Genetic Diversity in Taro, and the Preservation of Culinary Knowledge

dc.contributor.author Matthews, Peter J. en_US
dc.date.accessioned 2007-06-15T23:09:50Z
dc.date.available 2007-06-15T23:09:50Z
dc.date.issued 2004 en_US
dc.description.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. en_US
dc.identifier.citation Matthews PJ. 2004. Genetic diversity in taro, and the preservation of culinary knowledge. Ethnobotany Res Appl 2:55–71. en_US
dc.identifier.issn 1547-3465 en_US
dc.identifier.uri http://hdl.handle.net/10125/138
dc.language.iso en-US en_US
dc.publisher University of Hawaii at Manoa en_US
dc.title Genetic Diversity in Taro, and the Preservation of Culinary Knowledge en_US
dc.type Article en_US
dc.type.dcmi Text en_US
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