Paull and Ching Cheng Chen. Gross, et al. Agriculture Handbook HB This latest edition of Agriculture Handbook 66 HB represents a complete revision of the edition. It presents summaries of current storage requirements of fresh fruits, vegetables, cut flowers, and other horticultural crops.
This highly improved and expanded version also includes information on quality characteristics, maturity indices, grading, packaging, precooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates, physiological disorders, postharvest pathology, quarantine issues, and suitability as fresh-cut product. Taro also known as cocoyam and tannia is the most common species.
The short storage life of aroids at ambient temperatures of only 2 to 6 weeks is a limiting factor in their use. Lancaster and D. These foods are derived primarily from the tropical root crops cassava, yam, sweet potato and the various aroids; from fruit such as banana and breadfruit; and from the starches in pandanus and sago; includes references. FAO This publication addresses storage and processing issues of the principal root and tuber crops of the tropics: cassava Manihot esculenta , yam Dioscorea spp.
It covers factors affecting storability, principles of storage, and specific handling, storage methods, and processing for these crops. Hollyer and Alvin S. Rural Industries Research and Development Corporation, Australian Government "This report is a detailed analysis of the processing, marketing and economic potential of producing a salty snack made from taro Colocasia esculenta.
The objectives of this study were to determine the feasibility of establishing a taro chip processing industry in North Queensland. Guidelines for commercial-scale chip production are given. Describes frying methods, handling, packing, and equipment requirements. Hawaii Foods University of Hawaii at Manoa Searchable and browseable database of nutrient information for a variety of foods and ingredients.
Also provides access to an online dietary assessment tool, recipes, and full-text publications. Oke, J. Redhead and M. FAO This publication reviews the value of roots, tubers, plantains and bananas in human nutrition. It also includes information on toxins and antinutritional factors. The crops covered include bananas and plantains Musa sp. The book is intended for nutritionists, agriculturists, dieticians, community development workers, school teachers and economists.
It includes some information on processing these crops. There are 22 nutrients in the main body of the tables, which are presented in a fixed format for each record. The order of presentation is based on major nutrient categories and convention. Community Food System Data Tables - Mand, Pohnpei Centre for Indigenous Peoples' Nutrition and Environment, McGill University The data presented in the Pohnpei Datatable available as a pdf file are on nutrient content for a selection of Pohnpei foods that have been analyzed and identified as rich sources of nutrients.
A focus was made on those foods and varieties having cultural importance. These included seeded and unseeded breadfruit, giant swamp taro, banana, pandanus, and several kinds of fish. Click on the link in the Notes on food components section to download the PDF file. Feedipedia: An On-line Encyclopedia of Animal Feeds FAO Feedipedia is an open access information system on animal feed resources that provides information on nature, occurrence, chemical composition, nutritional value and safe use of nearly worldwide livestock feeds.
Instructional Material ADAP A collection of recipes using local foods including: coconut, green leaves and vegetables, papaya, mango, banana, breadfruit, taro, yam, sweet potato, cassava, and fish and meat. Most of the recipes have an estimated nutritional value table.
Taro Pacific Foods Leaflet no. Includes nutrient analysis, preparation, and recipes. Also covers nutritional value, storage, and preparation. University of Florida, IFAS This article provides information on selection, nutritional value, preparation, and several recipes. Household Nutrition Education Program, Republic of the Marshall Islands Instruction for traditional preparations of breadfruit, coconut, and taro; in Marshallese and English.
Westlake, , CTA FAO Using evaluations of nine case studies in seven countries, this insightful book aims to draw comparisons between value chains in the Caribbean and the Pacific; includes a chapter about taro on Taveuni, Fiji 5.
Rural Industries Research and Development Corporation This report presents information concerning potential export markets in Japan and the U. It also presents information on the Australian production and marketing scene. It also examines some export competitors such as China for sweet potato and Fiji and Samoa for taro. International commodity prices are used to calculate the total value of each commodity produced by each country.
Select "Countries" using the drop down menu and then use the drop down menu to select the crop product. There may be statistics available for more than one product for a crop. Country level statistics are available using the links in the left hand navigation bar. Country level statistics are available using the "Countries" drop down menu.
There are links to previous Census of Agriculture publications which also include American Samoa. Generally, the reports include harvest figures for banana and plantain, betel nut, breadfruit, cassava, coconut, sweet potato, taro, and yam.
Alvin S. Susan C. Current projects include: sustainable cropping systems for tropical root crops and evaluation of sweet potato cultivars for fuel alcohol production.
No tubestock can be sent to Northern Territory. No responsibility will be taken for damage to property or persons due to information given about a product or technique. No responsibility will be taken for the loss of a crop or income due to information given about a product or technique. Organic Seeds. Edible Plants. Organic Pest Controls. Poultry Supplies. As an aside, poi can also be made from other things, including sweet potatoes and bananas.
Chinese cuisine uses taro in dishes like this savory taro root cake. In parts of West Africa, taro is used to make the staple dish fufu. Taro root is used extensively in sweet dishes across the world. In Hawaii, grated taro is mixed with coconut milk and steamed for a confection called kulolo a similar dessert is made in Samoa, called fausi ; in Thailand, an analogous dessert is bua loi phuak.
Taro ice cream is quite popular, as are sweet buns filled with purple taro custard. Taro leaves are similar in taste to spinach, although they must be cooked for much longer.
In some Caribbean cuisines, taro leaves may be referred to as callaloo although different plants may be called callaloo on different islands , and are cooked as a green vegetable. Hawaiians wrap all sorts of delicious things in taro leaves; generally called laulau , the parcels are usually steamed for several hours before unwrapping and eating.
You can also freeze cooked taro leaves and roots. Taro root is high in fiber, low in calories and loaded with vitamins and minerals, including Vitamin E, Vitamin B-6, Vitamin C, potassium and manganese. The leaves of the plant are even better for you — just one cup of cooked taro leaves will provide you with percent of your daily Vitamin A needs and 86 percent of Vitamin C, plus a host of other vitamins and minerals, including folate, calcium, iron and manganese.
Unfortunately, both the root and the leaves of the plant are high in oxalic acid, which can be a serious irritant and, if consumed in quantity, a toxin to skin, eyes and the digestive system. Cooking destroys oxalic acid, and in most cases long cooking times — sometimes as much as an hour plus for roots and 45 minutes for leaves — must be employed to render the toxin inactive.
Scientists speculate that sour poi can be used as a probiotic and nutritional supplement for those with digestive problems.
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