ABSTRACT
In Nigeria taro crop yields seldom exceed 6 to 7 ton/ha from a potential of 36 ton/ha. Even then post-harvest losses of 30 to 50 percent are common due to Sclerotium rolfsii and Botryodiplodia theobromae.
Processing into “achicha” and flour reduces fungal rot losses but often predisposes the products to damage by stored product pests belonging to the general Tribolium, Tenebrio, Sitophilus, Carpophilus, and Callosobruchus. Potentials for use of taro inmedicine are under-exploited.
The possibilities of commercial processing in the light of food needs, economic requirements and social or acceptance considerations are also discussed.
