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vector-pinnable-header-unpin-button" data-event-name="pinnable-header.vector-toc.unpin">hide</button> </div> <ul class="vector-toc-contents" id="mw-panel-toc-list"> <li id="toc-mw-content-text" class="vector-toc-list-item vector-toc-level-1"> <a href="#" class="vector-toc-link"> <div class="vector-toc-text">(Top)</div> </a> </li> <li id="toc-Common_names" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Common_names"> <div class="vector-toc-text"> 1 Common names </div> </a> <button aria-controls="toc-Common_names-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Common names subsection </button> <ul id="toc-Common_names-sublist" class="vector-toc-list"> <li id="toc-Other_languages" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Other_languages"> <div class="vector-toc-text"> 1.1 Other languages </div> </a> <ul id="toc-Other_languages-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Description" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Description"> <div class="vector-toc-text"> 2 Description </div> </a> <button aria-controls="toc-Description-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Description subsection </button> <ul id="toc-Description-sublist" class="vector-toc-list"> <li id="toc-Similar_species" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Similar_species"> <div class="vector-toc-text"> 2.1 Similar species </div> </a> <ul id="toc-Similar_species-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Taxonomy" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Taxonomy"> <div class="vector-toc-text"> 3 Taxonomy </div> </a> <button aria-controls="toc-Taxonomy-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Taxonomy subsection </button> <ul id="toc-Taxonomy-sublist" class="vector-toc-list"> <li id="toc-Etymology" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Etymology"> <div class="vector-toc-text"> 3.1 Etymology </div> </a> <ul id="toc-Etymology-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Distribution_and_habitat" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Distribution_and_habitat"> <div class="vector-toc-text"> 4 Distribution and habitat </div> </a> <ul id="toc-Distribution_and_habitat-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Cultivation" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Cultivation"> <div class="vector-toc-text"> 5 Cultivation </div> </a> <button aria-controls="toc-Cultivation-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Cultivation subsection </button> <ul id="toc-Cultivation-sublist" class="vector-toc-list"> <li id="toc-History" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#History"> <div class="vector-toc-text"> 5.1 History </div> </a> <ul id="toc-History-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Modern_production" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Modern_production"> <div class="vector-toc-text"> 5.2 Modern production </div> </a> <ul id="toc-Modern_production-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Quality_control" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Quality_control"> <div class="vector-toc-text"> 5.3 Quality control </div> </a> <ul id="toc-Quality_control-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Breeding" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Breeding"> <div class="vector-toc-text"> 5.4 Breeding </div> </a> <ul id="toc-Breeding-sublist" class="vector-toc-list"> <li id="toc-Selection_methods_and_programs" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Selection_methods_and_programs"> <div class="vector-toc-text"> 5.4.1 Selection methods and programs </div> </a> <ul id="toc-Selection_methods_and_programs-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Polyploidy_breeding" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Polyploidy_breeding"> <div class="vector-toc-text"> 5.4.2 Polyploidy breeding </div> </a> <ul id="toc-Polyploidy_breeding-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> </ul> </li> <li id="toc-Nutrition" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Nutrition"> <div class="vector-toc-text"> 6 Nutrition </div> </a> <ul id="toc-Nutrition-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Uses" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Uses"> <div class="vector-toc-text"> 7 Uses </div> </a> <button aria-controls="toc-Uses-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Uses subsection </button> <ul id="toc-Uses-sublist" class="vector-toc-list"> <li id="toc-Culinary" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Culinary"> <div class="vector-toc-text"> 7.1 Culinary </div> </a> <ul id="toc-Culinary-sublist" class="vector-toc-list"> <li id="toc-Oceania" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Oceania"> <div class="vector-toc-text"> 7.1.1 Oceania </div> </a> <ul id="toc-Oceania-sublist" class="vector-toc-list"> <li id="toc-Cook_Islands" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Cook_Islands"> <div class="vector-toc-text"> 7.1.1.1 Cook Islands </div> </a> <ul id="toc-Cook_Islands-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Fiji" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Fiji"> <div class="vector-toc-text"> 7.1.1.2 Fiji </div> </a> <ul id="toc-Fiji-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Hawaii" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Hawaii"> <div class="vector-toc-text"> 7.1.1.3 Hawaii </div> </a> <ul id="toc-Hawaii-sublist" class="vector-toc-list"> <li id="toc-Social_roles" class="vector-toc-list-item vector-toc-level-5"> <a class="vector-toc-link" href="#Social_roles"> <div class="vector-toc-text"> 7.1.1.3.1 Social roles </div> </a> <ul id="toc-Social_roles-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Loʻi" class="vector-toc-list-item vector-toc-level-5"> <a class="vector-toc-link" href="#Loʻi"> <div class="vector-toc-text"> 7.1.1.3.2 Loʻi </div> </a> <ul id="toc-Loʻi-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-History_2" class="vector-toc-list-item vector-toc-level-5"> <a class="vector-toc-link" href="#History_2"> <div class="vector-toc-text"> 7.1.1.3.3 History </div> </a> <ul id="toc-History_2-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Papua_New_Guinea" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Papua_New_Guinea"> <div class="vector-toc-text"> 7.1.1.4 Papua New Guinea </div> </a> <ul id="toc-Papua_New_Guinea-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Polynesia" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Polynesia"> <div class="vector-toc-text"> 7.1.1.5 Polynesia </div> </a> <ul id="toc-Polynesia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Samoa" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Samoa"> <div class="vector-toc-text"> 7.1.1.6 Samoa </div> </a> <ul id="toc-Samoa-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Tonga" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Tonga"> <div class="vector-toc-text"> 7.1.1.7 Tonga </div> </a> <ul id="toc-Tonga-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-East_Asia" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#East_Asia"> <div class="vector-toc-text"> 7.1.2 East Asia </div> </a> <ul id="toc-East_Asia-sublist" class="vector-toc-list"> <li id="toc-China" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#China"> <div class="vector-toc-text"> 7.1.2.1 China </div> </a> <ul id="toc-China-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Japan" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Japan"> <div class="vector-toc-text"> 7.1.2.2 Japan </div> </a> <ul id="toc-Japan-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Korea" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Korea"> <div class="vector-toc-text"> 7.1.2.3 Korea </div> </a> <ul id="toc-Korea-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Taiwan" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Taiwan"> <div class="vector-toc-text"> 7.1.2.4 Taiwan </div> </a> <ul id="toc-Taiwan-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Southeast_Asia" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Southeast_Asia"> <div class="vector-toc-text"> 7.1.3 Southeast Asia </div> </a> <ul id="toc-Southeast_Asia-sublist" class="vector-toc-list"> <li id="toc-Indonesia" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Indonesia"> <div class="vector-toc-text"> 7.1.3.1 Indonesia </div> </a> <ul id="toc-Indonesia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Philippines" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Philippines"> <div class="vector-toc-text"> 7.1.3.2 Philippines </div> </a> <ul id="toc-Philippines-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Thailand" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Thailand"> <div class="vector-toc-text"> 7.1.3.3 Thailand </div> </a> <ul id="toc-Thailand-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Vietnam" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Vietnam"> <div class="vector-toc-text"> 7.1.3.4 Vietnam </div> </a> <ul id="toc-Vietnam-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-South_Asia" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#South_Asia"> <div class="vector-toc-text"> 7.1.4 South Asia </div> </a> <ul id="toc-South_Asia-sublist" class="vector-toc-list"> <li id="toc-Bangladesh" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Bangladesh"> <div class="vector-toc-text"> 7.1.4.1 Bangladesh </div> </a> <ul id="toc-Bangladesh-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-India" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#India"> <div class="vector-toc-text"> 7.1.4.2 India </div> </a> <ul id="toc-India-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Maldives" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Maldives"> <div class="vector-toc-text"> 7.1.4.3 Maldives </div> </a> <ul id="toc-Maldives-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Nepal" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Nepal"> <div class="vector-toc-text"> 7.1.4.4 Nepal </div> </a> <ul id="toc-Nepal-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Pakistan" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Pakistan"> <div class="vector-toc-text"> 7.1.4.5 Pakistan </div> </a> <ul id="toc-Pakistan-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sri_Lanka" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Sri_Lanka"> <div class="vector-toc-text"> 7.1.4.6 Sri Lanka </div> </a> <ul id="toc-Sri_Lanka-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Middle_East_and_Europe" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Middle_East_and_Europe"> <div class="vector-toc-text"> 7.1.5 Middle East and Europe </div> </a> <ul id="toc-Middle_East_and_Europe-sublist" class="vector-toc-list"> <li id="toc-Cyprus" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Cyprus"> <div class="vector-toc-text"> 7.1.5.1 Cyprus </div> </a> <ul id="toc-Cyprus-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Greece" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Greece"> <div class="vector-toc-text"> 7.1.5.2 Greece </div> </a> <ul id="toc-Greece-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Lebanon" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Lebanon"> <div class="vector-toc-text"> 7.1.5.3 Lebanon </div> </a> <ul id="toc-Lebanon-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Portugal" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Portugal"> <div class="vector-toc-text"> 7.1.5.4 Portugal </div> </a> <ul id="toc-Portugal-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Turkey" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Turkey"> <div class="vector-toc-text"> 7.1.5.5 Turkey </div> </a> <ul id="toc-Turkey-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Africa" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Africa"> <div class="vector-toc-text"> 7.1.6 Africa </div> </a> <ul id="toc-Africa-sublist" class="vector-toc-list"> <li id="toc-Egypt" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Egypt"> <div class="vector-toc-text"> 7.1.6.1 Egypt </div> </a> <ul id="toc-Egypt-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Canarias" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Canarias"> <div class="vector-toc-text"> 7.1.6.2 Canarias </div> </a> <ul id="toc-Canarias-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-East_Africa" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#East_Africa"> <div class="vector-toc-text"> 7.1.6.3 East Africa </div> </a> <ul id="toc-East_Africa-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-South_Africa" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#South_Africa"> <div class="vector-toc-text"> 7.1.6.4 South Africa </div> </a> <ul id="toc-South_Africa-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-West_Africa" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#West_Africa"> <div class="vector-toc-text"> 7.1.6.5 West Africa </div> </a> <ul id="toc-West_Africa-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Americas" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Americas"> <div class="vector-toc-text"> 7.1.7 Americas </div> </a> <ul id="toc-Americas-sublist" class="vector-toc-list"> <li id="toc-Brazil" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Brazil"> <div class="vector-toc-text"> 7.1.7.1 Brazil </div> </a> <ul id="toc-Brazil-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Central_America" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Central_America"> <div class="vector-toc-text"> 7.1.7.2 Central America </div> </a> <ul id="toc-Central_America-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Haiti" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Haiti"> <div class="vector-toc-text"> 7.1.7.3 Haiti </div> </a> <ul id="toc-Haiti-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Jamaica" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Jamaica"> <div class="vector-toc-text"> 7.1.7.4 Jamaica </div> </a> <ul id="toc-Jamaica-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Suriname" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Suriname"> <div class="vector-toc-text"> 7.1.7.5 Suriname </div> </a> <ul id="toc-Suriname-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Trinidad_and_Tobago" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Trinidad_and_Tobago"> <div class="vector-toc-text"> 7.1.7.6 Trinidad and Tobago </div> </a> <ul id="toc-Trinidad_and_Tobago-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-United_States" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#United_States"> <div class="vector-toc-text"> 7.1.7.7 United States </div> </a> <ul id="toc-United_States-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Venezuela" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Venezuela"> <div class="vector-toc-text"> 7.1.7.8 Venezuela </div> </a> <ul id="toc-Venezuela-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-West_Indies" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#West_Indies"> <div class="vector-toc-text"> 7.1.7.9 West Indies </div> </a> <ul id="toc-West_Indies-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> </ul> </li> <li id="toc-Ornamental" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Ornamental"> <div class="vector-toc-text"> 7.2 Ornamental </div> </a> <ul id="toc-Ornamental-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Laboratory" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Laboratory"> <div class="vector-toc-text"> 7.3 Laboratory </div> </a> <ul id="toc-Laboratory-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-In_culture" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#In_culture"> <div class="vector-toc-text"> 8 In culture </div> </a> <ul id="toc-In_culture-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> 9 See also </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Notes" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Notes"> <div class="vector-toc-text"> 10 Notes </div> </a> <ul id="toc-Notes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> 11 References </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> 12 Further reading </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> 13 External links </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" > Toggle the table of contents </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading">Taro</h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 104 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-104" aria-hidden="true" > 104 languages </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ace mw-list-item"><a href="https://ace.wikipedia.org/wiki/Eumpeuek" title="Eumpeuek – Acehnese" lang="ace" hreflang="ace" data-title="Eumpeuek" data-language-autonym="Acèh" data-language-local-name="Acehnese" class="interlanguage-link-target">Acèh</a></li><li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Taro" title="Taro – Afrikaans" lang="af" hreflang="af" data-title="Taro" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target">Afrikaans</a></li><li class="interlanguage-link interwiki-am mw-list-item"><a href="https://am.wikipedia.org/wiki/%E1%8C%8E%E1%8B%B0%E1%88%AC" title="ጎደሬ – Amharic" lang="am" hreflang="am" data-title="ጎደሬ" data-language-autonym="አማርኛ" data-language-local-name="Amharic" class="interlanguage-link-target">አማርኛ</a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%82%D9%84%D9%82%D8%A7%D8%B3_%D9%85%D8%A3%D9%83%D9%88%D9%84" title="قلقاس مأكول – Arabic" lang="ar" hreflang="ar" data-title="قلقاس مأكول" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target">العربية</a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Colocasia_esculenta" title="Colocasia esculenta – Asturian" lang="ast" hreflang="ast" data-title="Colocasia esculenta" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target">Asturianu</a></li><li class="interlanguage-link interwiki-ban mw-list-item"><a href="https://ban.wikipedia.org/wiki/Keladi" title="Keladi – Balinese" lang="ban" hreflang="ban" data-title="Keladi" data-language-autonym="Basa Bali" data-language-local-name="Balinese" class="interlanguage-link-target">Basa Bali</a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%95%E0%A6%9A%E0%A7%81" title="কচু – Bangla" lang="bn" hreflang="bn" data-title="কচু" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target">বাংলা</a></li><li class="interlanguage-link interwiki-bjn mw-list-item"><a href="https://bjn.wikipedia.org/wiki/Kaladi" title="Kaladi – Banjar" lang="bjn" hreflang="bjn" data-title="Kaladi" data-language-autonym="Banjar" data-language-local-name="Banjar" class="interlanguage-link-target">Banjar</a></li><li class="interlanguage-link interwiki-zh-min-nan mw-list-item"><a href="https://zh-min-nan.wikipedia.org/wiki/%C5%8C%CD%98-%C3%A1" title="Ō͘-á – Minnan" lang="nan" hreflang="nan" data-title="Ō͘-á" data-language-autonym="閩南語 / Bân-lâm-gú" data-language-local-name="Minnan" class="interlanguage-link-target">閩南語 / Bân-lâm-gú</a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/Colocasia_esculenta" title="Colocasia esculenta – Belarusian" lang="be" hreflang="be" data-title="Colocasia esculenta" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target">Беларуская</a></li><li class="interlanguage-link interwiki-bh mw-list-item"><a href="https://bh.wikipedia.org/wiki/%E0%A4%85%E0%A4%B0%E0%A5%81%E0%A4%88" title="अरुई – Bhojpuri" lang="bh" hreflang="bh" data-title="अरुई" data-language-autonym="भोजपुरी" data-language-local-name="Bhojpuri" class="interlanguage-link-target">भोजपुरी</a></li><li class="interlanguage-link interwiki-bcl mw-list-item"><a href="https://bcl.wikipedia.org/wiki/Natong" title="Natong – Central Bikol" lang="bcl" hreflang="bcl" data-title="Natong" data-language-autonym="Bikol Central" data-language-local-name="Central Bikol" class="interlanguage-link-target">Bikol Central</a></li><li class="interlanguage-link interwiki-bi mw-list-item"><a href="https://bi.wikipedia.org/wiki/Taro" title="Taro – Bislama" lang="bi" hreflang="bi" data-title="Taro" data-language-autonym="Bislama" data-language-local-name="Bislama" class="interlanguage-link-target">Bislama</a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Taro" title="Taro – Catalan" lang="ca" hreflang="ca" data-title="Taro" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target">Català</a></li><li class="interlanguage-link interwiki-ceb mw-list-item"><a href="https://ceb.wikipedia.org/wiki/Colocasia_esculenta" title="Colocasia esculenta – Cebuano" lang="ceb" hreflang="ceb" data-title="Colocasia esculenta" data-language-autonym="Cebuano" data-language-local-name="Cebuano" class="interlanguage-link-target">Cebuano</a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Kolok%C3%A1zie_jedl%C3%A1" title="Kolokázie jedlá – Czech" lang="cs" hreflang="cs" data-title="Kolokázie jedlá" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target">Čeština</a></li><li class="interlanguage-link interwiki-dag mw-list-item"><a href="https://dag.wikipedia.org/wiki/Bankani" title="Bankani – Dagbani" lang="dag" hreflang="dag" data-title="Bankani" data-language-autonym="Dagbanli" data-language-local-name="Dagbani" class="interlanguage-link-target">Dagbanli</a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Taro" title="Taro – German" lang="de" hreflang="de" data-title="Taro" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target">Deutsch</a></li><li class="interlanguage-link interwiki-dv mw-list-item"><a href="https://dv.wikipedia.org/wiki/%DE%87%DE%AE%DE%85%DE%AA_%DE%87%DE%A6%DE%8D%DE%A6" title="އޮޅު އަލަ – Divehi" lang="dv" hreflang="dv" data-title="އޮޅު އަލަ" data-language-autonym="ދިވެހިބަސް" data-language-local-name="Divehi" class="interlanguage-link-target">ދިވެހިބަސް</a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%9A%CE%BF%CE%BB%CE%BF%CE%BA%CE%B1%CF%83%CE%AF%CE%B1_%CE%B7_%CE%B5%CE%B4%CF%8E%CE%B4%CE%B9%CE%BC%CE%BF%CF%82" title="Κολοκασία η εδώδιμος – Greek" lang="el" hreflang="el" data-title="Κολοκασία η εδώδιμος" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target">Ελληνικά</a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Colocasia_esculenta" title="Colocasia esculenta – Spanish" lang="es" hreflang="es" data-title="Colocasia esculenta" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target">Español</a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Taro_(planto)" title="Taro (planto) – Esperanto" lang="eo" hreflang="eo" data-title="Taro (planto)" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target">Esperanto</a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Taro" title="Taro – Basque" lang="eu" hreflang="eu" data-title="Taro" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target">Euskara</a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%AA%D8%A7%D8%B1%D9%88" title="تارو – Persian" lang="fa" hreflang="fa" data-title="تارو" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target">فارسی</a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Colocasia_esculenta" title="Colocasia esculenta – French" lang="fr" hreflang="fr" data-title="Colocasia esculenta" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target">Français</a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Taro_(planta)" title="Taro (planta) – Galician" lang="gl" hreflang="gl" data-title="Taro (planta)" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target">Galego</a></li><li class="interlanguage-link interwiki-gu mw-list-item"><a href="https://gu.wikipedia.org/wiki/%E0%AA%85%E0%AA%B3%E0%AA%B5%E0%AB%80" title="અળવી – Gujarati" lang="gu" hreflang="gu" data-title="અળવી" data-language-autonym="ગુજરાતી" data-language-local-name="Gujarati" class="interlanguage-link-target">ગુજરાતી</a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%ED%86%A0%EB%9E%80" title="토란 – Korean" lang="ko" hreflang="ko" data-title="토란" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target">한국어</a></li><li class="interlanguage-link interwiki-ha mw-list-item"><a href="https://ha.wikipedia.org/wiki/Gwaza" title="Gwaza – Hausa" lang="ha" hreflang="ha" data-title="Gwaza" data-language-autonym="Hausa" data-language-local-name="Hausa" class="interlanguage-link-target">Hausa</a></li><li class="interlanguage-link interwiki-haw mw-list-item"><a href="https://haw.wikipedia.org/wiki/Kalo" title="Kalo – Hawaiian" lang="haw" hreflang="haw" data-title="Kalo" data-language-autonym="Hawaiʻi" data-language-local-name="Hawaiian" class="interlanguage-link-target">Hawaiʻi</a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%85%E0%A4%B0%E0%A4%AC%E0%A5%80_%E0%A4%B8%E0%A4%AC%E0%A5%8D%E0%A4%9C%E0%A5%80" title="अरबी सब्जी – Hindi" lang="hi" hreflang="hi" data-title="अरबी सब्जी" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target">हिन्दी</a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Taro" title="Taro – Croatian" lang="hr" hreflang="hr" data-title="Taro" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target">Hrvatski</a></li><li class="interlanguage-link interwiki-ig mw-list-item"><a href="https://ig.wikipedia.org/wiki/Ede" title="Ede – Igbo" lang="ig" hreflang="ig" data-title="Ede" data-language-autonym="Igbo" data-language-local-name="Igbo" class="interlanguage-link-target">Igbo</a></li><li class="interlanguage-link interwiki-ilo mw-list-item"><a href="https://ilo.wikipedia.org/wiki/Aba" title="Aba – Iloko" lang="ilo" hreflang="ilo" data-title="Aba" data-language-autonym="Ilokano" data-language-local-name="Iloko" class="interlanguage-link-target">Ilokano</a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Talas" title="Talas – Indonesian" lang="id" hreflang="id" data-title="Talas" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target">Bahasa Indonesia</a></li><li class="interlanguage-link interwiki-zu mw-list-item"><a href="https://zu.wikipedia.org/wiki/Amadumbe" title="Amadumbe – Zulu" lang="zu" hreflang="zu" data-title="Amadumbe" data-language-autonym="IsiZulu" data-language-local-name="Zulu" class="interlanguage-link-target">IsiZulu</a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Colocasia_esculenta" title="Colocasia esculenta – Italian" lang="it" hreflang="it" data-title="Colocasia esculenta" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target">Italiano</a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%98%D7%90%D7%A8%D7%95" title="טארו – Hebrew" lang="he" hreflang="he" data-title="טארו" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target">עברית</a></li><li class="interlanguage-link interwiki-kn mw-list-item"><a href="https://kn.wikipedia.org/wiki/%E0%B2%95%E0%B3%86%E0%B2%B8%E0%B3%81" title="ಕೆಸು – Kannada" lang="kn" hreflang="kn" data-title="ಕೆಸು" data-language-autonym="ಕನ್ನಡ" data-language-local-name="Kannada" class="interlanguage-link-target">ಕನ್ನಡ</a></li><li class="interlanguage-link interwiki-pam mw-list-item"><a href="https://pam.wikipedia.org/wiki/Gandus" title="Gandus – Pampanga" lang="pam" hreflang="pam" data-title="Gandus" data-language-autonym="Kapampangan" data-language-local-name="Pampanga" class="interlanguage-link-target">Kapampangan</a></li><li class="interlanguage-link interwiki-ka mw-list-item"><a href="https://ka.wikipedia.org/wiki/%E1%83%A2%E1%83%90%E1%83%A0%E1%83%9D_(%E1%83%9B%E1%83%AA%E1%83%94%E1%83%9C%E1%83%90%E1%83%A0%E1%83%94)" title="ტარო (მცენარე) – Georgian" lang="ka" hreflang="ka" data-title="ტარო (მცენარე)" data-language-autonym="ქართული" data-language-local-name="Georgian" class="interlanguage-link-target">ქართული</a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%A2%D0%B0%D1%80%D0%BE" title="Таро – Kazakh" lang="kk" hreflang="kk" data-title="Таро" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target">Қазақша</a></li><li class="interlanguage-link interwiki-rn mw-list-item"><a href="https://rn.wikipedia.org/wiki/Amateke" title="Amateke – Rundi" lang="rn" hreflang="rn" data-title="Amateke" data-language-autonym="Ikirundi" data-language-local-name="Rundi" class="interlanguage-link-target">Ikirundi</a></li><li class="interlanguage-link interwiki-sw mw-list-item"><a href="https://sw.wikipedia.org/wiki/Magimbi" title="Magimbi – Swahili" lang="sw" hreflang="sw" data-title="Magimbi" data-language-autonym="Kiswahili" data-language-local-name="Swahili" class="interlanguage-link-target">Kiswahili</a></li><li