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