defined range.

 Hiperbaric 135, 300, 420 and 525.

These models have an integrated system. They are equipped with:

 A plate heat exchanger, motor-pump and filter.

 Flow and temperature sensor to control the flow of water to avoid freezing it and also monitoring the filter.

 Flow and temperature sensor and a proportional flow valve to control and adjust the flow of coolant

It is desirable to have a thermal gap of at least 7°C (13°F) between the temperature of the coolant and the recipe to have a good performance.

The actual heat load dissipated depends on each case (room temperature, water temperature, environment, product temperature, etc.). Even within the same cycle, the power required could vary as the water temperature gets closer to the target.

In normal conditions, this system allows cooling the water to the target temperature without the machine stopping to achieve the desired temperature and causing stoppages between cycles until target temperature is reached. In extreme conditions of the working parameters (holding time of the recipe, water inlet temperature, room conditions, coolant flow and coolant temperature) it could lead to a situation in which the system needs some extra time. In these cases, it will be the customer’s responsibility to change these extreme conditions to avoid a loss of productivity.

2.3.3. Example of chiller sizing

To size a cooling installation, a careful study should be carried out. Many parameters affect the final result:

 Recipe temperature.

 Holding time.

 Coolant temperature.

 Room temperature.

 Distance between chiller and machine, size of the pipes…

It is important to choose a chiller with a power at least 15% higher than the result of calculations in order to have a certain margin. The following chart shows some examples of the coolant requirements of machines that can help to have an idea of the specific requirements of each customer. When the coolant is too hot to reach the temperature of the recipe, the data is not displayed. Also coolant below 0°C is not allowed for the cooling of the main tank in Hiperbaric 55 to avoid freezing the outer surface of the cooling coil and reduce sharply its performance.

2.3.4. Heat radiated to the room

During operation of the equipment and depending on the temperature of the room where the machine is installed, the machine will have heat irradiated to the environment on the hottest parts. (Intensifiers)

To provide an accurate figure of the heat load irradiated to the environment is not an easy task as there could be variables affecting this such as: room temperature, recipe parameters, type and quality of oil so as an example, the maximum values for a refrigerated room at 10°C are given in the following chart:

Power dissipated by each double intensifier

Power dissipated by the machine

Equipment Model

Hiperbaric 55 - 9 kW (12 HP)

Hiperbaric 135, 300, 420, 525 10 kW (13 HP) 3 kW (4 HP)

2.4. Compressed air connection.

All Hiperbaric models require a compressed connection to manipulate some of their components to function. Specifically:

 To drive the stop cylinders from the entry of the product and at both sides of the vessel (in all models but Hiperbaric 55).

 For driving the pneumatic valves.

 For the cylinders of the wedges (in all models but Hiperbaric 55).

It is strongly recommended to have available air pressure between 6 and 7 bars. The machine will stop if the air pressure falls below 5 bars. The consumption of compressed air can be seen in the chart at the end of this manual.

2.5. Hydraulic oil

Prior shipping and in accordance with international transport regulations, the hydraulic components in the machine are drained out at the Hiperbaric factory. The volume of oil required varies depending how much oil the machine will require to fill the complete hydraulic circuit again. The chart below has taken that in consideration, but it is recommended to have some extra oil available.

The customer should have at least the oil quantities stated in the following table in order to fill the tanks of the intensifiers during the installation:

Hiperbaric 55 Hiperbaric 135, 300, 420 and 525 350 litres (92 gallons) 430 liters per double intensifier (114 gallons)

IMPORTANT: In the unlikely event of hydraulic leaks in components nearby areas where product is exposed, Hiperbaric cannot guarantee that packages of the treated product could be absent of oil traces To overcome risks to product, Hiperbaric recommends using food grade oil (options available in this chapter) The customer has the responsibility to use at its sole discretion the suitable hydraulic oil of their choice leaving Hiperbaric exempt from any liability arising from this selection.

2.5.1. Temperature / viscosity

The normal service viscosity required for hydraulic operation of the Hiperbaric HPP machine is 46 mm2/s (cSt) a 40°C (104°F) pursuant to the ASTM-D 445 standard, bearing in mind that the fluid temperature affects the viscosity. Anything higher than 46 mm2/s 40°C (104°F) is not recommended to avoid problems during cold start. The chart below serves as a guide to choose the best product (approximate values).

*Maximum operation temperature of the system is 60°C (140°F)

**Normally, the degree of cleanliness NAS7 that is required in the following point, is difficult to achieve in high viscosities (please consult Hiperbaric)

To start the machine in cold conditions it is recommended to use the heating process of the machine, until obtaining a suitable temperature.

The viscosity index of the oil defines its thermal stability. The higher the index, the better the thermal stability, as we get lower viscosity at low temperatures and higher viscosity at high temperatures. Both effects are positive as the pump will work with more steady viscosities in all the range of temperatures.

In the following graph, we are representing the operating conditions of our pump with oils with a viscosity index of 120. For a HLP46 oil with a temperature range between 5 and 60°C, the viscosities will be between 19,5mm2/s and 400mm2/s. The limiting kinematic viscosities of the pump are between 12 y 300 mm2/s, however, it is possible to start the heating cycle with the cooling pumps to temper the hydraulic fluid.

2.5.2. Oil options

Mineral oils

Mineral oils recommended brands:

 Room temperature >10°C

-Renolin HM 225 (HLP 46) by FUCHS (http://www.fuchs-oil.de/home_en.html)

-Tellus 46 (HLP 46) by SHELL (http://www.shell.com/)

-Hydraulic Oil AW 46 (HLP 46) by TEXACO (http://www.texaco.com/)

-Hydrex AW 46 (HLP 46) by PETRO-CANADA (http://www petro-canada ca)

 Room temperature <10°C

-Renolin B 520 (HLP 46_multigrade) by FUCHS (http://www.fuchsoil.de/home_en.html)

-Tellus T 46 (HLP 46) by SHELL (http://www.shell.com/)

-Mobil DTE 25 (HLP 46) by ESSO (www.mobil.com)

Food option

The customer can decide on using a product compatible with the food industry depending on the type of process and internal specifications. However, the food option should not be detrimental to the abovementioned parameters. Due to new interests on present days the oil industry has come up with a new generation of synthetic food oils based on polyalphaolefin, which are highly recommended as hydraulic oils. Moreover, these oils exceed requirements of the DIN 51 524 standard part 2 for HLP oils.

These are transparent liquid lubricants, which are biologically inert and certified to NSF H1 as they are manufactured fully compliant with the FDA requirements (US Food and Drugs Administration) for applications in which an incidental contact with a food product is possible.

Its properties are excellent:

- Rust proof

- Excellent behavior in extreme temperatures

- Trouble-free cold start-up because of its natural high viscosity index

- Entirely miscible with mineral oils

- The transformation from a mineral oil to a synthetic food does not take place over several stages, there are no undesired reactions, and material and seals of the mechanisms are not affected.

- Up to 2% of water could be absorbed without it affecting the properties. Food option recommended brands:

-Cassida Fluid HF 46 de SHELL/FUCHS (http://www.shell.com)

-Geralyn SF 46 by FUCHS (http://www fuchs-oil.de/home en html)

Any alternative employed by the customer shall be studied and assessed by the manufacturer of the unit. A copy of the technical documentation of the oil to be analyzed must be included.

The use of mineral white oil is not permitted on the hydraulic system of the machine.

The material used on hydraulic seals of the system of the machine, such as NBR, EPDM or VITÓN are compatible with any type of HLP anti-wear hydraulic oil. It is recommended to check this parameter in the technical documentation of the product prior to acceptance

In any case, it is not advisable to mix oils with different additives, so that there may be reactions that lead to by-products that cause degradation in the components such as joints and internal parts of the machine. It is important to ensure that the additives are compatible with those previously used.

2.5.3. Periodic analysis and oil changes

Keeping the hydraulic oil in good condition is one of the most important aspects in the durability of the involved components in the circuit. More than ¾ parts of the generated problems in a hydraulic system are caused by the contamination of the oil.

The oil is deteriorated along the time because of the corrosion by oxidation and the presence of contaminants in suspension, it is extremely important to have a control of the quality of the oil.

Before pouring the new oil it is better to do a previous analysis to check that the characteristics of the new oil are the recommended by Hiperbaric.

We strongly recommend perform a periodic analysis every 6 months or 15,000 cycles whichever comes first. In this analysis, it is necessary to control the following values:

 Acidity index. It is necessary to take as a reference the initial oil. Corrective tasks must be taken when the index increase one unit of TAN (mg KOH/g).

 Kinematic viscosity at 40°C. Variation should be less to 15%, as from that value it is necessary to take corrective tasks.

 Viscosity index. We highly recommend oil with more than 120.

 Water content. It must be less than 0.1%.

 Particle count. Tolerance margins according to ISO 4406; Maximum 20/16/13. Beyond these values it is recommended to carry out a deep cleaning of the circuit.

 Formulation additives. The maximum variation should not exceed the 50% of PPM´s present in the initial sample. In it exceeds that value, it is necessary to take corrective tasks. It means that the oil has a very important variation in its composition respect of the original formulation, it must be observed the possible causes of this variation.

2.6. Electrical connections.

All Hiperbaric models require a series of electrical connection points to work. The position of these connections is detailed in the layout of the machine. The customer has to drop the connection cables directly on the detailed points.

 Hiperbaric 55 needs a single connection. This model has the intensifier integrated in the machine, therefore its power supply is also integrated in the cabinet of the machine. That is the reason why the power required in this model for the main cabinet of the machine is much higher than the rest.

 Hiperbaric 135, 300, 420 and 525 have external intensifiers. The number of connections required are:

o One connection for the main machine

o One connection for each double intensifier

The machine and intensifiers are supplied with all the required protections in their electrical cabinets. Customers hold full responsibility to design and install their electrical supply (wiring and protections) according to the given data complying with local regulations.

TT Electrical system for machines with CE marking

TN electrical system for machines with UL marking

Other types of electrical system must be notified to Hiperbaric.

The connections required in all cases, consists of a three-phase line without neutral and with grounding. This connection will be directly fitted in the main switch-disconnector.

As standard, the terminal blocks of the main switch-disconnector enable maximum section cables of:

 Hiperbaric 135, 300, 420 y 525: 16 mm2 (AWG 5)

 Hiperbaric 55: 50 mm2 (AWG 1/0)

 Double intensifier: 185 mm2 (Kcmil 350)

If required, the terminal blocks could be adapted to meet special requirements.

There is a wide range of different voltages and frequencies all over the world. The following displays the most representative ones to help the customer to design the installation. The specifications on cable sections are customer’s responsibility and previously stated they must comply with the country’s regulations for each type of installation and for voltage and frequency:

Full Load Amps (A)

Full load current for different voltages and frequencies

Each double intensifier has 2 main pumps of 45 kW + 1 cooling pump of 3 kW working at 50 Hz, so the power will be 2 x 45 kW + 3 kW = 93 kW. When these main pumps work at 60 Hz, the power is increased 15%, so it will be 2 x 52 kW + 3 kW = 107 kW.

For the Hiperbaric 55 this one has the intensifier incorporated, the power calculation is similar. For 50 Hz we have 45 kW + 10 kW (machine power) = 55 kW. For 60 Hz the power of the main pump is increased 15%, so it will be 52 kW + 10 kW = 62 kW.

2.6.1. Example of electrical connection sizing

As an example, let’s take a Hiperbaric 420 with 4 double intensifiers, installed under CE Standard for 400V and 50Hz, according to the Low voltage directive 2006/95/EC

5 electrical connections will be required:

 One connection for each double intensifier

 Another connection for the machine.

The position of these connections can be located in the layout of the machine.

An example of calculation of the double intensifier will be developed next:

 “Rejiband” type tray, length of cables = 50m.

 Cos φ =0.82 Xu = 0 R = 1.

 Nominal power = 45 + 45 + 3 = 93 kW.

 Maximum admissible power = 100.9 kW.

 Power for calculation = (45 + 3)*1.25 + 45 = 105 kW (according to ITC-BT-47). Main motor pumps of 45 kW have a delay so that they cannot start at the same time.

 Current for wire calculation = 105000 / (1.732*400*0.82*1) = 184.83 A.

Single wires are chosen: 3x95+TTx50mm2 Cu, with an isolating level: XLPE, 0.6/1 kV. They have an admissible current of 222A (at a maximum environment temperature of 40°C, according to ITC-BT-19).

The calculations have been made so that the maximum voltage drop is below 1%, what is a good value to avoid problems: 50*105000 / (45.75*400*95*1) = 3.02 V = 0.75 %.

 Thermal protection:

o Automatic tri-phase switch: I = 250 A.

o Thermal adjustable switch: I = 203 A.

 Residual current protection:

o Relay and differential transformer with sensitivity of 300 mA.

Supposing the length of the cables could be longer than 50 m, some other arrangements are displayed in the following chart:

The thermal protection installed in each double intensifier, is surely in accordance to the previous calculation:

2.7. Teleservice

The teleservice enables a specialist technician to assist a customer remotely using an Internet connection.

The teleservice installation is very useful for assisting in all types of problems. It is of special interest during the first months of life of the machine, during its period of maturing, as this is when the machine requires more adjustment, and the operators are less accustomed to work and maintain it.

Therefore, in the case of customer approval, it would be essential for the fitter of the Hiperbaric to have an IP connection prior to installation which must be prepared by the customer. The position of this connection will be implemented in the plan issued by Technical Office.

