In an era of rising grocery costs, eggs remain one of the most accessible and complete protein sources for families. New research from the University of Hawaiʻi at 惭ā苍辞补鈥檚 (CTAHR) is investigating how chickens age to help keep that high-quality protein on dinner tables. The study, published in , found that as laying hens age, significant changes occur in their gut health that negatively affect egg production.

Productivity gap

At their peak, up to 97% of high-performing hens lay eggs. But by 100 weeks, that number can drop to 70% or 75%. While a 75% success rate sounds high, it represents a major economic drain across the industry.

“A farmer is losing roughly 20–22% eggs, but still providing expensive feed to the chickens. We are trying to minimize those costs to help farmers survive financially,” said Md Ahosanul Haque Shahid, a PhD student in the Department of Human Nutrition, Food and Animal Sciences and the study鈥檚 lead author.

Starts in the gut

Working in the laboratory of 东精影业 Associate Professor Birendra Mishra, Shahid鈥檚 research focuses on the community of microorganisms living in the chicken’s digestive tract.

Older hens appear to prioritize survival and physiological maintenance over reproductive output. As the chickens age, their bodies stop producing the natural chemicals and enzymes needed to break down food effectively.

As hens get older, the “instructions” in their DNA that manage nutrition and immunity begin to fade. This causes the lining of their gut to weaken—a condition known as “leaky gut”—which allows vital nutrients to escape. Because these nutrients aren’t being absorbed properly, the hen鈥檚 body doesn’t have enough energy to send to its reproductive system. Without that steady fuel supply, the hen simply cannot produce as many eggs as she used to.

Local impact, global reach

The study utilized chickens sourced from local Hawaiʻi farms, meaning the findings are specifically relevant to the islands鈥� unique environmental conditions.

However, the implications are global. As further molecular investigation is still going, by identifying the specific genes and molecular pathways that change with age, the researchers hope to develop new “nutrient strategies” and management protocols that can boost production by even 1% or 2%.

“That 2% makes a huge difference because you’re talking about tens of thousands of chickens,” Shahid said. “It’s a tremendous amount of affordable protein that can feed thousands of families.”

As the state works to increase local food security, researchers at the University of Hawaiʻi at M膩noa are developing methods to naturally produce more nutritious, faster-growing fish.

Building on recent tilapia findings, a study from the College of Tropical Agriculture and Human Resilience (CTAHR) reveals how water salt levels can be used to control the fish’s internal chemistry. The research, published in , was led by Andre P. Seale, professor in CTAHR‘s Department of Human Nutrition, Food and Animal Sciences. These findings could potentially lead to healthier farmed tilapia in Hawaiʻi.

Unlocking the ‘salt water advantage’

While aquaculture has long relied on changes in fish diets to improve production, the 东精影业 team is showing that controlled changes in salinity can naturally alter the composition of essential minerals in tilapia.

The study found that zinc concentrations are higher in the muscle of tilapia acclimated to seawater, while iron and manganese are higher in freshwater fish. The research also identifies “molecular gatekeepers” that manage the transport of these minerals when salinity levels change.

“We found that changing the salinity of water can change certain genetic pathways that regulate trace minerals in Mozambique tilapia,” said Seale. “This work opens the door for strategies to enhance the nutritional profile of fish, independently of changes in their diet composition.”

Sustainable production

The research was conducted at CTAHR’s Tuahine Aquaculture Research and Education Center and is part of developing strategies to improve the quality of aquacultured fish in Hawaiʻi.

Several federal agencies funded the project, including the U.S. Department of Agriculture National Institute of Food and Agriculture, the National Oceanic and Atmospheric Administration, the National Institutes of Health and the National Science Foundation.

College students across the U.S. may be misclassified by food insecurity surveys potentially hindering the effectiveness of support programs. A co-authored by a University of Hawaiʻi at Mānoa researcher examines critical gaps in how food insecurity is measured at universities—a crucial first step in helping students who struggle with consistent access to food.

The standard tool to measure food insecurity is a U.S. Department of Agriculture survey. Study co-author Jinan Banna, a professor in the Department of Human Nutrition, Food and Animal Sciences in the , noted that the survey’s wording can be confusing for students.

“We noticed that the standard government survey we used to measure food insecurity wasn’t necessarily designed for how college students think and live,” said Banna. She explained that college students “often live differently than the general adult population because they juggle meal plans, part time jobs, scholarships, intermittent housing and irregular incomes.”

For instance, questions about a “household” can confuse students who live in dorms or with roommates with whom they don鈥檛 share food resources. Similarly, the survey鈥檚 focus on monetary access to food may not apply to students who rely on a meal plan or family support.

