Taro
From Wikipedia, the free encyclopedia
This article is about the plant Colocasia esculenta. For other plants called Taro, and other uses, see Taro (disambiguation).
| Taro | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Monocots |
| Order: | Alismatales |
| Family: | Araceae |
| Subfamily: | Aroideae |
| Tribe: | Colocasieae |
| Genus: | Colocasia |
| Species: | C. esculenta (L.) Schott |
| Variety: | esculenta[1] |
| Trinomial name | |
| Colocasia esculenta esculenta | |
Taro (/ˈtɑroʊ/) is a common name for the corms and tubers of several plants in the Araceae family. Of these, Colocasia esculenta is the most widely cultivated and the subject of this article. More specifically, this article describes the 'dasheen' form of taro; another variety of taro is known as eddoe.
Taro is native to southeast Asia.[2] It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanic and Asian cultures and is believed to have been one of the earliest cultivated plants.[3] Colocasia is thought to have originated in the Indo-Malayan region, perhaps in eastern India and Bangladesh, and spread eastward into Southeast Asia, eastern Asia, and the Pacific islands; westward to Egypt and the eastern Mediterranean; and then southward and westward from there into East Africa and West Africa, whence it spread to the Caribbean and Americas. It is known by many local names and often referred to as 'elephant ears' when grown as an ornamental plant.
Toxicity
The plant is inedible when raw and considered toxic due to the presence of calcium oxalate[6][7] crystals, typically as raphides. The toxin is minimized by cooking,[8] especially with a pinch of baking soda. It can also be reduced by steeping taro roots in cold water overnight. Calcium oxalate is highly insoluble and contributes to kidney stones. It has been recommended to consume milk or other calcium-rich foods together with taro.[9]
[edit]Culinary use
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 594 kJ (142 kcal) |
| Carbohydrates | 34.6 g |
| - Sugars | 0.49 |
| - Dietary fiber | 5.1 g |
| Fat | 0.11 g |
| Protein | 0.52 g |
| Thiamine (vit. B1) | 0.107 mg (9%) |
| Riboflavin (vit. B2) | 0.028 mg (2%) |
| Niacin (vit. B3) | 0.51 mg (3%) |
| Pantothenic acid (B5) | 0.336 mg (7%) |
| Vitamin B6 | 0.331 mg (25%) |
| Folate (vit. B9) | 19 μg (5%) |
| Vitamin C | 5 mg (6%) |
| Vitamin E | 2.93 mg (20%) |
| Calcium | 18 mg (2%) |
| Iron | 0.72 mg (6%) |
| Magnesium | 30 mg (8%) |
| Manganese | 0.449 mg (21%) |
| Phosphorus | 76 mg (11%) |
| Potassium | 484 mg (10%) |
| Zinc | 0.27 mg (3%) |
| Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 177 kJ (42 kcal) |
| Carbohydrates | 6.7 g |
| - Sugars | 3 g |
| - Dietary fiber | 3.7 g |
| Fat | 0.74 g |
| Protein | 5 g |
| Vitamin A equiv. | 241 μg (30%) |
| - beta-carotene | 2895 μg (27%) |
| - lutein and zeaxanthin | 1932 μg |
| Thiamine (vit. B1) | 0.209 mg (18%) |
| Riboflavin (vit. B2) | 0.456 mg (38%) |
| Niacin (vit. B3) | 1.513 mg (10%) |
| Vitamin B6 | 0.146 mg (11%) |
| Folate (vit. B9) | 126 μg (32%) |
| Vitamin C | 52 mg (63%) |
| Vitamin E | 2.02 mg (13%) |
| Vitamin K | 108.6 μg (103%) |
| Calcium | 107 mg (11%) |
| Iron | 2.25 mg (17%) |
| Magnesium | 45 mg (13%) |
| Manganese | 0.714 mg (34%) |
| Phosphorus | 60 mg (9%) |
| Potassium | 648 mg (14%) |
| Zinc | 0.41 mg (4%) |
| Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database | |
The corms, which have a light purple color due to phenolic pigments,[10] are roasted, baked or boiled, and the natural sugars give a sweet nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. The leaves are a good source of vitamins A and C and contain more protein than the corms.