class="interlanguage-link interwiki-ht mw-list-item"><a href="https://ht.wikipedia.org/wiki/Chou_Karayib" title="Chou Karayib – Haitian Creole" lang="ht" hreflang="ht" data-title="Chou Karayib" data-language-autonym="Kreyòl ayisyen" data-language-local-name="Haitian Creole" class="interlanguage-link-target">Kreyòl ayisyen</a></li><li class="interlanguage-link interwiki-la mw-list-item"><a href="https://la.wikipedia.org/wiki/Colocasia_esculenta" title="Colocasia esculenta – Latin" lang="la" hreflang="la" data-title="Colocasia esculenta" data-language-autonym="Latina" data-language-local-name="Latin" class="interlanguage-link-target">Latina</a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Kolok%C4%81zija" title="Kolokāzija – Latvian" lang="lv" hreflang="lv" data-title="Kolokāzija" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target">Latviešu</a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Valgomoji_kolokazija" title="Valgomoji kolokazija – Lithuanian" lang="lt" hreflang="lt" data-title="Valgomoji kolokazija" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target">Lietuvių</a></li><li class="interlanguage-link interwiki-nia mw-list-item"><a href="https://nia.wikipedia.org/wiki/Tal%C3%B6" title="Talö – Nias" lang="nia" hreflang="nia" data-title="Talö" data-language-autonym="Li Niha" data-language-local-name="Nias" class="interlanguage-link-target">Li Niha</a></li><li class="interlanguage-link interwiki-lfn mw-list-item"><a href="https://lfn.wikipedia.org/wiki/Taro" title="Taro – Lingua Franca Nova" lang="lfn" hreflang="lfn" data-title="Taro" data-language-autonym="Lingua Franca Nova" data-language-local-name="Lingua Franca Nova" class="interlanguage-link-target">Lingua Franca Nova</a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Tar%C3%B3" title="Taró – Hungarian" lang="hu" hreflang="hu" data-title="Taró" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target">Magyar</a></li><li class="interlanguage-link interwiki-mad mw-list-item"><a href="https://mad.wikipedia.org/wiki/Tales" title="Tales – Madurese" lang="mad" hreflang="mad" data-title="Tales" data-language-autonym="Madhurâ" data-language-local-name="Madurese" class="interlanguage-link-target">Madhurâ</a></li><li class="interlanguage-link interwiki-mg mw-list-item"><a href="https://mg.wikipedia.org/wiki/Saonjo" title="Saonjo – Malagasy" lang="mg" hreflang="mg" data-title="Saonjo" data-language-autonym="Malagasy" data-language-local-name="Malagasy" class="interlanguage-link-target">Malagasy</a></li><li class="interlanguage-link interwiki-ml mw-list-item"><a href="https://ml.wikipedia.org/wiki/%E0%B4%A4%E0%B4%BE%E0%B4%B3%E0%B5%8D" title="താള് – Malayalam" lang="ml" hreflang="ml" data-title="താള്" data-language-autonym="മലയാളം" data-language-local-name="Malayalam" class="interlanguage-link-target">മലയാളം</a></li><li class="interlanguage-link interwiki-mi mw-list-item"><a href="https://mi.wikipedia.org/wiki/Taro" title="Taro – Māori" lang="mi" hreflang="mi" data-title="Taro" data-language-autonym="Māori" data-language-local-name="Māori" class="interlanguage-link-target">Māori</a></li><li class="interlanguage-link interwiki-mr mw-list-item"><a href="https://mr.wikipedia.org/wiki/%E0%A4%85%E0%A4%B3%E0%A5%82" title="अळू – Marathi" lang="mr" hreflang="mr" data-title="अळू" data-language-autonym="मराठी" data-language-local-name="Marathi" class="interlanguage-link-target">मराठी</a></li><li class="interlanguage-link interwiki-xmf mw-list-item"><a href="https://xmf.wikipedia.org/wiki/%E1%83%A2%E1%83%90%E1%83%A0%E1%83%9D_(%E1%83%A9%E1%83%90%E1%83%9C%E1%83%90%E1%83%A0%E1%83%98)" title="ტარო (ჩანარი) – Mingrelian" lang="xmf" hreflang="xmf" data-title="ტარო (ჩანარი)" data-language-autonym="მარგალური" data-language-local-name="Mingrelian" class="interlanguage-link-target">მარგალური</a></li><li class="interlanguage-link interwiki-arz mw-list-item"><a href="https://arz.wikipedia.org/wiki/%D9%82%D9%84%D9%82%D8%A7%D8%B3" title="قلقاس – Egyptian Arabic" lang="arz" hreflang="arz" data-title="قلقاس" data-language-autonym="مصرى" data-language-local-name="Egyptian Arabic" class="interlanguage-link-target">مصرى</a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Keladi_cina" title="Keladi cina – Malay" lang="ms" hreflang="ms" data-title="Keladi cina" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target">Bahasa Melayu</a></li><li class="interlanguage-link interwiki-mni mw-list-item"><a href="https://mni.wikipedia.org/wiki/%EA%AF%8C%EA%AF%A6%EA%AF%9F%EA%AF%97%EA%AF%A6%EA%AF%9D" title="ꯌꯦꯟꯗꯦꯝ – Manipuri" lang="mni" hreflang="mni" data-title="ꯌꯦꯟꯗꯦꯝ" data-language-autonym="ꯃꯤꯇꯩ ꯂꯣꯟ" data-language-local-name="Manipuri" class="interlanguage-link-target">ꯃꯤꯇꯩ ꯂꯣꯟ</a></li><li class="interlanguage-link interwiki-min mw-list-item"><a href="https://min.wikipedia.org/wiki/Taleh" title="Taleh – Minangkabau" lang="min" hreflang="min" data-title="Taleh" data-language-autonym="Minangkabau" data-language-local-name="Minangkabau" class="interlanguage-link-target">Minangkabau</a></li><li class="interlanguage-link interwiki-fj mw-list-item"><a href="https://fj.wikipedia.org/wiki/Dalo" title="Dalo – Fijian" lang="fj" hreflang="fj" data-title="Dalo" data-language-autonym="Na Vosa Vakaviti" data-language-local-name="Fijian" class="interlanguage-link-target">Na Vosa Vakaviti</a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Taro" title="Taro – Dutch" lang="nl" hreflang="nl" data-title="Taro" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target">Nederlands</a></li><li class="interlanguage-link interwiki-ne mw-list-item"><a href="https://ne.wikipedia.org/wiki/%E0%A4%95%E0%A4%B0%E0%A5%8D%E0%A4%95%E0%A4%B2%E0%A5%8B" title="कर्कलो – Nepali" lang="ne" hreflang="ne" data-title="कर्कलो" data-language-autonym="नेपाली" data-language-local-name="Nepali" class="interlanguage-link-target">नेपाली</a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%B5%E3%83%88%E3%82%A4%E3%83%A2" title="サトイモ – Japanese" lang="ja" hreflang="ja" data-title="サトイモ" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target">日本語</a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Taro" title="Taro – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Taro" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target">Norsk bokmål</a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Taro" title="Taro – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Taro" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target">Norsk nynorsk</a></li><li class="interlanguage-link interwiki-pa mw-list-item"><a href="https://pa.wikipedia.org/wiki/%E0%A8%85%E0%A8%B0%E0%A8%B5%E0%A9%80" title="ਅਰਵੀ – Punjabi" lang="pa" hreflang="pa" data-title="ਅਰਵੀ" data-language-autonym="ਪੰਜਾਬੀ" data-language-local-name="Punjabi" class="interlanguage-link-target">ਪੰਜਾਬੀ</a></li><li class="interlanguage-link interwiki-pnb mw-list-item"><a href="https://pnb.wikipedia.org/wiki/%D8%A7%D8%B1%D9%88%DB%8C" title="اروی – Western Punjabi" lang="pnb" hreflang="pnb" data-title="اروی" data-language-autonym="پنجابی" data-language-local-name="Western Punjabi" class="interlanguage-link-target">پنجابی</a></li><li class="interlanguage-link interwiki-pwn mw-list-item"><a href="https://pwn.wikipedia.org/wiki/vasa" title="vasa – Paiwan" lang="pwn" hreflang="pwn" data-title="vasa" data-language-autonym="Pinayuanan" data-language-local-name="Paiwan" class="interlanguage-link-target">Pinayuanan</a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Kolokazja_jadalna" title="Kolokazja jadalna – Polish" lang="pl" hreflang="pl" data-title="Kolokazja jadalna" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target">Polski</a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Taro" title="Taro – Portuguese" lang="pt" hreflang="pt" data-title="Taro" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target">Português</a></li><li class="interlanguage-link interwiki-ty mw-list-item"><a href="https://ty.wikipedia.org/wiki/Taro" title="Taro – Tahitian" lang="ty" hreflang="ty" data-title="Taro" data-language-autonym="Reo tahiti" data-language-local-name="Tahitian" class="interlanguage-link-target">Reo tahiti</a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%A2%D0%B0%D1%80%D0%BE_(%D1%80%D0%B0%D1%81%D1%82%D0%B5%D0%BD%D0%B8%D0%B5)" title="Таро (растение) – Russian" lang="ru" hreflang="ru" data-title="Таро (растение)" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target">Русский</a></li><li class="interlanguage-link interwiki-szy mw-list-item"><a href="https://szy.wikipedia.org/wiki/tali" title="tali – Sakizaya" lang="szy" hreflang="szy" data-title="tali" data-language-autonym="Sakizaya" data-language-local-name="Sakizaya" class="interlanguage-link-target">Sakizaya</a></li><li class="interlanguage-link interwiki-sm mw-list-item"><a href="https://sm.wikipedia.org/wiki/Talo" title="Talo – Samoan" lang="sm" hreflang="sm" data-title="Talo" data-language-autonym="Gagana Samoa" data-language-local-name="Samoan" class="interlanguage-link-target">Gagana Samoa</a></li><li class="interlanguage-link interwiki-sg mw-list-item"><a href="https://sg.wikipedia.org/wiki/Lang%C3%A4" title="Langä – Sango" lang="sg" hreflang="sg" data-title="Langä" data-language-autonym="Sängö" data-language-local-name="Sango" class="interlanguage-link-target">Sängö</a></li><li class="interlanguage-link interwiki-sat mw-list-item"><a href="https://sat.wikipedia.org/wiki/%E1%B1%A5%E1%B1%9F.%E1%B1%A8%E1%B1%A9" title="ᱥᱟ.ᱨᱩ – Santali" lang="sat" hreflang="sat" data-title="ᱥᱟ.ᱨᱩ" data-language-autonym="ᱥᱟᱱᱛᱟᱲᱤ" data-language-local-name="Santali" class="interlanguage-link-target">ᱥᱟᱱᱛᱟᱲᱤ</a></li><li class="interlanguage-link interwiki-sco mw-list-item"><a href="https://sco.wikipedia.org/wiki/Taro" title="Taro – Scots" lang="sco" hreflang="sco" data-title="Taro" data-language-autonym="Scots" data-language-local-name="Scots" class="interlanguage-link-target">Scots</a></li><li class="interlanguage-link interwiki-trv mw-list-item"><a href="https://trv.wikipedia.org/wiki/Sari" title="Sari – Taroko" lang="trv" hreflang="trv" data-title="Sari" data-language-autonym="Seediq" data-language-local-name="Taroko" class="interlanguage-link-target">Seediq</a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Taro" title="Taro – Simple English" lang="en-simple" hreflang="en-simple" data-title="Taro" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target">Simple English</a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Taro" title="Taro – Slovenian" lang="sl" hreflang="sl" data-title="Taro" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target">Slovenščina</a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%A2%D0%B0%D1%80%D0%BE" title="Таро – Serbian" lang="sr" hreflang="sr" data-title="Таро" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target">Српски / srpski</a></li><li class="interlanguage-link interwiki-su mw-list-item"><a href="https://su.wikipedia.org/wiki/Kimpul" title="Kimpul – Sundanese" lang="su" hreflang="su" data-title="Kimpul" data-language-autonym="Sunda" data-language-local-name="Sundanese" class="interlanguage-link-target">Sunda</a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Taaro" title="Taaro – Finnish" lang="fi" hreflang="fi" data-title="Taaro" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target">Suomi</a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Taro" title="Taro – Swedish" lang="sv" hreflang="sv" data-title="Taro" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target">Svenska</a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Gabi_(gulay)" title="Gabi (gulay) – Tagalog" lang="tl" hreflang="tl" data-title="Gabi (gulay)" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target">Tagalog</a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%9A%E0%AF%87%E0%AE%AE%E0%AF%8D%E0%AE%AA%E0%AF%81" title="சேம்பு – Tamil" lang="ta" hreflang="ta" data-title="சேம்பு" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target">தமிழ்</a></li><li class="interlanguage-link interwiki-tay mw-list-item"><a href="https://tay.wikipedia.org/wiki/cehuy" title="cehuy – Tayal" lang="tay" hreflang="tay" data-title="cehuy" data-language-autonym="Tayal" data-language-local-name="Tayal" class="interlanguage-link-target">Tayal</a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B9%80%E0%B8%9C%E0%B8%B7%E0%B8%AD%E0%B8%81" title="เผือก – Thai" lang="th" hreflang="th" data-title="เผือก" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target">ไทย</a></li><li class="interlanguage-link interwiki-to mw-list-item"><a href="https://to.wikipedia.org/wiki/Talo" title="Talo – Tongan" lang="to" hreflang="to" data-title="Talo" data-language-autonym="Lea faka-Tonga" data-language-local-name="Tongan" class="interlanguage-link-target">Lea faka-Tonga</a></li><li class="interlanguage-link interwiki-tcy mw-list-item"><a href="https://tcy.wikipedia.org/wiki/%E0%B2%9A%E0%B3%87%E0%B2%B5%E0%B3%81" title="ಚೇವು – Tulu" lang="tcy" hreflang="tcy" data-title="ಚೇವು" data-language-autonym="ತುಳು" data-language-local-name="Tulu" class="interlanguage-link-target">ತುಳು</a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/G%C3%B6levez" title="Gölevez – Turkish" lang="tr" hreflang="tr" data-title="Gölevez" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target">Türkçe</a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%A2%D0%B0%D1%80%D0%BE_(%D1%80%D0%BE%D1%81%D0%BB%D0%B8%D0%BD%D0%B0)" title="Таро (рослина) – Ukrainian" lang="uk" hreflang="uk" data-title="Таро (рослина)" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target">Українська</a></li><li class="interlanguage-link interwiki-ur mw-list-item"><a href="https://ur.wikipedia.org/wiki/%D8%AA%D8%A7%D8%B1%D9%88" title="تارو – Urdu" lang="ur" hreflang="ur" data-title="تارو" data-language-autonym="اردو" data-language-local-name="Urdu" class="interlanguage-link-target">اردو</a></li><li class="interlanguage-link interwiki-za mw-list-item"><a href="https://za.wikipedia.org/wiki/Biek" title="Biek – Zhuang" lang="za" hreflang="za" data-title="Biek" data-language-autonym="Vahcuengh" data-language-local-name="Zhuang" class="interlanguage-link-target">Vahcuengh</a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/Khoai_m%C3%B4n" title="Khoai môn – Vietnamese" lang="vi" hreflang="vi" data-title="Khoai môn" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target">Tiếng Việt</a></li><li class="interlanguage-link interwiki-war mw-list-item"><a href="https://war.wikipedia.org/wiki/Gaway" title="Gaway – Waray" lang="war" hreflang="war" data-title="Gaway" data-language-autonym="Winaray" data-language-local-name="Waray" class="interlanguage-link-target">Winaray</a></li><li class="interlanguage-link interwiki-wuu mw-list-item"><a href="https://wuu.wikipedia.org/wiki/%E8%8A%8B" title="芋 – Wu" lang="wuu" hreflang="wuu" data-title="芋" data-language-autonym="吴语" data-language-local-name="Wu" class="interlanguage-link-target">吴语</a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E8%8A%8B" title="芋 – Cantonese" lang="yue" hreflang="yue" data-title="芋" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target">粵語</a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E8%8A%8B" title="芋 – Chinese" lang="zh" hreflang="zh" data-title="芋" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target">中文</a></li><li class="interlanguage-link interwiki-bdr mw-list-item"><a href="https://bdr.wikipedia.org/wiki/Gulai_kadi" title="Gulai kadi – West Coast Bajau" lang="bdr" hreflang="bdr" data-title="Gulai kadi" data-language-autonym="Bajau Sama" data-language-local-name="West Coast Bajau" class="interlanguage-link-target">Bajau Sama</a></li><li class="interlanguage-link interwiki-dtp mw-list-item"><a href="https://dtp.wikipedia.org/wiki/Guol" title="Guol – Central Dusun" lang="dtp" hreflang="dtp" data-title="Guol" data-language-autonym="Kadazandusun" data-language-local-name="Central Dusun" class="interlanguage-link-target">Kadazandusun</a></li><li class="interlanguage-link interwiki-kge mw-list-item"><a href="https://kge.wikipedia.org/wiki/Talos" title="Talos – Komering" lang="kge" hreflang="kge" data-title="Talos" data-language-autonym="Kumoring" data-language-local-name="Komering" class="interlanguage-link-target">Kumoring</a></li> </ul> <div class="after-portlet after-portlet-lang"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q227997#sitelinks-wikipedia" title="Edit interlanguage links" class="wbc-editpage">Edit links</a></div> </div> </div> </div> </header> <div class="vector-page-toolbar"> <div class="vector-page-toolbar-container"> <div id="left-navigation"> <nav aria-label="Namespaces"> <div id="p-associated-pages" class="vector-menu vector-menu-tabs mw-portlet mw-portlet-associated-pages" > <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li id="ca-nstab-main" class="selected vector-tab-noicon mw-list-item"><a href="/wiki/Taro" title="View the content page [c]" accesskey="c">Article</a></li><li id="ca-talk" class="vector-tab-noicon mw-list-item"><a href="/wiki/Talk:Taro" rel="discussion" title="Discuss improvements to the content page [t]" 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class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Species of plant</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For other uses, see <a href="/wiki/Taro_(disambiguation)" class="mw-disambig" title="Taro (disambiguation)">Taro (disambiguation)</a>.</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Not to be confused with <a href="/wiki/Tarot" title="Tarot">tarot</a>.</div> <style 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(November 2021)</div></td></tr></tbody></table> <table class="infobox biota" style="text-align: left; width: 200px; font-size: 100%"> <tbody><tr> <th colspan="2" style="color:inherit; text-align: center; background-color: rgb(180,250,180)">Taro </th></tr> <tr> <td colspan="2" style="text-align: center"><a href="/wiki/File:Songe-R%C3%A9union.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/30/Songe-R%C3%A9union.JPG/220px-Songe-R%C3%A9union.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/30/Songe-R%C3%A9union.JPG/330px-Songe-R%C3%A9union.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/30/Songe-R%C3%A9union.JPG/440px-Songe-R%C3%A9union.JPG 2x" data-file-width="2592" data-file-height="1944" /></a> </td></tr> <tr> <th colspan="2" style="color:inherit; min-width:15em; text-align: center; background-color: rgb(180,250,180)"><a href="/wiki/Taxonomy_(biology)" title="Taxonomy (biology)">Scientific classification</a> <a href="/wiki/Template:Taxonomy/Colocasia" title="Edit this classification"><img alt="Edit this classification" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8a/OOjs_UI_icon_edit-ltr.svg/15px-OOjs_UI_icon_edit-ltr.svg.png" decoding="async" width="15" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8a/OOjs_UI_icon_edit-ltr.svg/23px-OOjs_UI_icon_edit-ltr.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8a/OOjs_UI_icon_edit-ltr.svg/30px-OOjs_UI_icon_edit-ltr.svg.png 2x" data-file-width="20" data-file-height="20" /></a> </th></tr> <tr> <td>Kingdom: </td> <td><a href="/wiki/Plant" title="Plant">Plantae</a> </td></tr> <tr> <td>Clade: </td> <td><a href="/wiki/Vascular_plant" title="Vascular plant">Tracheophytes</a> </td></tr> <tr> <td>Clade: </td> <td><a href="/wiki/Flowering_plant" title="Flowering plant">Angiosperms</a> </td></tr> <tr> <td>Clade: </td> <td><a href="/wiki/Monocotyledon" title="Monocotyledon">Monocots</a> </td></tr> <tr> <td>Order: </td> <td><a href="/wiki/Alismatales" title="Alismatales">Alismatales</a> </td></tr> <tr> <td>Family: </td> <td><a href="/wiki/Araceae" title="Araceae">Araceae</a> </td></tr> <tr> <td>Genus: </td> <td><a href="/wiki/Colocasia" title="Colocasia">Colocasia</a> </td></tr> <tr> <td>Species: </td> <td><div style="display:inline" class="species">C. esculenta</div> </td></tr> <tr> <th colspan="2" style="color:inherit; text-align: center; background-color: rgb(180,250,180)"><a href="/wiki/Binomial_nomenclature" title="Binomial nomenclature">Binomial name</a> </th></tr> <tr> <td colspan="2" style="text-align: center">Colocasia esculenta <div style="font-size: 85%;">(<a href="/wiki/Carl_Linnaeus" title="Carl Linnaeus">L</a>.) <a href="/wiki/Heinrich_Wilhelm_Schott" title="Heinrich Wilhelm Schott">Schott</a></div> </td></tr> <tr> <th colspan="2" style="color:inherit; text-align: center; background-color: rgb(180,250,180)"><a href="/wiki/Synonym_(taxonomy)" title="Synonym (taxonomy)">Synonyms</a><a href="#cite_note-Lim2014-1">[1]</a><a href="#cite_note-2">[2]</a><a href="#cite_note-Quattrocchi2016-3">[3]</a> </th></tr> <tr> <td colspan="2" style="text-align: left"> <style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist" style="margin-left: 1em; text-indent: -1em;"> <ul><li>Alocasia dussii Dammer</li> <li>Alocasia illustris W.Bull</li> <li>Aron colocasium (L.) St.-Lag.</li> <li>Arum chinense L.</li> <li>Arum colocasia L.</li> <li>Arum colocasioides Desf.</li> <li>Arum esculentum L.</li> <li>Arum lividum Salisb.</li> <li>Arum nymphaeifolium (Vent.) Roxb.</li> <li>Arum peltatum Lam.</li> <li>Caladium acre R.Br.</li> <li>Caladium colocasia (L.) W.Wight nom. illeg.</li> <li>Caladium colocasioides (Desf.) Brongn.</li> <li>Caladium esculentum (L.) Vent.</li> <li>Caladium glycyrrhizum. Fraser</li> <li>Caladium nymphaeifolium Vent.</li> <li>Caladium violaceum Desf.</li> <li>Caladium violaceum Engl.</li> <li>Calla gaby Blanco</li> <li>Calla virosa Roxb.</li> <li>Colocasia acris (R.Br.) Schott</li> <li>Colocasia aegyptiaca Samp.</li> <li>Colocasia colocasia (L.) Huth nom. inval.</li> <li>Colocasia euchlora K.Koch & Linden</li> <li>Colocasia fonstanesii Schott</li> <li>Colocasia gracilis Engl.</li> <li>Colocasia himalensis Royle</li> <li>Colocasia neocaledonica Van Houtte</li> <li>Colocasia nymphaeifolia (Vent.) Kunth</li> <li>Colocasia peltata (Lam.) Samp.</li> <li>Colocasia vera Hassk.</li> <li>Colocasia violacea (Desf.) auct.</li> <li>Colocasia virosa (Roxb.) Kunth</li> <li>Colocasia vulgaris Raf.</li> <li>Leucocasia esculenta (L.) Nakai</li> <li>Steudnera virosa (Roxb.) Prain</li> <li>Zantedeschia virosa (Roxb.) K.Koch</li></ul> </div> </td></tr> </tbody></table><style data-mw-deduplicate="TemplateStyles:r1238732961">@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox.biota tr{background:transparent!important}html.skin-theme-clientpref-night .mw-parser-output .infobox.biota img{background:transparent}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox.biota tr{background:transparent!important}html.skin-theme-clientpref-os .mw-parser-output .infobox.biota img{background:white}}.mw-parser-output .infobox.biota .taxobox-edit-taxonomy img{background:transparent!important}body.skin-vector .mw-parser-output table.biota.infobox{margin-top:0.5em}body.skin--responsive .mw-parser-output table.biota.infobox tr.taxonrow td{padding:2px 10px}</style> Taro (<a href="/wiki/Help:IPA/English" title="Help:IPA/English">/ˈtɑːroʊ, ˈtær-/</a>; Colocasia esculenta) is a <a href="/wiki/Root_vegetable" title="Root vegetable">root vegetable</a>. It is the most widely cultivated species of several plants in the family <a href="/wiki/Araceae" title="Araceae">Araceae</a> that are used as vegetables for their <a href="/wiki/Corm" title="Corm">corms</a>, leaves, stems and <a href="/wiki/Petiole_(botany)" title="Petiole (botany)">petioles</a>. Taro corms are a food staple in <a href="/wiki/Culture_of_Africa" title="Culture of Africa">African</a>, <a href="/wiki/Oceania" title="Oceania">Oceanic</a>, <a href="/wiki/East_Asia" title="East Asia">East Asian</a>, <a href="/wiki/Southeast_Asia" title="Southeast Asia">Southeast Asian</a> and <a href="/wiki/South_Asia" title="South Asia">South Asian</a> cultures (similar to <a href="/wiki/Yam_(vegetable)" title="Yam (vegetable)">yams</a>). Taro is believed to be one of the earliest cultivated plants.[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] <style data-mw-deduplicate="TemplateStyles:r886046785">.mw-parser-output .toclimit-2 .toclevel-1 ul,.mw-parser-output .toclimit-3 .toclevel-2 ul,.mw-parser-output .toclimit-4 .toclevel-3 ul,.mw-parser-output .toclimit-5 .toclevel-4 ul,.mw-parser-output .toclimit-6 .toclevel-5 ul,.mw-parser-output .toclimit-7 .toclevel-6 ul{display:none}</style><div class="toclimit-3"><meta property="mw:PageProp/toc" /></div> <div class="mw-heading mw-heading2"><h2 id="Common_names">Common names</h2>[<a href="/w/index.php?title=Taro&action=edit&section=1" title="Edit section: Common names">edit</a>]</div> The English term <a href="https://en.wiktionary.org/wiki/taro#English" class="extiw" title="wikt:taro">taro</a> was <a href="https://en.wiktionary.org/wiki/taro#Maori" class="extiw" title="wikt:taro">borrowed</a> from the <a href="/wiki/M%C4%81ori_language" title="Māori language">Māori language</a> when <a href="/wiki/James_Cook" title="James Cook">Captain Cook</a> first observed Colocasia plantations in <a href="/wiki/New_Zealand" title="New Zealand">New Zealand</a> in 1769. The form taro or talo is widespread among <a href="/wiki/Polynesian_languages" title="Polynesian languages">Polynesian languages</a>:<a href="#cite_note-pollex-4">[4]</a> <a href="https://en.wiktionary.org/wiki/taro#Tahitian" class="extiw" title="wikt:taro">taro</a> in <a href="/wiki/Tahitian_language" title="Tahitian language">Tahitian</a>; <a href="https://en.wiktionary.org/wiki/talo#Samoan" class="extiw" title="wikt:talo">talo</a> in <a href="/wiki/Samoan_language" title="Samoan language">Samoan</a> and <a href="/wiki/Tongan_language" title="Tongan language">Tongan</a>; <a href="https://en.wiktionary.org/wiki/kalo#Hawaiian" class="extiw" title="wikt:kalo">kalo</a> in <a href="/wiki/Hawaiian_language" title="Hawaiian language">Hawaiian</a>; taʻo in <a href="/wiki/Marquesan_language" title="Marquesan language">Marquesan</a>. All these forms originate from <a href="/wiki/Proto-Polynesian" class="mw-redirect" title="Proto-Polynesian">Proto-Polynesian</a> <a href="https://en.wiktionary.org/wiki/Reconstruction:Proto-Polynesian/talo" class="extiw" title="wikt:Reconstruction:Proto-Polynesian/talo">*talo</a>,<a href="#cite_note-pollex-4">[4]</a> which itself descended from <a href="/wiki/Proto-Oceanic" class="mw-redirect" title="Proto-Oceanic">Proto-Oceanic</a> *talos (cf. <a href="https://en.wiktionary.org/wiki/dalo#Fijian" class="extiw" title="wikt:dalo">dalo</a> in <a href="/wiki/Fijian_language" title="Fijian language">Fijian</a>) and <a href="/wiki/Proto-Austronesian" class="mw-redirect" title="Proto-Austronesian">Proto-Austronesian</a> *tales (cf. <a href="https://en.wiktionary.org/wiki/taleus#Sundanese" class="extiw" title="wikt:taleus">taleus</a> in <a href="/wiki/Sundanese_language" title="Sundanese language">Sundanese</a> & <a href="https://en.wiktionary.org/wiki/tales#Javanese" class="extiw" title="wikt:tales">tales</a> in <a href="/wiki/Javanese_language" title="Javanese language">Javanese</a>).<a href="#cite_note-5">[5]</a> However, irregularity in sound correspondences among the cognate forms in Austronesian suggests that the term may have been borrowed and spread from an <a href="/wiki/Austroasiatic_languages" title="Austroasiatic languages">Austroasiatic</a> language perhaps in Borneo (cf. <a href="/wiki/Proto-Austroasiatic_language" title="Proto-Austroasiatic language">proto-Mon-Khmer</a> *t2rawʔ, <a href="/wiki/Khasi_language" title="Khasi language">Khasi</a> shriew, <a href="/wiki/Khmu_language" title="Khmu language">Khmu</a> sroʔ, <a href="/wiki/Mlabri_language" title="Mlabri language">Mlabri</a> kwaaj,...).<a href="#cite_note-6">[6]</a> The <a href="/wiki/Ancient_Greek" title="Ancient Greek">Ancient Greek</a> word κολοκάσιον (kolokasion, lit. 'lotus root') is the origin of the <a href="/wiki/Modern_Greek" title="Modern Greek">Modern Greek</a> word kolokasi (κολοκάσι), the word kolokas in both Greek and <a href="/wiki/Turkish_language" title="Turkish language">Turkish</a>, and qulqas (<a href="https://en.wiktionary.org/wiki/%D9%82%D9%84%D9%82%D8%A7%D8%B3#Arabic" class="extiw" title="wikt:قلقاس">قلقاس</a>) in <a href="/wiki/Arabic" title="Arabic">Arabic</a>. It was borrowed by <a href="/wiki/Latin" title="Latin">Latin</a> as <a href="https://en.wiktionary.org/wiki/colocasia#Latin" class="extiw" title="wikt:colocasia">colocasia</a>, thus becoming the genus name <a href="/wiki/Colocasia" title="Colocasia">Colocasia</a>.