ABSTRACT
According to the evolutionary process of various Amorphophallus species, the konjac is a plant with a long history. Although the konjac has been cultivated and consumed for a very long time in a number of regions in China, Japan, and Southeast Asia, the plant is still grown under semi-wild conditions in many producing areas. The crop is cultivated from unimproved original genetic material in most regions and cannot meet the demand for industrial-scale production.
