Bringing the Best of Hawai’i to the World
Hawaiian Host Group has been crafting premium chocolate-covered macadamia nuts for decades, offering a taste of Hawai’i that goes beyond just a sweet treat. Their journey spans from tending a 4,000-acre macadamia farm on the Big Island to navigating the challenges of global expansion. At the heart of it all, they balance tradition with modern innovation, ensuring that every product reflects the essence of Hawai’i.
Beyond their business, they are deeply committed to giving back to their community through philanthropic efforts, such as supporting local farmers, sustainability initiatives, and partnering with educational programs that promote Hawaiian culture. Their business also supports over 3,000 jobs statewide, contributing significantly to the local economy. We sat down with Chris Rabago, Director of Manufacturing, to explore how they maintain authenticity while embracing new opportunities and sustainability efforts.
The Role of a Director in a Growing Company
OU Kosher: Chris, can you start by telling us about your role at Hawaiian Host?
Chris: Sure! I’m the Senior Director of Manufacturing, which means I oversee all production under the Hawaiian Host Group umbrella. That includes quality control, regulatory compliance—like our OU Kosher certification—and third-party audits. I also make sure we’re meeting other certifications, like gluten-free and non-GMO. Basically, if it has to do with making our products, I have a hand in it!
The History and Growth of Hawaiian Host
OU Kosher: Hawaiian Host started with macadamia nuts, but the company has evolved a lot over the years, right?
Chris: That’s right. Our foundation is chocolate-covered macadamia nuts. But a big change recently is that we now own Mauna Loa Macadamia Nut, which has a really strong presence on the mainland, including New York. We have a facility in Hilo, on the Big Island of Hawai’i, where we process the nuts, and we also own a 4,000-acre macadamia farm on the Big Island, just south of Kona. That means we’re fully vertically integrated—we grow, harvest, process, and produce everything ourselves.
“We’re fully vertically integrated—we grow, harvest, process, and produce everything ourselves.”
OU Kosher: Macadamia nuts have long been associated with Hawai’i. But consumer habits change over time. How has the market for macadamia nuts evolved in recent years?
Chris: Traditionally, macadamia nuts were all about gift-giving—people would visit Hawai’i, buy a box, and bring it home. That’s still a huge part of our business, but we’re also focusing on making macadamia nuts an everyday snack. The challenge is that they’ve always been seen as a luxury item because of the price. So we’ve introduced smaller, trial-size packs to get more people to try them. Once they do, they realize how good they are, and that’s how we grow the market.
Why Kosher Certification Matters
OU Kosher: Why did Hawaiian Host decide to become OU Kosher certified?
Chris: Honestly, it was an easy decision. Our macadamia nuts and chocolate are already kosher by nature, so getting certified wasn’t a big hurdle. But we know a lot of consumers look for that OU symbol, and having it opens our products up to a much wider audience.
“Getting certified wasn’t a big hurdle. But we know a lot of consumers look for that OU symbol.”
Sustainability in the Hawaiian Food Industry
OU Kosher: Hawai’i takes sustainability really seriously. How does that impact your operations?
Chris: It’s a huge part of what we do. For one, our farm is entirely rain-fed—no wells, no irrigation systems. That’s a big deal for sustainability. We also have a one-megawatt solar farm at our Mauna Loa facility, and we’re adding more solar to our Kapua farm. Manufacturing in Hawai’i is tough because of the logistics, but we’re committed to keeping production local and supporting the community.
Expanding Beyond Chocolate-Covered Nuts
OU Kosher: Product innovation is a big part of staying competitive. Can you walk us through how you approach developing new products and bringing them to market?
Chris: We do a mix of in-house testing, market research, and focus groups. A big part of our strategy is making macadamia nuts more accessible. A few years ago, we launched a dairy-free ice cream made with macadamia milk—it’s super creamy because macadamia nuts have a high saturated fat content, similar to dairy. It’s been a hit, and we’re always looking at new ways to introduce people to macadamia nuts.
“A few years ago, we launched a dairy-free ice cream made with macadamia milk—it’s super creamy!”
Investing in Technology and Innovation
OU Kosher: I know that you’ve recently upgraded your chocolate factory in Honolulu. What changed?
Chris: That’s right. We spent three years remodeling it, doubling our production capacity and adding automation. We brought in collaborative robots—what we call “cobots”—to work alongside our team. They help with things like picking and placing chocolates into trays. It’s not about replacing workers; it’s about making production more efficient while keeping jobs here in Hawai’i and ensuring employees feel secure in their roles.
“We brought in collaborative robots—what we call ‘cobots’—to work alongside our team.”
OU Kosher: Have you been able to bring automation into harvesting?
Chris: Not yet, but it’s something we’re looking at. The challenge is our land—it’s lava rock, so we can’t just use the same machines they have for almonds in California. Everything has to be done by hand. But we’re open to finding new technology to help us out.
“We’re committed to keeping our production in Hawai’i, supporting the local economy, and using technology to stay competitive.”
OU Kosher: Looking ahead, what’s next for Hawaiian Host? Are there any new projects or directions the company is exploring?
Chris: We’re going to keep expanding awareness of macadamia nuts beyond gift shops and airport kiosks. At the same time, we’re committed to keeping our production in Hawai’i, supporting the local economy, and using technology to stay competitive. We’re excited about what’s ahead!