“Students could be misclassified as food insecure, even when the real situation differs,” said Banna. This lack of a reliable measurement tool makes it challenging for universities and government agencies to understand the true scope of the problem.

The study calls for a more precise survey to provide accurate data, which in turn will allow for a more effective allocation of resources and support programs to help students who are struggling.

Hawaiʻi residents with hypertension (high blood pressure) who struggle to afford healthy food will soon receive a powerful new prescription from their doctors: fresh, local produce. A new program will provide patients with $100 a month in vouchers to buy fruits, vegetables and poi at local farmers鈥� markets and grocery stores.

This innovative “produce prescription” program is the centerpiece of a $2.8 million grant awarded to researchers at the University of Hawaiʻi at 惭ā苍辞补鈥檚 (CTAHR). The study aims to create effective, culturally relevant health interventions by directly linking nutrition to healthcare for those facing both hypertension and food insecurity.

How it works

The program will be implemented at three community health centers: Waiʻanae Coast Comprehensive Health Center, Waimānalo Health Center, and Hamakua Kohala Health Center. It will train community health workers to help patients use the monthly vouchers, which are provided for 12 months.

For Monica Esquivel, an associate professor in 东精影业 CTAHR鈥檚 Department of Human Nutrition, Food, and Animal Sciences, who is leading the project, this work is deeply personal. As a registered dietitian, she saw firsthand how her patients wanted to eat healthier but couldn’t afford fresh food. She and other doctors felt frustrated because they didn’t have the right tools to help their patients reach their health goals. This grant is the next step in creating those tools.

“If you don’t have enough money to get food, then your stress is high, and then it’s really hard to control your blood pressure,” Esquivel said. This approach has been shown to improve people鈥檚 diets and health, reduce food insecurity, and provide an economic boost to their community through increased produce sales.

The fruits and vegetables will be sourced from farmers鈥� markets and food hubs in the state. In fact, 贬补飞补颈ʻ颈鈥檚 Medicaid health program was the first state in the nation to include a provision that local produce be a priority for these programs.

“This program helps close the gaps caused by food insecurity by making fresh, local produce more accessible. It supports our patients鈥� health and strengthens our community,” said Alicia Higa, executive director of ʻElepaio Social Services and chief community health officer at the Waiʻanae Coast Comprehensive Health Center.

Mary Oneha, CEO of Waimānalo Health Center, said, “Continuous access to locally grown fruits and vegetables is a challenge for many families. Efforts by Waimanalo Health Center to have locally grown fruits and vegetables readily available have filled a need for many families. We are thrilled to partner with the College of Tropical Agriculture and Human Resilience on a ‘produce prescription’ program to help people address high blood pressure.”

When Gabby Jamain transferred back home to the University of Hawaiʻi at M膩noa after starting college out of state, she wasn鈥檛 sure if veterinary medicine was still the right path for her. She decided to give the field one last chance through an internship course at the (HKVC)—where she quickly found the encouragement she needed.

“Everyone was incredibly welcoming and committed to teaching me about what they do, why they do it, and how they do it,” Jamain said. “Their faith in me when I was feeling such uncertainty about my future motivated me to grow and reignited my desire to work in a veterinary setting.”

She graduated with her bachelor鈥檚 degree in animal sciences from 东精影业 M膩noa in 2020 and enrolled in Windward Community College鈥檚 veterinary technician program. Choosing the hybrid track allowed her to balance coursework with hands-on clinic experience.

Hands-on learning

“The hybrid program was the perfect option for me to get my certification while also getting to work in the field. I am very much a hands-on learner, so being at work was a great opportunity for me to understand the coursework more deeply and master the skills I鈥檓 actively learning about,” she said.

Jamain earned a certificate of achievement in veterinary assisting in 2022. That preparation proved invaluable in 2023 when she flew to Maui to volunteer at a pop-up clinic in the wake of the Lahaina fires. The makeshift site served as a triage center for animals rescued from the burn zone and provided urgent care for pets in need.

She earned her associate鈥檚 degree in veterinary technology in 2024. Today, Jamain has come full circle. She is now the head technician at HKVC, mentoring the next generation of animal care professionals.

“The mentorship I received from 东精影业 alumni during my 东精影业 M膩noa internship was invaluable for me staying in this field, while my Windward CC grad coworkers not only shared their old textbooks, but amazing advice on what to expect at Windward,” Jamain said. “Now that I鈥檓 a 东精影业 alumni I hope to be that person for aspiring vet professionals.”

The global market for tropical fruit is projected to grow more than 20% by 2029, and a study by University of Hawaiʻi at Mānoa graduate student Jae-Eun “Jennie” Cha created a special test that can find five common tropical fruits all at once: mango, pineapple, avocado, banana and coconut. The test has proven 100% effective.