A proper connection will ensure an effective after-sales service. The connection must be ready when the technicians from Hiperbaric arrive for the installation of the machine.

The Hiperbaric machine has a router installed so that the Ethernet network of the machine and the customer’s network are separated completely. The customer’s network will only be used for getting internet access for the machine and for sending notifications via email. This router will automatically establish a VPN connection to a server located at Hiperbaric’s premises which will allow technicians access the machine remotely.

The internet connection may be done using the customer’s internet access or either using a separate ADSL connection exclusively for the machine. In any case, the customer must install a shielded Ethernet cable (ABC+F/UTP 5e 4PR PVC), Straight-thru (Never crossover), with the IP address, subnet mask, default gateway and DNS configuration for that router.

Summary of network needed

 1 Ethernet cable Cat 5e or above connected to the company network in which the machine can access Internet and in which is possible to access the Scada database.

 Set an IP address to allow the machine to connect Hiperbaric VPN through internet The required configuration to keep the company safety (firewall) is:

teleservicio.hiperbaric.com (IP: 82 159.255.21/Port: 1194)

 Internet connection speed (upload / download) minimum 1 Mb/s / 1 Mb/s.

 If you have any doubt or question please do not hesitate to contact: service@hiperbaric com

Installation manual 25/48

3. SHIPMENT, UNLOADING, INTERNAL MOVEMENTS AND INSTALLATION

3.1. Shipment

Each machine is disassembled in a series of parts in order to be dispatched. The total weight of the machine depends on the number of intensifiers. The weight of each intensifier is 2.5 Tn. Depending on the country of destination, the machine will be shipped in a different way.

 For maritime shipments, the main part of the machine will be transported in a wooden box, and the other parts in Open Top Containers.

For H525 machines, the vessel is too heavy for a container, so it needs a special shipment:

 For road transport to final destination, the machine can be simply positioned and secured on a low loader trailer truck, and adequately protected as shown in the picture, and the other parts in trailers:

3.1.1. Maritime shipment

All weights for machines with standard number of intensifiers and also packaging weights, are displayed in the following chart:

Machine / Packaging weights

Maritime shipment

3.1.2. Road shipment

All weights for machines with standard number of intensifiers, are displayed in the following chart:

3.2. Unloading

IMPORTANT: These guidelines are strictly informative and should be taken only as reference. Customer may choose to adopt, modify, or reject.

The information does not constitute a comprehensive safety program and should not be relied upon as such The acceptance or use of these guidelines are completely voluntary, and are not intended to be used on top of any local or international standards or regulations that may apply to this chapter. Customer is solely responsible to comply with the applicable regulations, and Hiperbaric is exempt of any liabilities. All these operations must be carried out by the customer, a rigger company, or Hiperbaric staff. If required, Hiperbaric will supply a methods and risk assessment of crane and maneuvering operations.

A video showing the offloading and installation process is available at this link: https://youtu.be/pmjLBck3Jqo

Before taking out the components of the machine, the weight of the packaging must be taken in consideration (whether it is shipped in a wooden box or in a standard shipping container).

In regards of loading or unloading, the following section describes how these operations should be carried.

Handling of feeders, intensifiers, enclosures and other accessories don’t have major complications. In any case it is preferred that staff from Hiperbaric takes part in this process.

3.2.1. Unloading the machine from a wooden box (only for maritime shipment)

The handling of the wooden box must be done extremely carefully, failing to do so may result in damages to the machine and pose risks to staff working around it Therefore, these operations must be carried out following these instructions:

Normally it is not necessary to elevate the wooden box with the machine inside The normal procedure is extracting the machine from the wooden box whilst still on the truck.

The following paragraphs explain lifting the box out the truck.

The lifting of the wooden box must be done by slipping a chain through the steel profiles under the box (the wooden box has clear marks to this in order to avoid any mistake) and holding the chains from 2 lifting beams. As shown in the picture below. With this we will ensure the load will be well balanced:

These beams will be lifted by a crane with enough capacity to lift the load according to the chart of weights. Trying to lift this load in any other way, may cause the box to fall or break, posing a risk for people and damaging the unit

The wooden box also has some eyebolts to avoid the movement of the load during truck or ship transport. Using these eyebolts to lift the load would involve breaking the box and damaging the machine.

3.2.2. Unloading the main part of the machine with a crane:

The main part of the machine can arrive to customer premises in a low loader trailer truck, or inside a wooden box. The yoke will be unloaded in the same way.

If it is in a wooden box, the roof and the walls of the box can be unscrewed and taken apart. There is no need to unload the box from the truck to do so.

Once done the 4 + 4 nuts fixing the floor of the wooden box to the machine have to be removed and finally the machine is free to be lifted with the crane.

The machine must be lifted using 4 slings of the same length. These have to be placed around the 4 big upper nuts of the yoke, it is important to use the bars supplied with the machine to avoid the sling slipping out of the nuts, as picture shows in the upper right hand corner.

The lifting beams shown in left and circled in green on the picture are also supplied with the machine to avoid any damage.

Installation manual 30/48

3.2.3. Unloading the machine with Forklifts

Another option (if available) is the use heavy duty forklifts. The load requirements will obviously depend on the weight of the machine to be unloaded.

The main advantage of this system is that it can also be used inside the building to carry the machine to its final position.

3.2.4. Unloading the machine from a container

When the machine is shipped in a container Hiperbaric 55 the procedure will be similar to the previous case. With the container on the platform of the truck, the roof will be removed. All the parts that come with the machine will be unloaded using the crane. Finally, the machine will be unloaded following the same procedure previously described:

3.2.5. Unloading the vessel

Vessels of machines Hiperbaric 300, 420 and 525 will be shipped separately from the rest of the machine (H135 only in maritime shimpment), due to the weight of the vessel itself To unload from the container the slings supplied with the machine must be used, as shown in the following picture:

It is important that the slings go around the vessel but not on top of the longitudinal tubes. Failing to do so will cause irreparable damages to these. (Picture shows the correct method).

3.3. Internal movements

3.3.1. Transport dimensions

To enter the machine in the building, it is important to know the maximum dimensions of the biggest part, to check that gates are big enough. These dimensions of the different models, as they are shipped, are shown in the following pictures.

o H55

3.3.2. Procedures for internal movements

The transporting of the Hiperbaric machine inside customer’s premises is carried out with the use of skates capable of bearing the weight of the machines (see table of weights).

Movement of the machine on skates.

The skates must be arranged in the correct position under the yoke or beds and then pull the machine.

The same applies to the movement of the vessel. It must be placed on the special tooling and moved it inside the premises. The tooling then will be placed aligned with the yoke to be slid into final position.

Sometimes, the machine needs to go up a step on its way to its final position. The procedure to deal with these obstacles could be as shown in the following pictures:

Intensifier cabinets weigh 2.5 Tm (model i-DMB6 double intensifier cabinet) and stand on 4 feet. They are transported either in containers (in the event of maritime shipment) or in a trailer (road transport). Intensifier cabinets can be either slinged and lifted/downloaded with the crane used for the rest of the equipment, or downloaded directly from the container or the trailer with a suitable forkflift (5 Ton capacity forklift is recommended)

Intensifier cabinet i-DMB6

Intensifier cabinets can be lifted with the forklift from below (normal operation) or can be slinged and lifted from above.

Conveyor belts for the Hiperbaric machine are lightweight structures and can be downloaded either manually or with a forklift, and be moved to final position carried by a simple forklift (even a pedestrian forklift).

3.4. Structural Assembly of Hiperbaric Integrated Equipment

For Hiperbaric Integrated machines (Hiperbaric systems with a two-floor configuration) the intensifier cabinets are positioned on top of its specifically designed platform. Hiperbaric personnel supervise and/or action the assembly of such platform:

Captions: a safe movable staircase or moving platform will be required for the assembly of the platform structure, depicted right.

The intensifier cabinets are positioned on top of its platform. The method to prepare the intensifier cabinets and lifting them into position is as follows:

 Prepare Intensifier Trays – Assembly Trays with the four bolts the will hold the intensifier cabinets in place

 Position and assembly Intensifier Cabinet on its tray

Views of intensifier cabinet assembly on Tray

 Lifting, Option 1: Intensifier cabinets Assembly on platform using forklift

The intensifier cabinet Assembly (intensifier cabinet positioned on its tray) are held from below and safely lifted. Skates can be used to roll them to final position in the platform.

Schematic view of forklift positioning the Intensifier + Tray assembly on toPlatform; and skates to roll them into final position.

Intensifier + Tray assembly being put into position on the platform

 Lifting, Option 2: Lift Whole Intensifier +Tray Assembly with slings For this lifting operation, a forklift with a 5 Ton minimum capacity and a minimum 4.5 m operating & lifting height is required. The Intensifier+Tray assembly is slinged using the lifting nuts of the intensifier, and lifted to

final position on the machine platform.

Schematic view of forklift lifting intensifier. The distance between the forklift structure and the first sling holding the intensifier needs to be minimum 950mm. Extensions to the forklift nails will be necessary.

 Lifting Option 3: Upload Trays first, then Intensifier Cabinet

Schematic view of lifting the tray and the intensifier separately. Assembly will take place on top of the platform.

Lifting of intensifier cabinet for assembly on top of platform. The pictured forklift beam is optional and forklift nail extensions suffice.

4. TOOLINGS REQUIRED FOR INSTALLATION

Some tools will be required to install the machine in the customer’s premises. The customer will ensure these are available during commissioning and installation.

4.1. Elements to raise and move loads

A crane suitable for the loads specified in a previous point will be required. The distance between load and crane will be given to the supplier to calculate the necessary size of the crane. This crane will require to be equipped with slings, wooden blocks, etc. Suitable skates for the load specified in a previous point, will be required to move the machine inside the workshop.

For loading and unloading the machine from the skates inside the premises two hydraulic jacks will be required. The size of these jacks will totally depend on the machine size (see machine weights chart). Wooden blocks will also be required in order to make the hydraulic jacks and/or skates fit the right size.

To pull the machine to get the skates going, a fork lift with enough power will be required. It is advisable to place some steel plates on the floor not only to make a path but to protect the floor from scratches. These plates should be at least 2 mm (1/16”) thick. And 50 mm (2”) wider than the width of the skates and at least 20 m (65 feet) of total length in parts of about 1.5 m (5 feet).

To pull the machine, the force of one or two powerful forklifts (of at least 2 Tn each) will be required. It is also possible to do so using a ratchet strap, if a fixed point is available. The number of forklifts and their required power will depend on the size of the machine to be installed, and also on the slope of the floor inside the facilities.

4.2. Assembly tooling

The standard required tools to assembly the machine can be seen in the following pictures. These are supplied by Hiperbaric and sent with the machine:

Hiperbaric will also supply initial kit of spares for the machine and some specific tools required for the maintenance of the equipment.

Maintenance on all the high pressure circuits of the machine, from intensifiers to the machine, requires an accurate tightening of all bolts and fittings. Therefore it is mandatory that the maintenance staff has available an adjustable torque wrench and follow the chart of torques that is supplied with the manual of the machine. This tool will be necessary when installing the machine.

High pressure fittings need an open end wrench, so we advise to buy an adjustable torque wrench with removable ratchet with sets of accessories, including open ends and sockets. An example is shown in the picture.

The range of torques should be at least between 100-350 Nm.

5. SUMMARY OF REQUIREMENTS AND SERVICES

This point is a check list, or a summary to have a quick view of all the requirements and services that should be taken into account before the installation of the machine. For detailed information, please check the related point of this manual

The machine cannot be installed in rooms with temperatures below 3°C (37°F) or over 40°C (104°F). If one of these limits are reached, the machine could stop working.

Consumptions have been calculated for a cycle of 6.000 bars 3 minutes of holding time. Changing this parameters will change these consumptions.

 A.C: Average Consumption in normal working

 M.C: Maximum point Consumption. This data is required just to size the supply For example, in the case of water connection, if main tank has been emptied for cleaning, re-fill it can take too long if the size of the supply is not big enough.

5.1. Hiperbaric 55

Layout

Customer supplies CAD of the facilities and Hiperbaric send back the CAD with the machine, position and size of every required supply Foundation A standard industrial floor would be enough.

Drainages Suggested position detailed in the layout

Water connection

Oil cooling

Check water quality requirements. Size and position detailed in the layout.

Pressure between 3 and 6 bars. A.C. 120 l/h. M.C. 1.000 l/h.

Heat load 12.5 kW. Check calculations.

Water cooling

Compressed air

Electrical connection for main machine

Electrical connection for single intensifier

Internet connection

Hydraulic oil

One single connection on the machine, size and position detailed in the layout

(Optional) Heat load depends completely on customer requirements and conditions.

Pressure between 6 bars and 7 bars (bellow 5 bars the machine stops). Size and position detailed in the layout. A.C. 20 l/h M.C. 100 l/h.

One single connection. Position detailed in the layout.

Power at 50Hz: 55 Kw.

Power at 60Hz: 62 Kw.

Check requirements

Check requirements. Volume: 350 l

Offloading material Check requirements

Power consumption: 2.3 kW-h /cycle

5.2. Hiperbaric 135

Layout

Foundation

Drainages

Water connection

Oil cooling

Water cooling (Optional)

Compressed air

Electrical connection for main machine

Electrical connections for intensifiers

Customer supplies CAD of the facilities and Hiperbaric send back the CAD with the machine, position and size of every required supply.