<a href="#cite_note-7">[7]</a><a href="#cite_note-8">[8]</a> Taro is among the most widely grown species in the group of tropical perennial plants that are colloquially referred to as "elephant ears", when grown as <a href="/wiki/Ornamental_plants" class="mw-redirect" title="Ornamental plants">ornamental plants</a>.<a href="#cite_note-9">[9]</a> Other plants with the same nickname include certain species of related aroids possessing large, heart-shaped leaves, usually within such genera as <a href="/wiki/Alocasia" title="Alocasia">Alocasia</a>, <a href="/wiki/Caladium" title="Caladium">Caladium</a>, <a href="/wiki/Monstera" title="Monstera">Monstera</a>, <a href="/wiki/Philodendron" title="Philodendron">Philodendron</a>, <a href="/wiki/Syngonium" title="Syngonium">Syngonium</a>, <a href="/wiki/Thaumatophyllum" title="Thaumatophyllum">Thaumatophyllum</a>, and <a href="/wiki/Xanthosoma" title="Xanthosoma">Xanthosoma</a>. <div class="mw-heading mw-heading3"><h3 id="Other_languages">Other languages</h3>[<a href="/w/index.php?title=Taro&action=edit&section=2" title="Edit section: Other languages">edit</a>]</div> In Cyprus, Colocasia has been in use since the <a href="/wiki/Roman_Empire" title="Roman Empire">Roman Empire</a>. Today it is known as kolokasi (Kολοκάσι). It is usually fried or cooked with corn, pork, or chicken, in a tomato sauce in casserole. "Baby" kolokasi is called "poulles": after being fried dry, red wine and coriander seed are added, and then it is served with freshly squeezed lemon. Lately, some restaurants have begun serving thin slices of kolokasi deep fried, calling them "kolokasi chips". In the <a href="/wiki/Caribbean" title="Caribbean">Caribbean</a> and <a href="/wiki/West_Indies" title="West Indies">West Indies</a>, taro is known as dasheen in <a href="/wiki/Trinidad_and_Tobago" title="Trinidad and Tobago">Trinidad and Tobago</a>, <a href="/wiki/Saint_Lucia" title="Saint Lucia">Saint Lucia</a>, <a href="/wiki/Saint_Vincent_and_the_Grenadines" title="Saint Vincent and the Grenadines">Saint Vincent and the Grenadines</a><a href="#cite_note-LaSir2023-10">[10]</a> and <a href="/wiki/Jamaica" title="Jamaica">Jamaica</a>.<a href="#cite_note-11">[11]</a>: 23  The leaves are known as aruiya ke bhaji by <a href="/wiki/Indo-Trinidadian_and_Tobagonian" class="mw-redirect" title="Indo-Trinidadian and Tobagonian">Indo-Trinidadian and Tobagonians</a>.<a href="#cite_note-12">[12]</a> In <a href="/wiki/Portuguese_language" title="Portuguese language">Portuguese</a>, it is known simply as taro, as well as inhame, inhame-coco, taioba, taiova, taioba-de-são-tomé or matabala;<a href="#cite_note-13">[13]</a><a href="#cite_note-14">[14]</a> in <a href="/wiki/Spanish_language" title="Spanish language">Spanish</a>, it is called malanga.<a href="#cite_note-15">[15]</a><a href="#cite_note-16">[16]</a> In the <a href="/wiki/Philippines" title="Philippines">Philippines</a>, the whole plant is usually referred to as gabi, while the corm is called taro. Taro is very popular flavor for <a href="/wiki/Milk_tea" title="Milk tea">milk tea</a> in the country, and just as popular ingredient in several Filipino savory dishes such as <a href="/wiki/Sinigang" title="Sinigang">sinigang</a>.[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] Other names include idumbe in the <a href="/wiki/KwaZulu-Natal" title="KwaZulu-Natal">KwaZulu-Natal</a> region,<a href="#cite_note-17">[17]</a> and boina in the <a href="/wiki/Wolaitta_language" title="Wolaitta language">Wolaita</a> language of Ethiopia. In <a href="/wiki/Tanzania" title="Tanzania">Tanzania</a>, it is called magimbi in the <a href="/wiki/Swahili_language" title="Swahili language">Swahili language</a>. It is also called eddo in <a href="/wiki/Liberia" title="Liberia">Liberia</a>.[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] <table class="wikitable"> <caption>Names for taro </caption> <tbody><tr> <th>Name</th> <th>Language </th></tr> <tr> <td>gabi</td> <td><a href="/wiki/Tagalog_language" title="Tagalog language">Tagalog</a> </td></tr> <tr> <td>natong/apay</td> <td><a href="/wiki/Bikolano_language" class="mw-redirect" title="Bikolano language">Bikolano</a><a href="#cite_note-18">[18]</a> </td></tr> <tr> <td>ede</td> <td><a href="/wiki/Igbo_language" title="Igbo language">Igbo</a> </td></tr> <tr> <td>jimbi </td> <td><a href="/wiki/Swahili_language" title="Swahili language">Swahili</a> </td></tr> <tr> <td>kókò/lámbó </td> <td><a href="/wiki/Yoruba_language" title="Yoruba language">Yoruba</a> </td></tr> <tr> <td>kosu (কচু)</td> <td><a href="/wiki/Assamese_language" title="Assamese language">Assamese</a> </td></tr> <tr> <td>kocu (কচু)</td> <td><a href="/wiki/Bengali_language" title="Bengali language">Bengali</a><a href="#cite_note-19">[19]</a> </td></tr> <tr> <td>kacu (কচু) </td> <td><a href="/wiki/Rangpuri_language" title="Rangpuri language">Kamtapuri/Rajbongshi/Rangpuri</a> </td></tr> <tr> <td>kolokasi (Kολοκάσι)</td> <td><a href="/wiki/Cypriot_Greek_language" class="mw-redirect" title="Cypriot Greek language">Cypriot Greek</a> </td></tr> <tr> <td>kēsave (ಕೇಸವೆ)</td> <td><a href="/wiki/Kannada" title="Kannada">Kannada</a> </td></tr> <tr> <td>qulqas (قلقاس) </td> <td><a href="/wiki/Arabic_language" class="mw-redirect" title="Arabic language">Arabic</a> </td></tr> <tr> <td>kontomire </td> <td><a href="/wiki/Akan_language" title="Akan language">Akan</a> </td></tr> <tr> <td>kiri aḷa (කිරි අළ) </td> <td><a href="/wiki/Sinhala_language" title="Sinhala language">Sinhala</a> </td></tr> <tr> <td>arbī (अरबी)</td> <td><a href="/wiki/Hindi_Language" class="mw-redirect" title="Hindi Language">Hindi</a> </td></tr> <tr> <td>arvi (ਅਰਵੀ)</td> <td><a href="/wiki/Punjabi_language" title="Punjabi language">Punjabi</a> </td></tr> <tr> <td>aruī (अरुई)</td> <td><a href="/wiki/Bhojpuri_language" title="Bhojpuri language">Bhojpuri</a> </td></tr> <tr> <td>arikanchan (अरिकञ्चन) </td> <td><a href="/wiki/Maithili_language" title="Maithili language">Maithili</a><a href="#cite_note-20">[20]</a> </td></tr> <tr> <td>aḷavī (અળવી) </td> <td><a href="/wiki/Gujarati_language" title="Gujarati language">Gujarati</a> </td></tr> <tr> <td>āḷū (आळू)</td> <td><a href="/wiki/Marathi_language" title="Marathi language">Marathi</a> </td></tr> <tr> <td>ala (އަލަ) </td> <td><a href="/wiki/Dhivehi_language" class="mw-redirect" title="Dhivehi language">Dhivehi</a> </td></tr> <tr> <td>aba</td> <td><a href="/wiki/Ilocano_language" title="Ilocano language">Ilocano</a> </td></tr> <tr> <td>sāru (ସାରୁ)</td> <td><a href="/wiki/Odia_Language" class="mw-redirect" title="Odia Language">Odia</a><a href="#cite_note-garo2021-21">[21]</a> </td></tr> <tr> <td>piḍālu (पिडालु)</td> <td><a href="/wiki/Nepali_language" title="Nepali language">Nepali</a> </td></tr> <tr> <td>cēmpu (சேம்பு) </td> <td><a href="/wiki/Tamil_Language" class="mw-redirect" title="Tamil Language">Tamil</a> </td></tr> <tr> <td>cēmpŭ (ചേമ്പ്)</td> <td><a href="/wiki/Malayalam" title="Malayalam">Malayalam</a> </td></tr> <tr> <td>cāma (చామ)</td> <td><a href="/wiki/Telugu_language" title="Telugu language">Telugu</a> </td></tr> <tr> <td>khoai môn </td> <td><a href="/wiki/Vietnamese_language" title="Vietnamese language">Vietnamese</a> </td></tr> <tr> <td>vēnṭī (वेंटी)</td> <td><a href="/wiki/Konkani_language" title="Konkani language">Konkani</a> </td></tr> <tr> <td>yendem (ꯌꯦꯟꯗꯦꯝ)</td> <td><a href="/wiki/Meitei_language" title="Meitei language">Meitei/Manipuri</a> </td></tr> <tr> <td>芋 (yù)/芋頭 (yùtou)</td> <td><a href="/wiki/Chinese_language" title="Chinese language">Chinese</a> </td></tr> <tr> <td>里芋 (satoimo)</td> <td><a href="/wiki/Japanese_language" title="Japanese language">Japanese</a> </td></tr> <tr> <td>芋 (ō͘/ū) or 芋仔 (ō͘-á)</td> <td><a href="/wiki/Taiwanese_language" class="mw-redirect" title="Taiwanese language">Taiwanese Hokkien</a><a href="#cite_note-22">[22]</a> </td></tr> <tr> <td>vasa</td> <td><a href="/wiki/Formosan_language" class="mw-redirect" title="Formosan language">Paiwan</a><a href="#cite_note-23">[23]</a> </td></tr> <tr> <td>tali</td> <td><a href="/wiki/Formosan_language" class="mw-redirect" title="Formosan language">Amis</a><a href="#cite_note-24">[24]</a><a href="#cite_note-25">[25]</a> </td></tr> <tr> <td>Chinese tayer </td> <td><a href="/wiki/Surinamese_Dutch" title="Surinamese Dutch">Surinamese Dutch</a> </td></tr> <tr> <td>saonjo </td> <td><a href="/wiki/Malagasy_language" title="Malagasy language">Malagasy</a> </td></tr> <tr> <td>toran (토란) </td> <td><a href="/wiki/Korean_language" title="Korean language">Korean</a> </td></tr> <tr> <td>tolotolo </td> <td><a href="/wiki/Bukusu_dialect" title="Bukusu dialect">Bukusu</a> </td></tr> <tr> <td>pheuak, puak (เผือก) </td> <td><a href="/wiki/Thai_language" title="Thai language">Thai</a> </td></tr> <tr> <td>pheuak, puak (ເຜືອກ) </td> <td><a href="/wiki/Lao_language" title="Lao language">Lao</a> </td></tr> <tr> <td>kheu (ခုၣ်) </td> <td><a href="/wiki/S%27gaw_Karen_language" title="S'gaw Karen language">S'gaw Karen</a> </td></tr> <tr> <td>nabbiag </td> <td><a href="/wiki/Ahamb_language" title="Ahamb language">Ahamb</a> </td></tr> <tr> <td>pweta </td> <td><a href="/wiki/Wusi_language" title="Wusi language">Wusi</a> </td></tr> <tr> <td>amadumbe </td> <td><a href="/wiki/Zulu_language" title="Zulu language">Zulu</a><a href="#cite_note-j264-26">[26]</a> </td></tr> <tr> <td>amateke </td> <td><a href="/wiki/Kirundi" title="Kirundi">Kirundi</a> and <a href="/wiki/Kinyarwanda" title="Kinyarwanda">Kinyarwanda</a><a href="#cite_note-27">[27]</a> </td></tr> <tr> <td>*b(u,i)aqa, *bweta </td> <td><a href="/wiki/North-Central_Vanuatu_languages" title="North-Central Vanuatu languages">Proto North-Central-Vanuatu (reconstructed)</a><a href="#cite_note-Clark-Vanuatu-28">[28]</a> </td></tr> <tr> <td>*talo(s), *mʷapo(q), *piRaq, *bulaka, *kamʷa, *(b,p)oso </td> <td><a href="/wiki/Proto-Oceanic_language" title="Proto-Oceanic language">Proto Oceanic (reconstructed)</a><a href="#cite_note-POc-1-29">[29]</a> </td></tr></tbody></table> <div class="mw-heading mw-heading2"><h2 id="Description">Description</h2>[<a href="/w/index.php?title=Taro&action=edit&section=3" title="Edit section: Description">edit</a>]</div> Colocasia esculenta is a <a href="/wiki/Perennial_plant" class="mw-redirect" title="Perennial plant">perennial</a>, tropical plant primarily grown as a <a href="/wiki/Root_vegetable" title="Root vegetable">root vegetable</a> for its edible, starchy <a href="/wiki/Corm" title="Corm">corm</a>. The plant has <a href="/wiki/Rhizome" title="Rhizome">rhizomes</a> of different shapes and sizes. Leaves are up to <style data-mw-deduplicate="TemplateStyles:r1154941027">.mw-parser-output .frac{white-space:nowrap}.mw-parser-output .frac .num,.mw-parser-output .frac .den{font-size:80%;line-height:0;vertical-align:super}.mw-parser-output .frac .den{vertical-align:sub}.mw-parser-output .sr-only{border:0;clip:rect(0,0,0,0);clip-path:polygon(0px 0px,0px 0px,0px 0px);height:1px;margin:-1px;overflow:hidden;padding:0;position:absolute;width:1px}</style>40 by 25 centimetres (15+1⁄2 by 10 inches) and sprout from the rhizome. They are dark green above and light green beneath. They are triangular-ovate, sub-rounded and mucronate at the apex, with the tip of the basal lobes rounded or sub-rounded. The <a href="/wiki/Petiole_(botany)" title="Petiole (botany)">petiole</a> is <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1154941027">.8–1.2 metres (2+1⁄2–4 feet) high. The path can be up to 25 cm (10 in) long. The <a href="/wiki/Spadix_(botany)" title="Spadix (botany)">spadix</a> is about three fifths as long as the <a href="/wiki/Spathe" class="mw-redirect" title="Spathe">spathe</a>, with flowering parts up to <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1154941027">8 millimetres (3⁄8 in) in diameter. The female portion is at the fertile ovaries intermixed with sterile white ones. Neuters grow above the females, and are rhomboid or irregular orium lobed, with six or eight cells. The appendage is shorter than the male portion.<ul class="gallery mw-gallery-traditional"> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><a href="/wiki/File:Elephant_Ear_Flower_One.jpg" class="mw-file-description" title="Flower"><img alt="Flower" src="//upload.wikimedia.org/wikipedia/commons/thumb/2/27/Elephant_Ear_Flower_One.jpg/120px-Elephant_Ear_Flower_One.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/27/Elephant_Ear_Flower_One.jpg/180px-Elephant_Ear_Flower_One.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/27/Elephant_Ear_Flower_One.jpg/240px-Elephant_Ear_Flower_One.jpg 2x" data-file-width="3648" data-file-height="2736" /></a></div> <div class="gallerytext">Flower</div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><a href="/wiki/File:2006-10-22Colocasia01.jpg" class="mw-file-description" title="Leaves"><img alt="Leaves" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/46/2006-10-22Colocasia01.jpg/120px-2006-10-22Colocasia01.jpg" decoding="async" width="120" height="85" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/46/2006-10-22Colocasia01.jpg/180px-2006-10-22Colocasia01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/46/2006-10-22Colocasia01.jpg/240px-2006-10-22Colocasia01.jpg 2x" data-file-width="2250" data-file-height="1600" /></a></div> <div class="gallerytext">Leaves</div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><a href="/wiki/File:Coloc_escul_140521-0017_tdp.JPG" class="mw-file-description" title="Corms"><img alt="Corms" src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Coloc_escul_140521-0017_tdp.JPG/120px-Coloc_escul_140521-0017_tdp.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Coloc_escul_140521-0017_tdp.JPG/180px-Coloc_escul_140521-0017_tdp.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Coloc_escul_140521-0017_tdp.JPG/240px-Coloc_escul_140521-0017_tdp.JPG 2x" data-file-width="2000" data-file-height="1500" /></a></div> <div class="gallerytext">Corms</div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><a href="/wiki/File:Taro_root_and_crossection_of_taro_root.jpg" class="mw-file-description" title="Corm (cross section)"><img alt="Corm (cross section)" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Taro_root_and_crossection_of_taro_root.jpg/120px-Taro_root_and_crossection_of_taro_root.jpg" decoding="async" width="120" height="84" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Taro_root_and_crossection_of_taro_root.jpg/180px-Taro_root_and_crossection_of_taro_root.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Taro_root_and_crossection_of_taro_root.jpg/240px-Taro_root_and_crossection_of_taro_root.jpg 2x" data-file-width="2500" data-file-height="1749" /></a></div> <div class="gallerytext">Corm (cross section)</div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><a href="/wiki/File:Satoimo(Japan).JPG" class="mw-file-description" title="Corm with soil, may be sold (left bottom), washed (2 pcs) cross-section (2 pcs), Japan"><img alt="Corm with soil, may be sold (left bottom), washed (2 pcs) cross-section (2 pcs), Japan" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Satoimo%28Japan%29.JPG/120px-Satoimo%28Japan%29.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Satoimo%28Japan%29.JPG/180px-Satoimo%28Japan%29.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Satoimo%28Japan%29.JPG/240px-Satoimo%28Japan%29.JPG 2x" data-file-width="2048" data-file-height="1536" /></a></div> <div class="gallerytext">Corm with <a href="/wiki/Soil" title="Soil">soil</a>, may be sold (left bottom), washed (2 pcs) <a href="/wiki/Cross_section_(geometry)" title="Cross section (geometry)">cross-section</a> (2 pcs), Japan</div> </li> </ul> <div class="mw-heading mw-heading3"><h3 id="Similar_species">Similar species</h3>[<a href="/w/index.php?title=Taro&action=edit&section=4" title="Edit section: Similar species">edit</a>]</div> Taro is related to <a href="/wiki/Xanthosoma" title="Xanthosoma">Xanthosoma</a> and <a href="/wiki/Caladium" title="Caladium">Caladium</a>, plants commonly grown <a href="/wiki/Ornamental_plant" title="Ornamental plant">ornamentally</a>, and like them, it is sometimes loosely called elephant ear. Similar taro varieties include giant taro (<a href="/wiki/Alocasia_macrorrhizos" title="Alocasia macrorrhizos">Alocasia macrorrhizos</a>), swamp taro (<a href="/wiki/Cyrtosperma_merkusii" title="Cyrtosperma merkusii">Cyrtosperma merkusii</a>), and arrowleaf elephant's ear (<a href="/wiki/Xanthosoma_sagittifolium" title="Xanthosoma sagittifolium">Xanthosoma sagittifolium</a>). <div class="mw-heading mw-heading2"><h2 id="Taxonomy">Taxonomy</h2>[<a href="/w/index.php?title=Taro&action=edit&section=5" title="Edit section: Taxonomy">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></div></td><td class="mbox-text"><div class="mbox-text-span">This section needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a>. Please help <a href="/wiki/Special:EditPage/Taro" title="Special:EditPage/Taro">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed. (July 2021) (<a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a>)</div></td></tr></tbody></table> 18th-century Swedish <a href="/wiki/Biologist" title="Biologist">biologist</a> <a href="/wiki/Carl_Linnaeus" title="Carl Linnaeus">Carl Linnaeus</a> originally described two species, Colocasia esculenta and <a href="/wiki/Colocasia_antiquorum" class="mw-redirect" title="Colocasia antiquorum">Colocasia antiquorum</a>, but many later botanists consider them both to be members of a single, very variable species, the correct name for which is Colocasia esculenta.<a href="#cite_note-30">[30]</a><a href="#cite_note-31">[31]</a> <div class="mw-heading mw-heading3"><h3 id="Etymology">Etymology</h3>[<a href="/w/index.php?title=Taro&action=edit&section=6" title="Edit section: Etymology">edit</a>]</div> The <a href="/wiki/Botanical_name" title="Botanical name">specific epithet</a>, <a href="https://en.wiktionary.org/wiki/esculentus" class="extiw" title="wikt:esculentus">esculenta</a>, means "edible" in Latin. <div class="mw-heading mw-heading2"><h2 id="Distribution_and_habitat">Distribution and habitat</h2>[<a href="/w/index.php?title=Taro&action=edit&section=7" title="Edit section: Distribution and habitat">edit</a>]</div> Colocasia esculenta is thought to be native to <a href="/wiki/Southern_India" class="mw-redirect" title="Southern India">Southern India</a> and <a href="/wiki/Southeast_Asia" title="Southeast Asia">Southeast Asia</a>, but is widely <a href="/wiki/Naturalisation_(biology)" title="Naturalisation (biology)">naturalised</a>.<a href="#cite_note-32">[32]</a><a href="#cite_note-GRIN-33">[33]</a> Colocasia is thought to have originated in the <a href="/wiki/Indomalayan_realm" title="Indomalayan realm">Indomalayan realm</a>, perhaps in <a href="/wiki/East_India" title="East India">East India</a>, <a href="/wiki/Nepal" title="Nepal">Nepal</a>, and <a href="/wiki/Bangladesh" title="Bangladesh">Bangladesh</a>. It spread by cultivation eastward into Southeast Asia, <a href="/wiki/East_Asia" title="East Asia">East Asia</a> and the <a href="/wiki/Pacific_Islands" class="mw-redirect" title="Pacific Islands">Pacific Islands</a>; westward to <a href="/wiki/Egypt" title="Egypt">Egypt</a> and the eastern <a href="/wiki/Mediterranean_Basin" class="mw-redirect" title="Mediterranean Basin">Mediterranean Basin</a>; and then southward and westward from there into <a href="/wiki/East_Africa" title="East Africa">East Africa</a> and <a href="/wiki/West_Africa" title="West Africa">West Africa</a>, where it spread to the <a href="/wiki/Caribbean" title="Caribbean">Caribbean</a> and <a href="/wiki/Americas" title="Americas">Americas</a>. Taro was probably first native to the lowland <a href="/wiki/Wetland" title="Wetland">wetlands</a> of <a href="/wiki/Malaysia" title="Malaysia">Malaysia</a>, where it is called taloes. In Australia, C. esculenta var. aquatilis is thought to be native to the <a href="/wiki/Kimberley_(Western_Australia)" title="Kimberley (Western Australia)">Kimberley</a> region of <a href="/wiki/Western_Australia" title="Western Australia">Western Australia</a>; the common variety esculenta is now naturalised and considered an invasive weed in Western Australia, the <a href="/wiki/Northern_Territory" title="Northern Territory">Northern Territory</a>, <a href="/wiki/Queensland" title="Queensland">Queensland</a> and <a href="/wiki/New_South_Wales" title="New South Wales">New South Wales</a>. In Europe, C. esculenta is cultivated in Cyprus and it's called Colocasi, (Κολοκάσι in Greek) and it is certified as a <a href="/wiki/Protected_designation_of_origin" title="Protected designation of origin">PDO</a> product. It is also found in the Greek island of <a href="/wiki/Ikaria" class="mw-redirect" title="Ikaria">Ikaria</a> and cited as a vital source of food for the island during WW II.<a href="#cite_note-34">[34]</a> In Turkey, C. esculenta is locally known as gölevez and mainly grown on the Mediterranean coast, such as the <a href="/wiki/Alanya" title="Alanya">Alanya</a> district of <a href="/wiki/Antalya_Province" title="Antalya Province">Antalya Province</a> and the <a href="/wiki/Anamur" title="Anamur">Anamur</a> district of <a href="/wiki/Mersin_Province" title="Mersin Province">Mersin Province</a>. In <a href="/wiki/Macaronesia" title="Macaronesia">Macaronesia</a> this plant has become naturalized, probably as a result of the <a href="/wiki/Portuguese_discoveries" class="mw-redirect" title="Portuguese discoveries">Portuguese discoveries</a> and is frequently used in the macaronesian diet as an important <a href="/wiki/Carbohydrate_source" class="mw-redirect" title="Carbohydrate source">carbohydrate source</a>. In the <a href="/wiki/Southeastern_United_States" title="Southeastern United States">southeastern United States</a>, this plant is recognized as an <a href="/wiki/Invasive_species" title="Invasive species">invasive species</a>.<a href="#cite_note-Georgia_Invasive_Species-35">[35]</a><a href="#cite_note-36">[36]</a><a href="#cite_note-37">[37]</a><a href="#cite_note-38">[38]</a><a href="#cite_note-Wild_Taro-39">[39]</a> Many populations can be commonly found growing near drain ditches and <a href="/wiki/Bayous" class="mw-redirect" title="Bayous">bayous</a> in <a href="/wiki/Houston" title="Houston">Houston</a>, Texas. <div class="mw-heading mw-heading2"><h2 id="Cultivation">Cultivation</h2>[<a href="/w/index.php?title=Taro&action=edit&section=8" title="Edit section: Cultivation">edit</a>]</div> <div class="mw-heading mw-heading3"><h3 id="History">History</h3>[<a href="/w/index.php?title=Taro&action=edit&section=9" title="Edit section: History">edit</a>]</div> Taro is one of the most ancient cultivated crops.<a href="#cite_note-Denham2011-40">[40]</a><a href="#cite_note-new-agri.co-41">[41]</a> Taro is found widely in tropical and subtropical regions of South Asia, East Asia, Southeast Asia, and Papua New Guinea, and northern Australia and in Maldives. Taro is highly <a href="/wiki/Polymorphism_(biology)" title="Polymorphism (biology)">polymorphic</a>, making taxonomy and distinction between wild and cultivated types difficult. It is believed that they were domesticated independently multiple times, with authors giving possible locations as <a href="/wiki/New_Guinea" title="New Guinea">New Guinea</a>, <a href="/wiki/Mainland_Southeast_Asia" title="Mainland Southeast Asia">Mainland Southeast Asia</a>, and northeastern <a href="/wiki/India" title="India">India</a>, based largely on the assumed native range of the wild plants.<a href="#cite_note-Kreike2004-42">[42]</a><a href="#cite_note-Lebot2009-43">[43]</a><a href="#cite_note-Chaïr2016-44">[44]</a> However, more recent studies have pointed out that wild taro may have a much larger native distribution than previously believed, and wild breeding types may also likely be indigenous to other parts of Island Southeast Asia.<a href="#cite_note-Matthews2015-45">[45]</a><a href="#cite_note-Matthews2012-46">[46]</a> Archaeological traces of taro exploitation have been recovered from numerous sites, though whether these were cultivated or wild types can not be ascertained. They include the <a href="/wiki/Niah_Caves" class="mw-redirect" title="Niah Caves">Niah Caves</a> of <a href="/wiki/Borneo" title="Borneo">Borneo</a> around 10,000 years ago,<a href="#cite_note-Barker2011-47">[47]</a> <a href="/wiki/Ille_Cave" class="mw-redirect" title="Ille Cave">Ille Cave</a> of <a href="/wiki/Palawan" title="Palawan">Palawan</a>, dated to at least 11,000 year ago;<a href="#cite_note-Barker2011-47">[47]</a><a href="#cite_note-Balbaligo2007-48">[48]</a> <a href="/wiki/Kuk_Swamp" title="Kuk Swamp">Kuk Swamp</a> of <a href="/wiki/New_Guinea" title="New Guinea">New Guinea</a>, dated to between 8250 BC and 7960 BC;<a href="#cite_note-Fullagar2006-49">[49]</a><a href="#cite_note-Denham2004-50">[50]</a> and <a href="/wiki/Kilu_Cave" title="Kilu Cave">Kilu Cave</a> in the <a href="/wiki/Solomon_Islands" title="Solomon Islands">Solomon Islands</a> dated to around 28,000 to 20,000 years ago.<a href="#cite_note-Loy1992-51">[51]</a> In the case of Kuk Swamp, there is evidence of formalized agriculture emerging by about 10,000 years ago, with evidence of cultivated plots, though which plant was cultivated remains unknown.<a href="#cite_note-BarkerHuntCarlos2011-52">[52]</a> Taro were carried into the <a href="/wiki/Pacific_Islands" class="mw-redirect" title="Pacific Islands">Pacific Islands</a> by <a href="/wiki/Austronesian_peoples" title="Austronesian peoples">Austronesian peoples</a> from around 1300 BC, where they became a staple crop of <a href="/wiki/Polynesian_people" class="mw-redirect" title="Polynesian people">Polynesians</a>, along with other types of "taros", like <a href="/wiki/Alocasia_macrorrhizos" title="Alocasia macrorrhizos">Alocasia macrorrhizos</a>, <a href="/wiki/Amorphophallus_paeoniifolius" title="Amorphophallus paeoniifolius">Amorphophallus paeoniifolius</a>, and <a href="/wiki/Cyrtosperma_merkusii" title="Cyrtosperma merkusii">Cyrtosperma merkusii</a>. They are the most important and the most preferred among the four, because they were less likely to contain the irritating <a href="/wiki/Raphide" title="Raphide">raphides</a> present in the other plants.<a href="#cite_note-Matthews1995-53">[53]</a><a href="#cite_note-Barton2012-54">[54]</a> Taro is also identified as one of the staples of <a href="/wiki/Micronesia" title="Micronesia">Micronesia</a>, from archaeological evidence dating back to the pre-colonial <a href="/wiki/Latte_stone" title="Latte stone">Latte Period</a> (c. 900 – 1521 AD), indicating that it was also carried by <a href="/wiki/Micronesians" title="Micronesians">Micronesians</a> when they colonized the islands.<a href="#cite_note-taroguampedia-55">[55]</a><a href="#cite_note-Dixon2012-56">[56]</a> Taro pollen and starch residue have also been identified in <a href="/wiki/Lapita_Culture" class="mw-redirect" title="Lapita Culture">Lapita</a> sites, dated to between 1100 BC and 550 BC.<a href="#cite_note-McLean2014-57">[57]</a> Taro was later spread to <a href="/wiki/Madagascar" title="Madagascar">Madagascar</a> as early as the 1st century AD.<a href="#cite_note-58">[58]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Tarooutput.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Tarooutput.png/220px-Tarooutput.png" decoding="async" width="220" height="132" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Tarooutput.png/330px-Tarooutput.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Tarooutput.png/440px-Tarooutput.png 2x" data-file-width="1600" data-file-height="960" /></a><figcaption>Geographic distribution of taro production</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Modern_production">Modern production</h3>[<a href="/w/index.php?title=Taro&action=edit&section=10" title="Edit section: Modern production">edit</a>]</div> In 2022, world production of taro was 18 million <a href="/wiki/Tonne" title="Tonne">tonnes</a>, led by Nigeria with 46% of the total (table). Taro has the fifth largest production among root and tuber crops worldwide.