Kō is a traditional Hawaiian term that refers to sugarcane. It played a significant role in the agricultural history of the Hawaiian Islands, where it was cultivated for its sweet juice. The sugarcane plant, known scientifically as Saccharum officinarum, thrives in the warm, tropical climate of Hawaii and was introduced to the islands by early Polynesian settlers. In addition to its agricultural importance, kō has cultural significance in Hawaiian traditions. The juice extracted from sugarcane is used in various local dishes and beverages, contributing to the unique flavors of Hawaiian cuisine. Today, kō is also associated with the sugar industry, which has shaped the economy of Hawaii over the years.