Reinforced area for the 6 feet of the machine detailed in the layout.

Suggested position detailed in the layout.

Check water quality requirements. Size and position detailed in the layout.

Pressure between 3 and 6 bars. A.C. 300 l/h. M.C. 1.000 l/h.

One connection on each double intensifier. Size and position detailed in the layout. Heat load 25 kW/double intensifier.

One connection on the machine. Size and position detailed in the layout. Heat load depends completely on customer requirements and conditions.

Pressure between 6 bars and 7 bars (bellow 5 bars the machine stops).

Size and position detailed in the layout. A.C. 120 l/h M.C. 2.500 l/h.

One single connection. Position detailed in the layout.

Power 13 kW.

One connection for each double intensifier. Positions detailed in the layout.

Power at 50Hz: 93 Kw/double intensifier.

Power at 60Hz: 107 Kw/ double intensifier

Internet connection Check requirements

Hydraulic oil

Check requirements. Volume: 430 l/double intensifier

Offloading material Check requirements

5.3. Hiperbaric 300

Layout

Power consumption: 5.7 kW-h /cycle

Customer supplies CAD of the facilities and Hiperbaric send back the CAD with the machine, position and size of every required supply.

Reinforced area for the 6 feet of the machine detailed in the layout. Drainages Suggested position detailed in the layout.

Foundation

Water connection

Oil cooling

Water cooling (Optional)

Check water quality requirements. Size and position detailed in the layout. Pressure between 3 and 6 bars. A.C. 600 l/h. M.C. 1.000 l/h.

Integrated machine

Single connection internally diverged for each double intensifier. Size and position detailed in the layout Heat load 25 kW/double intensifier. Not integrated machine

One connection on each double intensifier. Size and position detailed in the layout.

One connection on the machine. Size and position detailed in the layout. Heat load depends completely on customer requirements and conditions.

Compressed air

Electrical connection for main machine

Electrical connections for intensifiers

Pressure between 6 bars and 7 bars (bellow 5 bars the machine stops). Size and position detailed in the layout. A.C. 120 l/h M.C. 2.500 l/h.

One single connection. Position detailed in the layout.

Power 13 kW.

One connection for each double intensifier. Positions detailed in the layout.

Power at 50Hz: 93 Kw/double intensifier.

Power at 60Hz: 107 Kw/ double intensifier

Internet connection Check requirements

Hydraulic oil Check requirements. Volume: 430 l/double intensifier

Offloading material Check requirements

Power consumption: 12.8 kW-h /cycle

5.4. Hiperbaric 420

Layout

Customer supplies CAD of the facilities and Hiperbaric send back the CAD with the machine, position and size of every required supply.

Foundation Reinforced area for the 6 feet of the machine detailed in the layout.

Drainages

Water connection

Oil cooling

Water cooling (Optional)

Suggested position detailed in the layout.

Check water quality requirements. Size and position detailed in the layout.

Pressure between 3 and 6 bars. A.C. 930 l/h. M.C. 1.000 l/h.

Integrated machine

Single connection internally diverged for each double intensifier. Size and position detailed in the layout Heat load 25 kW/double intensifier. Not integrated machine

One connection on each double intensifier. Size and position detailed in the layout.

One connection on the machine. Size and position detailed in the layout. Heat load depends completely on customer requirements and conditions.

Pressure between 6 bars and 7 bars (bellow 5 bars the machine stops).

Compressed air

Electrical connection for main machine

Electrical connections for intensifiers

Size and position detailed in the layout. A.C. 200 l/h M.C. 4.800 l/h.

One single connection. Position detailed in the layout.

Power 14 kW.

One connection for each double intensifier. Positions detailed in the layout.

Power at 50Hz: 93 Kw/double intensifier.

Power at 60Hz: 107 Kw/ double intensifier

Internet connection Check requirements

Hydraulic oil Check requirements. Volume: 430 l/double intensifier Offloading material Check requirements

5.5. Hiperbaric 525

Layout

Power consumption: 17.9 kW-h /cycle

Customer supplies CAD of the facilities and Hiperbaric send back the CAD with the machine, position and size of every required supply.

Foundation Reinforced area for the 6 feet of the machine detailed in the layout. Drainages Suggested position detailed in the layout.

Water connection

Oil cooling

Water cooling (Optional)

Check water quality requirements. Size and position detailed in the layout. Pressure between 3 and 6 bars. A.C. 1130 l/h. M.C. 1.000 l/h.

Integrated machine

Single connection internally diverged for each double intensifier. Size and position detailed in the layout Heat load 25 kW/double intensifier. Not integrated machine

One connection on each double intensifier. Size and position detailed in the layout.

One connection on the machine. Size and position detailed in the layout. Heat load depends completely on customer requirements and conditions.

Compressed air

Electrical connection for main machine

Electrical connections for intensifiers

Internet connection

Pressure between 6 bars and 7 bars (bellow 5 bars the machine stops). Size and position detailed in the layout. A.C. 200 l/h M.C. 4.800 l/h.

One single connection. Position detailed in the layout.

Power 14 kW.

One connection for each double intensifier. Positions detailed in the layout.

Power at 50Hz: 93 Kw/double intensifier.

Power at 60Hz: 107 Kw/ double intensifier

Check requirements

Hydraulic oil Check requirements. Volume: 430 l/double intensifier

Offloading material

Check requirements

Power consumption: 22.3 kW-h /cycle

5.6. Electrical requirements chart

The most common configurations of Voltage and Frequency are:

 50 Hz / 400 V

 60 Hz / 480 V

To have a quick view of the electrical requirements of a particular machine, the following chart shows the power and current required for these most common voltage / frequency configurations. It is important to see in detail the chapter about electrical supply to have a full understanding of the required calculations and the different points of electrical connection that the machine needs:

Appendix BTesting Facilities

HIPERBARIC HPP

ACADEMIA NETWORK

About Hiperbaric’s HPP Academia Network

Hiperbaric has an exclusive academia network that comprises universities, R&D, and lab testing centers. Many of them serve as a multi-disciplinary resource for the food industry, providing a combination of consulting, educational, technical, and business development services.

Generally, our academia network offers High Pressure Processing (HPP) testing, product validation, including shelf-life and challenge studies, shared or private commercial kitchens, a pilot plant, working and meeting space, educational services - including classes and workshops, business planning, support of a HPP process authority to comply with regulations, and referrals to outside services such as contract manufacturing, packaging, distribution and financing.

Our global HPP Academia Network helps individuals and companies with new product development, launching food related businesses, and research activities.

Services Offered

High Pressure Processing (HPP) Testing

Our Academia Network owns Hiperbaric High Pressure Processing industrial equipment for testing at their facilities.

Specialized Pilot Plant

In addition to HPP units, pilot plants provided by our Academia Network offer extensive equipment to test product formulas and food ingredients.

Educational Classes and Workshops

Join educational classes and workshops, focused on High Pressure Processing (HPP) and food safety offered by our Academia Network.

Microbiological Testing

From routine analysis to specialized research projects, our Academia Network provides microbiological services, including pathogen and shelf-life studies.

Business Planning and Support

Interested in creating a food or beverage concept and bringing it to market? Our Academia Network offers business resources to ramp up the process.

Process Authority

Our Academia Network offers guidance in local, state, and federal regulatory compliance regarding food and beverage processing and HACCP plans.

Hiperbaric is the global leader in High Pressure Processing (HPP) technology.

Hiperbaric HPP Academia Network Map

UNITED STATES

1. Cornell University

2. University of Nebraska-Lincoln

3. Bureau Veritas

4. Certified Laboratories

5. Merieux NutriSciences

CANADA

1. The University of British Columbia

2. Alberta Food Processing Development Centre

3. Canadian Centre for Fisheries Innovation

4. Centre de Development Bioalimentaire Du Quebec

SPAIN

1. The University of Cordoba

2. Anfaco-Cecopesca

3. AZTI

4. Extremadura Scientific and Technological Center

5. Institute of Agrifood Research and Technology

6. Agricultural Technology Institute

BELGIUM

1. Celabor

GREECE

1. Technological Research Center Of Thessaly

PORTUGAL

1. The University of Aveiro

MALAYSIA

1. Universiti Putra Malaysia

NORTH AMERICA

UNITED STATES - UNIVERSITIES

Food Research Lab at Cornell AgriTech

Geneva, NY, USA

(315) 787-2258

acv45@cornell.edu

www.cals.cornell.edu

The Food Research Lab at Cornell AgriTech offers a unique food product development and manufacturing space that allows individuals and companies to perform research, develop new products, and start new food related businesses.

Services Offered:

• High Pressure Processing Testing

• Vinification & Brewing Laboratory

• Process Authority Approval and Scheduled Process

• CFVC Pilot Plant

• Juice HACCP Training

• Lab Analysis

• Regulatory Compliance

• Small Scale Food Entrepreneurship

• Resources for Nutrition Analsyis, Co-packers, Packaging Suppliers, and Shelf-Life Studies

• Microbial Food Extension Lab

University of Nebraska-Lincoln Food Processing Center (UNL FPC)

Lincoln, NE, USA

(402) 472-2832

fpc@unl.edu

www.fpc.unl.edu

The UNL Food Processing Center serves as a major food processing and applied research hub that integrates applied research with state-of-the-art pilot plants, laboratory and co-manufacturing services, and a team of consultants in product development, nutritional labeling, sensory analysis, entrepreneurship. Several faculty extension specialists with expertise in value-added food processing, functional foods and chemical analysis, food safety, and microbiological analysis are affiliated with the Center.

Services Offered:

• High Pressure Processing (optimization, validation, microbial challenge and shelf-life studies)

• Microbiological Analysis

Development

• Food Properties Testing

• Sensory Analysis

• Labeling and Regulatory Compliance

• National Food Entrepreneur Program

• Applied Research and Engineering

• Pilot Plants

• Professional Development/Training

• Product and Process

UNITED STATES - LABORATORIES

Bureau Veritas

Lake Zurich, IL, USA

1 (888) 357-7020

foodNA@bureauveritas.com

www.bvna.ca

The global food industry is facing a growing demand for safe, high-quality food. Bureau Veritas helps meet these expectations while mitigating risks and protecting brands. They offer a complete range of testing, inspection, and certification (TIC) services to ensure the safety and quality of your food from farm to fork.

Services Offered:

• Allergen Testing

• Shelf Life Testing

• Food Safety Auditing & Certification

• Natural Health Product Testing

Cer�fied Laboratories

28 facilities across North America

• Food Microbiology

• Nutritional Labeling

(516) 576-1400

• Microbiological Challenge Studies

• Food Genomics

• Contaminants & Residues

cmwlabs@certified-laboratories.com

www.certified-laboratories.com

Certified Laboratories, Inc. provides full service quality laboratory testing services for the food industry, offering the most extensive range of services available to the agriculture, dairy, juice, meat, pharmaceutical, refrigerated, seafood and spice industries.

Services Offered:

• Analytical Chemistry Testing

• Challenge & Shelf Life Studies

• Nutritional Labeling

• Technical Consultation Services

Mérieux NutriSciences

Crete, IL, USA

(708) 752-5371

erdogan.ceylan@mxns.com

www.merieuxnutrisciences.com

As part of Institut Mérieux, Mérieux NutriSciences is dedicated to protecting consumers’ health throughout the world, by delivering a wide range of testing and consulting services to the food & nutrition, agrochemicals, pharma and cosmetics industries.

Services Offered:

• Microbiological, physical and chemical analyses

• Specialized analyses for food contaminants

• Auditing

• Research

• Consulting

• Training

• Digital Solutions

• Identification of animal species, allergens, authenticity tests, and packaging tests

CANADA - UNIVERSITIES

The University of Bri�sh Columbia

Vancouver, BC, CA

(604) 822-1219

lfs.dean@ubc.ca

www.landfood.ubc.ca

The BC Food Hub Network aims to foster growth and innovation in the processing sector through improved industry access to facilities, equipment, technology, technical services and business supports. The Network is being developed in collaboration with industry, communities and post-secondary institutions to build provincial food and beverage processing while serving the regional and sector diversity of the province.

Services Offered:

• High Pressure Processing Testing

(launching 2023)

• Product and Process Development

• Applied Research

CANADA - LABORATORIES

Alberta Food Processing Development Centre

Leduc, AB, CA

(780) 986-4793

fdpc@gov.ab.ca

www.alberta.ca

The Alberta Food Processing Development Centre supports the growth and commercialization of food, beverage and ingredient companies serving local and global markets.

Services Offered:

• High Pressure Processing Testing

• Product and Process Development

• Applied Research

• Technical Consultation Services

• Other Equipment: Dry Processing, Wet Processing, Size Reduction, Injection and Tenderizing, Mixing and Tumbling, Forming and Stuffing, Batter, Pre-Dust and Bread Application, Thermal Processing, Freezing, Packaging, Benchtop Processing, Bakery Equipment

Canadian Centre for Fisheries Innova�on (CCFI)

St. John’s, NL, CA

(709) 778-0542

keith.hutchings@mi.mun.ca

www.ccfi.ca

The Canadian Centre for Fisheries Innovation envisions a seafood industry that integrates the latest technology and innovation to ensure sustainability and profitability while leading edge research, innovation and technology in the Canadian seafood industry.

