Potato and Tuber Crops

Varieties

M. bicolor; M. leuconeura and its varieties are: kerchoveana, massangeana, erythroneura; M. arundinacea.Taro
(Syn: Dasheen) Colocasia esculenta (2n 28, 42)
(Hindi: Arvi, Ghuiyan)
Family: Araceae

• Diverse forms differing in colour, shape and size of leaves and tubers exist in India.
• Both wild and cultivated types exhibit wide variability.
• Edible part tuber is an underground stem.
• Due to acridity, tubers are used as vegetable after thorough cooking.
• It is also baked, roasted, fried in oil and eaten after boiling.
• The corm is generally high in starch (13-30%) and low in fat and protein.
• Tender petioles and leaves are rich source of vitamins and minerals

Arum Family (Araceae): Taro

• Like potatoes they are rich in starch grains (amyloplasts).
• Taro corms are rich in the soluble starch called amylose (soluble in hot water).
• The starch that is prevalent in most amyloplasts from other species is amylopectin (insoluble starch).
• Since they contain about 3% sugar, they are more like a sweet potato (Ipomoea batatas) than a true potato (Solanum tuberosum).
• Taro has a long list of common names throughout tropical countries of the world, including cocoyam, kolocasi and ocumo.
• In the Caribbean region and elsewhere it is called dasheen.
• The corms are baked like potatoes, roasted, steamed, or crushed to make cakes. Hawaiian poi is made by steaming the corm, followed by crushing and natural fermentation.