The primary use of Taro is the consumption of its edible corm and leaves. In its raw form the plant is toxic due to the presence of calcium oxalate, although the toxin is destroyed by cooking. The small round variety is peeled and boiled, sold either frozen, bagged in its own liquids, or canned. The plant is actually inedible when raw because of needle-shaped raphides in the plant cells.
- Typical of leaf vegetables, taro leaves are rich in vitamins and minerals. They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch, and are a good source of dietary fiber.
- Taro value chain:
- Farming – Processing – Trading
- Farming: Sur-Taro will start partnerships with farmers. Farmers will receive practical agricultural support of Sur-Taro and Sur-Taro will buy the Taro the farmers produce.
- Processing: Sur-Taro will build a processing plant to make the product suitable for export (Grading, washing, boiling, packing)