<a href="#cite_note-auto-59">[59]</a> The average yield of taro is around 7 tons per hectare.<a href="#cite_note-auto-59">[59]</a> Taro can be grown in <a href="/wiki/Paddy_field" title="Paddy field">paddy fields</a> where water is abundant or in upland situations where water is supplied by rainfall or supplemental irrigation. Taro is one of the few crops (along with <a href="/wiki/Rice" title="Rice">rice</a> and <a href="/wiki/Nelumbo_nucifera" title="Nelumbo nucifera">lotus</a>) that can be grown under flooded conditions.[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] Flooded cultivation has some advantages over dry-land cultivation: higher yields (about double), out-of-season production (which may result in higher prices), and weed control (which flooding facilitates).[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] <table class="wikitable" style="float:right; clear:left; width:14em; text-align:center;"> <tbody><tr> <th colspan="2">Taro production – 2022 </th></tr> <tr> <th style="background:#ddf; width:75%;">Country </th> <th style="background:#ddf; width:25%;">(Millions of <a href="/wiki/Tonne" title="Tonne">tonnes</a>) </th></tr> <tr> <td><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/79/Flag_of_Nigeria.svg/23px-Flag_of_Nigeria.svg.png" decoding="async" width="23" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/79/Flag_of_Nigeria.svg/35px-Flag_of_Nigeria.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/79/Flag_of_Nigeria.svg/46px-Flag_of_Nigeria.svg.png 2x" data-file-width="1200" data-file-height="600" /> <a href="/wiki/Nigeria" title="Nigeria">Nigeria</a></td> <td>8.2 </td></tr> <tr> <td><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/23px-Flag_of_the_People%27s_Republic_of_China.svg.png" decoding="async" width="23" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/35px-Flag_of_the_People%27s_Republic_of_China.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/45px-Flag_of_the_People%27s_Republic_of_China.svg.png 2x" data-file-width="900" data-file-height="600" /> <a href="/wiki/China" title="China">China</a></td> <td>1.9 </td></tr> <tr> <td><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Flag_of_Cameroon.svg/23px-Flag_of_Cameroon.svg.png" decoding="async" width="23" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Flag_of_Cameroon.svg/35px-Flag_of_Cameroon.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Flag_of_Cameroon.svg/45px-Flag_of_Cameroon.svg.png 2x" data-file-width="900" data-file-height="600" /> <a href="/wiki/Cameroon" title="Cameroon">Cameroon</a></td> <td>1.9 </td></tr> <tr> <td><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/19/Flag_of_Ghana.svg/23px-Flag_of_Ghana.svg.png" decoding="async" width="23" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/19/Flag_of_Ghana.svg/35px-Flag_of_Ghana.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/19/Flag_of_Ghana.svg/45px-Flag_of_Ghana.svg.png 2x" data-file-width="900" data-file-height="600" /> <a href="/wiki/Ghana" title="Ghana">Ghana</a></td> <td>1.7 </td></tr> <tr> <td><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/71/Flag_of_Ethiopia.svg/23px-Flag_of_Ethiopia.svg.png" decoding="async" width="23" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/71/Flag_of_Ethiopia.svg/35px-Flag_of_Ethiopia.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/71/Flag_of_Ethiopia.svg/46px-Flag_of_Ethiopia.svg.png 2x" data-file-width="1200" data-file-height="600" /> <a href="/wiki/Ethiopia" title="Ethiopia">Ethiopia</a></td> <td>1.7 </td></tr> <tr> <td>World</td> <td>17.7 </td></tr> <tr> <td colspan="2">Source: <a href="/wiki/FAOSTAT" class="mw-redirect" title="FAOSTAT">FAOSTAT</a> of the United Nations<a href="#cite_note-faostat-60">[60]</a> </td></tr></tbody></table> Like most <a href="/wiki/List_of_root_vegetables" class="mw-redirect" title="List of root vegetables">root crops</a>, taro and <a href="/wiki/Eddoe" title="Eddoe">eddoes</a> do well in deep, moist or even swampy soils where the annual rainfall exceeds 2,500 mm (100 in). Eddoes are more resistant to drought and cold. The crop attains maturity within six to twelve months after planting in dry-land cultivation and after twelve to fifteen months in wetland cultivation. The crop is harvested when the plant height decreases and the leaves turn yellow.[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] <div class="mw-heading mw-heading3"><h3 id="Quality_control">Quality control</h3>[<a href="/w/index.php?title=Taro&action=edit&section=11" title="Edit section: Quality control">edit</a>]</div> Taro generally commands a higher market price in comparison to other root crops, so the quality control measures throughout the production process are rather essential. The sizes found in most markets are 1–2 kg and 2–3 kg. The best size for packaging and for consumers is 1–2 kg. To guarantee the product meets the expected high standards upon reaching the consumer, there are some common grading standards for fresh corms:<a href="#cite_note-61">[61]</a> <ul><li>No excess soil, softness or decay</li></ul> <ul><li>No bruises or deep cuts</li></ul> <ul><li>Spherical to round shape</li></ul> <ul><li>No major abnormal deformities</li></ul> <ul><li>No roots</li></ul> <ul><li>Approximately 5 cm (under 2”) of petiole left attached to the corm</li></ul> <ul><li>No double-tops</li></ul> Due to the high moisture content of the corms, and the plant’s natural love of humidity, <a href="/wiki/Mold" title="Mold">mold</a> and disease can easily develop, causing <a href="/wiki/Root_rot" title="Root rot">root rot</a> or decay. To prolong their shelf lives, the corms are usually stored at cooler temperatures, ranging from 10 to 15 degrees Celsius and maintained at a relative humidity of 80% to 90%. For packaging, the corms are commonly placed in <a href="/wiki/Polypropylene" title="Polypropylene">polypropylene</a> bags or ventilated wooden crates to minimize condensation and 'sweating.' During export, a weight allowance of approximately 5% above the net weight is included to account for potential shrinkage during transit. For commercial shipping and export purposes, refrigeration is used; for instance, corms with 5 to 10 centimeters of petiole remaining are exported from Fiji to New Zealand in wooden boxes. They are then transported via refrigerated container, chilled to around 5° Celsius.<a href="#cite_note-62">[62]</a> The corms can be maintained for up to six weeks in good condition; most good-quality corms may even be replanted and grown by the consumer, thanks to the species’ prolific nature and hardiness. <div class="mw-heading mw-heading3"><h3 id="Breeding">Breeding</h3>[<a href="/w/index.php?title=Taro&action=edit&section=12" title="Edit section: Breeding">edit</a>]</div> In the early 1970’s, one of the earliest taro breeding programs was initiated in the Solomon Islands to create cultivars that were resistant to taro leaf blight. After taro leaf blight was introduced to Samoa in 1993, another breeding program was initiated. In this program Asian varieties that were resistant to TLB were used. The breeding program helped restore the taro export industry in Samoa.<a href="#cite_note-:0-63">[63]</a> Corm yield and corm quality appear to be negatively correlated. In order to produce the uniform fresh healthy corms that the market desires, early maturing cultivars with a growth period of 5 to 7 months can be used.<a href="#cite_note-:0-63">[63]</a> <div class="mw-heading mw-heading4"><h4 id="Selection_methods_and_programs">Selection methods and programs</h4>[<a href="/w/index.php?title=Taro&action=edit&section=13" title="Edit section: Selection methods and programs">edit</a>]</div> Cultivars grown in the Pacific regions produce good quality corms, as a result of selecting for corm quality and yield. However, the genetic bases of these cultivars is very narrow. Asian cultivars have agriculturally undesirable traits (such as suckers and stolon), but appear to be more genetically diverse. There needs to be an international exchange of taro germplasm with reliable quarantine procedures.<a href="#cite_note-:0-63">[63]</a> There are thought to be 15,000 varieties of C. esculenta. Currently there are 6,000 accession from various institutes from across the world. The INEA (International Network for Edible Aroids) already has a core sample of 170 cultivars that have been distributed. These cultivars are maintained in vitro in a germplasm centre in Fiji,<a href="#cite_note-64">[64]</a> which is considered safer and cheaper than field conservation.<a href="#cite_note-:0-63">[63]</a> <div class="mw-heading mw-heading4"><h4 id="Polyploidy_breeding">Polyploidy breeding</h4>[<a href="/w/index.php?title=Taro&action=edit&section=14" title="Edit section: Polyploidy breeding">edit</a>]</div> Taro exists as a diploid (2n=28) and a triploid (3n=42).[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] Naturally occurring triploids in India were found to have significantly better yields. There have been attempts to artificially make triploids by crossing diploids with artificial tetraploids<a href="#cite_note-:0-63">[63]</a> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox nowrap"><caption class="infobox-title" style="white-space:normal; padding-bottom:0.15em;">Taro, cooked, without salt</caption><tbody><tr><th colspan="2" class="infobox-header">Nutritional value per 100 g (3.5 oz)</th></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Food_energy" title="Food energy">Energy</a></th><td class="infobox-data">594 kJ (142 kcal)</td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">34.6 g</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sugar" title="Sugar">Sugars</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">0.49</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Dietary_fiber" title="Dietary fiber">Dietary fiber</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">5.1 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><a href="/wiki/Fat" title="Fat">Fat</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">0.11 g</div></td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">Protein</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">0.52 g</div></td></tr> <tr><td colspan="2"> <table class="mw-collapsible mw-collapsed" style="; ; width:100%;"> <tbody><tr> <th colspan="2" style="line-height:normal; padding:0.2em; ;"><div style="text-align: center; padding: 0 0.4em; margin: 0 3.3em">Vitamins and minerals</div></th> </tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin" title="Vitamin">Vitamins</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">Quantity <div style="float: right;"><abbr title="Percentage of Daily Value">%DV</abbr>†</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Thiamine" title="Thiamine">Thiamine (B1)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">9%</div> 0.107 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Riboflavin" title="Riboflavin">Riboflavin (B2)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">2%</div> 0.028 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Niacin_(nutrient)" class="mw-redirect" title="Niacin (nutrient)">Niacin (B3)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">3%</div> 0.51 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Pantothenic_acid" title="Pantothenic acid">Pantothenic acid (B5)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">7%</div> 0.336 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_B6" title="Vitamin B6">Vitamin B6</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">19%</div> 0.331 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Folate" title="Folate">Folate (B9)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">5%</div> 19 μg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_C" title="Vitamin C">Vitamin C</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">6%</div> 5 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_E" title="Vitamin E">Vitamin E</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">20%</div> 2.93 mg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Mineral_(nutrient)" title="Mineral (nutrient)">Minerals</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">Quantity <div style="float: right;"><abbr title="Percentage of Daily Value">%DV</abbr>†</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Calcium_in_biology#Humans" title="Calcium in biology">Calcium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">1%</div> 18 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Human_iron_metabolism" title="Human iron metabolism">Iron</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">4%</div> 0.72 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Magnesium_in_biology" title="Magnesium in biology">Magnesium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">7%</div> 30 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Manganese#Human_health_and_nutrition" title="Manganese">Manganese</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">20%</div> 0.449 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Phosphorus#Biological_role" title="Phosphorus">Phosphorus</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">6%</div> 76 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Potassium_in_biology" title="Potassium in biology">Potassium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">16%</div> 484 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Zinc#Biological_role" title="Zinc">Zinc</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">2%</div> 0.27 mg</td></tr><tr><td colspan="2"> </td></tr></tbody></table></td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;">Other constituents</th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">Quantity</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;">Water</th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">64 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><hr /><div class="wrap" style="padding:0.3em;line-height:1.2em;"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/168486/nutrients">Link to USDA Database entry</a></div></td></tr><tr><td colspan="2" class="infobox-below wrap" style="background:#e0e0e0;padding:0.3em;line-height:1.5em;font-weight:normal;font-size:0.9em">†Percentages estimated using <a href="/wiki/Reference_Daily_Intake#Daily_Values" title="Reference Daily Intake">US recommendations</a> for adults,<a href="#cite_note-FDADailyValues-65">[65]</a> except for potassium, which is estimated based on expert recommendation from <a href="/wiki/National_Academies_of_Sciences,_Engineering,_and_Medicine" title="National Academies of Sciences, Engineering, and Medicine">the National Academies</a>.<a href="#cite_note-NationalAcademiesPotassium-66">[66]</a></td></tr></tbody></table> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"><table class="infobox nowrap"><caption class="infobox-title" style="white-space:normal; padding-bottom:0.15em;">Taro leaves, raw</caption><tbody><tr><th colspan="2" class="infobox-header">Nutritional value per 100 g (3.5 oz)</th></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Food_energy" title="Food energy">Energy</a></th><td class="infobox-data">177 kJ (42 kcal)</td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">6.7 g</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sugar" title="Sugar">Sugars</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">3 g</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Dietary_fiber" title="Dietary fiber">Dietary fiber</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">3.7 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><a href="/wiki/Fat" title="Fat">Fat</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">0.74 g</div></td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">Protein</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">5 g</div></td></tr> <tr><td colspan="2"> <table class="mw-collapsible mw-collapsed" style="; ; width:100%;"> <tbody><tr> <th colspan="2" style="line-height:normal; padding:0.2em; ;"><div style="text-align: center; padding: 0 0.4em; margin: 0 3.3em">Vitamins and minerals</div></th> </tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin" title="Vitamin">Vitamins</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">Quantity <div style="float: right;"><abbr title="Percentage of Daily Value">%DV</abbr>†</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_A" title="Vitamin A">Vitamin A equiv.</a><div style="padding-left:0.65em;padding-top:0.25em;font-weight:normal;"><a href="/wiki/Beta-Carotene" class="mw-redirect" title="Beta-Carotene">beta-Carotene</a></div><div style="padding-left:0.65em;padding-top:0.25em;font-weight:normal;"><a href="/wiki/Lutein" title="Lutein">lutein</a> <a href="/wiki/Zeaxanthin" title="Zeaxanthin">zeaxanthin</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">27%</div> 241 μg<div style="padding-left:0.65em;padding-top:0.25em;"><div style="float: right;">27%</div>2895 μg</div><div style="padding-left:0.65em;padding-top:0.25em;">1932 μg</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Thiamine" title="Thiamine">Thiamine (B1)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">17%</div> 0.209 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Riboflavin" title="Riboflavin">Riboflavin (B2)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">35%</div> 0.456 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Niacin_(nutrient)" class="mw-redirect" title="Niacin (nutrient)">Niacin (B3)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">9%</div> 1.513 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_B6" title="Vitamin B6">Vitamin B6</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">9%</div> 0.146 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Folate" title="Folate">Folate (B9)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">32%</div> 126 μg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_C" title="Vitamin C">Vitamin C</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">58%</div> 52 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_E" title="Vitamin E">Vitamin E</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">13%</div> 2.02 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_K" title="Vitamin K">Vitamin K</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">91%</div> 108.6 μg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Mineral_(nutrient)" title="Mineral (nutrient)">Minerals</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">Quantity <div style="float: right;"><abbr title="Percentage of Daily Value">%DV</abbr>†</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Calcium_in_biology#Humans" title="Calcium in biology">Calcium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">8%</div> 107 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Human_iron_metabolism" title="Human iron metabolism">Iron</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">13%</div> 2.25 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Magnesium_in_biology" title="Magnesium in biology">Magnesium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">11%</div> 45 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Manganese#Human_health_and_nutrition" title="Manganese">Manganese</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">31%</div> 0.714 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Phosphorus#Biological_role" title="Phosphorus">Phosphorus</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">5%</div> 60 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Potassium_in_biology" title="Potassium in biology">Potassium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">22%</div> 648 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Zinc#Biological_role" title="Zinc">Zinc</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">4%</div> 0.41 mg</td></tr><tr><td colspan="2"> </td></tr></tbody></table></td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;">Other constituents</th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">Quantity</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;">Water</th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">86 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><hr /><div class="wrap" style="padding:0.3em;line-height:1.2em;"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/168487/nutrients">Link to USDA Database entry</a></div></td></tr><tr><td colspan="2" class="infobox-below wrap" style="background:#e0e0e0;padding:0.3em;line-height:1.5em;font-weight:normal;font-size:0.9em">†Percentages estimated using <a href="/wiki/Reference_Daily_Intake#Daily_Values" title="Reference Daily Intake">US recommendations</a> for adults,<a href="#cite_note-FDADailyValues-65">[65]</a> except for potassium, which is estimated based on expert recommendation from <a href="/wiki/National_Academies_of_Sciences,_Engineering,_and_Medicine" title="National Academies of Sciences, Engineering, and Medicine">the National Academies</a>.<a href="#cite_note-NationalAcademiesPotassium-66">[66]</a></td></tr></tbody></table> <div class="mw-heading mw-heading2"><h2 id="Nutrition">Nutrition</h2>[<a href="/w/index.php?title=Taro&action=edit&section=15" title="Edit section: Nutrition">edit</a>]</div> Cooked taro is 64% water, 35% <a href="/wiki/Carbohydrate" title="Carbohydrate">carbohydrates</a>, and contains negligible <a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">protein</a> and <a href="/wiki/Fat" title="Fat">fat</a> (table). In a reference amount of 100 grams (3.5 oz), taro supplies 142 <a href="/wiki/Calorie" title="Calorie">calories</a> of <a href="/wiki/Food_energy" title="Food energy">food energy</a>, and is a rich source (20% or more of the <a href="/wiki/Daily_Value" class="mw-redirect" title="Daily Value">Daily Value</a>, DV) of <a href="/wiki/Vitamin_B6" title="Vitamin B6">vitamin B6</a> (25% DV), <a href="/wiki/Vitamin_E" title="Vitamin E">vitamin E</a> (20% DV), and <a href="/wiki/Manganese" title="Manganese">manganese</a> (21% DV), while <a href="/wiki/Phosphorus" title="Phosphorus">phosphorus</a> and <a href="/wiki/Potassium" title="Potassium">potassium</a> are in moderate amounts (10–11% DV) (table). Raw taro leaves are 86% water, 7% carbohydrates, 5% protein, and 1% fat (table). The leaves are nutrient-rich, containing substantial amounts of <a href="/wiki/Vitamin" title="Vitamin">vitamins</a> and <a href="/wiki/Mineral_(nutrient)" title="Mineral (nutrient)">minerals</a>, especially <a href="/wiki/Vitamin_K" title="Vitamin K">vitamin K</a> at 103% of the DV (table). <div class="mw-heading mw-heading2"><h2 id="Uses">Uses</h2>[<a href="/w/index.php?title=Taro&action=edit&section=16" title="Edit section: Uses">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></div></td><td class="mbox-text"><div class="mbox-text-span">This section needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a>. Please help <a href="/wiki/Special:EditPage/Taro" title="Special:EditPage/Taro">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed. (July 2021) (<a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a>)</div></td></tr></tbody></table> <div class="mw-heading mw-heading3"><h3 id="Culinary">Culinary</h3>[<a href="/w/index.php?title=Taro&action=edit&section=17" title="Edit section: Culinary">edit</a>]</div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Peeled_taro_corms.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/51/Peeled_taro_corms.jpg/220px-Peeled_taro_corms.jpg" decoding="async" width="220" height="154" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/51/Peeled_taro_corms.jpg/330px-Peeled_taro_corms.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/51/Peeled_taro_corms.jpg/440px-Peeled_taro_corms.jpg 2x" data-file-width="1500" data-file-height="1048" /></a><figcaption>Peeled taro corms</figcaption></figure> Taro is a food staple in <a href="/wiki/Culture_of_Africa" title="Culture of Africa">African</a>, <a href="/wiki/Oceania" title="Oceania">Oceanic</a> and <a href="/wiki/South_Asia" title="South Asia">South Asian</a> cultures.<a href="#cite_note-new-agri.co-41">[41]</a> People usually consume its edible corm and leaves. The corms, which have a light purple color due to <a href="/wiki/Phenol" title="Phenol">phenolic</a> pigments,<a href="#cite_note-67">[67]</a> are roasted, baked or boiled. 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. [<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] In its raw form, the plant is toxic due to the presence of <a href="/wiki/Calcium_oxalate" title="Calcium oxalate">calcium oxalate</a>,<a href="#cite_note-68">[68]</a><a href="#cite_note-69">[69]</a> and the presence of needle-shaped <a href="/wiki/Raphide" title="Raphide">raphides</a> in the plant cells. However, the toxin can be minimized and the tuber rendered palatable by cooking,<a href="#cite_note-70">[70]</a> or by steeping in cold water overnight. Corms of the small, round variety are peeled and boiled, then sold either <a href="/wiki/Frozen_food" title="Frozen food">frozen</a>, bagged in their own liquids, or <a href="/wiki/Canning" title="Canning">canned</a>. <div class="mw-heading mw-heading4"><h4 id="Oceania">Oceania</h4>[<a href="/w/index.php?title=Taro&action=edit&section=18" title="Edit section: Oceania">edit</a>]</div> <div class="mw-heading mw-heading5"><h5 id="Cook_Islands">Cook Islands</h5>[<a href="/w/index.php?title=Taro&action=edit&section=19" title="Edit section: Cook Islands">edit</a>]</div> Taro is the pre-eminent crop of the <a href="/wiki/Cook_Islands" title="Cook Islands">Cook Islands</a> and surpasses all other crops in terms of land area devoted to production. The prominence of the crop there has led it to be a staple of the population's diet. Taro is grown across the country, but the method of cultivation depends on the nature of the island it is grown on. Taro also plays an important role in the country's export trade.<a href="#cite_note-71">[71]</a> The root is eaten boiled, as is standard across <a href="/wiki/Polynesia" title="Polynesia">Polynesia</a>. Taro leaves are also eaten, cooked with coconut milk, onion, and meat or fish.<a href="#cite_note-72">[72]</a> <div class="mw-heading mw-heading5"><h5 id="Fiji">Fiji</h5>[<a href="/w/index.php?title=Taro&action=edit&section=20" title="Edit section: Fiji">edit</a>]</div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Lovo.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/71/Lovo.jpg/220px-Lovo.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/71/Lovo.jpg/330px-Lovo.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/71/Lovo.jpg/440px-Lovo.jpg 2x" data-file-width="4928" data-file-height="3264" /></a><figcaption>Fijian <a href="/wiki/Lovo" class="mw-redirect" title="Lovo">lovo</a> of cooked staples: taro and <a href="/wiki/Cassava" title="Cassava">cassava</a> (white)</figcaption></figure> Taro (dalo in <a href="/wiki/Fijian_language" title="Fijian language">Fijian</a>) has been a staple of the Fijian diet for centuries, and its cultural importance is celebrated on <a href="/w/index.php?title=Taro_Day&action=edit&redlink=1" class="new" title="Taro Day (page does not exist)">Taro Day</a>. Its growth as an export crop began in 1993 when <a href="/wiki/Taro_leaf_blight" title="Taro leaf blight">taro leaf blight</a><a href="#cite_note-TaroLeafBlight-73">[73]</a> devastated the taro industry in neighboring <a href="/wiki/Samoa" title="Samoa">Samoa</a>. Fiji filled the void and was soon supplying taro internationally. Almost 80% of Fiji's exported taro comes from the island of <a href="/wiki/Taveuni" title="Taveuni">Taveuni</a> where the taro beetle species Papuana uninodis is absent. The Fijian taro industry on the main islands of <a href="/wiki/Viti_Levu" title="Viti Levu">Viti Levu</a> and <a href="/wiki/Vanua_Levu" title="Vanua Levu">Vanua Levu</a> 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 the spread of the pest. Taveuni now exports pest-damage-free crops. <div class="mw-heading mw-heading5"><h5 id="Hawaii">Hawaii</h5>[<a href="/w/index.php?title=Taro&action=edit&section=21" title="Edit section: Hawaii">edit</a>]</div> Kalo is taro's <a href="/wiki/Hawaiian_language" title="Hawaiian language">Hawaiian</a> name. The local crop plays an important role in Hawaiian culture and <a href="/wiki/Hawaiian_religion" title="Hawaiian religion">mythology</a>. Taro is a traditional <a href="/wiki/Staple_food" title="Staple food">staple</a> of the <a href="/wiki/Native_cuisine_of_Hawaii" title="Native cuisine of Hawaii">native cuisine of Hawaii</a>. Some of the uses for taro include <a href="/wiki/Poi_(food)" title="Poi (food)">poi</a>, table taro (steamed and served like a potato), taro chips, and <a href="/wiki/L%C5%AB%CA%BBau" title="Lūʻau">lūʻau</a> leaf (to make <a href="/wiki/Laulau" class="mw-redirect" title="Laulau">laulau</a>). In Hawaii, kalo is farmed under either dryland or wetland conditions. Taro farming there is challenging because of the difficulties of accessing fresh water. Kalo is usually grown in "pond fields" known as loʻi. Typical dryland or "upland" varieties (varieties grown in watered but not flooded fields) 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 cultivated for its corms or as an ornamental plant. A contemporary Hawaiian diet consists of many tuberous plants, particularly <a href="/wiki/Sweet_potato" title="Sweet potato">sweet potato</a> and kalo. The Hawaii Agricultural Statistics Service determined the 10-year median production of kalo to be about 6.1 million pounds (2,800 t).