[edit]Azores
In the Portuguese Azores taro is known as inhâme and is commonly steamed with potatoes, vegetables and meats or fish. It is also consumed as a dessert after being fried in vegetable oil or lard, after steaming and peeling, and then sprinkled with sugar. Taro grows in the fertile land of the Azores, as well as in creeks that are fed by mineral springs. Through immigration, the inhâme is found in the Azorean diaspora.
[edit]Bangladesh
In Bangladesh taro is a very popular vegetable known as mukhi (মুখি) or mukhi kochu (মুখি কচু). It is usually cooked with small prawns or the ilish fish into a curry, but some dishes are cooked with dried fish. Its green leaves, kochu pata (কচু পাতা), and stem, kochu (কচু), are also eaten as a favourite dish and usually ground to a paste or finely chopped to make saag - but it must be boiled well beforehand. Taro stolons or stems, kochur loti (কচুর লতি), are also favoured by Bangladeshis and cooked with shrimps, dried fish or the head of the ilish fish. Taro is available, either fresh or frozen, in the UK and US in most Asian stores and supermarkets specialising in Bangladeshi or South Asian food.
[edit]Brazil
In the Portuguese-speaking countries, inhame (pronounced [ĩ ˈ ȷ̃ɐ̃mi], [ˈ ȷ̃ɐ̃mi] or [ĩˑˈɲɐ̃mi], literally "yam") and cará are the common names for various plants with edible parts of the genera Alocasia, Colocasia (family Araceae) and Dioscorea (family Dioscoreaceae), and its respective starchy edible parts, generally tubers, with the exception of the air potato Dioscorea bulbifera, called cará-moela (pronounced [kɐˈɾa muˈɛlɐ], literally, "gizzardyam"), in Brazil and never deemed to be an inhame. Definitions of what constitutes an inhame and a cará vary regionally, but the common understanding in Brazil is that carás are potato-like in shape, while inhames are more oblong.
In the "broad" lower class Brazilian Portuguese (this sociocultural variation is sometimes considered comparable to that of Australian English) of the hotter and drier Northeastern region, both inhames and carás are called batata (literally, "potato"). For differentiation, potatoes are called batata-inglesa (literally, "English potato"), a name used in other regions and sociolects to differentiate it from the batata-doce, "sweet potato", ironic names since both were first cultivated by the indigenous peoples of South America, native to this continent, and only later introduced in Europe by the colonizers.
Taros are often prepared like potatoes, eaten boiled, stewed or mashed, generally with salt and sometimes garlic as condiment, as part of a meal (most often lunch or dinner).
[edit]China
Taro (called yùtou, 芋头 or yùnǎi, 芋艿 in China; 芋頭, wuh táu? in Hong Kong) is commonly used as a main course (steamed taro with or without white sugar, as a substitute for other cereals) or in Chinese cuisine in a variety of styles, usually as a flavor enhancing ingredient. It is commonly braised with pork or beef. It is used in the dim sum cuisine of southern China to make a small plated dish called taro dumpling as well as a pan-fried dish called taro cake. It is also woven to form a seafood birdsnest. Taro cake is a delicacy traditionally eaten during Chinese New Year celebrations. In desserts it is used in tong sui, bubble tea, as a flavoring in ice cream and other desserts in China (e.g., Sweet Taro Pie). McDonald's sells taro-flavored pies in China.
[edit]Cook Islands
There are many taro plantations on the Pacific Cook Islands as the soil there is perfect for them. The root is eaten boiled, as is standard across many Polynesian islands. The leaves are also eaten as a delicacy (known locally as Rukau or "greens"), cooked with coconut milk, onion and meat or fish.
[edit]Costa Rica
Taro is eaten in soups, as a replacement for potatoes, and as chips. It is known locally as "Tiquisque".
