Taro Farming: How To Get Started

Melissa Shelly

Are you looking for a new adventure in farming that promises to take you on a historical journey? Look no further! Taro Farming is an ancient practice with over 5,000 years of history and Madagascan-inspired traditions. In this comprehensive guide, we go into all the details of taro farming, from seed to reaping, with tips on how to start your farm. Let’s embark on this journey together!

Table of Contents

Start Your Taro-Farming Business and Get in on the Delicious Hawaiian Food!

What is Taro?

Whether for use as a root vegetable or for making poi, taro is an all-around-important staple in Hawaii! Also known by its scientific name of Colocasia esculenta, it can also be found in other parts of the world, like the Pacific Islands, Southeast Asia, West Africa, and Central America.

In all these regions, it is highly valued for its use in cooking and medicinal purposes! A mature taro root can get up to about 3 feet wide and have brown skin that is also hairy! All this means that all the varieties – like Eddoe, Otan, Dasheen, and Alukat – need the proper care to start correctly!

What’s Involved in Setting Up Your Farm?

Cultivating taro can be similar to cassava farming but might need extra attention! It would be best to start by planting healthy-looking corms from the previous harvest. Knowing your end market before you start will give you all the essential information needed to begin!

There are two different types of systems to choose from – a dry land system (that needs no irrigation after it is planted but requires a small amount of weeding) or a wetland system (that requires continuous irrigation but also less of a need for weeding). The way it is set up in Hawaii includes paddies compared to other places like certain African countries.

Time To Plant! But What Variety?

You need to find out what variety you want before planting! Get some corms from the array that interests you into a mesh bag and put it into the water so it can start sprouting! Put fertilizer and manure into the soil before planting for better results! If it is comfortable for you size-wise, go for planting your chosen variety’s corm into potting mixture in a pot at first, too – give it all of the care it needs before transplanting it into your main field! Remember: it usually takes about 9-12 months until harvest time.

Harvest Time Is Here at Last!

Once it is ready to go right, uproot whole plants once their roots are ripe. Or cut at their stems at the joint to get corms out even quicker. With your harvested corms, keep them stored up for up to 3-6 months but no more afterward, or they start to lose their quality.

Exploring the Ancient Origins of Taro Farming: A Detailed History

Where it All Began: Uncovering the Ancient Roots of Taro Farming

Taro is a tropical plant cultivated for at least 4,000 years. Though it is unknown where it originated from, some scholars have argued it first began in India, Southeast Asia, Africa, or South America. These regions have been connected through ancient times, with taro being spread to many other islands of the Pacific by voyagers. Nowadays, it can also be found in a multitude of tropical regions all over the world!

Nutritious and Versatile: The Power of Taro in Cuisine

The corms of this plant are edible and have a slightly nutty flavor when cooked! They can also come in colors like white, purple, or yellow! But leaves can also be eaten- they taste somewhat bitter and can be thrown in salads or cooked as vegetables. Poi is made by boiling the corms until soft before mashing them into a paste- a traditional dish of Hawaiian and other Pacific island cultures- but also popular in areas where taro is grown!

A Sustainable Choice for Farmers Everywhere!

Taro farming is a big business in Thailand, Malaysia, the Philippines, and beyond! In Hawaii, it is even celebrated as “the state vegetable,” and no wonder- it’s pretty easy to cultivate in Tropical climates! It can also endure with little need for additional fertilizer or pesticide use- making it ideal for small-scale farming operations.

Healing Benefits Beyond Taste: The Use of Taro in Traditional Medicine

It doesn’t stop at good-tasting dishes either: people have been using taro for centuries for its healing properties! It helps to keep up good digestion and ease menstrual cramps- plus offers some health benefits like dietary fiber, protein, and minerals like calcium & iron! All these reasons help explain why taro is one of the most widely cultivated crops today. So next time there’s taro on your menu- you can see all the history & nutrition packed into one delectable bite!

Taro is a Treasure-Trove of Varieties – All With Unique Uses

Taro for Food

Taro is mainly cultivated for its edible corm (the swollen underground stem of the plant). It is grown in the Pacific islands, South Asia, and Africa. But it is also processed into poi—a traditional Hawaiian food.

This tropical plant has wide varieties with all shapes, sizes, colors, and textures! Some have purplish-red to light-colored flesh, being smooth or having rough surfaces. Others have large, green, heart-shaped leaves up to 2-3 feet long. Taro also goes by other exciting names like kalo in Hawaiian, gabi in the Philippines, dalo in Fiji, and eddo in Jamaica.