Services Offered:

• High Pressure Processing Testing

• Promotes R&D in the aquaculture, capture fishing, and fish processing sectors

• Collaborate with industry, funding agencies, and academic institutions to identify and secure the needed funding for all partners

Centre de Développement Bioalimentaire du Québec (CDBQ)

Sainte-Anne-de-la-Pocatière, QC, CA

(418) 856-3141

info@cdbq.net

www.cdbq.net

Quebec’s Agrifood Innovation Centre (CDBQ – QAIC) was founded in 1995 to boost the competitiveness of biofood companies in Canada. Our research projects are undertaken in a perspective of sustainable development.

Services Offered:

• High Pressure Processing Testing

• Fruit, Vegetable and Bakery Products Processing Plant

• Meat and Seafood Processing Plant with Cutting, Cooking and Packaging Rooms

• Brewery • Distillery

EUROPE

SPAIN - UNIVERSITIES

The University of Córdoba

+34 957 21 80 00 Córdoba,

dpto.bromatologia@uco.es

• Microbiology and Chemistry Lab

• Expiremental Kitchen

• Sensory Evaluation Booths

The pilot plant of the University of Cordoba provides services to the university community, companies and related institutions in the development or optimization of food products for human consumption.

Services Offered:

• High Pressure Processing Testing

• Research and development

SPAIN - LABORATORIES

Anfaco-Cecopesca

Vigo, Pontevedra, Spain

+34 986 46 93 01

xrvazquez@anfaco.es

www.anfaco.es

ANFACO-CECOPESCA is a national technological center whose main objectives are promoting the quality, research and technological development in the field of marine and food products as well as the transference. At the same time

ANFACO-CECOPESCA is a business association with more than a century of history that represents and defends the economic, social and professional interests of more than 250 companies from the marine and food industry network.

Services Offered:

• High Pressure Processing Testing

• R&D Testing

• Technical Assessments

• Implementation of Management Systems and Audits

AZTI

Bizkaia, Spain

+34 946 574 000

• Technological Consultancy

• Scientific Studies

• Collaborate with seafood companies to improve their competitiveness

info@azti.es

www.azti.es

AZTI is a technology center specialized in the marine environment and food. Its objective is to provide cutting-edge, value-added products and technologies based on science and research. AZTI works closely with companies designing, developing and defining the optimal high pressure processing of their products.

Services Offered:

• High Pressure Processing Testing

• Formulation and processing optimization of new food products

• Validation of microbial HPP inactivation and food safety

• Consumer behaviour

• Processing validation

Extremadura Scien�fic and Technological Research Center (CICYTEX)

+34 924 012 650 Badajoz, Spain

jesusjavier.garcia@juntaex.es

www.cicytex.juntaex.es

CICYTEX is a public entity that aims to support the Extremaduran business sector for the incorporation of R + D + i into its production processes. Specifically, it aims to improve the coordination of research work in the field of agriculture, livestock and agri-food

Services Offered:

• High Pressure Processing Testing

• Laboratory testing

• Product validation

• Technical assistance

• Technology transfer and dissemination

• Development of research projects

Ins�tute of Agrifood Research and Technology (IRTA)

+34 972 63 00 52 Girona, Spain

irta@irta.cat

www.irta.cat

The IRTA promotes research and technological development in the area of agri-food, to facilitate the transfer of scientific advances and to evaluate its own technological advances whilst seeking the utmost coordination and collaboration between the public and private sectors.

Services Offered:

• High Pressure Processing Testing

• Process and product development

• Process validation

• Optimization, modeling and simulation of analysis and control technologies

Agricultural Technology Ins�tute (ITACYL)

Valladolid, Spain

+34 983 412 034

investigacion@itacyl.es

• Food safety validation

• Product-package-process interaction

• Challenge test

www.itacyl.es

The objectives of ITACYL are to promote the activity of the agricultural sector and its transformation industries. It operates in basically technological areas such as research, quality certification, infrastructure development or the promotion of development initiatives. The use of non-thermal technologies has gained interest during the last years in order to ensure the safety of products and also to develop more nutritious and innovative products.

Services Offered:

• High Pressure Processing Testing

• Product Validation and Development

• Technical Assistance

BELGIUM - LABORATORIES

Celabor

+32 (0)87 / 32 24 54 Herve, Belgium

info@celabor.be

www.celabor.be

Celabor is a local Belgium-based scientific and technical services centre offering scientific and technical support to companies in the field of agri-food (nutrition and extraction), the environment, packaging, paper/cardboard and textiles.

Services Offered:

• Analytical Chemistry Testing

• Challenge & Shelf Life Studies

• Nutritional Labeling

• Technical Consultation Services

GREECE - LABORATORIES

Technological Research Center of Thessaly (TEI LARISSA)

Larissa, Greece

+30 2410 684200

pr@teilar.gr

www.teilar.gr

T.E.I. of Thessaly groups universities and technical centers aiming the production and transmission of knowledge through research and education. The school of Agricultural Technology specializes on food technology, Biosystems engineering, nutrition and dietetics and agricultural engineering.

Services Offered:

• High Pressure Processing Testing

• Product and Process Development

• Applied Research

• Education

• Technical Consultation Services

PORTUGAL - UNIVERSITIES

The University of Aveiro

+351 963 621 653 Aveiro, Portugal

jorgesaraiva@ua.pt

www.ua.pt

Founded in 1973, the University of Aveiro has transformed itself into one of the most dynamic and innovative universities in Portugal, being considered one of the best universities of the Times Higher Education Young University Rankings for the world’s universities that are aged 50 years or under. Under the motto theoria, poiesis, praxis, it aims to join both fundamental and applied research to answer current societal challenges.

Services Offered:

• High Pressure Processing Testing

• Cold Isostatic Pressure (CIP)

• Pressure-assisted Thermal Pasteurization

• Product and Process Development

• Technical Consultation Services

ASIA

• Applied and Fundamental Research

• Technical Consultation Services

• High Pressure Related Biotechnological Applications

MALAYSIA - UNIVERSITIES

Universi� Putra Malaysia - Faculty of Food Science and Technology

Kuala Lumpur, Malaysia

+603 9769 1000

pspk@upm.edu.my

www.upm.edu.my

UPM is a Malaysian research university that focuses on agricultural sciences. Since 1997, UPM emphasizes on a vast field of scientific research and education including medicine, engineering, computer science and biotechnology.

Services Offered:

• High Pressure Processing Testing

• Product and Process Development

• Applied Research

• Technical Consultation Services

Hiperbaric is the global leader in High Pressure Processing (HPP) technology.

Visit us: www.hiperbaric.com

Meet Our HPP Incubator: Turning Your HPP Products Into Reality

Our HPP Incubator Centers in Miami, FL, USA and Burgos, Spain, o er brands free HPP testing and consulting for packaging, product development, and validation studies . The goal is to educate and help companies determine if HPP is a viable technology for their products. Whether it is creating a new recipe in our kitchen, testing packaging or conducting challenge studies, Hiperbaric is here to guide you throughout the process. Connect with our Applications Team today!

Hiperbaric Applica�ons Team At Your Service

Carole Tonello, Ph. D.

Commercial & Applications Director

Carole has worked with Hiperbaric since 2003 and has a Ph.D. in Food Science from the University of Bordeaux (France). She did her doctoral thesis on the inactivation of microorganisms by using HPP. She has more than 25 years of experience in industrial research related to high pressure.

Vinicio Serment-Moreno Ph. D.

HPP Applications & Food Processing Specialist

Vinicio has been involved with the HPP industry or related research since 2009. Vinicio obtained his master degree (2011) and doctorate degree (2015) in science with a specialty in Biotechnology at Tecnológico de Monterrey (TEC), and joined Hiperbaric in 2017. Vinicio is actively involved in research and technology dissemination efforts related to HPP food processing.

Mario González, Ph.D.

HPP Applications & Food Processing Specialist

Mario is a food technologist at heart and has been with Hiperbaric since 2015 providing scientific support to HPP users. After completing his master degree in Food Safety, he focused his doctoral research in the HPP process validation for low-acid beverages.

Rui Queirós, Ph.D.

HPP Applications & Food Processing Specialist

Rui completed his M.Sc. (2011) in Food Biotechnology and his Ph.D. in Food Science and Technology and Nutrition (2020) at the University of Aveiro, Portugal. The focus of his study was the effect of high pressure on biopolymers, mainly on the technological properties of proteins. He also worked as a researcher at the same university for over three years, with an emphasis on HPP applications.

Dr.Errol Raghubeer

Appendix CHawai‘i Working Group Report and Findings

BUSINESS CASE FOR A HIGH PRESSURE PROCESSING FACILITY IN HAWAII

ECONOMIC RECOVERY & VALUE ADDED PRODUCTS

High Pressure Processing for Hawaii

I HIGH PRESSURE PROCESSING

HPP increases the shelf-life of fresh refrigerated foods and wellness products that do not contain preservatives. There are no HPP machines within the state of Hawaii, the closest 1 being on the West Coast and in New Zealand. Currently some vendors ship their products out of state for such processing and packing

If there was such a machine, it is expected that vendors who do not currently use HPP could increase the shelf life of their refrigerated products without added preservatives. The increase shelf life would allow vendors to place their products in more retailers within the State of Hawaii and eventually outside of the State of Hawaii.

For those vendors who are expanding, having HPP in the state would reduce their costs because they would not have to ship products to the West Coast. Such a process would allow more vendors to create additional fresh products for sale, and as these products don’t need preservatives would enhance the desirability of fresh Hawaii made products.

THE HPP MACHINE

There are two major manufacturers of the HPP machine, HIPERBARIC out of Spain with its main USA office in Florida and JBT Avure. For a basic understanding of high pressure processing please see this article published September 2019: Food Engineering Magazine.

I contacted a representative of HIPERBARIC to obtain preliminary information. HIPERBARIC recommends that Hawaii start with its mid-size machine, the 135, which costs $1.2M (shipping, installing and training included) and can process about 1400 pounds per hour. The machine alone would require a minimum of 4 people to run it per shift.

The recommended HIPERBARIC HPP machine can process 1400 pounds per hour which equates to a total of over 5.5M pounds per annum if the machine operated for 2 8-hour shifts, 22 days a month for a year

1 The HPP innovation has become more widely used in recent years. and these machines are generally used within a packing facility. There are two ways in which these machines are used: tolling and co-packing.

● Tolling allows the value-added vendor to produce the product and then have the HPP machine operator process the product for a fee.

● Co-packing allows the value-added vendor to turn over some or all part of the production of the value added product to the co-packing operator for a fee.

High Pressure Processing for Hawaii

I have not had similar conversations with JBT Avure.

II WOULD HPP PROCESSING INCREASE SALES AND JOBS; DOES HAWAII PRODUCE ENOUGH MATERIAL TO SUPPORT INCREASED SALES?

To determine the economic impact that such a machine might have on the industry I asked Ulu Mana (Loren Shoop) and Punahele Provisions (Ethan West), both of whom are familiar with the value of HPP and were championing the use of such process, to gather information on which vendors and producers would benefit from the use of HPP and what would be the potential increase in sales.

While we could identity the agricultural producers of the raw materials it was not possible to quantify increased sales because few vendors are aware of this innovative processing and the potential it has on their businesses.

A. WHO WOULD USE THE HPP?

Value Added Producers: There are numerous agricultural producers and vendors who could use the HPP and include beef, pork and seafood producers, fruits and vegetable producers, pet foods, juices, salsas, hummus, baby foods, ready-to-eat meals and wellness producers. Specific potential vendors and retailers who might benefit from the HPP process include the following:

Red Meat -

❖ Paniolo Cattle Company

❖ Parker Ranch

❖ Maui Cattle Company

❖ Molokai Livestock

❖ North Shore Livestock

❖ Hawaii Beef Producers

❖ Hawaii Meats

❖ Kualoa Ranch

❖ Rancher's Daughter Reserve

❖ Hawaii Cattlemen's Council

❖ Maui Nui Venison

❖ Hawaii Sheep and GoatAssociation

Pork

❖ 2 Lady Farmers

❖ David Souza

❖ David Wong

❖ Pono Pork

High Pressure Processing for Hawaii

❖ Kualoa Ranch

❖ Jay's Hog Farm

❖ Kaunamano Farm

❖ Hawaii Pork IndustryAssociation

❖ Malama Farm

Seafood

❖ Hawaii Fish Company

❖ Kualoa Ranch

❖ Sunrise Capital Inc.

❖ Hawaiian Fresh Seafood

❖ Local 'Ia

❖ Honolulu Fish Co.

❖ Fresh Island Fish

❖ Hilo Fish Co.

❖ United FishingAgency

Raw Pet Food

❖ 808 Raw Pet Food

❖ Aloha Raw Pet Food

❖ Kona Raw Pet Food

Fruits & Vegetables - For split avocado and/puree

❖ Calavo

❖ Ma'o Organic Farms

❖ GoFarm Hawaii

❖ Mahi Pono

❖ Kahumana Organic Farms

❖ Hawaii Ulu Co-op

Juices

❖ Instapressed

❖ Nalo Juice Company

❖ Ripe Juice Maui

❖ Kauai Juice Co.

❖ Love ByThe Sun

❖ Akamai Juice Company

❖ Govinda

❖ Good Clean Food

❖ Lanikai Juice

High Pressure Processing for Hawaii

❖ Pressed Juicery

Vendors/Retailers

❖ Sullivan Family of Companies

❖ Safeway

❖ Whole Foods

❖ Costco

❖ Walmart

❖ Sam's Club

❖ KTA

❖ DeCA

❖ Times Supermarkets

❖ Don Quijote

❖ DownTo Earth

❖ AdditionalAssorted Grocers

Distributors & Consumer Packaged Goods Producers

❖ Y. Hata

❖ Sisco/HFM

❖ HFA- Hawaii FoodserviceAlliance

❖ KOHA

❖ HFP- Hawaii Food Producers

❖ Redondo's

❖ Pacific Sausage Co.