<a href="#cite_note-FOOTNOTEViotti2004-74">[74]</a> However, 2003 taro production was only 5 million pounds (2,300 t), the lowest since record-keeping began in 1946. The previous low (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%.<a href="#cite_note-FOOTNOTEHao2006-75">[75]</a> Urbanization is one cause driving down harvests from the 1948 high of 14.1 million pounds (6,400 t), but more recently, the decline has resulted from pests and diseases. A non-native <a href="/wiki/Ampullariidae" class="mw-redirect" title="Ampullariidae">apple snail</a> (Pomacea canaliculata) is a major culprit along with a plant rot disease traced to a species of <a href="/wiki/Fungus" title="Fungus">fungus</a> in the genus <a href="/wiki/Phytophthora" title="Phytophthora">Phytophthora</a> that now damages kalo crops throughout Hawaii. Although <a href="/wiki/Pesticides" class="mw-redirect" title="Pesticides">pesticides</a> could control both problems to some extent, pesticide use in the loʻi is banned because of the opportunity for chemicals to migrate quickly into streams, and then eventually the sea.<a href="#cite_note-FOOTNOTEViotti2004-74">[74]</a><a href="#cite_note-FOOTNOTEHao2006-75">[75]</a> <div class="mw-heading mw-heading6"><h6 id="Social_roles">Social roles</h6>[<a href="/w/index.php?title=Taro&action=edit&section=22" title="Edit section: Social roles">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Cleaning_the_kalo,_Sandwich_Islands,_1852,_watercolour_by_James_Gay_Sawkins.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Cleaning_the_kalo%2C_Sandwich_Islands%2C_1852%2C_watercolour_by_James_Gay_Sawkins.jpg/220px-Cleaning_the_kalo%2C_Sandwich_Islands%2C_1852%2C_watercolour_by_James_Gay_Sawkins.jpg" decoding="async" width="220" height="319" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Cleaning_the_kalo%2C_Sandwich_Islands%2C_1852%2C_watercolour_by_James_Gay_Sawkins.jpg/330px-Cleaning_the_kalo%2C_Sandwich_Islands%2C_1852%2C_watercolour_by_James_Gay_Sawkins.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Cleaning_the_kalo%2C_Sandwich_Islands%2C_1852%2C_watercolour_by_James_Gay_Sawkins.jpg/440px-Cleaning_the_kalo%2C_Sandwich_Islands%2C_1852%2C_watercolour_by_James_Gay_Sawkins.jpg 2x" data-file-width="1000" data-file-height="1452" /></a><figcaption>Cleaning the kalo, Sandwich Islands, 1852, watercolour by James Gay Sawkins</figcaption></figure> Important aspects of Hawaiian culture revolve around kalo. For example, the newer name for a traditional Hawaiian feast, the <a href="/wiki/L%C5%AB%CA%BBau" title="Lūʻau">lūʻau</a>, comes from kalo. Young kalo tops baked with <a href="/wiki/Coconut_milk" title="Coconut milk">coconut milk</a> and chicken meat or <a href="/wiki/Octopus" title="Octopus">octopus</a> arms are frequently served at luaus.<a href="#cite_note-76">[76]</a> By ancient Hawaiian custom, fighting is not allowed when a bowl of poi is "open". It is also disrespectful to fight in front of an elder and one should not raise their voice, speak angrily, or make rude comments or gestures.<a href="#cite_note-earthfoot_lit-77">[77]</a> <div class="mw-heading mw-heading6"><h6 id="Loʻi">Loʻi</h6>[<a href="/w/index.php?title=Taro&action=edit&section=23" title="Edit section: Loʻi">edit</a>]</div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Kalo_Loi_Harvest.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Kalo_Loi_Harvest.jpg/220px-Kalo_Loi_Harvest.jpg" decoding="async" width="220" height="149" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Kalo_Loi_Harvest.jpg/330px-Kalo_Loi_Harvest.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Kalo_Loi_Harvest.jpg/440px-Kalo_Loi_Harvest.jpg 2x" data-file-width="1400" data-file-height="948" /></a><figcaption>Several small loʻi (pondfields) in which kalo (taro) is being grown in the <a href="/wiki/Maunawili,_Hawaii" title="Maunawili, Hawaii">Maunawili Valley</a> on <a href="/wiki/Oahu" title="Oahu">Oʻahu</a>, Hawaiʻi. The ditch on the left in the picture is called an ʻauwai and supplies diverted stream water to the loʻi.</figcaption></figure> A loʻi is a patch of wetland dedicated to growing kalo. Hawaiians have traditionally used <a href="/wiki/Irrigation" title="Irrigation">irrigation</a> to produce kalo. Wetland fields often produce more kalo per acre than dry fields.<a href="#cite_note-78">[78]</a> Wetland-grown kalo need a constant flow of water. About 300 varieties of kalo were originally brought to Hawaiʻi (about 100 remain). The kalo plant takes seven months to grow until harvest, so lo`i fields are used in rotation and the soil can be replenished while the loʻi in use has sufficient water. Stems are typically replanted in the lo`i for future harvests. <div class="mw-heading mw-heading6"><h6 id="History_2">History</h6>[<a href="/w/index.php?title=Taro&action=edit&section=24" title="Edit section: History">edit</a>]</div> One mythological version of Hawaiian ancestry cites the taro plant as an ancestor to Hawaiians. Legend joins two siblings of high and divine rank: <a href="/wiki/Papah%C4%81naumoku" title="Papahānaumoku">Papahānaumoku</a> ("Papa from whom lands are born", or Earth mother) and <a href="/wiki/W%C4%81kea" title="Wākea">Wākea</a> (Sky father). Together they create the islands of Hawaii and a beautiful woman, <a href="/wiki/Ho%CA%BBohokukalani" title="Hoʻohokukalani">Hoʻohokukalani</a> (The Heavenly one who made the stars).<a href="#cite_note-79">[79]</a> The story of kalo begins when Wakea and Papa conceived their daughter, Hoʻohokukalani. Daughter and father then conceived a child together named Hāloanakalaukapalili (Long stalk trembling), but it was <a href="/wiki/Stillborn" class="mw-redirect" title="Stillborn">stillborn</a>. After the father and daughter buried the child near their house, a kalo plant grew over the grave:<a href="#cite_note-80">[80]</a> <style data-mw-deduplicate="TemplateStyles:r1244412712">.mw-parser-output .templatequote{overflow:hidden;margin:1em 0;padding:0 32px}.mw-parser-output .templatequotecite{line-height:1.5em;text-align:left;margin-top:0}@media(min-width:500px){.mw-parser-output .templatequotecite{padding-left:1.6em}}</style><blockquote class="templatequote">The stems were slender and when the wind blew they swayed and bent as though paying homage, their heart-shaped leaves shivering gracefully as in hula. And in the center of each leaf water gathered, like a mother’s teardrop.<a href="#cite_note-81">[81]</a></blockquote> The second child born of Wākea and Hoʻohokukalani was named <a href="/wiki/H%C4%81loa" title="Hāloa">Hāloa</a> after his older brother. The kalo of the earth was the sustenance for the young brother and became the principal food for successive generations.<a href="#cite_note-82">[82]</a> The Hawaiian word for family, <a href="https://en.wiktionary.org/wiki/%CA%BBohana" class="extiw" title="wikt:ʻohana">ʻohana</a>, is derived from ʻohā, the shoot that grows from the kalo corm. As young shoots grow from the corm of the kalo plant, so people, too, grow from their family.<a href="#cite_note-earthfoot_lit-77">[77]</a> <div class="mw-heading mw-heading5"><h5 id="Papua_New_Guinea">Papua New Guinea</h5>[<a href="/w/index.php?title=Taro&action=edit&section=25" title="Edit section: Papua New Guinea">edit</a>]</div> The taro corm is a traditional <a href="/wiki/Staple_food" title="Staple food">staple</a> crop for large parts of <a href="/wiki/Papua_New_Guinea" title="Papua New Guinea">Papua New Guinea</a>, with a domestic trade extending its consumption to areas where it is not traditionally grown. Taro from some regions has developed particularly good reputations with (for instance) <a href="/wiki/Lae" title="Lae">Lae</a> taro being highly prized. Among the <a href="/wiki/Urapmin_people" title="Urapmin people">Urapmin people</a> of Papua New Guinea, taro (known in <a href="/wiki/Urap_language" class="mw-redirect" title="Urap language">Urap</a> as ima) is the main source of sustenance along with the <a href="/wiki/Sweet_potato" title="Sweet potato">sweet potato</a> (Urap: wan). In fact, the word for "food" in Urap is a <a href="/wiki/Compound_(linguistics)" title="Compound (linguistics)">compound</a> of these two words.<a href="#cite_note-83">[83]</a> <div class="mw-heading mw-heading5"><h5 id="Polynesia">Polynesia</h5>[<a href="/w/index.php?title=Taro&action=edit&section=26" title="Edit section: Polynesia">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/L%C5%AB%CA%BBau_(food)" title="Lūʻau (food)">Lūʻau (food)</a></div> Considered the staple starch of traditional <a href="/wiki/Polynesia" title="Polynesia">Polynesian</a> 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 <a href="/wiki/Earth_oven" title="Earth oven">earth ovens</a> (umu or imu), boiling, and frying. The famous Hawaiian staple <a href="/wiki/Poi_(food)" title="Poi (food)">poi</a> 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 <a href="/wiki/Laulau" class="mw-redirect" title="Laulau">laulau</a>, 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 the 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. <div class="mw-heading mw-heading5"><h5 id="Samoa">Samoa</h5>[<a href="/w/index.php?title=Taro&action=edit&section=27" title="Edit section: Samoa">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/L%C5%AB%CA%BBau_(food)#Samoa" title="Lūʻau (food)">Lūʻau (food) § Samoa</a></div> In Samoa, the baby talo leaves and coconut milk are wrapped into parcels and cooked, along with other food, in an earth oven . The parcels are called palusami or lu'au. The resulting taste is smoky, sweet, savory and has a unique creamy texture. The root is also baked (Talo tao) in the <a href="/wiki/Earth_oven" title="Earth oven">umu</a> or boiled with coconut cream (Faálifu Talo). It has a slightly bland and starchy flavor. It is sometimes called the Polynesian potato. <div class="mw-heading mw-heading5"><h5 id="Tonga">Tonga</h5>[<a href="/w/index.php?title=Taro&action=edit&section=28" title="Edit section: Tonga">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/L%C5%AB%CA%BBau_(food)#Tonga" title="Lūʻau (food)">Lūʻau (food) § Tonga</a></div> Lū is the Tongan word for the edible leaves of the taro plant (called talo in Tonga), as well as the traditional dish made using them. This meal is still prepared for special occasions and especially on Sunday. The dish consists of chopped meat, onions, and coconut milk wrapped in a number of taro leaves (lū talo). This is then wrapped traditionally in a banana leaf (nowadays, aluminum foil is often used) and put in the <a href="/wiki/Earth_oven" title="Earth oven">ʻumu</a> to cook. It has a number of named varieties, dependent on the filling: <ul><li>Lū pulu – lū with beef, commonly using imported <a href="/wiki/Corned_beef" title="Corned beef">corned beef</a> (kapapulu)</li> <li>Lū sipi – lū with lamb</li> <li>Lū moa – lū with chicken</li> <li>Lū hoosi – lū with horse meat</li></ul> Oceanian Atolls The islands situated along the border of the three main parts of <a href="/wiki/Oceania" title="Oceania">Oceania</a> (<a href="/wiki/Polynesia" title="Polynesia">Polynesia</a>, <a href="/wiki/Micronesia" title="Micronesia">Micronesia</a> and <a href="/wiki/Melanesia" title="Melanesia">Melanesia</a>) are more prone to being atolls rather than volcanic islands (most prominently <a href="/wiki/Tuvalu" title="Tuvalu">Tuvalu</a>, <a href="/wiki/Tokelau" title="Tokelau">Tokelau</a>, and <a href="/wiki/Kiribati" title="Kiribati">Kiribati</a>). As a result of this, Taro was not a part of the traditional diet due to the infertile soil and have only become a staple today through importation from other islands (Taro and <a href="/wiki/Cassava" title="Cassava">Cassava</a> cultivars are usually imported from <a href="/wiki/Fiji" title="Fiji">Fiji</a> or <a href="/wiki/Samoa" title="Samoa">Samoa</a>). The traditional staple however is the <a href="/wiki/Cyrtosperma_merkusii" title="Cyrtosperma merkusii">Swamp Taro</a> known as <a href="/wiki/Pulaka" title="Pulaka">Pulaka</a> or Babai, a distant relative of the Taro but with a very long growing phase (3–5 years), larger and denser corms and coarser leaves. It is grown in a patch of land dug out to give rise to the freshwater lense beneath the soil. The lengthy growing time of this crop usually confines it as a food during festivities much like Pork although it can be preserved by drying out in the sun and storing it somewhere cool and dry to be enjoyed out of harvesting season. <div class="mw-heading mw-heading4"><h4 id="East_Asia">East Asia</h4>[<a href="/w/index.php?title=Taro&action=edit&section=29" title="Edit section: East Asia">edit</a>]</div> <div class="mw-heading mw-heading5"><h5 id="China">China</h5>[<a href="/w/index.php?title=Taro&action=edit&section=30" title="Edit section: China">edit</a>]</div> Taro (<a href="/wiki/Simplified_Chinese_characters" title="Simplified Chinese characters">simplified Chinese</a>: 芋头; <a href="/wiki/Traditional_Chinese_characters" title="Traditional Chinese characters">traditional Chinese</a>: 芋頭; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: yùtou; <a href="/wiki/Yale_romanization_of_Cantonese" title="Yale romanization of Cantonese">Cantonese Yale</a>: wuhtáu) is commonly used as a main course as steamed taro with or without <a href="/wiki/Sugar" title="Sugar">sugar</a>, as a substitute for other <a href="/wiki/Cereal" title="Cereal">cereals</a>, in <a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese cuisine</a> in a variety of styles and provinces steamed, boiled or stir-fried as a main dish and as a flavor-enhancing ingredient. In Northern China, it is often boiled or steamed then peeled and eaten with or without sugar much like a potato. It is commonly braised with <a href="/wiki/Pork" title="Pork">pork</a> or <a href="/wiki/Beef" title="Beef">beef</a>. It is used in the <a href="/wiki/Cantonese" title="Cantonese">Cantonese</a> <a href="/wiki/Dim_sum" title="Dim sum">dim sum</a> to make a small plated dish called <a href="/wiki/Taro_dumpling" title="Taro dumpling">taro dumpling</a> as well as a pan-fried dish called <a href="/wiki/Taro_cake" title="Taro cake">taro cake</a>. It can also be shredded into long strips which are woven together to form a <a href="/wiki/Seafood_birdsnest" title="Seafood birdsnest">seafood birdsnest</a>. In <a href="/wiki/Fujian_cuisine" title="Fujian cuisine">Fujian cuisine</a>, it is steamed or boiled and mixed with <a href="/wiki/Starch" title="Starch">starch</a> to form a <a href="/wiki/Dough" title="Dough">dough</a> for <a href="/wiki/Dumpling" title="Dumpling">dumpling</a>. Taro cake is a delicacy traditionally eaten during <a href="/wiki/Chinese_New_Year" title="Chinese New Year">Chinese New Year</a> celebrations. As a dessert, it can be mashed into a <a href="/wiki/Taro_pur%C3%A9e" title="Taro purée">purée</a> or used as a flavoring in <a href="/wiki/Tong_sui" title="Tong sui">tong sui</a>, <a href="/wiki/Ice_cream" title="Ice cream">ice cream</a>, and other desserts such as Sweet Taro Pie. McDonald's sells taro-flavored <a href="/wiki/Pie" title="Pie">pies</a> in China. Taro is mashed in the dessert known as <a href="/wiki/Taro_pur%C3%A9e" title="Taro purée">taro purée</a>. <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Teochew_Sweet_Yam_Paste_-_After_Stirring.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Teochew_Sweet_Yam_Paste_-_After_Stirring.jpg/220px-Teochew_Sweet_Yam_Paste_-_After_Stirring.jpg" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Teochew_Sweet_Yam_Paste_-_After_Stirring.jpg/330px-Teochew_Sweet_Yam_Paste_-_After_Stirring.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Teochew_Sweet_Yam_Paste_-_After_Stirring.jpg/440px-Teochew_Sweet_Yam_Paste_-_After_Stirring.jpg 2x" data-file-width="3024" data-file-height="4032" /></a><figcaption>Taro paste, also known as "Or Nee", is a famous traditional <a href="/wiki/Chaoshan" title="Chaoshan">Chaoshan</a> dessert from China</figcaption></figure> Taro paste, a traditional Cantonese cuisine, which originated from the <a href="/wiki/Chaoshan" title="Chaoshan">Chaoshan</a> region in the eastern part of China's <a href="/wiki/Guangdong" title="Guangdong">Guangdong Province</a> is a dessert made primarily from taro. The taro is steamed and then mashed into a thick paste, which forms the base of the dessert. Lard or fried onion oil is then added for fragrance. The dessert is traditionally sweetened with water chestnut syrup, and served with ginkgo nuts. Modern versions of the dessert include the addition of coconut cream and sweet corn. The dessert is commonly served at traditional Teochew wedding banquet dinners as the last course, marking the end of the banquet. <div class="mw-heading mw-heading5"><h5 id="Japan">Japan</h5>[<a href="/w/index.php?title=Taro&action=edit&section=31" title="Edit section: Japan">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Excavated_satoimo_(1)-(5).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Excavated_satoimo_%281%29-%285%29.jpg/220px-Excavated_satoimo_%281%29-%285%29.jpg" decoding="async" width="220" height="202" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Excavated_satoimo_%281%29-%285%29.jpg/330px-Excavated_satoimo_%281%29-%285%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Excavated_satoimo_%281%29-%285%29.jpg/440px-Excavated_satoimo_%281%29-%285%29.jpg 2x" data-file-width="630" data-file-height="578" /></a><figcaption>Excavated Japanese satoimo root (stems are cut before the plant is dug up): (1) Remaining stem from parent or seed satoimo, (2) Parent or seed satoimo, (3) Remaining stem from child satoimo, (4) Child satoimo, (5) Grandchild satoimo</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Leiden_University_Library_-_Seikei_Zusetsu_vol._22,_page_005_-_%E7%B4%AB%E8%8A%8B_-_Colocasia_esculenta_(L.)_Schott,_1804.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/13/Leiden_University_Library_-_Seikei_Zusetsu_vol._22%2C_page_005_-_%E7%B4%AB%E8%8A%8B_-_Colocasia_esculenta_%28L.%29_Schott%2C_1804.jpg/220px-Leiden_University_Library_-_Seikei_Zusetsu_vol._22%2C_page_005_-_%E7%B4%AB%E8%8A%8B_-_Colocasia_esculenta_%28L.%29_Schott%2C_1804.jpg" decoding="async" width="220" height="343" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/13/Leiden_University_Library_-_Seikei_Zusetsu_vol._22%2C_page_005_-_%E7%B4%AB%E8%8A%8B_-_Colocasia_esculenta_%28L.%29_Schott%2C_1804.jpg/330px-Leiden_University_Library_-_Seikei_Zusetsu_vol._22%2C_page_005_-_%E7%B4%AB%E8%8A%8B_-_Colocasia_esculenta_%28L.%29_Schott%2C_1804.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/13/Leiden_University_Library_-_Seikei_Zusetsu_vol._22%2C_page_005_-_%E7%B4%AB%E8%8A%8B_-_Colocasia_esculenta_%28L.%29_Schott%2C_1804.jpg/440px-Leiden_University_Library_-_Seikei_Zusetsu_vol._22%2C_page_005_-_%E7%B4%AB%E8%8A%8B_-_Colocasia_esculenta_%28L.%29_Schott%2C_1804.jpg 2x" data-file-width="513" data-file-height="800" /></a><figcaption>Colocasia esculenta from the Japanese agricultural encyclopedia Seikei Zusetsu</figcaption></figure> A similar plant in Japan is called satoimo (里芋、<a href="https://ja.wikipedia.org/wiki/%E3%82%B5%E3%83%88%E3%82%A4%E3%83%A2" class="extiw" title="ja:サトイモ">サトイモ</a>, 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 <a href="/wiki/Southeast_Asia" title="Southeast Asia">Southeast Asia</a> since the late <a href="/wiki/J%C5%8Dmon_period" title="Jōmon period">Jōmon period</a>. It was a regional staple before <a href="/wiki/Rice" title="Rice">rice</a> became predominant. The tuber, satoimo, is often prepared through simmering in fish stock (<a href="/wiki/Dashi" title="Dashi">dashi</a>) and soy sauce. The stalk, <a href="/w/index.php?title=Zuiki&action=edit&redlink=1" class="new" title="Zuiki (page does not exist)">zuiki</a> [<a href="https://ja.wikipedia.org/wiki/%E8%8A%8B%E8%8C%8E" class="extiw" title="ja:芋茎">ja</a>], can also be prepared a number of ways, depending on the variety.<a href="#cite_note-84">[84]</a> <div class="mw-heading mw-heading5"><h5 id="Korea">Korea</h5>[<a href="/w/index.php?title=Taro&action=edit&section=32" title="Edit section: Korea">edit</a>]</div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Toran-guk.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/59/Toran-guk.jpg/220px-Toran-guk.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/59/Toran-guk.jpg/330px-Toran-guk.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/59/Toran-guk.jpg/440px-Toran-guk.jpg 2x" data-file-width="740" data-file-height="493" /></a><figcaption>Toran-<a href="/wiki/Guk" title="Guk">guk</a> (taro soup)</figcaption></figure> In Korea, taro is called toran (<a href="/wiki/Korean_language" title="Korean language">Korean</a>: 토란: "earth egg"), 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 <a href="/wiki/Yukgaejang" title="Yukgaejang">yukgaejang</a> (육개장). <div class="mw-heading mw-heading5"><h5 id="Taiwan">Taiwan</h5>[<a href="/w/index.php?title=Taro&action=edit&section=33" title="Edit section: Taiwan">edit</a>]</div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:%E8%8A%8B%E6%B3%A5_%C3%A0_Taipei.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/86/%E8%8A%8B%E6%B3%A5_%C3%A0_Taipei.jpg/220px-%E8%8A%8B%E6%B3%A5_%C3%A0_Taipei.jpg" decoding="async" width="220" height="124" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/86/%E8%8A%8B%E6%B3%A5_%C3%A0_Taipei.jpg/330px-%E8%8A%8B%E6%B3%A5_%C3%A0_Taipei.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/86/%E8%8A%8B%E6%B3%A5_%C3%A0_Taipei.jpg/440px-%E8%8A%8B%E6%B3%A5_%C3%A0_Taipei.jpg 2x" data-file-width="6000" data-file-height="3376" /></a><figcaption>Small ball of mashed taro paste served on a banana leaf in a restaurant of the Daan district (Taipei)</figcaption></figure> In <a href="/wiki/Taiwan" title="Taiwan">Taiwan</a>, taro—yùtóu (芋頭) in Mandarin, and ō͘-á (芋仔) in <a href="/wiki/Taiwanese_Hokkien" title="Taiwanese Hokkien">Taiwanese</a>—is well-adapted to Taiwanese climate and can grow almost anywhere in the country with minimal maintenance. Before the <a href="/wiki/Taiwan_Miracle" title="Taiwan Miracle">Taiwan Miracle</a> made rice affordable to everyone, taro was one of the main staples in Taiwan. Nowadays taro is used more often in desserts. <a href="/wiki/Supermarket" title="Supermarket">Supermarket</a> varieties range from about the size and shape of a <a href="/wiki/Brussels_sprout" title="Brussels sprout">brussels sprout</a> to longer, larger varieties the size of a <a href="/wiki/Football_(ball)" title="Football (ball)">football</a>. Taro chips are often used as a potato-chip-like snack. Compared to <a href="/wiki/Potato_chips" class="mw-redirect" title="Potato chips">potato chips</a>, taro chips are harder and have a <a href="/wiki/Nut_(fruit)" title="Nut (fruit)">nuttier</a> flavor. Another popular traditional Taiwanese snack is <a href="/wiki/Taro_ball" title="Taro ball">taro ball</a>, served on ice or deep-fried. It is common to see taro as a flavor in desserts and drinks, such as <a href="/wiki/Bubble_tea" title="Bubble tea">bubble tea</a>. The <a href="/wiki/Taiwan" title="Taiwan">Taiwan</a> Technical Mission launched a Taro ice cream making workshop for <a href="/wiki/Micronesians" title="Micronesians">Micronesians</a> in Nekken, <a href="/wiki/Aimeliik" title="Aimeliik">Aimeliik</a>.<a href="#cite_note-85">[85]</a> <div class="mw-heading mw-heading4"><h4 id="Southeast_Asia">Southeast Asia</h4>[<a href="/w/index.php?title=Taro&action=edit&section=34" title="Edit section: Southeast Asia">edit</a>]</div> <div class="mw-heading mw-heading5"><h5 id="Indonesia">Indonesia</h5>[<a href="/w/index.php?title=Taro&action=edit&section=35" title="Edit section: Indonesia">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Coloc_escul_140521-0021_tdp.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Coloc_escul_140521-0021_tdp.JPG/220px-Coloc_escul_140521-0021_tdp.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Coloc_escul_140521-0021_tdp.JPG/330px-Coloc_escul_140521-0021_tdp.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Coloc_escul_140521-0021_tdp.JPG/440px-Coloc_escul_140521-0021_tdp.JPG 2x" data-file-width="2000" data-file-height="1500" /></a><figcaption><a href="/wiki/Sayur_lodeh" title="Sayur lodeh">Sayur lodeh</a> lompong</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Lotlot.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/88/Lotlot.jpg/220px-Lotlot.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/88/Lotlot.jpg/330px-Lotlot.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/88/Lotlot.jpg/440px-Lotlot.jpg 2x" data-file-width="4928" data-file-height="3264" /></a><figcaption>Lotlot</figcaption></figure> In <a href="/wiki/Indonesia" title="Indonesia">Indonesia</a>, taro is widely used for snacks, cakes, crackers, and even macarons, thus it can be easily found everywhere. Some varieties are specially cultivated in accordance with social or geographical traditions. Taro is usually known as "keladi", although other varieties are also known as "talas", among others. The vegetable soup, <a href="/wiki/Sayur_asem" title="Sayur asem">sayur asem</a> and <a href="/wiki/Sayur_lodeh" title="Sayur lodeh">sayur lodeh</a> may use taro and its leaves also lompong (taro stem) in Java. <a href="/wiki/Chinese_Indonesians" title="Chinese Indonesians">Chinese</a> descendants in <a href="/wiki/Indonesia" title="Indonesia">Indonesia</a> often eat taro with stewed rice and dried shrimp. The taro is diced and cooked along with the rice, the shrimp, and sesame oil. In <a href="/wiki/New_Guinea" title="New Guinea">New Guinea</a>, there are some traditional dishes made of taro as well its leaves such as <a href="/wiki/Keripik" class="mw-redirect" title="Keripik">keripik</a> keladi (sweet spicy taro chips), <a href="/w/index.php?title=Keladi_tumbuk&action=edit&redlink=1" class="new" title="Keladi tumbuk (page does not exist)">keladi tumbuk</a> [<a href="https://id.wikipedia.org/wiki/keladi_tumbuk" class="extiw" title="id:keladi tumbuk">id</a>], pounded taro with vegetables, and <a href="/w/index.php?title=Aunu_senebre&action=edit&redlink=1" class="new" title="Aunu senebre (page does not exist)">aunu senebre</a> [<a href="https://id.wikipedia.org/wiki/aunu_senebre" class="extiw" title="id:aunu senebre">id</a>], anchovies mixed with slices of taro leaf. <a href="/wiki/Mentawai_people" title="Mentawai people">Mentawai people</a> has a traditional food called lotlot, taro leaves cooked with tinimbok (smoked fish). <div class="mw-heading mw-heading5"><h5 id="Philippines">Philippines</h5>[<a href="/w/index.php?title=Taro&action=edit&section=36" title="Edit section: Philippines">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Laingjf1762.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/56/Laingjf1762.JPG/220px-Laingjf1762.