The method, called a “multiplex PCR assay,” can find allergy-causing ingredients in complicated food mixes and helps make sure food labels are correct and protects consumers from allergic reactions. The test identified the correct fruit species in the 32 commercial tropical fruit products it was tested on, matching the fruit labels every time.

The (CTAHR) PhD student presented her research before a global audience of more than 30,000 food science professionals at the 2025 Institute of Food Technologists鈥� Annual Meeting in Chicago. Her work earned her first place and a $1,000 prize in the Division Graduate Student Oral Competition.

Cha鈥檚 winning research addresses the growing problem of food allergies, especially as more people around the world are eating tropical fruits. She鈥檚 been working on this study for the past 18 months.

“I was really nervous, and my presentation was on the first day, so during the whole flight, I think I was just practicing my presentation slides on the plane,” Cha said.

Cha was proud to represent CTAHR, the human nutrition program, and Soojin Jun鈥檚 food engineering lab at this international event.

The University of Hawaiʻi at Mānoa College of Tropical Agriculture and Human Resources has officially changed its name to the (CTAHR), in a step that CTAHR Dean Parwinder Grewal said will better reflect the college鈥檚 mission and vision (below).

“This update embodies our college鈥檚 commitment to fostering resilience across individuals, communities, economies and ecosystems, emphasizing its focus on sustainable agriculture, climate change adaptation, and family and community well-being,” said Grewal. “We at CTAHR define human resilience as building individual, community and environmental endurance in the face of challenges such as climate change.”

CTAHR aims to lead research and educational initiatives that help prepare Hawaiʻi and the Pacific region to respond to and recover from climate-driven impacts to agriculture and communities.

“Our programs are centered on enhancing the human condition through a comprehensive approach to building resilience in agricultural and natural systems in the face of climate change,” said Grewal.

The process to change the name, which retains the college鈥檚 well known acronym, CTAHR, began shortly after Grewal started as dean of the college in March 2024. He had a series of meetings with faculty, students, staff, and alumni who all supported the name change proposal. A survey conducted among CTAHR faculty, staff, students, alumni and stakeholders found that more than 67% of respondents endorsed the change, with more than 72% agreeing that 鈥渉uman resilience鈥� better captures the college鈥檚 mission and values.

The mission of several of CTAHR‘s departments already reflect the name change such as the , which conducts research and teaching programs on individual and family resiliency. The focuses on research and academic programs in human nutrition and dietetics, to enhance nutritional health of individuals, children and families. The explores human dimensions research through the relationships between humans and the natural environment for improved human management decisions and policy creation. CTAHR‘s extension programs focus on improving economic, social, and health and wellbeing of individuals, families and communities and offer youth development programs such as 4-H to build teenage resiliency.

The school will be changing its signage and webpages over the coming months to reflect the name change. 鈥淗uman Resources鈥� was added to the then “College of Tropical Agriculture” in 1978 when the college merged with the 东精影业 Hawaiʻi Institute of Tropical Agriculture and Human Resources, which was dissolved in 1999. The meaning of “human resources” has since shifted from resources for people, like healthy food and clean water, to primarily being associated with business and personnel management.

CTAHR was the very first college at the University of Hawaiʻi at Mānoa when it was founded in 1907 under the Morrill Act as a land-grant college of agriculture and mechanic arts. The flagship campus now has 17 colleges and schools.

CTAHR Mission

CTAHR creates and delivers knowledge that supports and strengthens families, agricultural and food systems, and the natural environment. We educate and serve the people of Hawaiʻi and those from around the world with integrity and excellence.

CTAHR Vision

CTAHR provides exceptional education, research, and extension programs in tropical agriculture and food systems, family and consumer science, and natural resource management for Hawaiʻi and the international community. We cultivate innovative scientific inquiry, solve real world challenges, and provide experiential learning in an interdisciplinary setting with global impacts.

For his outstanding academic performance, research contributions, and service to professional community, Pravin Mishra, a graduate student in the University of Hawaiʻi at Mānoa (CTAHR) was awarded the Poultry Science Association (PSA) Hatchery鈥檚 Student of the Year 2024 Award. The award includes a certificate of recognition and a $1,000 travel grant to attend the 2025 PSA annual meeting in Raleigh, North Carolina.

Mishra has also been elected as junior student director for PSA, where he will serve on the board of directors and PSA Hatchery Advisory Committee. Mishra鈥檚 election showcased his commitment to the association’s goals of providing educational, social and professional support to student members.

In addition, his exemplary service as the Chair of the Project Innovation Committee for PSA Hatchery (2022–24) was also celebrated, where he spearheaded collaborative projects.