❖ Ulu Mana

❖ Punahele Provisions, PBC

❖ Banan

B. PROJECTED SALES

In looking at projected sales we assumed that there are vendors here who would use the HPP. Therefore, we attempted to quantify the potential increased sales should those vendors use the HPP. Loren Shoop of Ulu Mana was asked to obtain:

● projected sales for 5 to 10 businesses that would use the HPP

● letters of interest from farmers who could produce the raw agricultural products for the value added products and

● letters of interest from retailers that would be interested in carrying these products

Ulu Mana provided sales projections for a 5 year period if HPP were available in Hawaii today. However, Loren was unable to identify vendors who could provide potential

increases in sales figures from the use of the HPP as he discovered that not many vendors in Hawaii know of this innovative technology. Those that do know, have taken their products to other states to process them. Loren was able to identify one vendor, Andy’s 2 Salsa who has shown interest in the process. But we believe there is a growing interest in the HPP . 3

Please note that I did not ask either Loren or Ethan to look at wellness products. This remains an unknown factor

III IS THE SUPPLY OF AGRICULTURAL PRODUCTS SUFFICIENT TO MEET AN INCREASED DEMAND BY VALUE ADDED PRODUCERS

To assess whether the State of Hawaii produces enough food to process through the HPP machine we needed to know the capacity for food production by weight, by industry. Ethan West of Punahele Provisions assisted me with gathering this data.

In 2018 there were 104,635,130 pounds of food produced in Hawaii. However, not all of 4 this production would be viable for HPP processing (i.e. raw eggplant, lettuce, or products in which

2 For example, Loren advised that the story of Nut Milk Maui is illustrative.

Max started his business (Nut Milk Maui) at the Maui Food Innovation center as (maybe 5 years ago?) to make nut milk from local macadamia nuts. I believe his shelf life with no HPP is just a few days but with HPP its 30 days. So he decided to take his product and business to California where they have HPP tolling. So he now makes his nut milks in San Diego, drives them to LA to get HPP'd, then sells them in LA. He said that if Hawaii had an HPP machine that he most likely would have stated (sic) here.

3 Loren also spoke with the President of Hawaii Food Manuacturers Association, Jimmy Chan of Hawaii Chip Company, and they attempted to poll members of the HFMA regarding their knowledge of HPP but the attempt was not successful. Mr. Chan has also advised that he is on the House sub-committee on foodstream and agriculture which has come up with a proposal for increasing consumption of local agriculture and most of what they are recommending could be done in a large co-packing food facility that would include an HPP machine

4 Keep in mind that the pandemic has limited both production and consumption to only local-without restaurant consumption. Consumption and therefore production is likely to slowly increase as both the restaurants, schools and then the hospitality industry recovers. It is not known how quickly agricultural production could respond to increased needs.

the structural integrity of the product is altered - see additional information. Here are the production numbers:

This above list does not include fruits and other possible foods that would benefit from high pressure processing.

IV. INCREASED JOBS AND AGRICULTURAL PRODUCTION

We do not have enough data to determine whether agricultural producers could readily provide adequate production to meet the needs of value added production but we do know that certain producers have indicated interest. Moreover, we know that in 2018 a significant amount of food was produced and provided the needs of current vendors.

As long as the hospitality industry remains low, producers will need to have alternative markets for their efforts, so it seems a safe bet that there is enough capacity to meet the needs of the vendors. But this is an area that needs to be addressed.

Increased jobs are likely to initially come from the value added and packaging production aspects with increased agricultural jobs coming at a later time.

V. FURTHER ACTIONS, DECISIONS & CHALLENGES IDENTIFIED

Vendor Awareness:

The Committee might consider increasing stakeholder inclusion in these discussions with the aim of determining whether there is adequate business support for the HPP.

The Committee might consider asking HFMA to run a poll of their members interest and potential increase in sales.

Government Support, Requirements & Deadlines:

Government support is high for innovative approaches to economic recovery in the agriculture/value added continuum and funding is available to jump start a HPP facility. However, while government funding is available this source of grant funding must be expended by June 2021 and therefore significant decisions must be rapidly made, most significant is what type of facility is required and who would operate and maintain the facility.

While there are no current restrictions on this funding, the grantor does not want the state to take on any liability for operations and maintenance.

The form of ‘ownership’ of the facility could be addressed at a later stage and could include a public-private partnership, a new private entity or a currently existing entity. (it is possible that subsidies might be available in the form of lease rent on state land.)

Type & Location of Facility: Should there be consensus that the HPP packing facility should go forward, the committee should decide what type of facility is necessary (including associated equipment) and where the facility will be located. 5

Because the funding must be allocated within the government deadlines and because there is a significant lead and shipping time on these facilities, time is of the essence on these decisions.

5 Should there be a full-scale co-packing facility on Oahu, could the market support one large HPP on Oahu or both smaller HPP on each island with a large one on Oahu.

HPP(High Pressure Processing) Information

HPPis a well established non thermal food preservation technique to preserve the nutrients, extend shelf life, and inactivate vegetative flora (bacteria, virus, yeasts, moulds and parasites) present in food Creating fresher/longer lasting products with no chemical preservatives

• Minimal processing without heat

• Reduces pathogens to a 5 Log reduction (inactivates 99 999% of pathogens)

• Reduces or eliminates the use of chemical preservatives

• Preserve quality of fresh food

• Opens opportunities to new markets/export

Expected extension of shelf life per product

• Juice- 10-30x

• Vegetables dips/hummus 5-10x

• Ready to eat meals 2-4x

• Cooked meats 2-4x

For example a fresh pressed juice is only good for 1-2 days, HPPwould extend that to 30-45 days No chemicals or preservatives needed Maintains all nutritional value

The use of HPPthroughout the world processes about 1 5 - 2 million tons of food per year

Example of Packaging that can be used in the machine:

• Bottles, cups, trays Pouches

• Vacuum skin, or MAPpackaging

• Flexible and water resistant packaging

HPPhas been in use in the food industry since the early 2000’s.

FDAFresh Juice requirements: The 5 Log pathogen reduction must be accomplished for the microbe you identify as the "pertinent microorganism," which is the most resistant microorganism of public health significance that is likely to occur in the juice, e.g., E. coli O157:H7, take place in one facility just prior to or after packaging,(2) and be applied directly to the juice, except for citrus juices.

If you wholesale juice, it must meet the 5 Log rule, except for citrus juices. HPP is a way to do that without heating the juice and killing the nutrients. Govinda’s juice uses a UV light to achieve this. They would be a good source on this matter

HPPon raw meat products: HPPtenderizes the meat along with making it safe Extends shelf life to around 90 without the use of chemical additives. Product can be sold as “all-natural” or “additive free.”

HPPuses its pressure to open up mollusk and shellfish. It allows extraction of the meat to almost 100% sucess without the use of sharp knives and hand tools.The pressure pops open the shells and the worker can then easily extract the meat.

Hawaii based companies that could utilize the HPPprocess to increase sales, produce a safer product, and be able to export to the US mainland and internationally.

1 Ulu Mana Inc Hawaiian Hummus

2.Andy’s Salsa- Salsa and hot sauce

3.Aloha Salsa Co. - Salsa

4. Hawaiian Chip Co- Sauces

5. Maui tropical gourmet- Salsa and dips

6.Tiffany’s Sassy Maui Salsa- Salsa

7 HPC Foods- Poi

8 Nut Milk Maui- Nut milks

9 Juicd Life- Pressed juice

10 Maui Breadfruit company- ‘ulu hummus, and desserts

11 ‘Ulu Co-op- ‘ulu hummus, ‘ulu mouse

12 Healthy Baby Hawaii- baby food

13 Mana Food Hawaii- Poi

14 Punahele- Baby food

15 Hawaiian Crown- Fresh juice

16. Dole Plantation- Fresh juice

17. Naked Cow Dairy- Cheese

18. Kunoa Cattle Company- Raw and RTE meat

19. Maui Nui Venison, Raw and RTE meat products

20. Big Island Dairy- Cheese

21. HanaleiTaro and Juice Company-Taro burgers, poi

22. Braddah DaveTaro burgers-Taro burgers

23 Kualoa Ranch- Oysters

24 Makaweli Meat Company- Meat products

25 Redondos- Meat products

Hawaiian Companies to use HPP

26. Surfing Goat Dairy- Goat cheeses

27. Govinda’s juice- Fresh juice

Examples of products that could use HPP:

Hummus, salsa, fresh juice, guacamole, poi, ‘ulu hummus, baby food, RTE foods, RTE meats, Raw meat, raw poultry, cooked poultry, cheese, shellfish, oysters, Pharma and cosmetic products, kombucha, cold brew coffee, dips, avocado products, etc

Cases: Ulu Mana Inc.

Uu Mana makes Hawaiian Hummus, a hummus made with local breadfruit It is only found on Oahu.The shelf life of the hummus is only 3 weeks. Retailers such as Foodland, Safeway, Sack N’Save, KTA, and others do not want to carry their products on the outer islands due to the very low shelf life. HPPwould extend the shelf life to 6 to 9 weeks.Then Ulu Mana could expand to outer islands, the mainland, and internationally For their hummus they only use about 12,000lbs of ‘ulu per year If they had HPPthey could immediately start to use 30,000lbs of ‘ulu and much much more once they expand All of this ‘ulu is bought directly from Hawaii farmers

They would also be able to enter markets such as Costco and Wholefoods.These companies would help to facilitate a path for export These companies are looking for Hawaii products but they also have stringent food safety demands which some companies can not meet yet

Kauai Juice Co- Product- cold pressed juice Product only lasts 3-7 days They can not ship their products even off of Kauai let alone out of state Limited to only sales on Kauai HPP would allow their product to last 30-60 days Long enough to ship to the outer islands and also to the US mainland

Conclusion

Most importantly HPPwould increase the start up of local companies that can finally make a fresh product for export They can create products that the consumer of today wants Products that are natural, chemical free, safe to eat, and from Hawaii! This one technology would cause an explosion of fresh, natural, and chilled products being exported out of Hawaii Right now you mostly find just raw and or shelf stable products being exported Very few products are exported cold out of Hawaii If they are, then they are not normally accessible to the average American For example HawaiianAhi It is one of our only exported chilled products but it is far

too expensive for the averageAmerican to consume.

An ideal scenario would be one central location with one or more HPPmachines Food manufacturers would still be making their product at their current facilities, but sending their products to the HPPfacility to get processed. Once processed they will be sent back to a distributor or retailer to be sold.

The largest HPPcompany in the mainland is calledTrue Fresh HPP, changing to HPPS soon (just got bought out) They have 4 of the largest HPPmachines Companies likeTrader Joes, Pressed Juice, Whole Foods and others send their packaged food products here to be processed

Steps:

1. Manufacturer makes the product and packages it at their own facility.

2 Products are then sent to the HPPfacility and processed

3 Products are then date coded, cased, and palletized (the HPPprocess only take mins) most products can be in and out within hours on small runs)

4 Products are sent farther down the distribution line

The HPPfacility does not need to offer production capabilities when starting out.That can come later on once established.

Additional food safety devices.

In order for larger retailers and distributors like Costco and Wholefoods to carry your food, they require strict food safety guidelines Some of these guidelines require the use of x-ray machines and/or metal detectors The device is dependent upon how you manufacture your product For example, if you use all plastic utensils to make your product, there is a very low chance of metal contamination, and there would be no use for a metal detector If there is a high possibility of plastic contaminates in your food, they may require you to use an x-ray machine to find the contaminates It also depends on your packaging If you have metal in your packaging, an x-ray may be a better option to find contaminates rather than a metal detector

Machines like this run from about $30,000 and up This is a very large purchase for a small food manufacturer, especially when it does not help them produce more product or lower cost of production. If the HPPfacility had one or both machines, they could run different companies' products through them to comply with the regulations.

For example, Costco required Ulu Mana’s Hawaiian Hummus to be run through a metal detector because they use a large metal mixer and metal contaminants could potentially be an issue. This is an expense that Ulu Mana can not occur, so selling to Costco and expanding with them is not an option at the moment. If they used this new facility with HPP

and metal detection, they could then sell to Costco and expand sales. In turn buying more fruit from local farmers and creating more jobs here in Hawaii.

Three Hawaii food manufactures that currently use inline metal detectors are Kaimana Jerky, Sinaloa, and Hawaiian Chip Company They may be good sources of information on what other devices are needed to comply with stricter food safety regulations One of the reasons Hawaiian Chip Company got a metal detector is to comply with Costco’s new regulations and be able to continue to sell to them

The facility that the HPPwill be housed at will also need to have cold and frozen storage

This storage will be used when food is brought in before processing and also after when product is waiting to be transported This will also greatly help small local food companies that can not house large amounts of inventory in cold storage Almost all product that will go through the HPPmachine will need to be chilled and or frozen after processing. Once processed, pallets can be delivered straight to the retailer or to a distribution company. Products will not need to go back to the manufacturer.

