Taro

Overview

Production

Cultivation

Health Benefits

What is Taro?

Taro is a tropical root vegetable that has been cultivated and consumed for centuries in various parts of the world. It belongs to the Araceae family and is scientifically known as Colocasia esculenta. Taro is native to Southeast Asia but has spread to other regions, including Africa, the Caribbean, and Polynesia, where it has become a staple food crop. The plant itself grows in wet, swampy areas and is characterized by large, heart-shaped leaves and a starchy underground corm or tuber.

Taro has cultural significance in many societies and is often used in traditional dishes and ceremonies. It holds a special place in Polynesian cultures, where it is known as "kalo" and is considered a sacred food. Taro is also widely used in Asian cuisine, where it is cooked in various ways such as boiling, steaming, frying, or baking. It is used to make a variety of dishes, including stews, soups, curries, chips, and even desserts.

Apart from its culinary uses, taro has also found applications in other areas. Its large leaves are sometimes used as a natural wrapping for cooking or as plates for serving food. The starch extracted from taro is used in the production of various food products such as noodles, bread, and cakes. Additionally, taro is valued for its ornamental qualities, with some varieties grown for its attractive foliage in gardens and landscapes.

Taro is an important crop not only for its versatility in the kitchen but also for its potential health benefits. While not delving into its specific nutritional composition, taro is a good source of dietary fiber and contains various minerals and vitamins. It is also believed to have medicinal properties and is used in traditional herbal remedies for ailments such as coughs, skin conditions, and digestive disorders. However, it is important to note that these health claims are largely based on traditional knowledge and may require further scientific research for validation.

In conclusion, taro is a tropical root vegetable that holds cultural significance and is widely used in traditional cuisines across the world. Its large leaves, starchy corm, and versatile cooking methods make it a popular ingredient in numerous dishes. Taro's uses extend beyond culinary purposes, as it has applications in the production of food products and serves ornamental purposes. While it is valued for its potential health benefits, further research is needed to fully understand and validate its medicinal properties.

Taro Production in the World

Nigeria is the top country producing taro in the world. As of 2022, Nigeria produced 8,200,000 tonnes of taro, accounting for 46.28% of the total production. China is the world's second-largest taro producer, with 1,906,450 tonnes, which represents 10.76% of the total production. In terms of taro yield, Guyana is the most productive country on the planet with 631,345. Cameroon, Ghana, and Ethiopia are the top three leading countries with '1,892,428', '1,700,748', '1,690,619', and '277,223' tonnes respectively. Maldives has the lowest production of taro in the world with only 8 tonnes in 2022. The world's total production of taro was estimated at 17,718,136 tonnes in 2022.

Source: FAOSTAT

Top 10 Countries by Taro Production in 2022

Top Countries by Production of Taro in 2022

Rank	Country	Production(Tonnes)	Acreage(Hectare)	Yield
1	Nigeria	8,200,000	1,460,391	56,149
2	China	1,906,450	95,670	199,274
3	Cameroon	1,892,428	232,496	81,396
4	Ghana	1,700,748	237,369	71,650
5	Ethiopia	1,690,619	65,223	259,208
6	Papua New Guinea	277,223	35,275	78,588
7	Madagascar	228,652	38,477	59,426
8	Rwanda	202,892	29,160	69,580
9	Egypt	158,182	4,696	336,850
10	Japan	138,889	10,624	130,735
11	Central African Republic	138,453	41,802	33,121
12	Lao PDR	138,301	12,008	115,176
13	Guinea	127,608	27,741	46,000
14	Philippines	113,131	14,929	75,779
15	Thailand	102,612	10,206	100,541
16	Burundi	94,288	4,511	209,031
17	Gabon	90,032	14,813	60,779
18	Cote d'Ivoire	87,665	76,139	11,514
19	Democratic Republic of the Congo	69,551	18,662	37,269
20	Fiji	65,573	5,020	130,629
21	Solomon Islands	46,053	2,725	169,015
22	Taiwan	40,348	2,419	166,829
23	Nicaragua	28,308	3,032	93,372
24	Liberia	27,732	3,011	92,095
25	Chad	25,620	11,508	22,263
26	Samoa	22,084	3,877	56,956
27	Dominica	21,803	1,990	109,558
28	Togo	19,355	6,213	31,152
29	Comoros	13,224	1,648	80,242
30	Sao Tome and Principe	10,137	1,779	56,971
31	Guyana	9,797	155	631,345
32	Honduras	7,221	1,190	60,687
33	Tonga	3,498	466	74,980
34	Sierra Leone	2,873	1,139	25,224
35	Niue	2,755	421	65,412
36	Panama	2,502	260	96,226
37	Benin	2,352	715	32,913
38	Mauritius	2,155	214	100,701
39	Kiribati	1,960	348	56,253
40	United States	1,291	114	112,807
41	Trinidad and Tobago	932	76	122,632
42	Puerto Rico	745	191	38,936
43	Lebanon	744	54	138,436
44	St. Lucia	505	19	272,254
45	New Caledonia	451	95	47,591
46	Bhutan	250	62	40,323
47	Barbados	88	25	34,880
48	Antigua and Barbuda	38	10	39,604
49	Palestine	10	-	533,789
50	Maldives	8	1	58,203