[edit]Cyprus
In Cyprus, taro has been in use since the time of the Roman Empire. Today it is known as kolokass or kolokasi (κολοκάσι), which is similar to the name the Romans used: colocasia. It is usually stewed with celery (and sometimes meat) and coriander seeds in a tomato sauce. 'Baby' taro is called 'poulles' on the island, and after being fried it is stewed in a sauce of crushed garlic, freshly pressed lemon juice, water or wine. Taro also grows on Ikaria island (Greece); Ikarians credit the taro for saving them from famine during World War II.
[edit]East Africa
In Kenya, Uganda and Tanzania, taro is commonly known as Arrow root, or Nduma in some local Bantu languages. It is usually boiled and eaten with tea or other beverages, or as the main starch of a meal.
[edit]Egypt
In Egypt, taro is known as kolkas (Egyptian Arabic: قلقاس, IPA: [ʔolˈʔæːs]). The corms are larger than what would be found in North American supermarkets. After being peeled completely, it is cooked in one of two ways. It is cut into small cubes and cooked in broth with fresh coriander and swiss chard and served as an accompaniment to meat stew, or it may be sliced and cooked with minced meat and tomato sauce.
Those who have gone through compulsory army conscription remember the much reviled black dish (الطبخة السودا), which is a combination of eggplants and unpeeled taro halves.
[edit]Europe
Taro was consumed by the early Romans in much the same way the potato is today. They called this root vegetable colocasia. The Roman cookbook Apicius mentions several methods for preparing taro, including boiling, preparaing with sauces, and cooking with meat or fowl. After the fall of the Roman Empire the use of taro dwindled in Europe. This was largely due to the decline of trade and commerce with Egypt, previously controlled by Rome. Taro has remained popular in the Canary Islands.[11] Recently[when?] there has been renewed interest in exotic foods and consumption is increasing.
[edit]Fiji
Taro (dalo in Fijian) has been a staple of the Fijian diet for centuries, and its cultural importance is celebrated on Taro Day. Its growth as an export crop can be said to have begun in 1993 when the taro leaf blight (Phytophthora colocasiae) decimated the taro industry in neighboring Samoa. Fiji filled the void and was soon supplying taro internationally. Almost 80% of Fiji's exported taro comes from the Island of Taveuni where the taro beetle species (Papuana uninodis) is absent. The Fijian taro industry on the main islands of Viti Levu and Vanua Levu faces constant damage from the beetles. The Fiji Ministry of Agriculture and the Land Resources Division of the Secretariat of the Pacific Community (SPC) are researching pest control and instigating quarantine restrictions to prevent spread of the pest. Taveuni now exports pest-damage -free crops.
[edit]Hawaii
In Hawaii, taro or kalo is a traditional form of food sustenance and nutrition, known from ancient Hawaiian culture. The contemporary Hawaiian diet consists of many tuberous plants, particularly sweet potato and taro. Some of the uses for taro include poi, table taro, taro chips, and luau leaf. In Hawaii, taro is farmed under either dryland or wetland conditions. Taro farming in the Hawaiian islands is especially challenging because of difficulties in accessing fresh water.
Important aspects of Hawaiian culture revolves around taro cultivation and consumption. For example, the idea one cannot fight when a bowl of poi is open. By ancient Hawaiian custom, it is considered disrespectful to fight in front of an elder. One should not raise the voice, speak angrily, or make rude comments or gestures. An open poi bowl is connected to this concept because Haloa (Taro) is the name of the first-born son of the parents who begat the human race. The ancient Hawaiians identified so strongly with taro that the Hawaiian term for family, `ohana, is derived from the word `oha, the shoot or sucker which grows from the taro corm. As young shoots grow from the corm, so people grow from their family.[12]
[edit]India
In India, Taro or Eddoe is a common dish served in many ways.
In Manipur, the north-eastern state of India, taro is known as “pan”. It is widely available and eaten in many forms, either baked, boiled and cooked into a curry with Hilsa fish or with fermented soyabeans called “Hawai-zaar”. The leaves are also used in a special traditional dish called “utti”, cooked with peas.
In Himachal Pradesh, a northern state in India, taro is known as ghandyali in Mandi district. The dish called patrodu is made from the leaves of the ghandyali. Also in the capital Shimla, a pancake style dish using gram flour is made called patra or patid.
