ABSTRACT
Taro has originated in Northeastern India and Indo-Malayan region of the Southeast Asia but it was originally cultivated in India or in Malaysia. Fermented sour paste made from boiled taro, i.e., poi, is an excellent food against food allergies, and consumption of cooked corms helps in relieving pain from morphia. It reduces ulcers caused due to tuberculosis, and it expedites healing of fungal abscess in the animals. Taro is an herbaceous plant, which grows to a height of 1 to 2 m. The plant consists of a central corm, from which, the leaves grow upwards and roots grow downwards, while cormels, daughter corms and runners grow laterally. Taro is a crop of tropical and subtropical regions, thus, warm humid climate is ideal for its normal growth. Taro can be grown on a wide range of soils from light to heavy soils. Loam and sandy loam soils are ideal for its successful cultivation.
