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Taro (Colocasia esculenta) is known to the Fijians by ten different names and is cultivated by people who lived in physically isolated communities for centuries. To the indigenous people, …

Taro leaves are the heart-shaped leaves of the taro plant (Colocasia esculenta), commonly grown in subtropical and tropical regions. ... While consuming cooked taro leaves may offer some …

Apr 25, 2008 · There are 125 varieties of Colocasia esculenta, or dalo known in the Fiji Islands, of which at least 70 were grown and consumed by Fijians before the arrival of other settlers and …

There has been considerable focus in recent years on the taro export supply chain in Fiji, and the Pacific as a whole, with the objective of improving and expanding export opportunities. There …

Mar 8, 2021 · Rourou (or roro) is a traditional Fijian dish originating in the Pacific Islands, prepared from taro leaves stewed in coconut milk. This recipe represents the true flavours of …

Feb 4, 2022 · Project Coordinator, Ioan Viji Vutilolo, a former Forestry senior officer said community members have stepped into the first stage of the project which includes identifying …

In Fiji, intensive taro culture is either semi"mechanized on flat land or conducted manually on hilly land. A large proportion ofthe taro (2,000 t/yr) produced on the island of Yiti Levu is grown in …

Taro is a staple food for much of the Pacific region, Hawaii Samoa and Fiji in particular. High in vitamin A and C, calcium and iron, it also has good levels of protein. Both the root and leaves …

Screening existing taro collections and identifying varieties tolerant to drought has become an essential study well suited for CePaCT, as it owns the largest collection of taro biodiversity in …