Taro has been grown extensively on the island since the
arrival of the early Hawaiians. Taro is an underground tuber, like a potato, and grows all
year round. This industry produces over 1.3 million pounds of taro per year, valued at
over $700,000. For many years only one type of taro was grown and used specifically for
making poi. This type of taro is called wetland or poi taro. The Big Island produced over
15% of the state's poi taro. There are around 20 poi taro farmers cultivating 80 acres of
taro patches in Waipio Valley, the center of the poi taro production on the island. Now
gaining significance in acreage and in the number of farms is another type of taro - the
dryland or chinese taro. The Big Island, primarily the Hilo-Hamakua districts, accounts
for over 90% of the state's total dryland taro acreage and about 90% of the state's total
production. Dryland taro is used fresh and for making taro chips. The corms can be fried,
roasted, baked or broiled. It is high in carbohydrates and potassium, and low in calories
and sodium. Other parts of the taro plant that are used commercially are the leaves of the
plant. Taro leaves or "Hawaiian spinach" are marketed as luau leaves. The leaves
are rich in vitamins A and C. Taro is widely consumed by Asians, Pacific Islanders,
Africans, and Central and South Americans. Taro chips, leaves, poi, and fresh taro are
available in supermarkets around the island.
Taro has been grown extensively on the island since the
arrival of the early Hawaiians. Taro is an underground tuber, like a potato, and grows all
year round. This industry produces over 1.3 million pounds of taro per year, valued at
over $700,000. For many years only one type of taro was grown and used specifically for
making poi. This type of taro is called wetland or poi taro. The Big Island produced over
15% of the state's poi taro. There are around 20 poi taro farmers cultivating 80 acres of
taro patches in Waipio Valley, the center of the poi taro production on the island. Now
gaining significance in acreage and in the number of farms is another type of taro - the
dryland or chinese taro. The Big Island, primarily the Hilo-Hamakua districts, accounts
for over 90% of the state's total dryland taro acreage and about 90% of the state's total
production. Dryland taro is used fresh and for making taro chips. The corms can be fried,
roasted, baked or broiled. It is high in carbohydrates and potassium, and low in calories
and sodium. Other parts of the taro plant that are used commercially are the leaves of the
plant. Taro leaves or "Hawaiian spinach" are marketed as luau leaves. The leaves
are rich in vitamins A and C. Taro is widely consumed by Asians, Pacific Islanders,
Africans, and Central and South Americans. Taro chips, leaves, poi, and fresh taro are
available in supermarkets around the island.