ABSTRACT
There are various ways of processing and utilizing taro (Colocasia esculenta (L.) Schott). Forms taro might take for consumption include poi (fresh paste, canned, canned-acidified, freeze-dried), flour, cereal base, beverage powders, chips, sun-dried slices, and drum-dried flakes. This paper highlights previous and current work done on taro processing, with some attention given to storage of certain of these processed products. A review of processing techniques and products indicates the possibility of developing and marketing a number of useful products from taro, and from other root crops as well. Problems to bear in mind in considering commercial production are economic feasibility and consumer acceptance.
