Taro

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    Some Dietetic Factors Influencing the Market for Poi in Hawaii, with Emphasis on a Survey of the Use of Poi by the Medical Profession and Allied Institutions
    (University of Hawaii, 1952-07) Derstine, Virginia ; Rada, Edward L.
    The bulletin is a thorough review of the nutritional qualities of poi, particularly as a food for babies, convalescents, and people with digestive problems. The survey revealed that doctors in Hawaii are widely aware of these qualities. Tables summarize the survey responses and give the chemical and nutritional properties of poi. The idea that fermentation of poi reduces the bacterial load of the fresh product, and improves digestibility, was raised, but research was not available to confirm it, and the physicians surveyed lacked knowledge of this aspect.
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    Poi Consumption: Consumption of a Traditional Staple in the Contemporary Era, in Honolulu, Hawaii
    (University of Hawaii, 1981-01) Begley, Bryan W. ; Spielmann, Heinz ; Vieth, Gary R.
    A questionnaire explored poi usage, frequency of purchase, and purchasers' buying behavior. The report discussed relationships between socioeconomic variables and consumption patterns. Ethnic Hawaiians were likely to be the most frequent consumers of poi. The authors stated that in 1828 poi was a staple for perhaps 95 percent of the population of Hawaii, and it was still an important food 100 years after that, but at the time of writing it was regularly consumed by only 5 percent or less of the population. The authors speculated that unless changes were made in its form, packaging, and promotion, a package of poi "could become an anachronism." Their prediction that "if poi is to have a profitable and lasting future then the flavor of the bulk of poi must change" had not been borne out in the several decades following the report's publication.
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    Diseases of Taro in Hawaii and their Control; With Notes on Field Production
    (University of Hawaii, 1941-05) Parris, G.K.
    Taro cultivation practices under both flooded and non-flooded conditions are described, and the causes, symptoms, and control of the diseases causing leaf spots and corm rots are discussed in detail.
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    The Manufacture of Poi from Taro in Hawaii: With Special Emphasis upon Its Fermentation
    (Hawaii Agricultural Experiment Station, 1933-11) Allen, O.N. ; Allen, Ethel K.
    The bulletin reviews the history and present conditions of taro culture and poi making in Hawaii and discusses the preparation of poi from the bacteriological standpoint.
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    Taro Industry Analysis Number 4; Submitted to the Governor's Agriculture Coordinating Committee
    (University of Hawaii, 1990-08) Hollyer, J.R. ; de la Pena, R.S. ; Rohrbach, K.G. ; LeBeck, L.M.
    The analysis examined the state of the Hawaii taro industry, including its history, the current market in Hawaii and in North America, and its current status and potential. Action plans addressed industry bottlenecks, indicated the impacts on the industry if a bottleneck were or were not eliminated, and identified the action(s) required and the agency (or agencies) responsible for eliminating the bottleneck. Participants in the analysis, including university and state agency personnel, taro growers, poi millers, and marketers, prioritized the bottlenecks so that the Governor's Agriculture Coordinating Committee could decide how best to direct available funds.