Cultivation of Taro

Taro cultivation involves several key steps and considerations to ensure successful growth and a bountiful harvest. Here are some important points regarding the cultivation of taro:

Suitable climate: Taro thrives in tropical and subtropical climates with warm temperatures and high humidity. It requires a temperature range of 20-30°C (68-86°F) and a consistent water supply. Areas with well-distributed rainfall or access to irrigation are ideal for taro cultivation.
Soil requirements: Taro prefers moist, fertile, and well-drained soil. It grows best in loamy or sandy soils rich in organic matter. The soil pH should be slightly acidic to neutral, ranging from 5.5 to 7.0. Conducting a soil test and amending the soil accordingly can optimize conditions for taro growth.
Planting: Taro is propagated through corms, which are underground stem structures. Mature corms are selected, and smaller cormels or corm sections with bud eyes are cut and planted. The corms are typically placed horizontally in prepared beds or shallow water-filled pits. They should be spaced 30-45 cm (12-18 inches) apart to allow for proper growth.
Water management: Taro requires ample water throughout its growing period. It is commonly cultivated in waterlogged conditions, such as flooded fields or paddies, to provide the necessary moisture. Water depth should be maintained at around 10-20 cm (4-8 inches) during the initial growth stage and increased to 30-60 cm (12-24 inches) as the plants develop. Regular monitoring and irrigation are crucial to prevent water stress and ensure healthy growth.
Weed control: Weeds can compete with taro for nutrients, water, and sunlight. Regular weeding is essential to keep the taro beds free from unwanted plants. Hand weeding or shallow cultivation is usually performed to avoid damaging the shallow taro roots. Mulching can also be beneficial to suppress weed growth and retain moisture in the soil.
Fertilization: Taro benefits from regular fertilization to ensure optimal growth and yield. Organic fertilizers, such as compost or well-rotted manure, can be applied before planting to improve soil fertility. Additionally, balanced NPK (nitrogen, phosphorus, and potassium) fertilizers can be applied periodically during the growing season, following local recommendations and soil test results.
Harvesting: Taro is typically harvested when the leaves start to yellow and wilt. The main corm and its attached cormels are carefully dug out using a spade or fork. The harvested corms are washed, cleaned, and stored in a cool, dry place. They can be consumed fresh or processed into various food products.

By following these guidelines, farmers can successfully cultivate taro and enjoy a bountiful harvest of this versatile and culturally significant crop. Local agricultural extension services or experienced taro growers can provide further guidance on specific cultivation practices suitable for different regions and varieties of taro.

Health Benefits of Taro

Taro, in addition to its culinary uses, is believed to offer several potential health benefits. While scientific research is limited in some areas, here are some of the potential health benefits associated with taro consumption:

Digestive health: Taro is a good source of dietary fiber, which plays a crucial role in maintaining a healthy digestive system. Fiber aids in regular bowel movements prevents constipation, and promotes the growth of beneficial gut bacteria. It can also help regulate blood sugar levels and contribute to a feeling of fullness, potentially aiding in weight management.
Nutrient-rich: Taro contains various vitamins and minerals, including vitamin E, vitamin C, potassium, magnesium, and manganese. These nutrients are essential for the proper functioning of the body and contribute to overall health and well-being. Potassium, for example, supports heart health and helps maintain healthy blood pressure levels.
Antioxidant properties: Taro contains antioxidants, including polyphenols and flavonoids, which help protect the body against oxidative stress and reduce the risk of chronic diseases. Antioxidants play a role in neutralizing harmful free radicals, which can damage cells and contribute to the development of conditions such as heart disease, cancer, and aging-related disorders.
Potential anti-inflammatory effects: Some studies suggest that taro may possess anti-inflammatory properties. Chronic inflammation is associated with various health conditions, including cardiovascular disease, arthritis, and certain types of cancer. Consuming anti-inflammatory foods like taro may help reduce inflammation and promote better overall health.

It is important to note that while taro offers potential health benefits, individual results may vary, and more research is needed to fully understand and validate these claims. Additionally, the preparation and cooking methods used with taro can affect its nutritional composition and overall impact on health. As with any dietary changes, it is recommended to consult with a healthcare professional or nutritionist for personalized advice and guidance.

Nutritional Information of Taro

The following is the approximate nutritional composition of taro per 100 grams:

Calories: 112 kcal
Carbohydrates: 26 grams
Fiber: 4 grams
Protein: 1.5 grams
Fat: 0.2 grams
Potassium: 591 mg
Vitamin C: 4.5 mg
Vitamin E: 0.7 mg
Magnesium: 33 mg
Manganese: 0.4 mg

Please note that these values are approximate and can vary depending on the variety of taro and its growing conditions. It's also worth mentioning that taro is relatively low in fat and protein but provides a good amount of dietary fiber and various essential nutrients.

