Genetic Diversity in Taro, and the Preservation of Culinary Knowledge
Date
2004
Authors
Contributor
Advisor
Department
Instructor
Depositor
Speaker
Researcher
Consultant
Interviewer
Narrator
Transcriber
Annotator
Journal Title
Journal ISSN
Volume Title
Publisher
University of Hawaii at Manoa
Volume
Number/Issue
Starting Page
Ending Page
Alternative Title
Abstract
The origins, domestication and dispersal of taro are outlined, as far as they are known, and recent surveys of genetic variation are reviewed. These surveys have established that taro, an ancient root crop in Asia, Africa and the Pacific, is genetically very diverse. Across the full geographical range of taro, very little is known about what forms of taro are grown for what economic and culinary purposes. Ethnographic research on taro as a food, and the preservation of culinary knowledge associated with taro, are needed for the preservation of genetic diversity in this crop. Much will depend on how the crop is developed and promoted commercially, and on active interest and support for the crop among local growers, cooks, distributors and consumers.
Description
Keywords
Citation
Matthews PJ. 2004. Genetic diversity in taro, and the preservation of culinary knowledge. Ethnobotany Res Appl 2:55–71.
Extent
Format
Geographic Location
Time Period
Related To
Related To (URI)
Table of Contents
Rights
Rights Holder
Local Contexts
Email libraryada-l@lists.hawaii.edu if you need this content in ADA-compliant format.