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/56/Laingjf1762.JPG/330px-Laingjf1762.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/56/Laingjf1762.JPG/440px-Laingjf1762.JPG 2x" data-file-width="4608" data-file-height="3456" /></a><figcaption>Laing</figcaption></figure> In the <a href="/wiki/Philippines" title="Philippines">Philippines</a> taro is usually called gabi, abi, or avi and is widely available throughout the archipelago. Its adaptability to marshland and swamps make it one of the most common vegetables in the Philippines. The leaves, stems, and corms are all consumed and form part of the local cuisine. A popular recipe for taro is <a href="/wiki/Laing_(food)" title="Laing (food)">laing</a> from the <a href="/wiki/Bicol_Region" title="Bicol Region">Bicol Region</a>; the dish's main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish <a href="/wiki/Bagoong" title="Bagoong">bagoong</a>.<a href="#cite_note-86">[86]</a> It is sometimes heavily spiced with red hot chilies called <a href="/wiki/Siling_labuyo" title="Siling labuyo">siling labuyo</a>. Another dish in which taro is commonly used is the Philippine national stew, <a href="/wiki/Sinigang" title="Sinigang">sinigang</a>, although radish can be used if taro is not available. This stew is made with pork and beef, shrimp, or fish, a souring agent (tamarind fruit, <a href="/wiki/Averrhoa_bilimbi" title="Averrhoa bilimbi">kamias</a>, etc.) with the addition of peeled and diced corms as thickener. The corm is also prepared as a basic ingredient for <a href="/wiki/Ginataan" title="Ginataan">ginataan</a>, a coconut milk and taro dessert. <div class="mw-heading mw-heading5"><h5 id="Thailand">Thailand</h5>[<a href="/w/index.php?title=Taro&action=edit&section=37" title="Edit section: Thailand">edit</a>]</div> In <a href="/wiki/Thai_cuisine" title="Thai cuisine">Thai cuisine</a>, taro <a href="/wiki/Thai_language" title="Thai language">Thai</a>: 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.<a href="#cite_note-87">[87]</a> Raw taro is also often sliced and deep fried and sold in bags as chips (เผือกทอด). As in other Asian countries, taro is a popular flavor for ice cream in Thailand.<a href="#cite_note-88">[88]</a> <div class="mw-heading mw-heading5"><h5 id="Vietnam">Vietnam</h5>[<a href="/w/index.php?title=Taro&action=edit&section=38" title="Edit section: Vietnam">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Seaweed_taro_dessert.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/af/Seaweed_taro_dessert.jpg/220px-Seaweed_taro_dessert.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/af/Seaweed_taro_dessert.jpg/330px-Seaweed_taro_dessert.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/af/Seaweed_taro_dessert.jpg/440px-Seaweed_taro_dessert.jpg 2x" data-file-width="1000" data-file-height="750" /></a><figcaption><a href="/wiki/Ch%C3%A8" title="Chè">Chè</a> khoai môn</figcaption></figure> In Vietnam, there is a large variety of taro plants. One is called khoai môn, which is used as a filling in <a href="/wiki/Spring_roll" title="Spring roll">spring rolls</a>, cakes, puddings and <a href="/wiki/Ch%C3%A8" title="Chè">sweet soup desserts</a>, smoothies and other desserts. Taro is used in the <a href="/wiki/T%E1%BA%BFt" title="Tết">Tết</a> dessert chè khoai môn, which is sticky rice pudding with taro roots. The stems are also used in soups such as <a href="/wiki/Canh_chua" title="Canh chua">canh chua</a>. One is called khoai sọ, which is smaller in size than khoai môn. Another common taro plant grows roots in shallow waters and grows stems and leaves above the surface of the water. This taro plant has <a href="/wiki/Saponin" title="Saponin">saponin</a>-like substances that cause a hot, itchy feeling in the mouth and throat. Northern farmers used to plant them to cook the stems and leaves to feed their hogs. They re-grew quickly from their roots. After cooking, the <a href="/wiki/Saponin" title="Saponin">saponin</a> in the soup of taro stems and leaves is reduced to a level the hogs can eat. Today this practice is no longer popular in Vietnam agriculture. These taro plants are commonly called khoai ngứa, which literally means "itchy potato". <div class="mw-heading mw-heading4"><h4 id="South_Asia">South Asia</h4>[<a href="/w/index.php?title=Taro&action=edit&section=39" title="Edit section: South Asia">edit</a>]</div> Taro roots are commonly known as Arbi or Arvi in <a href="/wiki/Urdu" title="Urdu">Urdu</a> and <a href="/wiki/Hindi" title="Hindi">Hindi</a> language. It is a common dish in Northern India and Pakistan. Arbi Gosht (meat) Masala Recipe is a tangy mutton curry recipe with taro vegetable. Mutton and Arbi is cooked in whole spices and tomatoes which lends a wonderful taste to the dish.<a href="#cite_note-89">[89]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Arbi_Gosht.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Arbi_Gosht.jpg/220px-Arbi_Gosht.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Arbi_Gosht.jpg/330px-Arbi_Gosht.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Arbi_Gosht.jpg/440px-Arbi_Gosht.jpg 2x" data-file-width="2724" data-file-height="2043" /></a><figcaption>Arbi Gosht</figcaption></figure> <div class="mw-heading mw-heading5"><h5 id="Bangladesh">Bangladesh</h5>[<a href="/w/index.php?title=Taro&action=edit&section=40" title="Edit section: Bangladesh">edit</a>]</div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Food-Kochu-Bata.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/84/Food-Kochu-Bata.jpg/220px-Food-Kochu-Bata.jpg" decoding="async" width="220" height="124" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/84/Food-Kochu-Bata.jpg/330px-Food-Kochu-Bata.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/84/Food-Kochu-Bata.jpg/440px-Food-Kochu-Bata.jpg 2x" data-file-width="3264" data-file-height="1836" /></a><figcaption>Kochu bata</figcaption></figure> In <a href="/wiki/Bangladesh" title="Bangladesh">Bangladesh</a> taro is a very popular vegetable known as kochu (কচু) or mukhi (মুখি). Within the <a href="/wiki/Sylheti_language" title="Sylheti language">Sylheti language</a>, it is called mukhi. It is usually cooked with small <a href="/wiki/Prawn" title="Prawn">prawns</a> or the <a href="/wiki/Ilish" title="Ilish">ilish</a> fish into a <a href="/wiki/Curry" title="Curry">curry</a>, but some dishes are cooked with <a href="/wiki/Dried_fish" title="Dried fish">dried fish</a>. Its green leaves, kochu pata (কচু পাতা), and stem, kochu (কচু), are also eaten as a favorite dish and usually ground to a paste or finely chopped to make shak — but it must be boiled well beforehand. Taro stolons or stems, kochur loti (কচুর লতি), are also favored by Bangladeshis and cooked with <a href="/wiki/Shrimp" title="Shrimp">shrimp</a>, dried fish or the head of the ilish fish.<a href="#cite_note-90">[90]</a> Taro is available, either fresh or frozen, in the UK and US in most Asian stores and supermarkets specialising in <a href="/wiki/Sylheti_cuisine" class="mw-redirect" title="Sylheti cuisine">Sylheti</a>, <a href="/wiki/Bangladeshi_cuisine" title="Bangladeshi cuisine">Bangladeshi</a> or <a href="/wiki/South_Asian_cuisine" title="South Asian cuisine">South Asian</a> food. Also, another variety called maan kochu is consumed and is a rich source of vitamins and nutrients. Maan Kochu is made into a paste and fried to prepare a food known as Kochu Bata. <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Taro_stolons_of_Bangladesh.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Taro_stolons_of_Bangladesh.jpg/220px-Taro_stolons_of_Bangladesh.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Taro_stolons_of_Bangladesh.jpg/330px-Taro_stolons_of_Bangladesh.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Taro_stolons_of_Bangladesh.jpg/440px-Taro_stolons_of_Bangladesh.jpg 2x" data-file-width="4160" data-file-height="3120" /></a><figcaption>Taro stolons at a market in Dhaka</figcaption></figure> <div class="mw-heading mw-heading5"><h5 id="India">India</h5>[<a href="/w/index.php?title=Taro&action=edit&section=41" title="Edit section: India">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Saru_bhoja.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/98/Saru_bhoja.jpg/220px-Saru_bhoja.jpg" decoding="async" width="220" height="204" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/98/Saru_bhoja.jpg/330px-Saru_bhoja.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/98/Saru_bhoja.jpg/440px-Saru_bhoja.jpg 2x" data-file-width="2160" data-file-height="2004" /></a><figcaption>Saru bhaja</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Patra_(Gujarati_snack).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Patra_%28Gujarati_snack%29.jpg/220px-Patra_%28Gujarati_snack%29.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Patra_%28Gujarati_snack%29.jpg/330px-Patra_%28Gujarati_snack%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Patra_%28Gujarati_snack%29.jpg/440px-Patra_%28Gujarati_snack%29.jpg 2x" data-file-width="2560" data-file-height="1920" /></a><figcaption><a href="/wiki/Patrode" title="Patrode">Patrode</a></figcaption></figure> In India, taro or <a href="/wiki/Eddoe" title="Eddoe">eddoe</a> is a common dish served in many ways. In <a href="/wiki/Gujarat" title="Gujarat">Gujarat</a>, it is called Patar Vel or Saryia Na Paan green leaves are used by making a roll, with besan (gram flour), salt, turmeric, red chili powder all put into paste form inside leaves. Then steamed and in small portions, as well as fried in the deep fryer. In <a href="/wiki/Mizoram" title="Mizoram">Mizoram</a>, in <a href="/wiki/Northeast_India" title="Northeast India">north-eastern India</a>, it is called bäl; the leaves, stalks and corms are eaten as dawl bai. The leaves and stalks are often traditionally preserved to be eaten in dry season as dawl rëp bai.<a href="#cite_note-dawlbai-91">[91]</a><a href="#cite_note-ndtv-92">[92]</a> In <a href="/wiki/Assam" title="Assam">Assam</a>, a north-eastern state, taro is known as kosu (কচু). Various parts of the plant are eaten by making different dishes. The leaf buds called kosu loti (কচু লতি) are cooked with sour dried fruits and called thekera (থেকেৰা) or sometimes eaten alongside <a href="/wiki/Tamarind" title="Tamarind">tamarind</a>, <a href="/wiki/Dillenia_indica" title="Dillenia indica">elephant apple</a>, a small amount of pulses, or fish. Similar dishes are prepared from the long root-like structures called kosu thuri. A sour fried dish is made from its flower (kosu kala). Porridges are made from the corms themselves, which may also be boiled, seasoned with salt and eaten as snacks. In <a href="/wiki/Manipur" title="Manipur">Manipur</a>, another north-eastern state, taro is known as pan. The <a href="/wiki/Kuki_people" title="Kuki people">Kukis</a> calls it bal. Boiled bal is a snack at lunch along with chutney or hot chili-flakes besides being cooked as a main dish along with smoked or dried meat, beans, and mustard leaves. Sun-dried taro leaves are later used in broth and stews. It is widely available and is eaten in many forms, either baked, boiled, or cooked into a curry with <a href="/wiki/Hilsa" class="mw-redirect" title="Hilsa">hilsa</a> or with fermented soybeans called hawai-zaar. The leaves are also used in a special traditional dish called utti, cooked with peas. It is called arbi in Urdu/Hindi and arvi in Punjabi in <a href="/wiki/North_India" title="North India">north India</a>. It is called kəchu (कचु) in Sanskrit.<a href="#cite_note-93">[93]</a> In <a href="/wiki/Himachal_Pradesh" title="Himachal Pradesh">Himachal Pradesh</a>, in <a href="/wiki/North_India" title="North India">northern India</a>, taro corms are known as ghandyali, and the plant is known as kachalu in the <a href="/wiki/Kangra_district" title="Kangra district">Kangra</a> and <a href="/wiki/Mandi_district" title="Mandi district">Mandi</a> districts. The dish called patrodu is made using taro leaves rolled with corn or gram flour and boiled in water. Another dish, pujji is made with mashed leaves and the trunk of the plant and ghandyali or taro corms are prepared as a separate dish. In <a href="/wiki/Shimla" title="Shimla">Shimla</a>, a pancake-style dish, called <a href="/wiki/Patra_(dish)" class="mw-redirect" title="Patra (dish)">patra</a> or patid, is made using gram flour. In <a href="/wiki/Uttarakhand" title="Uttarakhand">Uttarakhand</a> and neighboring <a href="/wiki/Nepal" title="Nepal">Nepal</a>, taro is considered a healthy food and is cooked in a variety of ways. The delicate gaderi (taro variety) of <a href="/wiki/Kumaon_division" title="Kumaon division">Kumaon</a>, especially from <a href="/w/index.php?title=Lobanj,_Bageshwar_district&action=edit&redlink=1" class="new" title="Lobanj, Bageshwar district (page does not exist)">Lobanj, Bageshwar district</a>, is much sought after. Most commonly it is boiled in tamarind water until tender, then diced into cubes which are stir-fried in mustard oil with fenugreek leaves. Another technique for preparation is boiling it in salt water till it is reduced to a porridge. The young leaves called gaaba, are steamed, sun-dried, and stored for later use. Taro leaves and stems are pickled. Crushed leaves and stems are mixed with de-husked urad daal (black lentils) and then dried as small balls called badi. These stems may also be sun-dried and stored for later use. On auspicious days, women worship saptarshi ("seven sages") and only eat rice with taro leaves. In <a href="/wiki/Maharashtra" title="Maharashtra">Maharashtra</a>, in <a href="/wiki/Western_India" title="Western India">western India</a>, the leaves, called alu che paana, are de-veined and rolled with a paste of gram flour. Then seasoned with tamarind paste, red chili powder, turmeric, coriander, <a href="/wiki/Asafoetida" title="Asafoetida">asafoetida</a> and salt, and finally steamed. These can be eaten whole, cut into pieces, or shallow fried and eaten as a snack known as alu chi wadi. Alu chya panan chi patal bhaji a lentil and colocasia leaves curry, is also popular. In <a href="/wiki/Goan_cuisine" title="Goan cuisine">Goan</a> as well as <a href="/wiki/Konkani_cuisine" class="mw-redirect" title="Konkani cuisine">Konkani cuisine</a> taro leaves are very popular. A tall-growing variety of taro is extensively used on the western coast of India to make <a href="/wiki/Patrode" title="Patrode">patrode</a>, patrade, or patrada (lit. "leaf-pancake") a dish with gram flour, tamarind and other spices. In <a href="/wiki/Gujarat" title="Gujarat">Gujarat</a>, it is called patar vel or saryia na paan. Gram flour, salt, turmeric, red chili powder made into paste and stuffed inside a roll of green taro leaves. Then steamed and in small portions and then fried.<a href="#cite_note-94">[94]</a> <a href="/wiki/Sindhis" title="Sindhis">Sindhis</a> call it kachaloo; they fry it, compress it, and re-fry it to make a dish called tuk which complements <a href="/wiki/Sindhi_cuisine" title="Sindhi cuisine">Sindhi curry</a>. In <a href="/wiki/Kerala" title="Kerala">Kerala</a>, a state in <a href="/wiki/South_India" title="South India">southern India</a>, taro corms are known as chembu kizhangu (ചേമ്പ് കിഴങ്ങ്) and are a <a href="/wiki/Staple_food" title="Staple food">staple food</a>, a side dish, and an ingredient in various side dishes like <a href="/wiki/Sambar_(dish)" title="Sambar (dish)">sambar</a>. As a staple food, it is steamed and eaten with a spicy <a href="/wiki/Chutney" title="Chutney">chutney</a> of green chilies, tamarind, and shallots. The leaves and stems of certain varieties of taro are also used as a vegetable in Kerala. In <a href="/wiki/Dakshin_Kannada" class="mw-redirect" title="Dakshin Kannada">Dakshin Kannada</a> in <a href="/wiki/Karnataka" title="Karnataka">Karnataka</a>, it is used as a breakfast dish, either made like <a href="/wiki/Fritter" title="Fritter">fritters</a> or steamed. In <a href="/wiki/Tamil_Nadu" title="Tamil Nadu">Tamil Nadu</a> and <a href="/wiki/Andhra_Pradesh" title="Andhra Pradesh">Andhra Pradesh</a>, taro corms are known as sivapan-kizhangu (seppankilangu or cheppankilangu), chamagadda, or in coastal Andhra districts as chaama dumpa. They can be prepared in a variety of ways, such as by deep-frying the steamed and sliced corms in oil known as chamadumpa chips to be eaten on the side with rice, or cooking in a tangy tamarind sauce with spices, onion, and tomato. In the <a href="/wiki/East_India" title="East India">east Indian</a> state of <a href="/wiki/West_Bengal" title="West Bengal">West Bengal</a>, taro corms are thinly sliced and fried to make chips called kochu bhaja(কচু ভাজা). The stem is used to cook kochur saag (কচুর শাগ) with fried hilsha (ilish) head or boiled chhola (chickpea), often eaten as a starter with hot rice. The corms 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 corms. Gathi kochu (গাঠি কচু) (taro variety) are very popular and used to make a thick curry called gathi kochur dal (গাঠি কচুর ডাল). Here kochur loti (কচুর লতি) (taro stolon) dry curry<a href="#cite_note-95">[95]</a> is a popular dish which is usually prepared with poppy seeds and mustard paste. Leaves and corms of shola kochu (শলা কচু) and maan kochu (মান কচু) are also used to make some popular traditional dishes. In <a href="/wiki/Mithilanchal" class="mw-redirect" title="Mithilanchal">Mithila</a>, <a href="/wiki/Bihar" title="Bihar">Bihar</a>, taro corms are known as ədua (अडुआ) and its leaves are called ədikunch ke paat (अड़िकंच के पात). A curry of taro leaves is made with mustard paste and sour sun-dried mango pulp (आमिल; aamil). In <a href="/wiki/Odisha" title="Odisha">Odisha</a>, taro corms are known as saru. Dishes made of taro include saru besara (taro in mustard and garlic paste). It is also an indispensable ingredient in preparing dalma, an <a href="/wiki/Cuisine_of_Odisha" title="Cuisine of Odisha">Odia cuisine</a> staple (vegetables cooked with <a href="/wiki/Dal" title="Dal">dal</a>). Sliced taro corms, deep fried in oil and mixed with red chili powder and salt, are known as saru chips. <div class="mw-heading mw-heading5"><h5 id="Maldives">Maldives</h5>[<a href="/w/index.php?title=Taro&action=edit&section=42" title="Edit section: Maldives">edit</a>]</div> Ala was widely grown in the southern atolls of <a href="/wiki/Addu_Atoll" title="Addu Atoll">Addu Atoll</a>, <a href="/wiki/Fuvahmulah" title="Fuvahmulah">Fuvahmulah</a>, <a href="/wiki/Huvadhu_Atoll" title="Huvadhu Atoll">Huvadhu Atoll</a>, and <a href="/wiki/Laamu_Atoll" class="mw-redirect" title="Laamu Atoll">Laamu Atoll</a> and is considered a <a href="/wiki/Staple_food" title="Staple food">staple</a> even after rice was introduced. Ala and olhu ala are still widely eaten all over the 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 corms are sliced and fried to make chips and are also used to prepare varieties of sweets.<a href="#cite_note-96">[96]</a> <div class="mw-heading mw-heading5"><h5 id="Nepal">Nepal</h5>[<a href="/w/index.php?title=Taro&action=edit&section=43" title="Edit section: Nepal">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Arikanchan.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/68/Arikanchan.jpg/220px-Arikanchan.jpg" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/68/Arikanchan.jpg/330px-Arikanchan.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/68/Arikanchan.jpg/440px-Arikanchan.jpg 2x" data-file-width="3456" data-file-height="4608" /></a><figcaption>Arikanchan is prepared from taro leaves, black lentils paste and spices in mostly the Eastern Terai of Nepal, is traditional and indigenous food.</figcaption></figure> Taro is grown in the <a href="/wiki/Terai" title="Terai">Terai</a> and the <a href="/wiki/Geography_of_nepal#The_Hill_Region" class="mw-redirect" title="Geography of nepal">hilly regions</a> of <a href="/wiki/Nepal" title="Nepal">Nepal</a>. The root (corm) of taro is known as pindalu (पिँडालु) and petioles with leaves are known as karkalo (कर्कलो), Gava (गाभा) and also Kaichu (केेेैचु) in Maithili. Almost all parts are eaten in different dishes. Boiled corm of Taro is commonly served with salt, spices, and chilies. Taro is a popular dish in the 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 (जीवन हाम्रो कर्कलाको पानी जस्तै हो) means, "Our life is as vulnerable as water stuck in the leaf of taro". Taro is cultivated and eaten by the <a href="/wiki/Tharu_people" title="Tharu people">Tharu people</a> in the <a href="/wiki/Inner_Terai_Valleys_of_Nepal" title="Inner Terai Valleys of Nepal">Inner Terai</a> as well. Roots are mixed with dried fish and turmeric, then dried in cakes called sidhara which are curried with radish, chili, garlic and other spices to accompany rice. The Tharu prepare the leaves in a fried vegetable side-dish that also shows up in <a href="/wiki/Maithil" class="mw-redirect" title="Maithil">Maithili</a> cuisine.<a href="#cite_note-97">[97]</a> <div class="mw-heading mw-heading5"><h5 id="Pakistan">Pakistan</h5>[<a href="/w/index.php?title=Taro&action=edit&section=44" title="Edit section: Pakistan">edit</a>]</div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Arvi_Gosht.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Arvi_Gosht.jpg/220px-Arvi_Gosht.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Arvi_Gosht.jpg/330px-Arvi_Gosht.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Arvi_Gosht.jpg/440px-Arvi_Gosht.jpg 2x" data-file-width="4896" data-file-height="3672" /></a><figcaption>Arvi gosht</figcaption></figure> 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 chilies and carrom (<a href="/wiki/Ajwain" title="Ajwain">ajwain</a>) seeds. Taro or arvi is also cooked with chopped spinach. The dish called Arvi Palak is the second most renowned dish made of Taro. <div class="mw-heading mw-heading5"><h5 id="Sri_Lanka">Sri Lanka</h5>[<a href="/w/index.php?title=Taro&action=edit&section=45" title="Edit section: Sri Lanka">edit</a>]</div> Many varieties are recorded in Sri Lanka, several being edible, most being toxic to humans and, therefore, are not grown. Edible varieties (such as kiri ala, kolakana ala, gahala, and sevel ala) are grown for their corms and leaves. Sri Lankans eat corms after boiling them or making them into a curry with coconut milk. Some varieties of the leaves of , kolakana ala and kalu alakola are eaten. <div class="mw-heading mw-heading4"><h4 id="Middle_East_and_Europe">Middle East and Europe</h4>[<a href="/w/index.php?title=Taro&action=edit&section=46" title="Edit section: Middle East and Europe">edit</a>]</div> 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 <a href="/wiki/Apicius" title="Apicius">Apicius</a> mentions several methods for preparing taro, including boiling, preparing 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. When the Spanish and Portuguese sailed to the new world, they brought taro along with them. Recently[<a href="/wiki/Wikipedia:Manual_of_Style/Dates_and_numbers#Chronological_items" title="Wikipedia:Manual of Style/Dates and numbers">when?</a>] there has been renewed interest in exotic foods and consumption is increasing. <div class="mw-heading mw-heading5"><h5 id="Cyprus">Cyprus</h5>[<a href="/w/index.php?title=Taro&action=edit&section=47" title="Edit section: Cyprus">edit</a>]</div> In <a href="/wiki/Cyprus" title="Cyprus">Cyprus</a>, taro has been in use since the time of the <a href="/wiki/Roman_Empire" title="Roman Empire">Roman Empire</a>.<a href="#cite_note-98">[98]</a><a href="#cite_note-99">[99]</a> Today it is known as kolokas in Turkish or kolokasi (κολοκάσι) in Greek, which comes from the <a href="/wiki/Ancient_Greek" title="Ancient Greek">Ancient Greek</a> name κολοκάσιον (kolokasion) for <a href="/wiki/Lotus_root" class="mw-redirect" title="Lotus root">lotus root</a>. It is usually sauteed with <a href="/wiki/Celery" title="Celery">celery</a> and <a href="/wiki/Onion" title="Onion">onion</a> with pork, <a href="/wiki/Chicken" title="Chicken">chicken</a> or lamb, in a <a href="/wiki/Tomato_sauce" title="Tomato sauce">tomato sauce</a> – a vegetarian version is also available. The cormlets are called poulles (sing. poulla), and they are prepared by first being sauteed, followed by decaramelising the vessel with <a href="/wiki/Dry_wine" class="mw-redirect" title="Dry wine">dry</a> <a href="/wiki/Red_wine" title="Red wine">red wine</a> and <a href="/wiki/Coriander_seed" class="mw-redirect" title="Coriander seed">coriander seeds</a>, and finally served with freshly squeezed <a href="/wiki/Lemon" title="Lemon">lemon</a>.<a href="#cite_note-100">[100]</a> <div class="mw-heading mw-heading5"><h5 id="Greece">Greece</h5>[<a href="/w/index.php?title=Taro&action=edit&section=48" title="Edit section: Greece">edit</a>]</div> In Greece, taro grows on <a href="/wiki/Icaria" title="Icaria">Icaria</a>. Icarians credit taro for saving them from famine during <a href="/wiki/World_War_II" title="World War II">World War II</a>. They boil it until tender and serve it as a <a href="/wiki/Salad" title="Salad">salad</a>. <div class="mw-heading mw-heading5"><h5 id="Lebanon">Lebanon</h5>[<a href="/w/index.php?title=Taro&action=edit&section=49" title="Edit section: Lebanon">edit</a>]</div> In Lebanon, taro is known as kilkass and is grown mainly 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 ’il’as (<a href="/wiki/Lebanese_Arabic" title="Lebanese Arabic">Lebanese pronunciation</a> of <a href="https://en.wiktionary.org/wiki/%D9%82%D9%84%D9%82%D8%A7%D8%B3#Arabic" class="extiw" title="wikt:قلقاس">قلقاس</a>) bi-<a href="/wiki/Tahini" title="Tahini">tahini</a>. Another common method of preparing taro is to boil, peel then slice it into <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1154941027">1 cm (1⁄2 in) thick slices, before frying and marinating in edible "red" <a href="/wiki/Sumac" title="Sumac">sumac</a>. 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. Also in the north, it is known by the name bouzmet, mainly around <a href="/wiki/Miniyeh" title="Miniyeh">Menieh</a>, where it is first peeled, and left to dry in the sun for a couple of days. After that, it is stir-fried in lots of vegetable oil in a casserole until golden brown, then a large amount of wedged, melted onions are added, in addition to water, chickpeas and some seasoning. These are all left to simmer for a few hours, and the result is a stew-like dish. It is considered a hard-to-make delicacy, not only because of the tedious preparation but the consistency and flavour that the taro must reach. The smaller variety of taro is more popular in the north due to its tenderness. <div class="mw-heading mw-heading5"><h5 id="Portugal">Portugal</h5>[<a href="/w/index.php?title=Taro&action=edit&section=50" title="Edit section: Portugal">edit</a>]</div> In the <a href="/wiki/Azores" title="Azores">Azores</a> taro is known as inhame or inhame-coco and is commonly steamed with potatoes, <a href="/wiki/Vegetable" title="Vegetable">vegetables</a> and <a href="/wiki/Meat" title="Meat">meats</a> or <a href="/wiki/Fish" title="Fish">fish</a>. The leaves are sometimes cooked into soups and stews. It is also consumed as a <a href="/wiki/Dessert" title="Dessert">dessert</a> after first being steamed and peeled, then fried in <a href="/wiki/Vegetable_oil" title="Vegetable oil">vegetable oil</a> or <a href="/wiki/Lard" title="Lard">lard</a>, and finally sprinkled with <a href="/wiki/Sugar" title="Sugar">sugar</a>, <a href="/wiki/Cinnamon" title="Cinnamon">cinnamon</a> and <a href="/wiki/Nutmeg" title="Nutmeg">nutmeg</a>. Taro grows abundantly in the fertile land of the Azores, as well as in creeks that are fed by mineral springs. Through migration to other countries, the inhame is found in the Azorean diaspora. <div class="mw-heading mw-heading5"><h5 id="Turkey">Turkey</h5>[<a href="/w/index.php?title=Taro&action=edit&section=51" title="Edit section: Turkey">edit</a>]</div> Taro (<a href="/wiki/Turkish_language" title="Turkish language">Turkish</a>: gölevez) is grown in the south coast of <a href="/wiki/Turkey" title="Turkey">Turkey</a>, especially in <a href="/wiki/Mersin" title="Mersin">Mersin</a>, <a href="/wiki/Bozyaz%C4%B1" title="Bozyazı">Bozyazı</a>, <a href="/wiki/Anamur" title="Anamur">Anamur</a> and <a href="/wiki/Antalya" title="Antalya">Antalya</a>. It is boiled in a <a href="/wiki/Tomato_sauce" title="Tomato sauce">tomato sauce</a> or cooked with meat, beans and <a href="/wiki/Chickpea" title="Chickpea">chickpeas</a>. It is often used as a substitute for <a href="/wiki/Potato" title="Potato">potato</a>. <div class="mw-heading mw-heading4"><h4 id="Africa">Africa</h4>[<a href="/w/index.php?title=Taro&action=edit&section=52" title="Edit section: Africa">edit</a>]</div> <div class="mw-heading mw-heading5"><h5 id="Egypt">Egypt</h5>[<a href="/w/index.php?title=Taro&action=edit&section=53" title="Edit section: Egypt">edit</a>]</div> In Egypt, taro is known as qolqas (<a href="/wiki/Egyptian_Arabic_language" class="mw-redirect" title="Egyptian Arabic language">Egyptian Arabic</a>: قلقاس, <style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style>IPA: <a href="/wiki/Help:IPA/Egyptian_Arabic" title="Help:IPA/Egyptian Arabic">[ʔolˈʔæːs]</a>). The corms are larger than what would be found in <a href="/wiki/North_America" title="North America">North American</a> supermarkets. After being peeled completely, it is cooked in one of two ways: cut into small cubes and cooked in broth with fresh <a href="/wiki/Coriander" title="Coriander">coriander</a> and <a href="/wiki/Chard" title="Chard">chard</a> and served as an accompaniment to meat <a href="/wiki/Stew" title="Stew">stew</a>, or sliced and cooked with <a href="/wiki/Ground_meat" title="Ground meat">minced meat</a> and tomato sauce.