“Winning these awards was a truly humbling and gratifying experience,” said Mishra, of the . “It feels incredible to have my hard work and dedication recognized by the Poultry Science Association. I am also deeply honored to have earned the trust of my peers to serve as junior student director. These accolades are a testament to the support I have received from my mentors, fellow students, and the entire academic community.”

Specializing in poultry nutrition and gut health under CTAHR Professor Rajesh Jha, Mishra鈥檚 research focuses on feed and feed additives, with the goal of promoting sustainable poultry production.

“This opportunity will allow me to network with industry leaders, exchange ideas with fellow researchers, and gain deeper insights into current challenges and innovations in poultry science,” Mishra said. “Additionally, serving on the PSA Board of Directors will expose me to strategic decision-making processes, broadening my perspective on how to address issues in the field. All these experiences will undoubtedly enrich my studies and shape my future research endeavors.”

PSA is a leading global organization comprising approximately 1,800 educators, scientists, industry researchers, and students committed to advancing the poultry industry.

A recently completed aquaculture facility, encompassing approximately 8,600 square feet and containing two recirculation systems used to house aquatic organisms in freshwater or saltwater, is now in operation at the University of Hawaiʻi at Mānoa.

The Tuahine Aquaculture Research and Education Center (TAREC) was established as a partnership between the (CTAHR) and (Hawaiʻi Sea Grant).

“Ultimately, through a versatile and integrated system design capable of providing animals with a range of environmental conditions, the main goal of TAREC is to provide a platform for integrated research, extension and education activities that address aquaculture industry needs and funding agency priorities while supporting workforce development,” said CTAHR Professor Andre Seale, who spearheaded the project.

There are nearly 80 tanks and experimental aquaria ranging in capacity from 20–5,000 liters. The facility is currently housing tilapia broodstock and Native Hawaiian sea cucumbers for ongoing research projects. Seale and his students are also conducting a Hawaiʻi Sea Grant-funded study on striped mullet culture for Hawaiian fishpond restocking efforts.

“We have been thrilled to work with Dr. Seale over the past several years to help create a much needed aquaculture facility at the University of Hawaiʻi at Mānoa and look forward to our continued partnership on aquaculture research, outreach, and education activities,” Hawaiʻi Sea Grant Director Darren Lerner said.

Seale is also utilizing TAREC for experiential learning activities on aquaculture systems for undergraduate and graduate students enrolled in his aquaculture production course. Future outreach and education activities include collaborating with Hawaiʻi Sea Grant on aquaculture training workshops for the community.

Funding for TAREC was provided by the 东精影业 Mānoa Office of the Vice Chancellor of Research, CTAHR, and National Oceanic and Atmospheric Administration.

In ancient Hawaiʻi, fishponds were remarkably successful in ensuring a steady supply of food. Yet, efforts to revitalize this traditional aquaculture have encountered challenges. With biennial awards totaling $315,759, two new aquaculture projects led by Andre Seale are addressing these problems.

Seale鈥檚 studies employ two local species for sustainable aquaculture development: (Stichopus horrens) and ʻamaʻama, or (Mugil cephalus). His team also includes graduate assistants Tyler Goodearly and Reilly Merlo, who are enrolled in the Nutritional Sciences PhD program, as co-investigators.

Sea cucumbers

To improve the productivity of sea cucumbers, Seale and Goodearly will partner with local producers, fishpond managers and collaborators to devise a species-specific approach for inducing spawning behavior while assessing the viability of larvae. The researchers hope the knowledge gained will provide a framework for overcoming the reproductive dysfunction of sea cucumbers and reliably producing them in Hawaiʻi. Ultimately, it could spearhead national sea cucumber production efforts and lead to practices that will optimize growth in sustainable aquaculture systems, including Hawaiian fishponds.

“This sea cucumber is a good candidate for aquaculture, given its fast reproductive life cycle, ecosystem services rendered as sediment feeders and high value in Asian markets,” said Seale, of the .

ʻamaʻama

Natural recruitment of the striped mullet to fishponds has become unreliable, and the introduction of hatchery-raised fry directly into the fishponds has been largely unsuccessful.

In order to better understand how to improve rearing practices and stock enhancement of this species, this project aims to establish strategies to adjust the fingerling hatchery environment to improve its environmental resilience, and optimize survival and growth once introduced to a Hawaiian fishpond setting.

Seale and Merlo will focus on the effects of variable salinity and temperature regimes on physiological markers of growth, stress and salt-and-water regulation in the fish. This will help establish which environmental conditions can best prepare the juvenile mullet for survival in the natural fishpond setting.

“In addition to informing management strategies for rearing the ʻamaʻama in fishponds, the results should also provide further insight into how these native fish might adapt to future changes in climatic conditions,” said Seale.