Sources: https://www.hiperbaric.com/en/high-pressure

https://www.goodnature.com/blog/truth-about-hpp-juice-cold-pressed/ https://www.hiperbaric.com/en/hpp

http://www.mobstech.com/Dokumenty/WP_raw%20meat%20products_Hiperbaric_2 014.pdf

Metal detector source: https://www.heatandcontrol.com/products/metal-detection-food X-Ray source: https://www.heatandcontrol.com/products/x-ray

Links to videos: How it works

https://www.hiperbaric.com/en/hpp Juices: https://www.hiperbaric.com/en/juicesandbeverages Meat products: https://www.hiperbaric.com/en/meat Seafood products: https://wwwhiperbaric com/en/seafood Dips and salsas: https://wwwhiperbaric com/en/dips

Appendix DSurvey Results

RFI & Survey #1 Summary:

UHCDC created a Request for Information (RFI) and survey to collect preliminary data about the potential users of the proposed food hub facility. Included here are the RFI, survey questions and results. Although the survey was sent out widely to individuals, businesses and networks identified as potential stakeholders, response levels were low. UHCDC received only 21 responses despite extending the RFI period, and offering incentives. UHCDC attributes the low response to the low awareness levels of the food hub at the beginning of the engagement period. UHCDC strongly recommends community and stakeholder engagement continues and is expanded. But based on this preliminary engagement, there appears to be strong support for the Food Hub, the services and amenities it could offer and the HPP machine. Some of the takeaways from the survey are

• The largest percentage of respondents (24%) were new agricultural businesses (0-5 yrs).

• The majority were food producers (52%) followed by retail (38%) and farming (29%)

• Most (48%) were not interested in exporting their product. But 29% were interested in exporting their product.

• 36% Have plans to increase their acreage in the near future.

• The majority of processing, retail, education & training, and business support currently occurs in Honolulu.

• Respondents were interested in the following shared food hub amenities/

services: equipment rental (61%), processing services (56%), packing/ co-packing (50%), commercial kitchen (50%), freezer storage (50%), , refrigerated storage (44%), dry storage (33%), distribution services (33%), washing services (28%)

• 72% were interested in value-added product retail sales located at the Food Hub

• The majority of respondents (48%) would look to lease between 2,50010,000 sf of space

• Most respondents would locate processing, storage and office functions in their space.

• Many would require commercial kitchen exhaust vent hoods (77%), grease traps (66%), and climate control (39%) in their spaces.

• Waste generation included green waste (63%), gray water (44%), paper waste (31%) and meat/fish (21%).

• A majority (65%) would be interested in using an HPP machine. The remaining 35% were not sure, which is not surprising given the newness of the technology to Hawaiʻi.

• Most respondents indicated that they would benefit from relocating to the WCFH (44%) with an equal percentage not sure.

The survey instrument and a summary of the results are included in the following pages.

Survey #2 Summary:

In an effort to gather information to inform design considerations for the HPP machine facility, UHCDC surveyed a list of 100 value-added product businesses. Incentives were offered to encourage participation in the survey. UHCDC received eight responses to the survey. UHCDC believes the low response rate is an indication of the low level of awareness of HPP technology in Hawaiʻi. UHCDC recommends conducting extensive marketing and education to prime the market for the technology. The survey instrument and a summary of the results are included in the following pages as well.

Appendix EForeign Trade Zone Fact Sheet

U.S. FOREIGN-TRADE ZONES

EXPANDING U.S. EXPORTS, JOBS, & ECONOMIC DEVELOPMENT ABOUT FOREIGN-TRADE ZONES

• The Foreign-Trade Zone (FTZ) program was created by Congress in 1934 to expedite and encourage foreign commerce. The FTZ Board at the Department of Commerce reviews all FTZ applications.

• Foreign-trade zones (FTZs) are secure areas within the United States that are considered to be outside of U.S. Customs territory for tariff purposes. U.S. Customs and Border Protection oversees daily operations. All other U.S., state, and local laws apply.

• FTZ benefits are available to any U.S.-based company. Firms do not need to locate in a specific area or region to participate in the program.

• There are 193 active FTZs in the United States, employing over 460,000 American workers in more than 3,300 companies currently using the program.

3,300 440,000 3,300 460,000 Companies

BENEFITS FOR BUSINESSES

FTZs provide significant advantages for U.S.-based firms:

• Duty Deferral: Customs Duties are paid only if and when goods are transferred out of a Zone and into U.S. Customs territory.

• Duty Elimination: No duties are paid on foreign merchandise that is subsequently exported from an FTZ.

• Duty Reduction: FTZ users may elect to pay duties at either the rate of the foreign inputs used, or the rate applied to the finished product – which is often lower.

• Expedite Trade: Direct Delivery reduces transit times for receipt of merchandise. Weekly entry simplifies the customs-entry process.

BENEFITS FOR THE UNITED STATES

FTZs provide substantial economic benefits to our nation:

• Job Creation and Retention: FTZs provide a competitive advantage for U.S.-based manufacturing and distribution operations. As a result, jobs that otherwise might be located abroad are created and retained in the United States.

• Increased Exports: The elimination of duties on exported merchandise makes U.S.-based companies more competitive in export markets.

• Investment: FTZs encourage multinational firms to establish U.S.-based operations, attracting foreign investment to the United States. These firms are also more likely to utilize U.S.-made components, providing added stimulus to local and regional economies.

ADDRESS KEY POLICY ISSUES TO PROTECT AND STRENGTHEN THE U.S. FTZ PROGRAM

• Tariffs: Correct the misapplication of special duties under Sec. 301 and other trade actions on FTZ merchandise

• USMCA: End restrictions that impose U.S. duties on foreign components of FTZ exports to Canada and Mexico. Allow FTZ manufacturers to use established USMCA rules of origin to make FTZ products more cost-competitive with Canadian and Mexican products in USMCA markets

• Illicit Trade/Forced Labor: Allow secure storage of targeted merchandise pending final determination of admissibility into U.S. commerce

Value of exports from U.S. FTZs

$111B BILLION

• 321/De Minimis: Prevent mass transfer of U.S. e-commerce fulfillment to other countries by allowing FTZs to use the duty-free de minimis procedures (Sec. 321)

• Regulations: Update regulations governing the FTZ program (19 CFR Part 146/15 CFT Part 400)

located in U.S. FTZs

American workers employed in U.S. FTZs

FOREIGN-TRADE ZONE FACTS

EXPORTS, EMPLOYMENT & MANUFACTURING REMAIN STRONG

FTZ EXPORTS REMAINED AT A HIGH LEVEL IN 2019

In 2019, U.S. ForeignTrade Zones:

• Exported $111 billion in merchandise — 6.7 percent of total U.S. exports

• Employed over 460,000 Americans in well-paying jobs throughout the country

• Received over $767 billion worth of foreign and domestic merchandise

FTZ Board Annual Reports and U.S. Census Bureau.

ACTIVITIES AND PRODUCTS FOUND IN U.S. FOREIGN-TRADE ZONES

The two primary activities carried out in FTZs are:

• Production/Manufacturing: As of 2019, there were 348 active manufacturing and production operations located in FTZs throughout the United States. These operations received $466 billion in merchandise, accounting for 61% of zone activity.

• Warehousing/Distribution: The remaining FTZ activity occurs in warehousing and distribution centers. These operations received $301 billion in merchandise in 2019.

A combination of both foreign and domestic merchandise is used in many FTZ manufacturing operations.

• Foreign vs. Domestic inputs: The majority (64%) of merchandise admitted to FTZs is of domestic origin. FTZ activity commonly involves domestic operations that combine foreign inputs with significant U.S. domestic components.

For more information, contact us: The National Association of Foreign-Trade Zones

A wide range of industries use the FTZ program to access foreign components at competitive prices. The most common foreign-status inputs include the following:

Top 10 Foreign-Status Products in FTZs (2019)

Sources:

Appendix FCivil Basis of Design

CIVIL BASIS OF DESIGN

The civil design is based on the following Codes, Criteria, and Standards:

- Standard Details and Specifications for Public Works Construction, City and County of Honolulu, State of Hawaii, September 1984

- Storm Drainage Standards, Department of Planning and Permitting, City and County of Honolulu, State of Hawaii, August 2017

- Subdivision Street Standards, Department of Planning and Permitting, City and County of Honolulu, June 1, 2001

- Wastewater System design Standards, City and County of Honolulu, State of Hawaii, July 2017

- Water System Standards, Board of Water Supply, City and County of Honolulu, State of Hawaii, 2002

Civil-Related Reports:

“ALTA/ACSM Land Title Survey of Lot 370 as shown on Map 23 of Land Court Application 1562 situated at Wahiawa, Oahu, Hawaii”, Sam O. Hirota, Inc., May 21, 2014

“Partial Boundary Survey Lot C-1 and Parcel 23 Being Portions of Grant 973 to James Robinson, Robert Lawrence and Robert W. Holt, Portion of Grant 1092 to Paaluhi and Lots 369 and 370 as shown on Map 23 of Land Court Application 1562 situated at Wahiawa, Oahu, Hawaii” , Sam O. Hirota, July 11, 2016

- Rules Relating to Water Quality, Department of Planning and Permitting, City and County of Honolulu, August 16, 2017

- Wahiawa and Whitmore Village Sewer Capacity Letter, Department of Environmental Services, City and County of Honolulu, July 12, 2021

- Water Availability Response Letter, Board of Water Supply, City and County of Honolulu, September 16, 2019

- Whitmore Community Food Hub Complex Final Environmental Assessment, PBR Hawaii & Associates, Inc., May 2019

- Whitmore Community Food Hub Complex Preliminary Engineering Report, Sam O. Hirota, Inc., May 8, 2019

Introduction

The proposed Whitmore Community Food Hub will be located on the parcels currently occupied by the Whitmore Agricultural Tech Park and operated by the Hawaii Department of Agriculture Agribusiness Development Corporation (ADC). This complex is designed to pool services for the aggregation, processing, storage, marketing and distribution of locally produced foods by small growers throughout the Oahu central plain. The project aims to create a post-harvest facility that meets the requirements of the Food Safety Modernization Act (FSMA) as well as integrating the logistical spaces of the Food Hub. The project will encompass approximately 34 acres and includes development on TMK parcels 7-1002:004 portion, 009 and 023.

The scope of services for this exercise is to further develop incremental site infrastructure improvement studies based on information and direction from the UH Community Design Center (UHCDC). The civil design will focus on the demands of the sewer, potable water, site fire protection and drainage, to provide a rough order of magnitude (ROM) site-related cost Justification for each project component is provided below.

Civil Project Components

Existing Conditions

The proposed development will be located within TMK parcels 7-1-002:004 portion, 009 and 023. Sam O. Hirota, Inc. previously conducted an Alta/ASCM Land Survey in 2014 and a Patrial Boundary Survey in 2016, which included these areas. Both surveys were provided for ADC. For this exercise, the surveys were used to locate and identify existing buildings, structures, utilities, easements, landscaping, etc. onsite. Aerial LiDAR data was obtained from the National Oceanic and Atmospheric Administration (NOAA) website to determine the existing topography of the area. In general, the project site generally slopes in the southwest direction and there is an existing gulch directly south of the site.

Proposed Site Improvements

A new access road for the project site will have two points of connection to Whitmore Avenue: one at the northwest corner of the site, one at the existing intersection of ‘Ihi’ihi Avenue. The access road is based on the Subdivision Street Standards (June 2001), with a pavement width of 24-ft, and curb-gutter sidewalk improvements. A minimum turning radius of 30-feet is required for fire department access. A 20-foot-wide paved road is also required to provide access to the primary sewer pump station at the low point of the site (explained below) Other site improvements included in this ROM are landscaped areas along the access road and along Whitmore Avenue

Stormwater Quality and Erosion & Sediment Control

According to the Rules Relating to Water Quality (2017), the City and County of Honolulu requires erosion and sediment control measures to be provided throughout the duration of construction for this project Permanent post-construction best management practices (BMPs) are also required to mitigate and treat the increase in stormwater runoff from the proposed development. For the purposes of this study, vegetated infiltration basins were used as the post-construction BMP to handle the increased runoff. Each basin was placed at low points of the development and preliminary sized based on the calculation methods provided in the Rules Relating to Water Quality (2017).

Water System

There is an existing 12-inch Board of Water Supply (BWS) water line that runs along Whitmore Avenue, north of the project site. During the previous Environmental Assessment study by PBR in 2019, a Preliminary Engineering Report provided by Sam O. Hirota, Inc. which concluded that the existing water system along Whitmore Ave. is adequate to support the potable and offsite fire requirements for proposed development. The onsite water distribution system includes an 8-inch water main that connects to the existing 12-inch waterline within Whitmore Avenue. Fire hydrants, potable water laterals, and fire suppression laterals come off the 8-inch line to service the future project buildout.