Two Main Types of Taro for Poi

In Hawaii, one of the most popularly used types of taro is the Colocasia esculenta or Cocoyam or eddoe taro. This is mainly harvested when the corms reach approximately 1-2 inches in diameter before the whole plant is cooked and consumed. But it also has ornamental value thanks to its large, showy foliage!

Another type is Alocasia, also known as elephant ear for its lovely arrowhead-shaped leaves in deep greens, bronzes, or purples. Sadly it can’t be eaten, but it has a stunning tropical look!

These two varieties are mainly used in Hawaii for making poi from their light-colored corms, which must be cooked first to eliminate any natural toxicity. A third variety also used for making Poi is Kalo lima, but it has smooth-skinned corms instead!

Other Uses for Taro

Most don’t know that taro also has other uses! The leaves can be woven into mats, baskets, umbrellas, and roofs! In traditional medicine, taro can help to treat diabetes and anemia while also having religious significance in some cultures!

Plus, you can use it to make starch or tapioca pearls by crushing it into small pieces before soaking it in hot water and straining out any fibrous matter before letting it dry into hard spherical balls! It can also replace cornstarch to avoid common allergies by acting as a thickening agent for cooking!

Climate and Soil Conditions that Maximize Taro Farming Efficiency

A Tropical Setting is Needed for the Growth of Taro

Taro is mainly cultivated in tropical settings, where it can receive plentiful amounts of heat and humidity for optimal growth. During its time in the ground, the taro also needs copious amounts of water to help it grow to have an ideal size and shape. Generally speaking, for taro to have all the requirements it needs for growth, it is advisable to grow it in an environment like a rainforest- with at least 60 inches of rainfall every year!

Soils Need to Have Clear Drainage to Help Taro Grow

The right soil is essential for optimum taro growth; it must have clear drainage to let the right nutrients through to help out on its growth journey. If the right elements can’t get through the downpour of rain over a year, this can cause major problems for the taro’s development in no time.

Growing Taro at Home Might Need Some Shade

Should you want to try out some taro-growing at home but live in places hotter than the tropics- there is no need to fear! All you need is some shade from the sun during intense heat waves and a good water supply regularly! Contrary to what one might expect- it does not even need rich soil! Different types of taro can have varying levels of water use, so each one needs to have enough liquid to get bigger and healthier over time.

Prepping Your Land for a Successful Taro Farming Venture

Two Types of Taro to Choose From

When it comes to growing taro, it all starts with the suitable variety! You can choose between two types of taro plants: eddoe and arraien. Eddoe is characterized by brown-colored skin with white flesh, while arraien is light pink to purple with cream-colored flesh.

Creating the Ideal Growing Environment for Maximum Production

To give your taro plants the best chance at maximum growth and production, creating the right environment is essential to ensuring you have rich, moist soil that is well-drained and free of any diseases caused by viruses or bacteria. Also, remember that it’s best to have a soil pH between 5-7 for ideal growth.

Taro Plants Need Raised Beds

Your taro corms can be planted whole or split in raised beds that need at least one meter wide and 20 centimeters high to keep up with your crop’s success over time! Get rid of all debris like grass in the field before planting, then space out whole corms 30 centimeters apart in single rows and keep 30-centimeter row length in-between rows!

Managing Potential Downpours

Rainfall is great for any agricultural operation, but it can put your crop at risk if it becomes too much! Keep an eye on downpours to avoid waterlogging by keeping runoff out of the field by leveling furrows whenever necessary. For areas without rainfall, don’t forget about artificial irrigation. Take care when watering to keep it away from the crown of your plants! Too much water can lead to crown rot, which will undoubtedly put a damper on your crop!

Using Fertilizer For Healthy Growth

Using a complete commercial fertilizer before you plant is smart! Put down 200-250 grams/corm before planting, then use 100-150 more in split doses once they’re already in place! We suggest supplementing further over months of planting to get optimal growth out of every corm.

Get Rid Of All Weeds In The Field

Weeds can remove key resources from your crop, like light, water, and nutrients like nitrogen or phosphorus. Ensure you get into that field regularly for uprooting or use grass cutters for bigger ones! This is especially important for root crops like taro!

Harvesting Corms & Seed-Corm Preparation

For consumption purposes like poi production all over places like Hawaii and New Zealand, get into that field five or six months down and start to uproot harvesting! But when it comes to seed-corm preparation, leave any aerial parts un-harvested for about.

The Secrets to Successful Taro Farming: Planting Techniques for a Bountiful Harvest

Using Ridges on Flat Lands for Flawless Results!

