The Manufacture of Poi from Taro in Hawaii: With Special Emphasis upon Its Fermentation

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B-070.pdf (13.97 MB)

Date

1933-11

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Hawaii Agricultural Experiment Station

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Abstract

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, Colocasia esculenta, fermented foods, Bacillus/Lactobacillus/Streptococcus group, Hawaii

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Citation

Allen ON, Allen EK. 1933. The manufacture of poi from taro in Hawaii: with special emphasis upon its fermentation. Honolulu (HI): Hawaii Agricultural Experiment Station. 32 p. (Bulletin No. 70).

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http://hdl.handle.net/10125/13437

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32 pages

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Bulletin (Hawaii Agricultural Experiment Station)
Taro

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