ABSTRACT
Tannia originated in tropical America, but later, it spread towards Southeast Asia, the Pacific islands and Africa. The spread of this crop to the South Pacific and Africa occurred in recent times, probably in the 19th century. Tannia produces large corms with coarse starch grains and is often acrid in nature. However, its cormels are quite popular for edible purpose. Tannia corms are a good source of the carbohydrates, calcium, phosphorous, vitamin C and a fair source of protein, iron, carotene, thiamine, riboflavin and niacin. Tannia is usually grown for its corms as well as leaves. The fresh leaves are consumed as a cooked, baked, or fried vegetable. Tannia prefers the warm humid climate prevalent in tropical regions of the world. The planting of tannia depends on climatic conditions of the growing region. In north Indian plains under rain fed conditions, it is planted in the month of June-July.