If you want to get a good taro crop but have soil free of big stones with no clay layers, planting in ridges and furrows is the way to go! Create ridges that should be 6-8 inches at their lowest point in the furrow and about 2-3 feet wide at the tops — all spaced 4-6 feet away from each other, depending on the cultivar and planting material!

Furrows need to be 18-24 inches deep before placing corms into it, spaced 6-8 inches for small-seeded varieties, such as Colocasia esculenta ‘Illustris,’ and 12-18 inches for large-seeded cultivars like C. anti quorum ‘Cora.’ Fill in all around it with dirt for about 1-2 months before hilling up the soil on both sides of the plants to keep the bases off the ground!

Taking Contour Planting to Keep Erosion Away!

Is your land too hilly to use ridge and furrow planting? Use contour planting in its place! All it requires is to follow the lines of equal elevation on a slope by planting in a line down it! This will prevent erosion by allowing all the water to go down one clear path.

Here’s how it can be done: use a shovel to create a shallow trench about 1 foot deep in one long line. Place corms in the bottom of this trench while facing it up and space them 6-12 inches away from each other.

Cover it off with soil before waiting for it to germinate over 1-2 months before adding more soil on for about 6-8 inches thick once it’s been well tilled to make sure there are no lumps in sight!

Managing Water & Nutrients for Healthy Taro Farming: A Guide for Beginners

Taro is an important crop for many regions of the world. Still, it is more than just a food source in Hawaii – it also holds cultural importance to traditional Hawaiian practices. So it’s no surprise that Hawaiian farmers have been growing taro in wetland irrigation systems, called ‘auwai, for over a thousand years! But what about those who want to try cultivating taro on their own? Let’s look into the basics of water and nutrient management in taro farming!

The Basics of Planting Taro in Your Garden (or Farm)

When planting taro corms, it is important to use healthy dormant corms for at least one year old. After around six to twelve months of good growing conditions, you can expect your plants to reach up to four or five feet in height! At the top of each plant will be several newly-formed corms which can be harvested for propagating the next generation of taro crops. If left unharvested in the ground, though, the original corm can take three to four years to get up to ten pounds in size!

Cook it Up! Get Rid of That Calcium Oxalate!

It must first be cooked to eat the beloved taro root in all its yumminess! This is because calcium oxalate crystals in the plant cells make it inedible when eaten raw. To get rid of them, try traditional methods like baking it in an imu underground oven (although this is mostly no longer done), or go modern by boiling or steaming it in metal drums or using your microwave! Once cooked thoroughly, enjoy immediately or store for future use as poi, mashes, chips, or any other desired dish!

Maintaining Optimal Water & Nutrient Systems for Healthy Taro Plants

Healthy and optimal growth for taro plants can be achieved through proper maintenance of water-replenishing irrigation systems like ‘auwai. Remember that the natural environment for taro is usually found in wetland habitats or seasonally-flooded ones. Still, it also can do well with less water – i.e., drier climates, as we see with cultivation techniques today! Keep up mending and maintaining your irrigation system of choice. You can get lush and plentiful farmland through good old-fashioned hard work!

Using Pesticides Avoid and Protect Your Taro Yield

Using pesticides on your taro crops is up to you, but buying organic can help keep certain pesky insects away. Hence, you avoid direct contact by spraying chemicals at all costs! Also, keep up checkups on bad weather forecasts; by monitoring things like frost warnings, for example, you’ll stay ahead of putting down extra covering before cold conditions hit – therefore preserving optimum field conditions for

The Best-Kept Secret to Growing Mouth-Watering Taro is Fighting off Pests and Disease

Taro by Any Other Name is Just as Sweet!

You may know it as ‘barbie’ in Hindi, ‘alukon’ in Visayan, ‘eddo’ in Trinidadian English, or ‘dasheen’ in Jamaica – but no matter what you call it, taro is a root crop that can be found in many parts of the world! Its large heart-shaped leaves on petioles up to 1.5m long give it away. Also known for its light purple spathes and yummy corms with brown to purple skin and light-colored flesh on the inside.

Oh No! Common Pests Threaten Delicious Taro Crops!

Unfortunately for taro-prone areas, pests like nematodes, stem borers, aphids, whiteflies, mealybugs, scale insects, thrips, slugs, snails, rats, mice, and leaf-eating caterpillars have a taste for taro plants too. Worse than all, diseases like blight and rot can also set in before plants can get to market!

The Scare of Losing Your Taro is Avoidable!

It’s scary to imagine all of your hard work vanishing into thin air. Still, all hope is not lost – if treated on time, these pest and disease problems can be kept at bay! Keep an eye out for the above threats and take measures to stop them from becoming dangerous to your crop. (use of HTML h2 and h3 tag is permitted).

