Specific Gravity Evaluation of Corm Quality in Taro

Abstract

Taro varieties commonly planted in Hawaii are selected on the basis of their adaptability to different uses as human food. Heretofore, Hawaiian varieties have been evaluated chiefly for making poi. Assessing taro varieties on the basis of their adaptability for the production of certain dried taro products, especially flour, is also necessary if the taro industry is to expand into the production of taro flour for use in breads, baby foods, dietary foods, and similar products.