A tall-growing variety of taro is extensively used on the western coast of India to make patrode, patrade or patrada, literally a "leaf-pancake". In Dakshin Kannada district in the state of Karnatakait is used as a morning breakfast dish, either made like fritters, or steamed. In the state of Maharashtra the leaves, called alu che paana, are de-veined, rolled with a paste of gram flour, tamarind paste, red chilli powder, turmeric, coriander, asoefotida, and salt, and then steamed. These can be eaten whole or cut into pieces, or shallow fried and eaten as a snack known as alu chi wadi.Alu chya panan chi patal bhaji,(अळूच्या वड्या आणि आळूच्या पानाची पातळ भाजी किवा अळू चा फदफद), a lentil and colocasia leaves curry, is also popular. In the Indian state of Gujarat the leaves of the plant are used to make patra, a dish with tamarind and other spices. Sindhis call it kachaloo; they fry it, mash it and re-fry it to make a dish called took which complements Sindhi curry.
In Kerala, a state in southern India, taro corms are known as ചേമ്പ് കിഴങ്ങ് chembu-kizhangu. Taro is used as a staple food, as a side dish, or as an ingredient in various side dishes likesambar. As a staple food it is steamed and eaten with a spicy chutney of green chillies, tamarind and shallots. The leaves and stems of certain varieties of taro are used as a vegetable in Kerala.
In other Indian states, Tamil Nadu and Andhra Pradesh, taro corms are known as sivapan-kizhangu(Seppankilangu OR Cheppankilangu), chamagadda or in coastal Andhra districts as chaama dumpa in Telugu, and can be cooked in many ways, such as deep fried in oil for a side item with rice, or cooked in a tangy tamarind sauce with spices, onion and tomato.
In the East Indian state of West Bengal, taro roots are thinly sliced and fried to make chips called 'kochu bhaja'. The stem is used to cook a very tasty saag, often eaten as a starter with hot rice. The roots are also made into a paste with spices and eaten with rice. The most popular dish is a spicy curry made with prawn and taro roots.
In the eastern Indian state of Odisha, taro root is known as saru. Dishes made of taro include saru besara (taro in mustard and garlic paste). It is also an indispensable ingredient in preparing the heart of Oriya cuisine, the dalma, where vegetables are cooked with dal. Sliced taro roots deep fried in oil and mixed with red chili powder and salt, are known as saru chips.
In the Indian state of Uttarakhand and neighbouring Nepal, taro is considered a healthy food cooked in a variety of ways. The kumaon[disambiguation needed] region of uttarakhand calls it "gaderi". The most common style is boiling it in salty water in iron cooking pots until it becomes like porridge. Another style is to steam the young leaves, called gava, then to sun-dry and store them for later use. For another use, the taro leaves and stems are used raw as an ingredient for pickles. The leaves and stems are mixed with black lentils and then dried as small balls called badi. The stems may also be sun-dried and stored for later use. On one special day, women worship saptarshi ("seven sages") and eat only rice with taro leaf vegetable.
[edit]Japan
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In Japan, it is called satoimo (里芋、サトイモ, literally "village potato"). The "child" and "grandchild" corms (cormels, cormlets) which bud from the parent satoimo, are called koimo (子芋) and magoimo (孫芋), respectively, or more generally imonoko (芋の子). Satoimo has been propagated in Southeast Asia since the late Jōmon period. It was a regional staple food before rice became predominant. The tuber, satoimo, is often prepared through simmering in fish stock (dashi) and soy sauce. The stalk, zuiki, can also be prepared a number of ways, depending on the variety.[13]
[edit]Lebanon
In Lebanon, taro is known as 'kilkass' and is mainly grown along the Mediterranean coast. The leaves and stems are not consumed in Lebanon and the variety grown produces round to slightly oblong tubers that vary in size from a tennis ball to a small cantaloupe. Kilkass is a very popular winter dish in Lebanon and is prepared in two ways: "kilkass with lentils" is a stew flavored with crushed garlic and lemon juice and "kilkass intahini". Another common method of preparing taro is to boil, peel then slice it into 1 cm thick slices, before frying and marinating in edible "red"sumac. In northern Lebanon it is known as a potato with the name Borshoushi (El-Orse Borshushi). It is also prepared as part of a lentil soup with crushed garlic and lemon juice. The smaller variety is more popular due to its tenderness.