Unveiling the Secrets to Optimal Taro Harvesting and Post-Harvesting Practices!

Sub-Tropical Farming Experts Have Discovered the Tricks of the Taro Trade!

Taro is mainly grown in tropical and subtropical areas of the world, especially in small-scale farms for table use and starch extraction. Careful digging by hand is needed for harvesting it to avoid damaging the corms! It can take up to 6-7 months before it’s ready to use. Still, thanks to dedicated farmers from all over, it can provide a good source of family labor.

The Amazing Transformation of Taro from Farm to Table!

Once harvested, it has to go through a few essential steps before it can end up on your plate! Washing and putting it into the shade for 2-3 days helps sweat out any bad flavors before putting it in a pit or on a raised platform for another 4-5 days for curing. Then grading by size follows before they can be packaged up for consumption.

Delight in Different Dishes, All Thanks to Taro!

Taro also goes through different ways of processing after harvesting before it can end up in non-food uses such as paper and textiles in one way or on a plate in another! After peeling off its outer tunics to reveal a creamy white flesh, cooking begins. Adding water is done to arrive at ‘Poi,’ the light-yellowish paste that can be eaten warm/hot or chilled for better texture and taste.

There’s also ‘Tutu,’ where corms are baked Underground at low temperature for several hours until light-brown before being mashed into a paste and put in cloth for fermentation before it’s good to eat! But around the world, taro is being used in various recipes for making soups/stews/curries/chips/puddings/pies/casseroles by combining it with coconut milk, chicken, fish, etc. It demonstrates that no matter where you go, you can always get a good helping of unique flavor thanks to taro!

The Profitability and Practical Uses of Taro Farming: An Overview

Tantalizingly Delicious! What is Taro?

Taro is a root vegetable mainly used for food, known as “eddo” in the Caribbean and “also” in South Asia. It can also be used to make wine in some cultures! The young leaves of the taro plant can even be cooked like spinach to create a tasty dish.

Tantalize your Tastebuds by Preparing them in Different Forms!

It is usually served as a dessert in Hawaii by combining it with coconut milk and sugar – called poi. Taro is also consumed all over the world in various forms. For instance, it can be made into a porridge called ‘amala’ in Nigeria by boiling down the dried slices of taro before adding them to the soup.

Alternatively, it can be deep-fried in the Philippines to create a fantastic salad! Taro chips have also become popular in the United States, and taro bubble tea is a delicacy in certain parts of Asia. It is even enjoyed as part of Chinese cuisine!

Here’s How to Put all that Starch to Use!

Taro can also be put to nutritional use since its corm resembles a potato! But before it is eaten, it must undergo a specific cooking process to negate its acrid-inducing calcium oxalate crystals. Trust us; it is worth it! And once all set and done, you can use taro flour in various types of cooking worldwide!

Maximizing Your Taro Farming Business: Tips to Achieve Success

Choose the Right Place for Taro Farming

Finding the right place to start taro farming is vital for long-term success. Look for an area where at least one taro harvest can be achieved in a year and where water is easily accessible for irrigation.

Get Sufficient Land to Get Started

Having enough land to start your taro farming business would be best. Choose at least one hectare of land on a small scale, but on a large scale, have at least two to three hectares of land to get started. Also, look for about 100-200 healthy and virus-free tissue culture plants of taro for the best results.

Get the Required Funding for Investment

Starting any business requires financial resources. For small-scale farming, get about 1-2 lakh rupees of capital, but for large-scale agriculture, have at least 5-6 lakh rupees of capital to get started—this includes the cost of buying tissue cultures of taro, preparing land for cultivation, and other necessary expenses to keep up with better production of taro.

Follow Proper Pre-planting Practices

Before you start sowing in the field, it is essential to plow it up 3-4 times and then level it out properly before planting. Also, give organic fertilizers in the whole field at 2-2 kg/tonne before sowing and put a seed in pits by keeping a distance of at least 30×30 cm between two holes for good yield potentials in future harvests.

Final Thoughts

Taro is a nutritional powerhouse and can be used in many ways to improve the world, from producing food to providing organic fertilizer for farmers. Plus, it has an exciting history that lasts at least 7,000 years!

Hopefully, writing this piece shows how extensive and fascinating the art of taro farming can be for those interested in trying their hand at it. All it takes is understanding what climate and soil are suitable for growth, researching varieties to try out, and looking into the ancient history of it all!

So go on and give it a go—you won’t regret it!

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