<a href="#cite_note-101">[101]</a> <div class="mw-heading mw-heading5"><h5 id="Canarias">Canarias</h5>[<a href="/w/index.php?title=Taro&action=edit&section=54" title="Edit section: Canarias">edit</a>]</div> Taro has remained popular in the <a href="/wiki/Canary_Islands" title="Canary Islands">Canary Islands</a> where it is known as ñame and is often used in thick vegetable stews, like potaje de berros (cress <a href="/wiki/Potage" class="mw-redirect" title="Potage">potage</a>)<a href="#cite_note-102">[102]</a> or simply boiled and seasoned with <a href="/wiki/Mojo_(sauce)" title="Mojo (sauce)">mojo</a> or honey. In <a href="/wiki/Spanish_language" title="Spanish language">Canarian Spanish</a> the word Ñame refers to Taro, while in other variants of Castilian is normally used to designate <a href="/wiki/Yam_(vegetable)" title="Yam (vegetable)">yams</a>. <div class="mw-heading mw-heading5"><h5 id="East_Africa">East Africa</h5>[<a href="/w/index.php?title=Taro&action=edit&section=55" title="Edit section: East Africa">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Njahi,_Nduma,_Chapati,_Kachumbari,_chicken_-_an_average_Kikuyu_party_mix.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Njahi%2C_Nduma%2C_Chapati%2C_Kachumbari%2C_chicken_-_an_average_Kikuyu_party_mix.JPG/220px-Njahi%2C_Nduma%2C_Chapati%2C_Kachumbari%2C_chicken_-_an_average_Kikuyu_party_mix.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Njahi%2C_Nduma%2C_Chapati%2C_Kachumbari%2C_chicken_-_an_average_Kikuyu_party_mix.JPG/330px-Njahi%2C_Nduma%2C_Chapati%2C_Kachumbari%2C_chicken_-_an_average_Kikuyu_party_mix.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Njahi%2C_Nduma%2C_Chapati%2C_Kachumbari%2C_chicken_-_an_average_Kikuyu_party_mix.JPG/440px-Njahi%2C_Nduma%2C_Chapati%2C_Kachumbari%2C_chicken_-_an_average_Kikuyu_party_mix.JPG 2x" data-file-width="4608" data-file-height="3456" /></a><figcaption>Njahi, Nduma, Chapati, Kachumbari, chicken – an average Kikuyu party mix</figcaption></figure> In <a href="/wiki/Kenya" title="Kenya">Kenya</a>, <a href="/wiki/Uganda" title="Uganda">Uganda</a> and <a href="/wiki/Tanzania" title="Tanzania">Tanzania</a>, taro is commonly known as arrow root, yam, amayuni (plural) or ejjuni (singular), ggobe, or nduma and madhumbe in some local <a href="/wiki/Bantu_languages" title="Bantu languages">Bantu languages</a>. There are several varieties and each variety has its own local name. It is usually boiled and eaten with <a href="/wiki/Tea" title="Tea">tea</a> or other beverages, or as the main <a href="/wiki/Starch" title="Starch">starch</a> of a meal. It is also cultivated in <a href="/wiki/Madagascar" title="Madagascar">Madagascar</a>, <a href="/wiki/Malawi" title="Malawi">Malawi</a>, <a href="/wiki/Mozambique" title="Mozambique">Mozambique</a>, and <a href="/wiki/Zimbabwe" title="Zimbabwe">Zimbabwe</a>. <div class="mw-heading mw-heading5"><h5 id="South_Africa">South Africa</h5>[<a href="/w/index.php?title=Taro&action=edit&section=56" title="Edit section: South Africa">edit</a>]</div> It is known as amadumbe (plural) or idumbe (singular) in the Zulu language of Southern Africa. <div class="mw-heading mw-heading5"><h5 id="West_Africa">West Africa</h5>[<a href="/w/index.php?title=Taro&action=edit&section=57" title="Edit section: West Africa">edit</a>]</div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Pileuse_de_taro.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Pileuse_de_taro.jpg/220px-Pileuse_de_taro.jpg" decoding="async" width="220" height="243" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Pileuse_de_taro.jpg/330px-Pileuse_de_taro.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/99/Pileuse_de_taro.jpg/440px-Pileuse_de_taro.jpg 2x" data-file-width="1851" data-file-height="2048" /></a><figcaption>Preparing taro in Cameroon</figcaption></figure> Taro is consumed as a <a href="/wiki/Staple_crop" class="mw-redirect" title="Staple crop">staple crop</a> in <a href="/wiki/West_Africa" title="West Africa">West Africa</a>, particularly in <a href="/wiki/Ghana" title="Ghana">Ghana</a>, <a href="/wiki/Nigeria" title="Nigeria">Nigeria</a> and <a href="/wiki/Cameroon" title="Cameroon">Cameroon</a>. It is called cocoyam in Nigeria, Ghana and Anglophone Cameroon, <a href="/wiki/Macabo" class="mw-redirect" title="Macabo">macabo</a> in <a href="/wiki/Francophone_Cameroon" class="mw-redirect" title="Francophone Cameroon">Francophone Cameroon</a>, in Democratic Republic of Congo or Republic of Congo mbálá ya makoko, mankani in <a href="/wiki/Hausa_language" title="Hausa language">Hausa language</a>, koko and lambo in <a href="/wiki/Yoruba_language" title="Yoruba language">Yoruba</a>, and ede in <a href="/wiki/Igbo_language" title="Igbo language">Igbo language</a>. Cocoyam is often boiled, fried, or roasted and eaten with a sauce. In Ghana, it substitutes for <a href="/wiki/Plantain_(cooking)" class="mw-redirect" title="Plantain (cooking)">plantain</a> in making <a href="/wiki/Fufu" title="Fufu">fufu</a> when plantains are out of season. It is also cut into small pieces to make a soupy baby food and appetizer called mpotompoto. It is also common in Ghana to find cocoyam chips (deep-fried slices, about <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1154941027">1 mm (1⁄32 in) thick). Cocoyam leaves, locally called kontomire in Ghana, are a popular vegetable for local sauces such as <a href="/wiki/Palaver_sauce" title="Palaver sauce">palaver sauce</a> and <a href="/wiki/Egusi" title="Egusi">egusi</a>/agushi stew.<a href="#cite_note-103">[103]</a> It is also commonly consumed in Guinea and parts of Senegal, as a leaf sauce or as a vegetable side, and is referred to as jaabere in the local <a href="/wiki/Pulaar" class="mw-redirect" title="Pulaar">Pulaar</a> dialect. <div class="mw-heading mw-heading4"><h4 id="Americas">Americas</h4>[<a href="/w/index.php?title=Taro&action=edit&section=58" title="Edit section: Americas">edit</a>]</div> <div class="mw-heading mw-heading5"><h5 id="Brazil">Brazil</h5>[<a href="/w/index.php?title=Taro&action=edit&section=59" title="Edit section: Brazil">edit</a>]</div> In <a href="/wiki/List_of_countries_and_territories_where_Portuguese_is_an_official_language" class="mw-redirect" title="List of countries and territories where Portuguese is an official language">Lusophone countries</a>, inhame (pronounced <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1177148991">Portuguese pronunciation: <a href="/wiki/Help:IPA/Portuguese" title="Help:IPA/Portuguese">[ĩ ˈɲɐ̃mi]</a>, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1177148991">Portuguese pronunciation: <a href="/wiki/Help:IPA/Portuguese" title="Help:IPA/Portuguese">[ˈɲɐ̃mi]</a> or <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1177148991">Portuguese pronunciation: <a href="/wiki/Help:IPA/Portuguese" title="Help:IPA/Portuguese">[ĩ ˈɲɐ̃mi]</a>, literally "<a href="/wiki/Yam_(vegetable)" title="Yam (vegetable)">yam</a>") and cará are the common names for various plants with edible parts of the genera <a href="/wiki/Alocasia" title="Alocasia">Alocasia</a>, <a href="/wiki/Colocasia" title="Colocasia">Colocasia</a> (family <a href="/wiki/Araceae" title="Araceae">Araceae</a>) and <a href="/wiki/Dioscorea" title="Dioscorea">Dioscorea</a> (family <a href="/wiki/Dioscoreaceae" title="Dioscoreaceae">Dioscoreaceae</a>), and its respective starchy edible parts, generally <a href="/wiki/Tuber" title="Tuber">tubers</a>, with the exception of <a href="/wiki/Dioscorea_bulbifera" title="Dioscorea bulbifera">Dioscorea bulbifera</a>, called cará-moela (pronounced <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1177148991">Portuguese pronunciation: <a href="/wiki/Help:IPA/Portuguese" title="Help:IPA/Portuguese">[kɐˈɾa muˈɛlɐ]</a>, literally, "<a href="/wiki/Gizzard" title="Gizzard">gizzard</a> yam"), 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 <a href="/wiki/Brazil" title="Brazil">Brazil</a> is that carás are potato-like in shape, while inhames are more oblong. In the <a href="/wiki/Brazilian_Portuguese" title="Brazilian Portuguese">Brazilian Portuguese</a> of the hotter and drier <a href="/wiki/Northeast_Region,_Brazil" title="Northeast Region, Brazil">Northeastern region</a>, 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 <a href="/wiki/Sociolect" title="Sociolect">sociolects</a> to differentiate it from the batata-doce, "<a href="/wiki/Sweet_potato" title="Sweet potato">sweet potato</a>", ironic names since both were first cultivated by the indigenous peoples of <a href="/wiki/South_America" title="South America">South America</a>, their native continent, and only later <a href="/wiki/Columbian_Exchange" class="mw-redirect" title="Columbian Exchange">introduced in Europe</a> by the colonizers. Taros are often prepared like potatoes, eaten boiled, stewed or mashed, generally with salt and sometimes <a href="/wiki/Garlic" title="Garlic">garlic</a> as a condiment, as part of a meal (most often lunch or dinner). <div class="mw-heading mw-heading5"><h5 id="Central_America">Central America</h5>[<a href="/w/index.php?title=Taro&action=edit&section=60" title="Edit section: Central America">edit</a>]</div> In <a href="/wiki/Belize" title="Belize">Belize</a>, <a href="/wiki/Costa_Rica" title="Costa Rica">Costa Rica</a>, <a href="/wiki/Nicaragua" title="Nicaragua">Nicaragua</a> and <a href="/wiki/Panama" title="Panama">Panama</a>, taro is eaten in <a href="/wiki/Soup" title="Soup">soups</a>, as a replacement for potatoes, and as chips. It is known locally as malanga (also malanga coco), a word of Bantu origin, and dasheen in Belize and Costa Rica, quiquizque in Nicaragua, and as otoe in Panama. <div class="mw-heading mw-heading5"><h5 id="Haiti">Haiti</h5>[<a href="/w/index.php?title=Taro&action=edit&section=61" title="Edit section: Haiti">edit</a>]</div> In <a href="/wiki/Haiti" title="Haiti">Haiti</a>, it is usually called malanga, or taro. The corm is grated into a paste and deep-fried to make a fritter called Acra. Acra is a very popular street food in Haiti. <div class="mw-heading mw-heading5"><h5 id="Jamaica">Jamaica</h5>[<a href="/w/index.php?title=Taro&action=edit&section=62" title="Edit section: Jamaica">edit</a>]</div> In <a href="/wiki/Jamaica" title="Jamaica">Jamaica</a>, taro is known as coco, <a href="/wiki/Cocoyam" title="Cocoyam">cocoyam</a> and dasheen. Corms with flesh which is white throughout are referred to as minty-coco. The leaves are also used to make Pepper Pot Soup which may include <a href="/wiki/Callaloo" title="Callaloo">callaloo</a>. <div class="mw-heading mw-heading5"><h5 id="Suriname">Suriname</h5>[<a href="/w/index.php?title=Taro&action=edit&section=63" title="Edit section: Suriname">edit</a>]</div> In <a href="/wiki/Suriname" title="Suriname">Suriname</a> it is called tayer, taya, pomtayer or pongtaya. The taro root is called aroei by the indigenous Surinamese and is commonly known as "Chinese tayer". The variety known as eddoe is also called Chinese tayer. It is a popular cultivar among the <a href="/wiki/Maroons" title="Maroons">Maroon</a> 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 <a href="/wiki/Pom_(dish)" title="Pom (dish)">pom</a>. The cooked taro leaf (taya-wiri, or tayerblad) is also a well-known green leafy vegetable. <div class="mw-heading mw-heading5"><h5 id="Trinidad_and_Tobago">Trinidad and Tobago</h5>[<a href="/w/index.php?title=Taro&action=edit&section=64" title="Edit section: Trinidad and Tobago">edit</a>]</div> In <a href="/wiki/Trinidad_and_Tobago" title="Trinidad and Tobago">Trinidad and Tobago</a>, it is called dasheen. The leaves of the taro plant are used to make the Trinidadian variant of the Caribbean dish known as <a href="/wiki/Callaloo" title="Callaloo">callaloo</a> (which is made with okra, dasheen/taro leaves, coconut milk or creme and aromatic herbs) and it is also prepared similarly to steamed spinach. The root of the taro plant is often served boiled, accompanied by stewed fish or meat, curried, often with peas and eaten with roti, or in soups. The leaves are also sauteed with onions, hot pepper and garlic til they are melted to make a dish called "bhaji". This dish is popular with <a href="/wiki/Indo-Trinidadian" class="mw-redirect" title="Indo-Trinidadian">Indo-Trinidadian</a> people. The leaves are also fried in a split pea batter to make "saheena", a fritter of Indian origin. <div class="mw-heading mw-heading5"><h5 id="United_States">United States</h5>[<a href="/w/index.php?title=Taro&action=edit&section=65" title="Edit section: United States">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Taro_sticks_for_sale.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/21/Taro_sticks_for_sale.jpg/220px-Taro_sticks_for_sale.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/21/Taro_sticks_for_sale.jpg/330px-Taro_sticks_for_sale.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/21/Taro_sticks_for_sale.jpg/440px-Taro_sticks_for_sale.jpg 2x" data-file-width="3456" data-file-height="2304" /></a><figcaption>Taro leaf-stems (<a href="/wiki/Petiole_(botany)" title="Petiole (botany)">petioles</a>) for sale at a market in California, 2009</figcaption></figure> Taro has been grown for centuries in the United States. <a href="/wiki/William_Bartram" title="William Bartram">William Bartram</a> observed <a href="/wiki/South_Carolina" title="South Carolina">South Carolina</a> <a href="/wiki/Sea_Islands" title="Sea Islands">Sea Islands</a> residents [clarification needed: were these people Indigenous?] eating roasted roots of the plant, which they called tanya, in 1791, and by the 19th century it was common as a food crop from Charleston to Louisiana.<a href="#cite_note-104">[104]</a> In the 1920s, dasheen<a href="#cite_note-106">[nb 1]</a>, as it was known, was highly touted by the Secretary of the Florida Department of Agriculture as a valuable crop for growth in <a href="/wiki/Muck_(soil)" class="mw-redirect" title="Muck (soil)">muck</a> fields.<a href="#cite_note-107">[106]</a> <a href="/wiki/Fellsmere,_Florida" title="Fellsmere, Florida">Fellsmere, Florida</a>, 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. <a href="/wiki/Poi_(food)" title="Poi (food)">Poi</a> is a <a href="/wiki/Cuisine_of_Hawaii" title="Cuisine of Hawaii">Hawaiian cuisine</a> <a href="/wiki/Staple_food" title="Staple food">staple food</a> made from taro. Traditional poi is produced by mashing cooked starch on a wooden pounding board (papa kuʻi ʻai), with a carved <a href="/wiki/Pestle" class="mw-redirect" title="Pestle">pestle</a> (pōhaku kuʻi ʻai) made from basalt, calcite, coral, or wood.<a href="#cite_note-108">[107]</a><a href="#cite_note-109">[108]</a> Modern methods use an industrial <a href="/wiki/Food_processor" title="Food processor">food processor</a> to produce large quantities for retail distribution. This initial paste is called paʻi ʻai.<a href="#cite_note-110">[109]</a> Water is added to the paste during mashing, and again just before eating, to achieve the desired consistency, which can range from highly <a href="/wiki/Viscosity" title="Viscosity">viscous</a> to liquid. In Hawaii, this is informally classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to scoop it up (the thicker the poi, the fewer fingers required to scoop a sufficient mouthful).<a href="#cite_note-111">[110]</a> Since the late 20th century, taro chips have been available in many supermarkets and natural food stores, and taro is often used in American <a href="/wiki/Chinatown" title="Chinatown">Chinatowns</a>, in <a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese cuisine</a>. <div class="mw-heading mw-heading5"><h5 id="Venezuela">Venezuela</h5>[<a href="/w/index.php?title=Taro&action=edit&section=66" title="Edit section: Venezuela">edit</a>]</div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Sopa_de_Gallina.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Sopa_de_Gallina.JPG/220px-Sopa_de_Gallina.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Sopa_de_Gallina.JPG/330px-Sopa_de_Gallina.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/18/Sopa_de_Gallina.JPG/440px-Sopa_de_Gallina.JPG 2x" data-file-width="2592" data-file-height="1944" /></a><figcaption>Chopped taro for preparing <a href="/w/index.php?title=Sopa_de_gallina&action=edit&redlink=1" class="new" title="Sopa de gallina (page does not exist)">sopa de gallina</a></figcaption></figure> In Venezuela, taro is called ocumo chino or chino and used in soups and <a href="/wiki/Sancocho" title="Sancocho">sancochos</a>. 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 <a href="/wiki/Cassava" title="Cassava">yuca</a> is not available. Ocumo is an indigenous name; chino means "Chinese", an adjective for produce that is considered exotic. Ocumo without the Chinese denomination is a tuber from the same family, but without taro's inside purplish color. Ocumo is the Venezuelan name for <a href="/wiki/Xanthosoma" title="Xanthosoma">malanga</a>, so ocumo chino means "Chinese malanga". Taro is always prepared boiled. No porridge form is known in the local cuisine. <div class="mw-heading mw-heading5"><h5 id="West_Indies">West Indies</h5>[<a href="/w/index.php?title=Taro&action=edit&section=67" title="Edit section: West Indies">edit</a>]</div> Taro is called dasheen,<a href="#cite_note-Young-105">[105]</a> in contrast to the smaller variety of corms called <a href="/wiki/Eddoe" title="Eddoe">eddo</a>, or tanya in the English speaking countries of the <a href="/wiki/West_Indies" title="West Indies">West Indies</a>, and is cultivated and consumed as a staple crop in the region. There are differences among 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 <a href="/wiki/Spanish_West_Indies" title="Spanish West Indies">Spanish West Indies</a> taro is called ñame, the Portuguese variant of which (inhame) is used in former Portuguese colonies where taro is still cultivated, including the <a href="/wiki/Azores" title="Azores">Azores</a> and <a href="/wiki/Brazil" title="Brazil">Brazil</a>. In <a href="/wiki/Puerto_Rico" title="Puerto Rico">Puerto Rico</a><a href="#cite_note-112">[111]</a> and <a href="/wiki/Cuba" title="Cuba">Cuba</a>, and the Dominican Republic it is sometimes called malanga or yautia. In some countries, such as <a href="/wiki/Trinidad_and_Tobago" title="Trinidad and Tobago">Trinidad and Tobago</a>, <a href="/wiki/Saint_Vincent_and_the_Grenadines" title="Saint Vincent and the Grenadines">Saint Vincent and the Grenadines</a>, and <a href="/wiki/Dominica" title="Dominica">Dominica</a>, the leaves and stem of the dasheen, or taro, are most often cooked and pureed into a thick liquid called <a href="/wiki/Callaloo" title="Callaloo">callaloo</a>, which is served as a side dish similar to creamed spinach. Callaloo is sometimes prepared with <a href="/wiki/Crab" title="Crab">crab</a> legs, coconut milk, pumpkin, and okra. It is usually served alongside rice or made into a soup along with various other roots. <div class="mw-heading mw-heading3"><h3 id="Ornamental">Ornamental</h3>[<a href="/w/index.php?title=Taro&action=edit&section=68" title="Edit section: Ornamental">edit</a>]</div> It is also sold as an ornamental plant, often by the name of elephant ears. It can be grown indoors or outdoors with high humidity. In the UK, it has gained the <a href="/wiki/Royal_Horticultural_Society" title="Royal Horticultural Society">Royal Horticultural Society</a>'s <a href="/wiki/Award_of_Garden_Merit" title="Award of Garden Merit">Award of Garden Merit</a>.<a href="#cite_note-RHSPF-113">[112]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:A_variety_of_taro_plant_at_Mount_Isarog_National_Park.jpg" class="mw-file-description"><img alt="3 taro plants at Mount Isarog National Park. The plants have matured to the point that the once green leaves now appear black." src="//upload.wikimedia.org/wikipedia/commons/thumb/c/ca/A_variety_of_taro_plant_at_Mount_Isarog_National_Park.jpg/220px-A_variety_of_taro_plant_at_Mount_Isarog_National_Park.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/ca/A_variety_of_taro_plant_at_Mount_Isarog_National_Park.jpg/330px-A_variety_of_taro_plant_at_Mount_Isarog_National_Park.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/ca/A_variety_of_taro_plant_at_Mount_Isarog_National_Park.jpg/440px-A_variety_of_taro_plant_at_Mount_Isarog_National_Park.jpg 2x" data-file-width="3984" data-file-height="2656" /></a><figcaption>A matured variation of taro plant. With dark leaves that appear black, it's often referred to as "Black Magic".</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Laboratory">Laboratory</h3>[<a href="/w/index.php?title=Taro&action=edit&section=69" title="Edit section: Laboratory">edit</a>]</div> It is also used for <a href="/wiki/Anthocyanin" title="Anthocyanin">anthocyanin</a> study experiments, especially with reference to <a href="/wiki/Abaxial" title="Abaxial">abaxial</a> and <a href="/wiki/Adaxial" title="Adaxial">adaxial</a> anthocyanic concentration.<a href="#cite_note-114">[113]</a> A recent study has revealed honeycomb-like microstructures on the taro leaf that make the leaves <a href="/wiki/Superhydrophobic" class="mw-redirect" title="Superhydrophobic">superhydrophobic</a>. The measured <a href="/wiki/Contact_angle" title="Contact angle">contact angle</a> on the leaf in this study is around 148°.<a href="#cite_note-115">[114]</a> In Melissa K. Nelson's article Protecting the Sanctity of Native Foods, scientists at the University of Hawaii attempted to patent and genetically alter taro before being dissuaded by activists and farmers, "In 2006, the University of Hawaii withdrew its patents on the three varieties and agreed to stop genetically modifying Hawaii forms of taro. Researchers continue to experiment with modifying a Chinese form of taro, however."<a href="#cite_note-116">[115]</a> <div class="mw-heading mw-heading2"><h2 id="In_culture">In culture</h2>[<a href="/w/index.php?title=Taro&action=edit&section=70" title="Edit section: In culture">edit</a>]</div> In <a href="/wiki/Meitei_mythology" title="Meitei mythology">Meitei mythology</a> and <a href="/wiki/Meitei_folklore" title="Meitei folklore">Meitei folklore</a> of <a href="/wiki/Manipur" title="Manipur">Manipur</a>, Taro (<a href="/wiki/Meitei_language" title="Meitei language">Meitei</a>: <style data-mw-deduplicate="TemplateStyles:r1250982399">.mw-parser-output .script-Mtei,.mw-parser-output .script-mtei,.mw-parser-output .script-meetei_mayek,.mw-parser-output .script-meithei{font-family:"Noto Sans Meetei Mayek","Eeyek","Eeyek Unicode","Nirmala UI"}</style>ꯄꯥꯟ, romanized: paan) plants are mentioned. One significant instance is the <a href="/wiki/Meitei_folktale" class="mw-redirect" title="Meitei folktale">Meitei folktale</a> of the <a href="/wiki/Hanuba_Hanubi_Paan_Thaaba" title="Hanuba Hanubi Paan Thaaba">Hanuba Hanubi Paan Thaaba</a> (<a href="/wiki/Meitei_language" title="Meitei language">Meitei</a> for '<a href="/wiki/Old_Man_and_Old_Woman_planting_Taro" class="mw-redirect" title="Old Man and Old Woman planting Taro">Old Man and Old Woman planting Taro</a>').<a href="#cite_note-117">[116]</a><a href="#cite_note-118">[117]</a> In this story, an old man and an old woman, were deceived by some monkeys regarding the planting of the Taro plants in a very different way.<a href="#cite_note-119">[118]</a><a href="#cite_note-120">[119]</a><a href="#cite_note-121">[120]</a> The old man and woman followed the monkeys' advice, peeling off the best tubers of the plants, then boiling them in a pot until softened and after cooling them off, wrapping them in banana leaves and putting them inside the soils of the grounds.<a href="#cite_note-122">[121]</a><a href="#cite_note-123">[122]</a> In the middle of the night, the monkeys secretly came into the farm and ate all the well cooked plants. After their eating, they (monkeys) planted some inedible giant wild plants in the place where the old couple had placed the cooked plant tubers. In the morning, the old couple were amazed to see the plants getting fully grown up just after one day of planting the tubers. They were unaware of the tricks of the monkeys. So, the old couple cooked and ate the inedible wild Taro plants. As a reaction of eating the wild plants, they suffered from the unbearable <a href="/wiki/Tingling" class="mw-redirect" title="Tingling">tingling</a> sensation in their <a href="/wiki/Throat" title="Throat">throats</a>.<a href="#cite_note-124">[123]</a><a href="#cite_note-125">[124]</a><a href="#cite_note-Oinam_37-126">[125]</a> <a href="/wiki/Native_Hawaiians" title="Native Hawaiians">Native Hawaiians</a> believe that the taro plant (kalo) grew out of the still-born body of one of the first two humans conceived by gods <a href="/wiki/Ho%CA%BBohokukalani" title="Hoʻohokukalani">Hoʻohokukalani</a> and <a href="/wiki/W%C4%81kea" title="Wākea">Wākea</a>;<a href="#cite_note-127">[126]</a> thus is connected to humans more than just providing sustenance. Thus, it is often a part of sacred offerings given in ceremonies. <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2>[<a href="/w/index.php?title=Taro&action=edit&section=71" title="Edit section: See also">edit</a>]</div> <ul><li><a href="/wiki/Aquatic_plants" class="mw-redirect" title="Aquatic plants">Aquatic plants</a></li> <li><a href="/wiki/Domesticated_plants_and_animals_of_Austronesia" title="Domesticated plants and animals of Austronesia">Domesticated plants and animals of Austronesia</a></li> <li><a href="/wiki/Lotus_effect" title="Lotus effect">Lotus effect</a></li> <li><a href="/wiki/List_of_vegetables" title="List of vegetables">List of vegetables</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2>[<a href="/w/index.php?title=Taro&action=edit&section=72" title="Edit section: Notes">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-106"><a href="#cite_ref-106">^</a> The word dasheen originated in <a href="/wiki/Trinidad" title="Trinidad">Trinidad</a> and is said to be a corruption of de la Chine or da Chine, i.e. taro de la Chine.<a href="#cite_note-Young-105">[105]</a> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2>[<a href="/w/index.php?title=Taro&action=edit&section=73" title="Edit section: References">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-Lim2014-1"><a href="#cite_ref-Lim2014_1-0">^</a> <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFT._K._Lim2014" class="citation book cs1">T. K. Lim (3 December 2014). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=t22vBQAAQBAJ&pg=PA454">Edible Medicinal and Non Medicinal Plants: Volume 9, Modified Stems, Roots, Bulbs</a>. Springer. pp. 454–460. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-94-017-9511-1" title="Special:BookSources/978-94-017-9511-1"><bdi>978-94-017-9511-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Edible+Medicinal+and+Non+Medicinal+Plants%3A+Volume+9%2C+Modified+Stems%2C+Roots%2C+Bulbs&rft.pages=454-460&rft.pub=Springer&rft.date=2014-12-03&rft.isbn=978-94-017-9511-1&rft.au=T.+K.+Lim&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dt22vBQAAQBAJ%26pg%3DPA454&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"> </li> <li id="cite_note-2"><a href="#cite_ref-2">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.ipni.org/ipni/idPlantNameSearch.do?id=1170772-2">"Colocasia esculenta (L.) 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Notion Press. p. 34. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-945400-70-4" title="Special:BookSources/978-1-945400-70-4"><bdi>978-1-945400-70-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=New+Folktales+of+Manipur&rft.pages=34&rft.pub=Notion+Press&rft.date=2016-05-26&rft.isbn=978-1-945400-70-4&rft.aulast=Oinam&rft.aufirst=James&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DTpM8DAAAQBAJ%26dq%3Dhanube%2Band%2Bhanuba%26pg%3DPT34&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"> </li> <li id="cite_note-122"><a href="#cite_ref-122">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFB._Jayantakumar_SharmaDr._Chirom_Rajketan_Singh2014" class="citation book cs1">B. 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Notion Press. p. 35. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-945400-70-4" title="Special:BookSources/978-1-945400-70-4"><bdi>978-1-945400-70-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=New+Folktales+of+Manipur&rft.pages=35&rft.pub=Notion+Press&rft.date=2016-05-26&rft.isbn=978-1-945400-70-4&rft.aulast=Oinam&rft.aufirst=James&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DTpM8DAAAQBAJ%26dq%3Dhanube%2Band%2Bhanuba%26pg%3DPT35&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"> </li> <li id="cite_note-124"><a href="#cite_ref-124">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFB._Jayantakumar_SharmaDr._Chirom_Rajketan_Singh2014" class="citation book cs1">B. Jayantakumar Sharma; Dr. Chirom Rajketan Singh (2014). <a rel="nofollow" class="external text" href="http://archive.org/details/dli.language.1358/page/n53/mode/1up">Folktales of Manipur</a>. p. 53.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Folktales+of+Manipur&rft.pages=53&rft.date=2014&rft.au=B.+Jayantakumar+Sharma&rft.au=Dr.+Chirom+Rajketan+Singh&rft_id=http%3A%2F%2Farchive.org%2Fdetails%2Fdli.language.1358%2Fpage%2Fn53%2Fmode%2F1up&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"> </li> <li id="cite_note-125"><a href="#cite_ref-125">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFOinam2016" class="citation book cs1">Oinam, James (2016-05-26). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=TpM8DAAAQBAJ&dq=hanube+and+hanuba&pg=PT36">New Folktales of Manipur</a>. Notion Press. p. 36. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-945400-70-4" title="Special:BookSources/978-1-945400-70-4"><bdi>978-1-945400-70-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=New+Folktales+of+Manipur&rft.pages=36&rft.pub=Notion+Press&rft.date=2016-05-26&rft.isbn=978-1-945400-70-4&rft.aulast=Oinam&rft.aufirst=James&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DTpM8DAAAQBAJ%26dq%3Dhanube%2Band%2Bhanuba%26pg%3DPT36&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"> </li> <li id="cite_note-Oinam_37-126"><a href="#cite_ref-Oinam_37_126-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFOinam2016" class="citation book cs1">Oinam, James (2016-05-26). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=TpM8DAAAQBAJ&dq=hanube+and+hanuba&pg=PT37">New Folktales of Manipur</a>. Notion Press. p. 37. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-945400-70-4" title="Special:BookSources/978-1-945400-70-4"><bdi>978-1-945400-70-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=New+Folktales+of+Manipur&rft.pages=37&rft.pub=Notion+Press&rft.date=2016-05-26&rft.isbn=978-1-945400-70-4&rft.aulast=Oinam&rft.aufirst=James&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DTpM8DAAAQBAJ%26dq%3Dhanube%2Band%2Bhanuba%26pg%3DPT37&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"> </li> <li id="cite_note-127"><a href="#cite_ref-127">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMalo1838" class="citation book cs1 cs1-prop-foreign-lang-source-2"><a href="/wiki/David_Malo" title="David Malo">Malo, Danny</a> (1838). Moʻolelo Hawaiʻi [Hawaiian Antiquities] (in Hawaiian).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Mo%CA%BBolelo+Hawai%CA%BBi&rft.date=1838&rft.aulast=Malo&rft.aufirst=Danny&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2>[<a href="/w/index.php?title=Taro&action=edit&section=74" title="Edit section: Further reading">edit</a>]</div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHao2006" class="citation news cs1">Hao, Sean (February 2, 2006). "Rain, pests and disease shrink taro production to record low". Honolulu Advertiser. p. C1.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Rain%2C+pests+and+disease+shrink+taro+production+to+record+low&rft.pages=C1&rft.date=2006-02-02&rft.aulast=Hao&rft.aufirst=Sean&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"></li> <li><a rel="nofollow" class="external text" href="http://www.nokaoimagazine.com/Features/v.11n.5/The_Future_of_Kalo.html">"The Future of Kalo"</a> <a href="/wiki/Maui_No_Ka_%27Oi_Magazine" class="mw-redirect" title="Maui No Ka 'Oi Magazine">Maui No Ka 'Oi Magazine</a> Vol.11 No. 5 (August 2006).</li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20111008141943/http://www.mauimagazine.net/Maui-Magazine/July-August-2007/Powered-by-Poi">"Powered by Poi"</a>. <a href="/wiki/Maui_No_Ka_%27Oi_Magazine" class="mw-redirect" title="Maui No Ka 'Oi Magazine">Maui No Ka 'Oi Magazine</a>. July 2007. Archived from <a rel="nofollow" class="external text" href="http://www.mauimagazine.net/Maui-Magazine/July-August-2007/Powered-by-Poi">the original</a> on October 8, 2011.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Powered+by+Poi&rft.pub=Maui+No+Ka+%27Oi+Magazine&rft.date=2007-07&rft_id=http%3A%2F%2Fwww.mauimagazine.net%2FMaui-Magazine%2FJuly-August-2007%2FPowered-by-Poi&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFStephens1994" class="citation web cs1">Stephens, James M. (May 1994). <a rel="nofollow" class="external text" href="https://edis.ifas.ufl.edu/publication/MV059">"HS592/MV059: Dasheen—Colocasia esculenta (L.) Schott"</a>. edis.ifas.ufl.edu. Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved 2022-10-17.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=edis.ifas.ufl.edu&rft.atitle=HS592%2FMV059%3A+Dasheen%E2%80%94Colocasia+esculenta+%28L.%29+Schott.&rft.date=1994-05&rft.aulast=Stephens&rft.aufirst=James+M.&rft_id=https%3A%2F%2Fedis.ifas.ufl.edu%2Fpublication%2FMV059&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20100927000048/http://green-seeds.com/taro.html">"Taro climate (taro growing methods)"</a>. Green-Seeds.com. 2010-09-27. Archived from <a rel="nofollow" class="external text" href="http://www.green-seeds.com/taro.html">the original</a> on 2010-09-27.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Green-Seeds.com&rft.atitle=Taro+climate+%28taro+growing+methods%29&rft.date=2010-09-27&rft_id=http%3A%2F%2Fwww.green-seeds.com%2Ftaro.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"></li> <li><a rel="nofollow" class="external text" href="http://www.fijitaro.com/taro/history.html">Taveuni Taro</a> at fijitaro.com (Fiji taro industry history)</li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFViotti2004" class="citation news cs1">Viotti, V. (March 16, 2004). "Honolulu Advertiers". Honolulu Advertiser.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Honolulu+Advertiers&rft.date=2004-03-16&rft.aulast=Viotti&rft.aufirst=V.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWagnerHerbstSohmer1999" class="citation book cs1">Wagner, Warren Lambert; Herbst, D. R.; Sohmer, S. H. (1999). <a rel="nofollow" class="external text" href="http://worldcat.org/oclc/833763927">Manual of the flowering plants of Hawai'i</a>. Vol. 2. Univ. of Hawaii Press. p. 1357. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/833763927">833763927</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Manual+of+the+flowering+plants+of+Hawai%27i.&rft.pages=1357&rft.pub=Univ.+of+Hawaii+Press&rft.date=1999&rft_id=info%3Aoclcnum%2F833763927&rft.aulast=Wagner&rft.aufirst=Warren+Lambert&rft.au=Herbst%2C+D.+R.&rft.au=Sohmer%2C+S.+H.&rft_id=http%3A%2F%2Fworldcat.org%2Foclc%2F833763927&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCho2007" class="citation book cs1">Cho, J. J. (John Jayson) (2007). <a rel="nofollow" class="external text" href="http://worldcat.org/oclc/299067250">Hawaiian kalo, past and future</a>. Cooperative Extension Service, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/299067250">299067250</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Hawaiian+kalo%2C+past+and+future&rft.pub=Cooperative+Extension+Service%2C+College+of+Tropical+Agriculture+and+Human+Resources%2C+University+of+Hawaii+at+Manoa&rft.date=2007&rft_id=info%3Aoclcnum%2F299067250&rft.aulast=Cho&rft.aufirst=J.+J.+%28John+Jayson%29&rft_id=http%3A%2F%2Fworldcat.org%2Foclc%2F299067250&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"> <a rel="nofollow" class="external text" href="http://www.ctahr.hawaii.edu/oc/freepubs/pdf/SA-1.pdf">PDF</a></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFYap2012" class="citation web cs1">Yap, Weston (2012). <a rel="nofollow" class="external text" href="https://www.kupunakalo.com/">"Kupuna Kalo"</a>. www.kupunakalo.com. Retrieved 2022-10-17.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.kupunakalo.com&rft.atitle=Kupuna+Kalo&rft.date=2012&rft.aulast=Yap&rft.aufirst=Weston&rft_id=https%3A%2F%2Fwww.kupunakalo.com%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20200212021140/http://www.mauitheatre.com/blog/ulalena-character-spotlight-kalo-taro-root/Kalo">"Kalo cultural significance in Hawaiian history"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.mauitheatre.com/blog/ulalena-character-spotlight-kalo-taro-root/Kalo">the original</a> on 2020-02-12.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Kalo+cultural+significance+in+Hawaiian+history&rft_id=http%3A%2F%2Fwww.mauitheatre.com%2Fblog%2Fulalena-character-spotlight-kalo-taro-root%2FKalo&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://ecotippingpoints.org/our-stories/indepth/usa-hawaii-taro-agriculture.html">"USA – Hawaii – Restoring the Life of the Land: Taro Patches in Hawai'i | The EcoTipping Points Project"</a>. ecotippingpoints.org. Retrieved 2022-10-17.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=ecotippingpoints.org&rft.atitle=USA+%E2%80%93+Hawaii+%E2%80%93+Restoring+the+Life+of+the+Land%3A+Taro+Patches+in+Hawai%27i+%7C+The+EcoTipping+Points+Project&rft_id=https%3A%2F%2Fecotippingpoints.org%2Four-stories%2Findepth%2Fusa-hawaii-taro-agriculture.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ATaro" class="Z3988"></li> <li><a rel="nofollow" class="external text" href="http://www.healthaliciousness.com/nutritionfacts/nutrition-comparison.php?o=11518&t=11519&h=&s=100&e=100&r=100">Complete Nutrition Facts for Taro</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2>[<a href="/w/index.php?title=Taro&action=edit&section=75" title="Edit section: External links">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikispecies-logo.svg/34px-Wikispecies-logo.svg.png" decoding="async" width="34" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikispecies-logo.svg/51px-Wikispecies-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikispecies-logo.svg/68px-Wikispecies-logo.svg.png 2x" data-file-width="941" data-file-height="1103" /></div> <div class="side-box-text plainlist"><a href="/wiki/Wikispecies" title="Wikispecies">Wikispecies</a> has information related to <a href="https://species.wikimedia.org/wiki/Colocasia_esculenta" class="extiw" title="wikispecies:Colocasia esculenta">Colocasia esculenta</a>.</div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735"><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <a href="https://commons.wikimedia.org/wiki/Colocasia_esculenta" class="extiw" title="commons:Colocasia esculenta">Taro</a>.</div></div> </div> <ul><li><a rel="nofollow" class="external text" href="http://www.westafricanplants.senckenberg.de/root/index.php?page_id=13&preview=true&searchTextMenue=Colocasia+esculenta&search=Wikitemplate">Colocasia esculenta</a> in <a rel="nofollow" class="external text" href="http://www.westafricanplants.senckenberg.de/">West African plants – A Photo Guide.</a></li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl 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.navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="Taxon_identifiers" style="padding:3px"><table class="nowraplinks hlist navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><div id="Taxon_identifiers" style="font-size:114%;margin:0 4em"><a href="/wiki/Help:Taxon_identifiers" title="Help:Taxon identifiers">Taxon identifiers</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%;text-align: left;">Colocasia esculenta</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Wikidata" title="Wikidata">Wikidata</a>: <a href="https://www.wikidata.org/wiki/Q227997" class="extiw" title="wikidata:Q227997">Q227997</a></li> <li><a href="/wiki/Wikispecies" title="Wikispecies">Wikispecies</a>: <a href="https://species.wikimedia.org/wiki/Colocasia_esculenta" class="extiw" title="wikispecies:Colocasia esculenta">Colocasia esculenta</a></li> <li>AoFP: <a rel="nofollow" class="external text" href="https://florida.plantatlas.usf.edu/Plant.aspx?id=209">209</a></li> <li>APA: <a rel="nofollow" class="external text" href="http://floraofalabama.org/Plant.aspx?id=3810">3810</a></li> <li>APDB: <a rel="nofollow" class="external text" href="https://africanplantdatabase.ch/en/nomen/220945">220945</a></li> <li><a href="/wiki/Australian_Plant_Name_Index" title="Australian Plant Name Index">APNI</a>: <a rel="nofollow" class="external text" href="https://id.biodiversity.org.au/name/apni/73484">73484</a></li> <li><a href="/wiki/Australian_Tropical_Rainforest_Plants" title="Australian Tropical Rainforest Plants">ATRF</a>: <a rel="nofollow" class="external text" href="https://apps.lucidcentral.org/rainforest/text/entities/Colocasia_esculenta.htm">Colocasia_esculenta</a></li> <li><a href="/wiki/Barcode_of_Life_Data_System" title="Barcode of Life Data System">BOLD</a>: <a rel="nofollow" class="external text" href="http://www.boldsystems.org/index.php/TaxBrowser_TaxonPage?taxid=395728">395728</a></li> <li>Calflora: <a rel="nofollow" class="external text" href="https://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=13042">13042</a></li> <li>Cal-IPC: <a rel="nofollow" class="external text" href="https://www.cal-ipc.org/plants/profile/colocasia-esculenta-profile/">colocasia-esculenta</a></li> <li><a href="/wiki/Catalogue_of_Life" title="Catalogue of Life">CoL</a>: <a rel="nofollow" class="external text" href="https://www.catalogueoflife.org/data/taxon/X6SV">X6SV</a></li> <li><a href="/wiki/Ecocrop" title="Ecocrop">Ecocrop</a>: <a rel="nofollow" class="external text" href="https://ecocrop.review.fao.org/ecocrop/srv/en/cropView?id=758">758</a></li> <li><a href="/wiki/Encyclopedia_of_Life" title="Encyclopedia of Life">EoL</a>: <a rel="nofollow" class="external text" href="https://eol.org/pages/1091931">1091931</a></li> <li><a href="/wiki/EPPO_Code" title="EPPO Code">EPPO</a>: <a rel="nofollow" class="external text" href="https://gd.eppo.int/taxon/CXSES">CXSES</a></li> <li><a href="/wiki/European_Nature_Information_System" class="mw-redirect" title="European Nature Information System">EUNIS</a>: <a rel="nofollow" class="external text" href="https://eunis.eea.europa.eu/species/185881">185881</a></li> <li><a href="/wiki/FloraBase" title="FloraBase">FloraBase</a>: <a rel="nofollow" class="external text" href="https://florabase.dpaw.wa.gov.au/browse/profile/1044">1044</a></li> <li><a href="/wiki/Flora_of_North_America" title="Flora of North America">FNA</a>: <a rel="nofollow" class="external text" href="http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=200027262">200027262</a></li> <li><a href="/wiki/Flora_of_Australia" title="Flora of Australia">FoAO2</a>: <a rel="nofollow" class="external text" href="https://profiles.ala.org.au/opus/foa/profile/Colocasia%20esculenta">Colocasia esculenta</a></li> <li><a href="/wiki/Flora_of_China_(series)" title="Flora of China (series)">FoC</a>: <a rel="nofollow" class="external text" href="http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200027262">200027262</a></li> <li><a href="/wiki/Global_Biodiversity_Information_Facility" title="Global Biodiversity Information Facility">GBIF</a>: <a rel="nofollow" class="external text" href="https://www.gbif.org/species/5330776">5330776</a></li> <li><a href="/wiki/Germplasm_Resources_Information_Network" title="Germplasm Resources Information Network">GRIN</a>: <a rel="nofollow" class="external text" href="https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=11177">11177</a></li> <li><a href="/wiki/INaturalist" title="INaturalist">iNaturalist</a>: <a rel="nofollow" class="external text" href="https://inaturalist.org/taxa/122835">122835</a></li> <li>IPA: <a rel="nofollow" class="external text" href="https://www.invasiveplantatlas.org/subject.html?sub=5369">5369</a></li> <li><a href="/wiki/International_Plant_Names_Index" title="International Plant Names Index">IPNI</a>: <a rel="nofollow" class="external text" href="https://www.ipni.org/n/1170772-2">1170772-2</a></li> <li><a href="/wiki/Interim_Register_of_Marine_and_Nonmarine_Genera" title="Interim Register of Marine and Nonmarine Genera">IRMNG</a>: <a rel="nofollow" class="external text" href="https://www.irmng.org/aphia.php?p=taxdetails&id=11108396">11108396</a></li> <li><a href="/wiki/Invasive_Species_Compendium" title="Invasive Species Compendium">ISC</a>: <a rel="nofollow" class="external text" href="https://www.cabi.org/isc/datasheet/17221">17221</a></li> <li><a href="/wiki/Integrated_Taxonomic_Information_System" title="Integrated Taxonomic Information System">ITIS</a>: <a rel="nofollow" class="external text" href="https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42549">42549</a></li> <li><a href="/wiki/IUCN_Red_List" title="IUCN Red List">IUCN</a>: <a rel="nofollow" class="external text" href="https://apiv3.iucnredlist.org/api/v3/taxonredirect/169058">169058</a></li> <li><a href="/wiki/Missouri_Botanical_Garden" title="Missouri Botanical Garden">MoBotPF</a>: <a rel="nofollow" class="external text" href="https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=276338">276338</a></li> <li><a href="/wiki/NatureServe" title="NatureServe">NatureServe</a>: <a rel="nofollow" class="external text" href="https://explorer.natureserve.org/Taxon/ELEMENT_GLOBAL.2.144891/">2.144891</a></li> <li><a href="/wiki/National_Biodiversity_Network" title="National Biodiversity Network">NBN</a>: <a rel="nofollow" class="external text" href="https://data.nbn.org.uk/Taxa/NBNSYS0200003603">NBNSYS0200003603</a></li> <li><a href="/wiki/National_Center_for_Biotechnology_Information" title="National Center for Biotechnology Information">NCBI</a>: <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Info&id=4460">4460</a></li> <li><a href="/wiki/FloraNT" title="FloraNT">NTFlora</a>: <a rel="nofollow" class="external text" href="http://eflora.nt.gov.au/factsheet?id=309">309</a></li> <li>NZOR: <a rel="nofollow" class="external text" href="https://www.nzor.org.nz/names/4cc7f4e9-1be7-495f-aaa7-e5ab273928ce">4cc7f4e9-1be7-495f-aaa7-e5ab273928ce</a></li> <li><a href="/wiki/New_Zealand_Plant_Conservation_Network" title="New Zealand Plant Conservation Network">NZPCN</a>: <a rel="nofollow" class="external text" href="https://web.archive.org/web/*/http://nzpcn.org.nz/flora_details.aspx?ID=3725">3725</a></li> <li><a href="/wiki/Observation.org" title="Observation.org">Observation.org</a>: <a rel="nofollow" class="external text" href="https://observation.org/species/124627/">124627</a></li> <li><a href="/wiki/Open_Tree_of_Life" title="Open Tree of Life">Open Tree of Life</a>: <a rel="nofollow" class="external text" href="https://tree.opentreeoflife.org/taxonomy/browse?id=1008203">1008203</a></li> <li><a href="/wiki/Plants_for_a_Future" title="Plants for a Future">PfaF</a>: <a rel="nofollow" class="external text" href="https://pfaf.org/user/Plant.aspx?LatinName=Colocasia+esculenta">Colocasia esculenta</a></li> <li>PFI: <a rel="nofollow" class="external text" href="http://dryades.units.it/floritaly/index.php?procedure=taxon_page&tipo=all&id=7848">7848</a></li> <li><a href="/wiki/The_Plant_List" title="The Plant List">Plant List</a>: <a rel="nofollow" class="external text" href="http://www.theplantlist.org/tpl1.1/record/kew-46275">kew-46275</a></li> <li><a href="/wiki/Natural_Resources_Conservation_Service#Plants" title="Natural Resources Conservation Service">PLANTS</a>: <a rel="nofollow" class="external text" href="https://plants.sc.egov.usda.gov/plant-profile/COES">COES</a></li> <li><a href="/wiki/Plants_of_the_World_Online" title="Plants of the World Online">POWO</a>: <a rel="nofollow" class="external text" href="https://powo.science.kew.org/taxon/urn%3Alsid%3Aipni.org%3Anames%3A1170772-2">urn:lsid:ipni.org:names:1170772-2</a></li> <li><a href="/wiki/Royal_Horticultural_Society" title="Royal Horticultural Society">RHS</a>: <a rel="nofollow" class="external text" href="https://www.rhs.org.uk/Plants/4248/wd/Details">4248</a></li> <li><a href="/wiki/Tropicos" title="Tropicos">Tropicos</a>: <a rel="nofollow" class="external text" href="http://legacy.tropicos.org/Name/2102373">2102373</a></li> <li><a href="/wiki/World_Flora_Online" title="World Flora Online">WFO</a>: <a rel="nofollow" class="external text" href="https://list.worldfloraonline.org/wfo-0000917419">wfo-0000917419</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;text-align: left;">Arum esculentum</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Wikidata" title="Wikidata">Wikidata</a>: <a href="https://www.wikidata.org/wiki/Q21871172" class="extiw" title="wikidata:Q21871172">Q21871172</a></li> <li>APDB: <a rel="nofollow" class="external text" href="https://africanplantdatabase.ch/en/nomen/127327">127327</a></li> <li><a href="/wiki/Australian_Plant_Name_Index" title="Australian Plant Name Index">APNI</a>: <a rel="nofollow" class="external text" href="https://id.biodiversity.org.au/name/apni/207015">207015</a></li> <li><a href="/wiki/Catalogue_of_Life" title="Catalogue of Life">CoL</a>: <a rel="nofollow" class="external text" href="https://www.catalogueoflife.org/data/taxon/H2NL">H2NL</a></li> <li><a href="/wiki/Global_Biodiversity_Information_Facility" title="Global Biodiversity Information Facility">GBIF</a>: <a rel="nofollow" class="external text" href="https://www.gbif.org/species/5330783">5330783</a></li> <li><a href="/wiki/Germplasm_Resources_Information_Network" title="Germplasm Resources Information Network">GRIN</a>: <a rel="nofollow" class="external text" href="https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=4348">4348</a></li> <li><a href="/wiki/International_Plant_Names_Index" title="International Plant Names Index">IPNI</a>: <a rel="nofollow" class="external text" href="https://www.ipni.org/n/320641-2">320641-2</a></li> <li><a href="/wiki/Interim_Register_of_Marine_and_Nonmarine_Genera" title="Interim Register of Marine and Nonmarine Genera">IRMNG</a>: <a rel="nofollow" class="external text" href="https://www.irmng.org/aphia.php?p=taxdetails&id=10517374">10517374</a></li> <li><a href="/wiki/Integrated_Taxonomic_Information_System" title="Integrated Taxonomic Information System">ITIS</a>: <a rel="nofollow" class="external text" href="https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=509184">509184</a></li> <li><a href="/wiki/Plants_of_the_World_Online" title="Plants of the World Online">POWO</a>: <a rel="nofollow" class="external text" href="https://powo.science.kew.org/taxon/urn%3Alsid%3Aipni.org%3Anames%3A320641-2">urn:lsid:ipni.org:names:320641-2</a></li> <li><a href="/wiki/Tropicos" title="Tropicos">Tropicos</a>: <a rel="nofollow" class="external text" href="http://legacy.tropicos.org/Name/2101853">2101853</a></li> <li><a href="/wiki/World_Flora_Online" title="World Flora Online">WFO</a>: <a rel="nofollow" class="external text" href="https://list.worldfloraonline.org/wfo-0000278938">wfo-0000278938</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" 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[\"CITEREFPetterson\"] = 1,\n [\"CITEREFRobbins1995\"] = 1,\n [\"CITEREFRomero-Frias\"] = 1,\n [\"CITEREFSanderson2005\"] = 1,\n [\"CITEREFShieldsSpratt\"] = 1,\n [\"CITEREFStephens1994\"] = 1,\n [\"CITEREFT._K._Lim2014\"] = 1,\n [\"CITEREFUmberto_Quattrocchi2016\"] = 1,\n [\"CITEREFUnivision\"] = 1,\n [\"CITEREFViotti2004\"] = 1,\n [\"CITEREFWagnerHerbstSohmer1999\"] = 1,\n [\"CITEREFYap2012\"] = 1,\n [\"POcLex1\"] = 1,\n}\ntemplate_list = table#1 {\n [\"!\"] = 5,\n [\"Authority control\"] = 1,\n [\"Blockquote\"] = 1,\n [\"CHN\"] = 1,\n [\"CMR\"] = 1,\n [\"Citation\"] = 2,\n [\"Citation needed\"] = 1,\n [\"Cite book\"] = 29,\n [\"Cite journal\"] = 17,\n [\"Cite news\"] = 6,\n [\"Cite web\"] = 58,\n [\"Cleanup lang\"] = 1,\n [\"Cn\"] = 7,\n [\"Commons\"] = 1,\n [\"Convert\"] = 4,\n [\"Cvt\"] = 4,\n [\"Distinguish\"] = 1,\n [\"ETH\"] = 1,\n [\"GHA\"] = 1,\n [\"GRIN\"] = 2,\n [\"IPA\"] = 5,\n [\"IPAc-en\"] = 1,\n [\"ISBN\"] = 1,\n [\"Ill\"] = 3,\n [\"Lang\"] = 72,\n [\"Lang-zh\"] = 3,\n [\"Langnf\"] = 1,\n [\"Langx\"] = 5,\n [\"Linktext\"] = 3,\n [\"More citations needed section\"] = 2,\n [\"NGA\"] = 1,\n [\"Nihongo\"] = 4,\n [\"Nutritional value\"] = 2,\n [\"Okina\"] = 7,\n [\"Other uses\"] = 1,\n [\"Plainlist\"] = 1,\n [\"Reflist\"] = 2,\n [\"Refn\"] = 1,\n [\"Rp\"] = 1,\n [\"Script\"] = 1,\n [\"See also\"] = 3,\n [\"Sfn\"] = 4,\n [\"Short description\"] = 1,\n [\"Speciesbox\"] = 1,\n [\"Taxonbar\"] = 1,\n [\"Toclimit\"] = 1,\n [\"Transl\"] = 33,\n [\"Transliteration\"] = 1,\n [\"Webarchive\"] = 3,\n [\"WestAfricanPlants\"] = 1,\n [\"When\"] = 1,\n [\"Wikispecies\"] = 1,\n [\"Wikt-lang\"] = 6,\n [\"Zh\"] = 1,\n}\narticle_whitelist = table#1 {\n}\n","limitreport-profile":[["?","300","15.5"],["recursiveClone \u003CmwInit.lua:45\u003E","220","11.3"],["MediaWiki\\Extension\\Scribunto\\Engines\\LuaSandbox\\LuaSandboxCallback::callParserFunction","220","11.3"],["MediaWiki\\Extension\\Scribunto\\Engines\\LuaSandbox\\LuaSandboxCallback::getEntity","180","9.3"],["dataWrapper \u003Cmw.lua:672\u003E","180","9.3"],["MediaWiki\\Extension\\Scribunto\\Engines\\LuaSandbox\\LuaSandboxCallback::expandTemplate","160","8.2"],["MediaWiki\\Extension\\Scribunto\\Engines\\LuaSandbox\\LuaSandboxCallback::getExpandedArgument","60","3.1"],["type","60","3.1"],["MediaWiki\\Extension\\Scribunto\\Engines\\LuaSandbox\\LuaSandboxCallback::find","60","3.1"],["\u003Cmw.lua:694\u003E","60","3.1"],["[others]","440","22.7"]]},"cachereport":{"origin":"mw-web.codfw.main-f69cdc8f6-nv2q5","timestamp":"20241124053224","ttl":2592000,"transientcontent":false}}});});</script> <script type="application/ld+json">{"@context":"https:\/\/schema.org","@type":"Article","name":"Taro","url":"https:\/\/en.wikipedia.org\/wiki\/Taro","sameAs":"http:\/\/www.wikidata.org\/entity\/Q227997","mainEntity":"http:\/\/www.wikidata.org\/entity\/Q227997","author":{"@type":"Organization","name":"Contributors to Wikimedia projects"},"publisher":{"@type":"Organization","name":"Wikimedia Foundation, Inc.","logo":{"@type":"ImageObject","url":"https:\/\/www.wikimedia.org\/static\/images\/wmf-hor-googpub.png"}},"datePublished":"2005-03-22T11:34:16Z","dateModified":"2024-11-21T03:06:33Z","image":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/3\/30\/Songe-R%C3%A9union.JPG","headline":"species of plant in the Arum family (Araceae)"}</script> </body> </html>