[edit]Maldives
Ala was widely grown in southern atolls Addu, Fuvahmulah, Huvadhu, and Haddhunmathi and considered a staple food even after rice was introduced. Ala and olhu ala are still widely eaten all over Maldives, cooked or steamed with salt to taste and eaten with grated coconut along with chili paste and fish soup. It is also prepared as a curry. The roots are sliced and fried to make chips and are also used to prepare varieties of sweets.
[edit]Nepal
Taro is grown in the hilly regions of Nepal. The root (corm) of taro is known as pindalu (पिँडालु) and petioles with leaves are known as karkalo (कर्कलो) and also as Gava (गाभा). Almost all parts are eaten in different dishes. Boiled corm of Taro is commonly served with salt, spices and chillies. Taro is a popular dish in hilly region. Chopped leaves and petioles are mixed with Urad bean flour to make dried balls called maseura (मस्यौरा). Large taro leaves are used as an alternative to an umbrella when unexpected rain occurs. Popular attachment to taro since ancient times is reflected in popular culture, such as in songs and textbooks. Jivan hamro karkala ko pani jastai ho (जिवन हाम्रो कर्कलाको पानी जस्तै हो) means, "Our life is as vulnerable as water stuck in the leaf of taro".
[edit]Philippines
Taro is called gabi in the Philippines and is widely available throughout the archipelago. The leaves, stems, and corms are consumed and form part of the local cuisine. A popular recipe for taro is laing /ˈlɑːɪŋ/ which is heavily inspired by a dish that originated in the Bicol region.[14] The dish's main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish bagoong.[15] It is sometime heavily spiced with red hot chilies called siling labuyo. Another dish in which taro is commonly used is the Philippine national stew, called sinigang. This stew is made with pork and beef, shrimp, or fish, a souring agent (tamarind leaves, kamias, or vinegar, etc.) with the addition of peeled and diced corms as thickener. The corm is also prepared as a basic ingredient for ginataan, a coconut milk and taro desert.
[edit]Pakistan
In Pakistan, taro or eddoe or arvi is a very common dish served with or without gravy; a popular dish is arvi gosht, which includes beef, lamb or mutton. The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called Pakora, which is finished by tempering with red chillies and carrom (ajwain) seeds.
[edit]Papua New Guinea
Among the Urapmin people of Papua New Guinea, taro (known in Urap as ima) is the main source of sustenance along with the sweet potato (Urap: wan). In fact, the word for "food" in Urap is acompound of these two words.[16]
[edit]Polynesia
Considered the staple starch of traditional Polynesian cuisine, taro is both a common and prestigious food item that was first introduced to the Polynesian islands by prehistoric seafarers of Southeast Asian derivation. The tuber itself is prepared in various ways, including baking, steaming in earth ovens (umu or imu), boiling, and frying. The famous Hawaiian staple poi is made by mashing steamed taro roots with water. Taro also features in traditional desserts such as Samoan "fa'ausi", which consists of grated, cooked taro mixed with coconut milk and brown sugar. The leaves of the taro plant also feature prominently in Polynesian cooking, especially as edible wrappings for dishes such as Hawaiian laulau, Fijian and Samoan "palusami" (wrapped around onions and coconut milk), and Tongan "lupulu" (wrapped corned beef). Ceremonial presentations on occasion of chiefly rites or communal events (weddings, funerals, etc.) traditionally included ritual presentation of raw and cooked taro roots/plants. The Hawaiian laulau traditionally contains pork, fish, and lu'au (cooked taro leaf). The wrapping is inedible ti leaves (Hawaiian: lau ki). Cooked taro leaf has the consistency of cooked spinach and is therefore unsuitable for use as a wrapping.
[edit]South Korea
In South Korea, taro is called toran (Korean: 토란: "egg from earth"), and the corm is stewed and the leaf stem is stir-fried. Taro roots can be used for medicinal purposes, particularly for treating insect bites. It is made into the Korean traditional soup toranguk (토란국). Taro stems are often used as an ingredient in yukgaejang (육개장).