The water availability letter from BWS (2019) stated that “a new onsite well is required to provide process water and other non-domestic water use purposes.” Therefore, an onsite water system (new well, tank, treatment system, pump station, etc.) was included in the ROM as a source for the required onsite process water and irrigation use. A second 8-inch main distributes non-potable water to each future development by stub outs

Wastewater System

According to the Wahiawa and Whitmore Village Sewer Capacity Letter from the Department of Environmental Services (2021), the Wahiawa Wastewater Treatment Plant will be able to handle the wastewater flow for the proposed development after the sewer improvements along Kamehameha Highway and Whitmore Avenue are completed (anticipated for 2024 to 2026). The sewer point of connection will be an improved gravity line that runs along Whitmore Avenue. Since the project site slopes away from Whitmore Avenue, the wastewater flow will be pumped to the existing sewer line by using a primary pump station and force main system. A gravity line will transmit the wastewater from the higher elevations of the site to the primary pump station An additional sewer pump station and force main will transmit the wastewater from the lower site elevations to the primary sewer pump station, which will ultimately be pumped up to the sewer point of connection along Whitmore Avenue

POTABLEWATERLATERAL

FIRELATERAL PROCESSWATERMAIN

PROCESSWATERLATERAL

SEWERMAIN(FORCEMAIN)

SEWERMAIN(GRAVITY)

6"SEWERLATERAL

EXISTINGSEWERMAIN

FUTUREDEVELOPMENT

PROPOSEDFENCING

LIDINFILTRATIONBASIN (UNLESSOTHERWISE SPECIFIED) LANDSCAPEDAREA

EXISTING15"SEWERLINETOBEUPGRADED (CONSTRUCTIONANTICIPATEDFROM2024TO2026)

PROPERTYLINE,TYP.

PROPOSEDACCESSROAD POINTOFCONNECTION TOWHITMOREAVENUE

WHITMOREAVENUE(STATE)

POTENTIALPROCESS WATERTANK,WELL,PUMP SITE(IFREQUIRED)

EXISTINGEASEMENT,TYP.

PROPOSEDSEWERPUMP STATIONLOCATION FFE~983

PROPOSEDACCESSROAD FROMWHITMOREAVE.

BASISOFDESIGNNOTES:

WATER:

·500-FTMAX.DISTANCEBETWEENMAINVALVES

·250-FTHYDRANTSPACING

·3-FTMIN.COVERFOR12"AND8"MAINS

·3-FTHORIZONTALCLEARANCETOOTHERUTILITIES

GRAVITYSEWER:

·4-FTMIN.COVERFORSEWERMAIN

·15-FTMAX.DEPTHFROMFINISHEDGRADETOPIPEINVERT

·2%MIN.SLOPEFOR6"LATERALTOMAIN

·0.5%MIN.SLOPEFOR8"MAIN

·100-FTMAX.6"LATERALLENGTH

·350-FTMANHOLESPACINGINROADWAYS

·250-FTMANHOLESPACINGINNON-ROADWAYAREAS

PROPOSEDFIRE LATERAL,TYP.

PROPOSED PROCESSWATER LATERAL,TYP.

FUTUREPROJECT: P3FOODPROCESSING FACILITY

FIREHYDRANT,TYP.

PROPOSEDGRAVITYSEWER POINTOFCONNECTION

SEWERMANHOLE FORCEMAINTO GRAVITYFLOW

PROPOSEDACCESSROAD POINTOFCONNECTION TOWHITMOREAVENUE

WHITMOREAVENUE(STATE)

PROPOSEDWATERLATERAL,TYP. PROPOSEDWATERLINE,TYP.

FUTUREPROJECT: DOECENTRALIZED KITCHEN RENOVATEDBLDGT RENOVATEDBLDGR w/HIGHPRESSURE PROCESSINGMACHINE

SEWERMANHOLE FORCEMAINTO GRAVITYFLOW

PROPOSEDWATER POINTOFCONNECTION PROPOSEDSEWERPUMP STATIONLOCATION FFE~970

WHITMORECOMMUNITYFOODHUBCOMPLEX

CIVILROMEXHIBIT-REDUCEDSCHEMATIC

Appendix GMechanical/ Electrical/Plumbing Study

WHITMORE COMMUNITY FOOD HUB COMPLEX

MECHANICAL/ELECTRICAL/PLUMBING STUDY

WAHIAWA, HAWAII

MARCH

Prepared

Purpose

This report provides the mechanical, electrical and plumbing (MEP) related findings, estimated costs and recommendations in support of the master planning for the Whitmore Food Hub in Wahiawa, Oahu, Hawaii.

Methodology

InSynergy Engineering attended meetings with various stakeholders, Hawaiian Electric Company (HECO), Hawaiian Telecom, Spectrum Cable, and worked closely with UHCDC and the Civil Engineering consultants to provide the findings, estimated costs and recommendations provided in this report.

Findings

For site utility purposes, domestic water demand calculations were performed for each building in accordance with the Uniform Plumbing code based on estimated building type/usage and occupant loading provided by the architecture team. In addition, estimated fire sprinkler and sanitary sewer line connections were also coordinated with the civil engineer for planning and cost purposes. For anticipated domestic water flow rates and line sizes, see Appendix 4.0 – Domestic Water Supply Calculations.

Preliminary correspondence has been held with HECO, Hawaiian Telcom and Spectrum Cable regarding utility services to support the overall master plan.

HECO indicated that they currently only have a single 12kV overhead primary circuit along Whitmore Ave. The existing buildings on the project site are fed from the primary circuit via transformers and overhead HECO service drops to HECO meters. HECO also indicated that the likely point of connection to support a building housing the HPP machines would be at the existing overhead lines along Whitmore Ave, however, a formal service request needs to be submitted in order for HECO to determine the official point of connection.

Spectrum Cable indicated that the point of connection for cable TV (CATV) utility services for the master plan is at Pole 16X near the intersection of Whitmore Ave and Ihiihi Ave. A formal service request will be to need to be submitted to Spectrum Cable for the official point of connection.

Hawaiian Telcom indicated that they would be able to serve this development via existing fiber services along Whitmore Ave, which could be extended to each building. A formal service request will be to need to be submitted to Hawaiian Telcom for the official point of connection.

Cost estimates were requested for various scenarios.

1. Development of site infrastructure for the complete master plan area.

2. Development of site infrastructure for part of the master plan area.

3. Development of site infrastructure required to just support the new HPP machine in an existing building (Option 1).

4. Development of temporary site infrastructure to support the new HPP machine in an existing building (Option 2)

Preliminary 0% Cost Estimates

*Cost estimates do not include Utility charges which will not be provided until a formal service request for the work is submitted to the Utility Companies.

Recommendations

We recommend bringing the design AE consultants on-board as soon as possible and have them submit service requests to the Utility Companies as soon as possible in order to begin formal discussions with them regarding this project.

Appendix 1.0 – Domestic Water Supply Calculations

Project Name:

Project Number:

Calculation By: Description:

Calculation based upon fixture values provided by the Honolulu Board of Water Supply and UPC

Project Name:

Project Number:

Calculation By: Description:

Calculation based upon fixture values provided by the Honolulu Board of Water Supply and UPC

Project Name:

Project Number:

Calculation By: Description:

Calculation based upon fixture values provided by the Honolulu Board of Water Supply and UPC

Project Name:

Project Number:

Calculation By: Description:

Whitmore Community Food Hub Complex 21174

DJ Warehouse 1 (Warehouse 2 similar)

Calculation based upon fixture values provided by the Honolulu Board of Water Supply and UPC

Project Name:

Project Number:

Calculation By: Description:

Calculation based upon fixture values provided by the Honolulu Board of Water Supply and UPC

Project Name:

Project Number:

Calculation By: Description:

Calculation based upon fixture values provided by the Honolulu Board of Water Supply and UPC

Project Name:

Project Number:

Calculation By: Description:

Calculation based upon fixture values provided by the Honolulu Board of Water Supply and UPC

Project Name:

Project Number: Calculation By: Description:

Calculation based upon fixture values provided by the Honolulu Board of Water Supply and UPC

Appendix 2.0 – Concept Electrical Site Plan Sketch

PROJECT: Whitmore Village

Master Plan

NUMBER: 21174

PREPARED: SA

DATE: 1/20/2022

$/MH: $130.00 828

ELECTRICAL COST ESTIMATE

PROJECT: WhitmoreVillage

Master Plan

NUMBER: 21174

PREPARED: SA

DATE: 1/20/2022

$/MH: $130.00 828Fort

ELECTRICAL COST ESTIMATE

Appendix 3.1 – 0% Electrical Site Cost Estimate

Partial Master Plan

PROJECT: WhitmoreVillage

Master Plan

NUMBER: 21174

PREPARED: SA

DATE: 1/20/2022

$/MH: $130.00 828Fort

ELECTRICAL COST ESTIMATE

Appendix 3.2 – 0% Electrical Site Cost Estimate

Infrastructure for HPP & Building (Option 1)

PROJECT: WhitmoreVillage

Master Plan

NUMBER: 21174

PREPARED: SA

DATE: 1/20/2022

$/MH: $130.00 828Fort

ELECTRICAL COST ESTIMATE

Appendix 3.3 – 0% Electrical Site Cost Estimate

Temp Infrastructure for HPP & Building (Option 2)

PROJECT: WhitmoreVillage

Master Plan

NUMBER: 21174

PREPARED: SA

DATE: 1/20/2022

$/MH: $130.00 828Fort

ELECTRICAL COST ESTIMATE

MEETING MEMORANDUM

Date: November 16, 2021

Project: Whitmore Agricultural Hub, Wahiawa, Hawaii

Subject: Coordination Meeting

Participants:

Cathi Ho Schar UH CDC (808) 956-3469 cathi@hawaii.edu

Blaine Cacho HECO blaine.cacho@hawaiianelectric.com

Gary Fukumoto HECO (808) 721-9198 gary.fukumoto@hawaiianelectric.com

Shaun Arakaki InSynergy Engineering, Inc. (ISE) (808) 521-3773 sarakaki@insynergyeng.com

Chris Kuramoto InSynergy Engineering, Inc. (ISE) (808) 521-3773 ckuramoto@insynergyeng.com

The following are highlights of the discussions held during the subject meeting. Revisions are underlined in italics.

1. HECO indicated that the distribution map is ready for pickup, once the waiver agreement is signed by ISE. A courier can be sent to pick up the plans from HECO’s Ward location. ISE will send the signed waiver to HECO and pick up the drawings.

2. HECO indicated the closest point of connection (POC) would be the overhead lines along Whitmore Ave. HECO requested additional project information be provided to supplement the already submitted documents (i.e. conceptual site plan and projected load information). Specifically, if the table with projected load information could be amended to include rough timelines for each building/phase, then a high-level master plan for service could be developed. Only one (1) 12kV circuit currently feeds the existing Whitmore subdivision.

3. UH CDC indicated that the first phase will require power for the HPP machine and the approximately 15,000 square foot (SF) building with refrigeration and freezer space to house the new machine. ISE indicated that the load is estimated to be approximately 1MW.

4. UH CDC indicated that the HPP building is anticipated to be ready in 2023 and the 200,000 SF P3 building is anticipated to be ready in 2024. HECO recommended to start with two separate service requests. One would be specific to the HPP machine and 15,000 SF building. The second would be for the overall master plan analysis that would depend on the requested timeframe information noted above.

5. HECO indicated that, depending on the loads for the new buildings and the time frame, an additional 12kV circuit and possibly new substation transformer may be required. If this is the case, the POC may be farther than Kamehameha Hwy.

6. HECO indicated that they have a pre-service request process but would require payment upfront of approximately $15,000.

7. HECO referred to their Rule 13 for guidance on line extensions and substations. They indicated that an overhead line extension is typically cheaper than underground, however, if HECO determines that they will not be able to recoup the installation costs via metering revenue, then they will request a customer contribution.

8. HECO indicated that smaller loads can likely be supported by overhead lines along Whitmore Ave.

9. HECO indicated that the decision to provide overhead or underground electrical distribution onsite is determined by customer (State).

10. HECO indicated that a single 12kV circuit is not sufficient to support the current load estimate of 7MW. Therefore, a second 12kV circuit may be needed. HECO indicated that two (2) 12kV circuits would require an underground distribution system because two (2) 12kV circuits cannot be installed on the same overhead pole line. HECO indicated that their rule-of-thumb is that a 12kV circuit can support approximately 5MW.

11. HECO inquired if utility power redundancy will be required for any or all of the facilities.

12. HECO indicated that PUC approval is required if HECO expends more $2.5M and that the customer does not pay for new substations. PUC approval takes approximately 2 years.

13. HECO indicated that they do not have sufficient information to provide an estimated customer contribution cost at this time.

14. HECO recommended proceeding in incremental steps, by submitting HECO service requests for each building individually. This would be up to the discretion of the customer, and not necessarily required by HECO. The previous recommendation to separate out the HPP equipment and building was to provide a focused effort on the first and most critical piece of development. For example, the HPP machine along with its associated 15,000 SF building should be designed and a service request submitted to HECO for their review. Hopefully this first facility can be fed off existing overhead infrastructure along Whitmore Ave. They also recommended taking advantage of HECO’s pre-service request to continue discussions/coordination with HECO on the development of the masterplan.

15. Next meeting in 3 weeks.

Shaun Arakaki

From: Nicole Roberts <Nicole.Roberts@hawaiiantel.com>

Sent: Wednesday, January 26, 2022 10:22 AM

To: Shaun Arakaki

Cc: Chris Kuramoto

Subject: RE: Whitmore Community Food Hub: Master Planning for Hawaiian Telcom Service

Categories: Reference Information

Thanks Shaun. If you need anything, feel free to reach out.

Thanks,

Nicole Roberts

Strategic Fiber Network Engineer

Hawaiian Telcom

O: (808) 546-4858

C: (808) 799-8680

Nicole.Roberts@HawaiianTel.com

From: Shaun Arakaki <sarakaki@insynergyeng.com>

Sent: Wednesday, January 26, 2022 10:15 AM

To: Nicole Roberts <Nicole.Roberts@hawaiiantel.com>

Cc: Chris Kuramoto <ckuramoto@insynergyeng.com>

Subject: RE: Whitmore Community Food Hub: Master Planning for Hawaiian Telcom Service

Nicole,

Thank you for the information. This project is still in the planning phases, but will relay the information. We believe all the utility infrastructure will be underground for this project.

