The Manufacture of Poi from Taro in Hawaii: With Special Emphasis upon Its Fermentation
The Manufacture of Poi from Taro in Hawaii: With Special Emphasis upon Its Fermentation
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Date
1933-11
Authors
Allen, O.N.
Allen, Ethel K.
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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.
Description
Keywords
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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