ABSTRACT
Taro (Colocasia esculenta L. Schott) is an underexploited tropical root with promising economic value and the potential to help ease the world food problem. It produces more calories per unit area of land than other tropical root crops. For practical and efficient utilization, it must be processed into ration dense, stable forms, A study was made to process the Lehua Maoli variety into flour and dried slices which could be stored at 38°C for at least one year. The eating and storage qualities of the air dried, freeze dried, and sun dried samples were evaluated and compared. Results indicate this approach to be feasible. Further studies are continuing to determine the feasibility of utilizing these intermediate products for making ready-to-use products such as rice and noodles.
