Taro originates from Southeast Asia or southern Central Asia. It is widely distributed in India, China, West and North Africa, and the West Indies. In Asia, taro is widely cultivated in South and Central China. It is a tuber plant used as a food crop and traditional medicine.

Taro can thrive in lowlands up to 2,700 m above sea level, with temperatures around 20-30 °C and high humidity. The desired rainfall is 2,000 mm/year, evenly distributed. It prefers loose, weed-free soil.

• Shallow fibrous roots.

• The tubers are approximately 10 cm long and weigh 140 g. They are cylindrical in shape, have white flesh, and are not fibrous.

• The stem is wrapped in leaf sheaths and is tuberous, located underground, slightly blackish brown, and covered with fine hairs.

• The leaves have long, green, heart-shaped stalks with pointed tips, palmate veins, and waxy leaf blades.

• The flower consists of a cob, sheath, and stalk.

• Vegetative propagation (shoots and tubers).

• Shoots are taken from 5-7 month old taro.

• Select large tubers, cut them short, leaving the buds, and sprinkle ash on the sliced ​​tubers. Harvest tubers at 8-10 months.

• Medicine for diarrhea, dysentery, insect bites, swelling, vomiting blood, kidney inflammation, high blood pressure, diabetes, preventing heart disease, increasing bone strength, maintaining healthy skin and hair.

• Flavonoids, ß-sitosterol, steroids, alkaloids, saponins, tannins, amino acids, anthocyanins perlargonidin, 3-glucoside, cyaniding 3-rhamnoside and cyaniding 3-glucoside.