ABSTRACT
Taro is widely grown in the south and central areas of the People’s Republic of China. It is stored for two reasons: as seed for the following year’s crop, and for later consumption. Corms can be stored in the field until ready for market, Tops are usually cut, or left to be killed by winter frosts. Corms are then left in the ground for up to two months. In many areas, cormels are stored in piles built up of alternating layers of cormels, straw, and a final layer of soil. At Kweilin, sand is used instead of straw. Storage structures may also be used to prevent freezing. The only form of taro processing was observed in Shanghai, where corms were quick frozen for export.
