Taro Root

Taro root, or Colocasia esculenta, is a starchy tuberous crop that can be found in many tropical regions around the world, particularly in Southeast Asia and the Indian Ocean region. The root has a long history as an important dietary staple among local populations and continues to be a popular ingredient in many international cuisines. In this blog post, we will explore the steps and processes involved in getting the taro root from the ground to your dinner plate.

To start off, let’s take a look at how a taro root is grown. Taro is a tuberous crop, meaning that its roots are much larger than carrots or potatoes and contain more water. Taro is typically planted during the wet season in subtropical climates with well drained soils. After the planting process is completed, it takes 8-10 months of regular watering and weeding before the plant will reach maturity. During the entire growing process, taro plants need plenty of water, fertility, and warm temperatures to produce good yields. At maturity, the leaves of the plant have a large, deep green, fan-shaped appearance and the stems should be slender, firm, and fibrous.

Once taro is ready for harvest, the next step is to get it from the field to the market. Depending on the size of the taro harvested, the field crew will typically put it into a burlap sack and transport it to a local market or retail store where it is weighed and assessed for quality. In many cases, the taro is then graded according to size and quality, with the top grade being reserved for export and the second grade being used for local consumption.

In order to ensure the highest quality taro root is making it to the dinner plate, only the first grade harvesting of taro is typically chosen. To prepare the taro root for sale, the farming process starts with loading it into vehicles and delivering it to a sorting facility where it is washed, graded, and packed into crates. Sorting the taro root involves inspecting the root for any damage or defects and removing any pieces that are too small or too large. From there, the taro is washed and cleaned of dirt and other debris before being dried in the sun for several days to reduce mold or other contaminants.

Finally, taro is ready to be shipped to its final destination – the grocery store. During this final stage, taro is packaged in boxes and loaded onto stores trucks or delivery vans, where it is then transported to supermarkets. Once at the store, taro is subjected to further inspection and packaging, with inner, cardboard boxes being printed and containing a detailed list of the taro root’s specifications and nutritional information.

Now that the taro is ready to be sold, the next step is getting it to the dinner plate. Adding taro to a meal is not a complicated affair – simply Peel, cut, and parboil the root before frying, baking, or making a casserole. Taro also makes a delicious addition to soups, stews, and curries. It's high starch content also allows it to be mashed and mixed into dough for pastries and dumplings.

No matter how it is prepared, taro root should be added to your diet as it is a highly nutritious vegetable packed with vitamins and minerals, including Vitamin A and Vitamin C, calcium, Iron, B Vitamins, and magnesium. Taro is also very low in fat and calories which makes it a great source of dietary fiber to assist with digestion and weight management.

By taking you through the entire process of growing, harvesting, and preparing taro root, this blog post has illustrated the important steps and processes involved in bringing this nutritious tuber from the ground onto your dinner plate. This examination highlights just how much hard work and dedication goes into getting this nutritious tuber to your table and serves to appreciate the work of our farmers and the efforts of the food industry.