KAPA‘A — The 17 students from Kitty Choi’s cooking class headquartered in Hong Kong wrapped up their two-week study tour here with a tour of the Esaki’s Produce wholesale facility recently. On entry to the wholesale warehouse, they were greeted
KAPA‘A — The 17 students from Kitty Choi’s cooking class headquartered in Hong Kong wrapped up their two-week study tour here with a tour of the Esaki’s Produce wholesale facility recently.
On entry to the wholesale warehouse, they were greeted by a level of knowledge that is unseen by visual examination of produce, but encompasses the product as it makes its way from the kitchen to the pot.
Earl Kashiwagi, the general manager for Esaki’s Produce, explained that, in addition to the sales and warehouse area that is the first visual greeting for customers, the wholesale facility involves more than meets the eye.
Kashiwagi pointed out that as sales, warehouse, and delivery personnel were making their way out the door following a day that started as early as 6 a.m., the operation was greeting its nighttime staff, which includes bookkeepers, janitorial personnel, and equipment-maintenance crews.
“If the trucks don’t run, the people know they don’t have jobs,” said Kashiwagi, a NASCAR fan. “So, it’s in their best interest to report equipment that’s not running right.”
Kashiwagi explained that everything started back in 1923, as T. Esaki Farms, a farming operation in Papa‘a Valley, Moloa‘a.
Following a move to Anahola in 1948, and to ‘Aliomanu in 1955, T. Esaki Farms grew, and delivered over 35 different crops to both Kaua‘i and outer-island establishments.
Kashiwagi noted that, in 1976, Esaki Farms began to import ocean containers of produce to supplement the crops produced on the farms, pointing out that it was the strong Oriental concept of doing business that governed the success of the business.
That concept is that “a promise is a promise,” he said, noting that in Western culture, it is common to find businesses dismiss commitment by saying, “If get, get. If no more, no more.”
This was readily grasped by the students, many of whom are professional women in professions other than culinary arts, and utilize the same level of commitment to the preparation of both their culinary as well as professional assignments.
Kashiwagi explained that if someone wants mango when it is out of season here, Esaki’s will make an attempt to try other markets around the world to find mango for the customer.
Kashiwagi explained that as the Esaki family children grew older, no one wanted to take over the operation, but what do you tell 45 employees, 40 of whom held fulltime positions, and five part-timers?
That led him to take the reins of the family operation which continues to foster family values despite the fact that Esaki’s Produce is now the fourth largest wholesaler in the state. Kashiwagi’s daughter comes in after school to put in a few hours in the sales office, and throughout the facility, children of other employees could be seen working through tasks, as well as doing homework in the facility’s break room.
One of the first things that resulted in the transition was the streamlining of crop production, Kashiwagi noting that if they could get the product elsewhere, they would concentrate on producing crops for items they couldn’t get in other markets.
Additionally, the facility was relocated to its present location adjacent to the Kapa‘a Hawaii Army National Guard armory in 1991, a year before Kaua‘i was swept by Hurricane ‘Iniki.
Kashiwagi explained that, despite their closing hours, the business continues to live behind closed doors, something that was evident, as sounds of reversing jitneys and trucks punctuated the quiet Kapa‘a evening during a coed soccer game taking place across the street in the Kapa‘a New Park.
“Between midnight and 6 a.m., we bring in the air freight, because that’s when (road vehicular) traffic is at a minimum,” he explained. “From 6 a.m., the sales and warehouse people start arriving to get ready for another day. In essence, we’re closed for just a short time. And, on some nights, it’s 24 hours.”
Lining the floors of Esaki’s sales office, rows of produce are displayed in their cartons. “These are the freshest and sweetest products of the day,” Kashiwagi said. “All sales people are familiarized with the daily offerings, so they can best serve their customers.”
Additionally, Kashiwagi noted that they utilize hightech equipment to measure sugar values in the different produce, a departure from the days of having to taste each product to determine its quality and shelf life.
A portion of the warehouse is devoted to an open-stock offering, because Kashiwagi said that not everyone can buy in full-case lots, noting their recent accomplishment of collaboratively redoing the produce section of Kojima Store in Kapa‘a to become more competitive in their produce offerings.
“It’s amazing,” Kashiwagi said of the project. “They’re now moving cases of items they had a hard time selling before. And, the customers are happy, because they can pick up the produce they need there.”
The tour was highlighted by the appearance of a box of bittermelon that brought animated smiles and twinkles to the faces of the 17 students and their instructor, who lost little time huddling around the carton containing a coveted item of Chinese cooking.
This was a present from Kashiwagi, who also allowed the students free rein of the produce offerings so they could utilize items for their “graduation party.”