Thanks,

Shaun Arakaki

InSynergy Engineering, Inc.

From: Nicole Roberts <Nicole.Roberts@hawaiiantel.com>

Sent: Wednesday, January 26, 2022 10:08 AM

To: Shaun Arakaki <sarakaki@insynergyeng.com>

Cc: HT-Plan Reviews <HT-PlanReviews@hawaiiantel.com>

Subject: RE: Whitmore Community Food Hub: Master Planning for Hawaiian Telcom Service

Hi Shaun, HT would be able to serve this development.

Looking at the sewer line notes, it looks like this project will be done around ~2024-2026. If you have any demolition needs before then, please let us know. HT will trim out any HT cables ahead of demolition to help protect our system from outages.

We have fiber services available along Whitmore Avenue which could be extended to each building at your site. Will the buildings be served underground? Or will there be poles along the property for electrical, telecom, etc.

Thanks,

Nicole Roberts Strategic Fiber Network Engineer Hawaiian

Telcom

O: (808) 546-4858

C: (808) 799-8680

Nicole.Roberts@HawaiianTel.com

From: Shaun Arakaki <sarakaki@insynergyeng.com>

Sent: Friday, October 15, 2021 2:54 PM

To: HT-Plan Reviews <HT-PlanReviews@hawaiiantel.com>

Subject: Whitmore Community Food Hub: Master Planning for Hawaiian Telcom Service

To whom it may concern,

We are master planning a new development for food processing type buildings at Whitmore Avenue, Wahiawa

I have attached for your reference a preliminary plan showing the potential buildings and the phases they may be developed. The plans also show the potential square footage of each building and the building type. We assume each building will require telecom service.

We are requesting for the attached plan to be reviewed and let us know if HT will be able to support new development.

Please do not hesitate to contact us if you have any questions.

Thanks,

Shaun Arakaki InSynergy Engineering, Inc. 808.529.1231

Shaun Arakaki

From: Yonezawa, Dean <Dean.Yonezawa@charter.com>

Sent: Friday, November 05, 2021 4:11 PM

To: Shaun Arakaki

Subject: RE: Whitmore Community Food Hub: Master Planning for Spectrum Service

Hi Shaun-

Thank you for the info. I understand. It is one of those things I normally ask so I am aware how to prioritize a project or how soon other depts. may need to get involved.

Appreciate you letting me know.

-Dean

From: Shaun Arakaki <sarakaki@insynergyeng.com>

Sent: Friday, November 5, 2021 4:07 PM

To: Yonezawa, Dean <Dean.Yonezawa@charter.com>

Subject: [EXTERNAL] RE: Whitmore Community Food Hub: Master Planning for Spectrum Service

CAUTION: The e-mail below is from an external source. Please exercise caution before opening attachments, clicking links, or following guidance.

Hey Dean,

Thank you for the information. I don't know about the dates. We are in the study phase and are just looking for information for when they do start the project.

Thanks, Shaun Arakaki

InSynergy Engineering, Inc.

From: Yonezawa, Dean <Dean.Yonezawa@charter.com>

Sent: Friday, November 05, 2021 3:22 PM

To: Shaun Arakaki <sarakaki@insynergyeng.com>

Subject: RE: Whitmore Community Food Hub: Master Planning for Spectrum Service

Hi Shaun-

Thank you for sending the over view of the project.

It appears a connection point from P.16X, near intersection of Whitmore Av and Ihiihi Av would work best for Spectrum. See attached PDF.

Spectrum should be able to support the new development for telecom service but the new development would need the proper infrastructure. Also Spectrum needs an inquiry of service from a customer prior to doing a cost study and for our sales dept to get involved. I will also let you know should I receive any additional information on this matter.

Should Spectrum be a part of this build, pole attachments would probably be dependent on Spectrum obtaining application approval from HECO or / and HTCO.

Are there any estimated dates when site work may start and estimated to complete by?

Should you have additional questions, please let me know.

Dean Yonezawa | Construction Coordinator| 808.625-8456

200 Akamainui Street | Mililani, Hawaii 96789

Charter Spectrum

From: Shaun Arakaki <sarakaki@insynergyeng.com>

Sent: Friday, October 15, 2021 2:54 PM

To: Haw.engineering.research <Haw.engineering.research@charter.com>

Cc: Chris Kuramoto <ckuramoto@insynergyeng.com>

Subject: [EXTERNAL] Whitmore Community Food Hub: Master Planning for Spectrum Service

CAUTION: The e-mail below is from an external source. Please exercise caution before opening attachments, clicking links, or following guidance.

To whom it may concern,

We are master planning a new development for food processing type buildings at Whitmore Avenue, Wahiawa

I have attached for your reference a preliminary plan showing the potential buildings and the phases they may be developed. The plans also show the potential square footage of each building and the building type. We assume each building will require telecom service.

We are requesting for the attached plan to be reviewed and let us know if Spectrum will be able to support new development.

Please do not hesitate to contact us if you have any questions.

Thanks,

Shaun Arakaki

InSynergy Engineering, Inc.

808.529.1231

The contents of this e-mail message and any attachments are intended solely for the addressee(s) and may contain confidential and/or legally privileged information. If you are not the intended recipient of this message or if this message has been addressed to you in error, please immediately alert the sender by reply e-mail and then delete this message and any attachments. If you are not the intended recipient, you are notified that any use, dissemination, distribution, copying, or storage of this message or any attachment is strictly prohibited.

The contents of this e-mail message and any attachments are intended solely for the

addressee(s) and may contain confidential and/or legally privileged information. If you are not the intended recipient of this message or if this message has been addressed to you in error, please immediately alert the sender by reply e-mail and then delete this message and any attachments. If you are not the intended recipient, you are notified that any use, dissemination, distribution, copying, or storage of this message or any attachment is strictly prohibited.

Appendix HPublic Use and Structures

Appendix IRenovation of Building R & T

Building R

Building Description: Building R is a steel-framed rectangular plan warehouse built in 1964 with a poured-concrete foundation. The side-gabled roof is covered with corrugated metal, with small overhangs around three sides and a large overhang on its north facade. The north facade also consists of twovehicle bays with double metal doors.

Building T

Building Description: Building T is a narrow rectangular plan high steel-frame building that was constructed in 1964 with a poured-concrete foundation. Exterior walls are constructed of ribbed metal. The west facade is open and partially open on the north facade. A ribbed metal partition divides the space from east to west. The building currently has deteriorating metal beams and sheeting.

Building R & T Existing Floor Plan

Avocado Palm(2)

Building R Existing Elevation & Section Drawings

Building T Existing Elevation & Section Drawings

Building R & T Proposed Floor Plans

LOT 370 (Map 23) TMK:(1)7-1-002:009 24.092

LOT 370 24.092 ACRES

TMK:(1)7-1-002:009

ANDCOURTAPPLICATION1562

LOT 370 (Map 23) TMK:(1)7-1-002:009

ANDCOURTAPPLICATION1562

LOT 370 24.092 ACRES TMK:(1)7-1-002:009

*Final size of HPP machine(s) and chillers to be determined by the selected HPP operator.

EdgeBananaPatch

Building R & T Proposed Elevation Drawings

Building

R & T Proposed Section Drawings

Building R & T (Option 4)- Section 1

1 Proposed Building R - Section 1 (Option 4)

*Final size of HPP machine(s) and chillers to be determined by the selected HPP operator.

Building R & T (Option 4)- Section 2

2 Proposed Building T - Section 2 (Option 4)

Building R & T and Warehouse Expansion Floor Plan

*Final size of HPP machine(s) and chillers to be determined by the selected HPP operator.

(Option 4)

Proposed P3 Development Building R & T Warehouse Configurations

Option 3

Securable Warehouse Campus

1” = 100’-0”

P3DEVELOPMENT

Option 4

Stacked Warehouse Baseyard Buffer

1” = 100’-0”

Appendix JHPP Machine & Market Preliminary Analysis

Whitmore Food Hub: Preliminary Analysis of HPP in Hawaii

Goal: For the first time, estimate the size of the HPP market in Hawaii and create financial model for HPP operations

• Hawaii’s HPP Market: Estimating the size of Hawaii’s value‐added food industry and HPPdemand,requires triangulation of various data points and key assumptions to be validated further. With a $4B food industry of which 90% is imported, that leaves approximately a $400 million locally sourced food industry.

• Key assumptions made:

• Size of the value‐added (manufactured food) output vs raw agriculture output

• Size of industry output eligible for HPP processing (high water content foods) and its rate of growth

• Rate of adoption ofHPPmachineprocessing for current and future demand

• Conversion of monetary size of the market into estimated physical pounds (lbs) for HPP machine processing inputs

• Financial modeling for revenue, expenses, and profitability, including machine, labor, non‐labor expenses, and reserves

• Key sources of information:

• Publicly sourced information: articles, economic studies, Bureau of Labor Statistics (BLS), food industry statistics, etc

• Interviewsand site visits with HPPoperators and food manufacturers on the Mainland

• HPP manufacturers’ statistics

• Start‐Up Phase: Purchasing the initial HPP machines and start‐up are investments for future demand of the services. Year 1 HPP usage is estimated at around 1 million lbs, which would result in an operating deficit. HPP machines are expected to run under‐capacity and adequate working capital is needed.

• Break‐Even Demand Phase: Operationalbreak‐evenNet Operating Income (NOI) expected when HPP processing volumes exceed 5 million lbsper year, which at $0.20 per lbsrevenue, is a gross revenue of $1 million. The model assumes demand to approach this break‐even in Year 3. Note, $0.20 rate on the lower scale of rates charged for HPP, andchosen to help drive growth in usage.

• Market Expansion Phase: Profitability beyond break‐even largely impacted by market demand growth for HPP processing; the market‐share captured of this demand; and efficiency of HPP operations (i.e.processing times, volume maximization, labor utilization). If demand takes off, at 27 million lbsof annual HPP processing at $0.20 per lbsrevenue, HPP operations NOI could exceed $2 million. The model projects this scenario in Year 5+.

• Jobs: Per BLS, Hawaii’s food processing job totals 920 in 2020. Model forecasts growth of 430 food processing jobs (+40%) by Year 5.

Preliminary Thoughts

Goal: Estimate the size of the HPP market in Hawaii using assumptions; and then approximate the working capital needs and right‐ size of operations

What-If: Potential Developer Perspective

Mid-large sizefarms

Compared to 35miles

Food processors

Food hubs

•Opportunity to develop a food hub that will contribute to the long-term growth ofHawaii's agribusiness and put Made in Hawaiiproducts in kitchens & menus globally.

•Current Situation: Inefficiencies and high-costswith food distribution for farmers due to long driving distances.

•Solution (Whitmore): close proximityto food growers, cheaper rent, empty land to expand, near H2 interstate.

•Wahiawa is in a rural town with underutilized arable land and located between the North Shore and downtown Honolulu.

Whitmore Food Hub: Oahu Farm to Distribution Center Ecosystem Investment Thesis

Golden State Foods 10 miles 10 miles

Farm Link Hawaii

KahumanaFarm Hub

Roots Cultural Farm Hub

Oahu Fresh

Whitmore Food Hub: Case Studies

Global Case Studies –HPP Processing & Playing to Strengths Despite Distance

- Largest HPP Processing Center in Germany –Started in 2021, can process 52,000 lbs of food per day.

Quakenbrück, Germany

- Testing of Products –Help guide interested parties to find products that are suitable for high-pressure pasteurization and how packaging/formulations can be improved.

- Questions for Hawaii –How will food producers know their product is HPP-ready? What kinds of support do they have for packaging and formulations? How well developed is the cool/cold chain?

New Zealand

- Going Through Similar Process as Hawaii –In 2011, The Food Innovation Center in Auckland installed the first HPP machine in the country. Promoted by the New Zealand Ministry for Economic Development. According to a HPP manufacturer, there are now several HPP machines in NZ. Ten years later, in 2021-2022, Hawaii looking at its first investment in HPP.

- But Different than Hawaii –New Zealand’s population is 5 million with a much lower population density (46 per sq mile vs. 223 for Hawaii). Agriculture is New Zealand's biggest industry, generating 70% of NZ's merchandise export earnings and 12% of its GDP. New Zealand exports more dairy products, lamb and venison than any other country, and is among the leading exporters of beef, kiwifruit, apples and seafood.

-In 2020, food imports for New Zealand was 13.4 %, an increase from 7.1 % in 1971.

-In 2016, more than 12 million hectares (45% of total land area) were farmed for agriculture and horticulture, including beef and lamb (71%), dairy (21%) and grains (1.7%). Only two per cent of farmed land was used for vegetables and fruit, including wine.

- Questions for Hawaii –Can Hawaii’s domestic food production make up 35% of total island food consumption? Can Hawaii do better with a tropical climate? Hawaii is closer to China and Japan than NZ, which are major export markets, what does Hawaii need to do differently? NZ is a wealthy country, so it’s not only a low cost producer.

Data of Grocery Store Product Mix

What-If: Potential Developer Perspective

Goal: Estimate the % of food sold in a grocery store that could benefit from HPP treatment

https://www.fmi.org/docs/default