[edit]Spain
Taro root is called ñame in Spanish and is largely cultivated in the Autonomous Community of the Canary Islands (Canary Islands, Spain).
[edit]Sri Lanka
Many varieties are recorded in Sri Lanka, several being edible, others being toxic to humans and therefore not cultivated. Edible varieties (kiri ala, kolakana ala, gahala, sevel ala) are cultivated for their corms and leaves. Sri Lankans eat corms after boiling them or making them into a curry with coconut milk. The leaves of only one variety (kolakana ala) are eaten.
[edit]Suriname
In Suriname the taro root is called aroei by the native Indians and is commonly known as "Chinese tayer". The variety known as 'eddoe' is also called Chinese tayer. It is a popular cultivar among the marroon population in the interior, also because it is not adversely affected by high water levels. The 'dasheen' variety, commonly planted in swamps, is rare, although appreciated for its taste. The closely related Xanthosoma species is the base for the popular Surinamese dish, pom.
[edit]Taiwan
In Taiwan, where taro is called ō͘-á (Taiwanese Hokkien: 芋仔), supermarket varieties range from about the size and shape of a brussels sprout to longer, larger varieties the size of a person's fist, or even bigger. Taro chips are often used as a potato-chip-like snack. Compared to potato chips, taro chips are harder and have a more nutty flavor. Other popular traditional Taiwanese taro snacks are deep-fried taro balls. Taro features prominently in Taiwanese cold desserts.
[edit]Thailand
In Thai cuisine taro Thai: เผือก (pheuak) is used in a variety of ways depending on the region. Boiled taro is readily available in the market packaged in small cellophane bags, already peeled and diced, and eaten as a snack. Pieces of boiled taro with coconut milk are a traditional Thai dessert.[17] Raw taro is also often sliced and deep fried and sold in bags as chips (เผือกทอด).
[edit]Trinidad & Tobago
Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish originated from West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including callaloo or bhaaji), taro or Xanthosoma. Both are known by many names, including callaloo, coco, tannia, bhaaji, or dasheen bush. Because the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush", some confusion can arise among the different vegetables and with the dish itself. Outside of the Caribbean, water spinach is occasionally used. Trinidadians primarily use taro/dasheen bush for callaloo, while Jamaicans and Guyanese use the name callaloo to refer to amaranth, and use it in a plethora of dishes and also a drink ('callaloo juice'). It should be understood that the 'callaloo' made in Jamaica is different from the 'callaloo' made in Trinidad and Tobago in terms of main ingredient (the leaf used) and other ingredients included (for example, Jamaicans tend to use only callaloo leaf, salt, onions, and scallions, and simply steam the vegetable, while Trinidadians use okra and coconut milk to make an entirely different dish with a different taste and consistency). Callaloo is the one of National Dishes of Trinidad and Tobago.
[edit]Turkey
Taro is grown in the south coast of Turkey, especially in Mersin and Antalya. It is boiled in a tomato sauce or cooked with meat, beans and chickpeas.
[edit]United States
In American Chinatowns, people often use taro in Chinese cuisine, though it is not as popular as in Asian and Pacific nations. Since the late 20th century, taro chips have been available in many supermarkets and natural food stores. In the 1920s, dasheen, as it was known, was highly touted by the Secretary of the Florida Department of Agriculture as a valuable crop for growth in muckfields.[clarification needed] Fellsmere, Florida, near the east coast, was a farming area deemed perfect for growing dasheen. It was used in place of potatoes and dried to make flour. Dasheen flour was said to make excellent pancakes when mixed with wheat flour.
The newer name for a traditional Hawaiian feast, luau, comes from the taro, or kalo in the Hawaiian language. Young taro tops baked with coconut milk and chicken or octopus arms are frequently served at luaus.
Taro is usually grown in pondfields known as loʻi in Hawaiian. The picture below shows several small loʻi in Maunawili Valley on Oahu. The ditch on the left in the picture is called an ʻauwai and supplies diverted stream water to the loʻi. Cool, flowing water yields the best crop.
