Native Hawaiian agriculture refers to the traditional farming practices developed by the Hawaiian people before Western contact. This system utilized the unique climate and diverse ecosystems of the Hawaiian Islands to cultivate a variety of crops, including kalo (taro), ulu (breadfruit), and kō (sugarcane). These crops were essential for sustaining the population and were often grown in terraced fields and irrigated systems. The agricultural practices were deeply connected to the land and spirituality, emphasizing sustainability and respect for natural resources. Native Hawaiians also practiced aquaculture, notably through the creation of fishponds, which provided a reliable source of protein. This holistic approach to farming and resource management reflects the rich cultural heritage of the Hawaiian Islands.