Regional Variety of Taro

Taro, a versatile root vegetable, is cultivated in diverse regions worldwide, each with its unique taro varieties distinguished by their distinct characteristics and culinary applications. Here are a few instances of regional taro varieties and their prevalent uses:

Hawaiian Poi Taro: This variety of taro is commonly grown in Hawaii and is known as "kalo" in Hawaiian. It is primarily used for making poi, a traditional Hawaiian dish. Poi is made by steaming or baking the taro corms, then pounding and fermenting them to create a smooth, thick paste. Poi is a staple food in traditional Hawaiian cuisine and is often served as a side dish or used as an ingredient in various recipes.
Japanese Satoimo: Satoimo, also known as Japanese taro or eddo, is a popular variety of taro in Japan. It is characterized by its small to medium-sized corms and hairy outer skin. Satoimo is used in a variety of Japanese dishes, including simmered dishes like oden, stews, and tempura. It is also a common ingredient in nimono, a Japanese simmered dish, and is often enjoyed for its unique texture and mild flavor.
Southeast Asian Bun Long Taro: Bun Long taro is a regional variety commonly found in Southeast Asia, particularly in countries like Vietnam, Thailand, and Cambodia. It is recognized for its elongated shape and white flesh. Bun Long taro is used in a range of dishes, including soups, stir-fries, curries, and desserts. It can be boiled, steamed, fried, or grilled to create various textures and flavors in Southeast Asian cuisine.
African Cocoyam: Cocoyam, also known as taro or colocasia, is widely cultivated in many African countries, including Nigeria, Ghana, and Cameroon. It is used in a variety of traditional dishes, such as soups, stews, and porridges. In some regions, the leaves of the cocoyam plant are also used as a vegetable in cooking. Cocoyam is valued for its high nutritional content and is a significant part of the African diet.

These are just a few examples of regional taro varieties and their common uses. Taro's versatility allows it to be utilized in a wide range of culinary creations, varying from country to country and even within different regions of the same country.

Structure of Taro Plant

The taro plant, scientifically known as Colocasia esculenta, is a perennial herbaceous plant that belongs to the family Araceae. It has a distinctive structure that consists of several key parts:

Corm: The taro plant begins its growth from a tuberous, underground stem structure called a corm. The corm serves as the primary storage organ for nutrients and energy, allowing the plant to survive adverse conditions and regenerate new shoots.
Leaves: Taro plants produce large, heart-shaped leaves that are typically green in color. The leaves are attached to long petioles, which connect them to the corm. The size and color of the leaves can vary depending on the variety and environmental conditions.
Stems: Taro plants have thick, succulent stems that emerge from the corm and support the leaves. The stems are usually erect and can grow to a considerable height, ranging from a few feet to over six feet, depending on the variety.
Roots: Taro plants develop a network of fibrous roots that grow from the base of the corm and spread into the surrounding soil. These roots play a vital role in absorbing water and nutrients from the soil to support the plant's growth and development.
Flowers: Mature taro plants produce flowers on a separate flowering stalk called a spadix. The flowers are typically small and inconspicuous, surrounded by a modified leaf structure called a spathe. The color and appearance of the flowers can vary depending on the variety.

It's important to note that the structure of the taro plant can vary slightly among different varieties and environmental conditions. Additionally, cultural practices, such as pruning or trimming, can influence the overall appearance and growth habits of the plant.

Uses of Taro

Taro is a versatile root vegetable that is used in a wide range of culinary applications around the world. Here are some common uses of taro:

Cooking: Taro is commonly cooked and used as an ingredient in various dishes. It can be boiled, steamed, roasted, fried, or mashed. Taro can be added to soups, stews, curries, and stir-fries, providing a unique texture and flavor to the dish. It is also used in traditional dishes like taro chips, taro dumplings, and taro desserts.
Poi: Poi is a traditional Hawaiian dish made from taro. The taro corms are cooked, pounded, and fermented to create a smooth, thick paste. Poi is often served as a side dish or used as an ingredient in other Hawaiian recipes. It is a staple in Hawaiian cuisine and is enjoyed for its unique taste and cultural significance.
Snacks and Desserts: Taro can be transformed into various snacks and desserts. Taro chips are a popular snack that is thinly sliced and deep-fried until crispy. Taro can also be used in desserts like taro ice cream, taro mochi, taro cake, and taro pudding, adding a creamy and slightly sweet flavor.
Gluten-Free Alternative: Taro is a gluten-free alternative to wheat-based products. The starchy nature of taro makes it suitable for gluten-free baking. Taro flour or taro starch can be used as a substitute for wheat flour in bread, cakes, and other baked goods, providing a unique flavor and texture.
Animal Feed: In some regions, taro leaves and corms are used as animal feed, particularly for livestock such as pigs and cattle. The nutritious properties of taro make it a valuable feed source, contributing to the overall health and well-being of the animals.

These are just a few examples of the many uses of taro in culinary practices. Its versatility, mild flavor, and unique texture make it a popular ingredient in various dishes and cuisines worldwide.