Typical dryland or upland varieties (varieties grown in watered but not flooded fields) in Hawaii are lehua maoli and bun long, the latter widely known as Chinese taro. Bun long is used for making taro chips. Dasheen (also called "eddo") is another "dryland" variety of C. esculenta grown for its edible corms or sometimes just as an ornamental plant.
The Hawaii Agricultural Statistics Service puts the 10-year median production of taro in the Hawaiian Islands at about 6.1 million pounds (2,800 t; Viotti, 2004). However, 2003 taro production in Hawaii was only 5 million pounds (2,300 t), an all-time low (record keeping started in 1946). The previous low, reached in 1997, was 5.5 million pounds (2,500 t). Despite generally growing demand, production was even lower in 2005: only 4 million pounds, with kalo for processing into poi accounting for 97.5%.[18] Urbanization has driven down harvests from a high of 14.1 million pounds (6,400 t) in 1948, but more recently the decline has resulted from pests and diseases. A non-native apple snail (Pomacea canaliculata) is a major culprit in the current crop decline. Also, a plant rot disease traced to a newly identified species of the fungal genus Phytophthora now plagues crops throughout the state. Although pesticides could control both pests to some extent, pesticide use in the pondfields is barred because of the clear opportunity for chemicals to quickly migrate into streams and then into the ocean.[18][19]
[edit]Venezuela
In Venezuela, taro is called ocumo chino or "chino" and used in soups and sancochos. Soups contain large chunks of several kinds of tubers, including ocumo chino, especially in the eastern part of the country, where West Indian influence is present. It is also used to accompany meats in "parrillas" (barbecue) or fried cured fish where yuca is not available. "Ocumo" is an indigenous name, and "chino" means Chinese, since people tend to give the "chinese" adjective to any produce that is considered "exotic". "Ocumo" without the Chinese denomination is a tuber from the same family, but without taros inside purplish color. Ocumo is the Venezuelan name for malanga, so "ocumo chino" means "chinese malanga". Taro is always prepared boiled. No porridge form is known in the local cuisine.
[edit]Vietnam
In Vietnam, where taro is called Khoai môn or Khoai sọ, it is used as a filling in spring rolls, cakes, puddings, smoothies, soups and other desserts. Taro is used in the Tết dessert chè khoai mônwhich is sticky rice pudding with taro roots. The stems are also used in soups such as canh chua.
[edit]West Africa
Taro is consumed as a staple crop in West Africa, particularly in Ghana, Nigeria and Cameroon. It is called cocoyam in Nigeria, Ghana and Anglophone Cameroon, and macabo in Francophone Cameroon. Cocoyam is often boiled, fried, or roasted and eaten with a sauce. In Ghana, it substitutes plantain in making Fufu when plantains are out of season. It is also cut into small pieces to make a soupy baby food and appetizer called mpotompoto. It also common in Ghana to find Cocoyam chips (deep-fried slices, about 1 mm thick). Cocoyam leaves, locally called kontomire in Ghana, are a popular vegetable for local sauces such as palaver sauce and egusi/agushi stew.[20]
[edit]West Indies
Taro is called "dasheen", in contrast to the smaller variety of corms called "eddo," or tanya in the English speaking countries of the West Indies, and is cultivated and consumed as a staple crop in the region. There are differences amongst the roots mentioned above: taro or dasheen is mostly blue when cooked, tanya is white and very dry, and eddoes are small and very slimy.
In the Spanish speaking countries of the Spanish West Indies taro is called ñame, the Portuguese variant of which (inhame) is used in former Portuguese colonies where taro is still cultivated, including the Azores and Brazil. In Puerto Rico, it is sometimes called "malanga". In some countries, such as Trinidad and Tobago, St.Vincent and the Grenadines, the leaves and stem of the dasheen, or taro, are most often cooked and pureed into a thick liquid called callaloo, which is served as a side dish similar to creamed spinach. Callaloo is sometimes prepared with crab legs, coconut milk, pumpkin and okra. It is usually served alongside rice or made into a soup along with various other roots.
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