The lasagne forests of Hawai'i

The key value to forests is their ability, according to a new federal report, is to manage water, and the native lasagne forests of Hawai'i are a key example.That's lasagne in the sense of layered, not food, since much of the Hawaiian forest is not particularly edible.A new federal study is saying that water is perhaps the most product of a forest. The online journal Science Daily today (July 21) issued a report under the title “Greatest Value Of Forests Is Sustainable Water Supply.”

"Historically, forest managers have not focused much of their attention on water, and water managers have not focused on forests. But today's water problems demand that these groups work together closely," said Oregon State geosciencies professor Julia Jones, vice chair of a committee of the National Research Council, which released the report. She was quoted in Science Daily.

Hawai'i resarchers have figured this out, and water departments work alongside wildlife managers and conservation groups on watershed management teams across the state, to protect native forests.What's special about Hawaiian native forests as opposed to, for instance, woodlands of non-native species?One way to determine this is to walk through a woodland in Hawai'i.

The planted loblolly pine forests of Kōke'e on Kaua'i have very little other growth under them. Eucaluptus stands in Maui's Upcountry area prevent other species from coming up in their shade. Miconia forests on the Big Island are often nearly entirely miconia, with very little other vegetation able to survive.When a heavy rain pounds these woodlands, muddy water can flow from them, as the rain erodes the unprotected soil below.