1 荔浦芋:
Structure: Lipu taro plant height 110-150 cm, leaves broadly ovate, bulb dark brown oblong-oval, large size.
Growing environment: Grown in Guangxi and other places.
Physiological characteristics: Lipu taro has delicate flesh, special flavor, rich fragrance and high starch content.
Uses: Can be used as an ingredient for cooking.
Culture: Lipu taro is an excellent variety formed by long-term natural selection and artificial breeding of wild taro, which is represented by Guangxi Lipu taro and Fuding betel nut taro.
2 Red bud taro:
Structure: The red bud taro plant is bright red with thick skin and powdery flesh.
Growing environment: Mainly planted in Guangdong and other places.
Physiological characteristics: red bud taro contains more starch, delicious and delicate quality, powder but not sticky, and good taste.
Uses: Edible raw or cooked, can also be dried.
Culture: Red bud taro is a farmer variety in Guangdong, with a long history of planting, mostly in the field, the edge of the field, the edge of the box for marginal cultivation, the lead mountain red bud taro is its representative variety.
3 Zhangxi taro:
Structure: Zhangxi taro is large, large and tender, with thin skin and less fiber.
Growing environment: mainly produced in Zhangxi Village, Lechang City.
Physiological characteristics: Zhangxi taro is large, long, the whole body is soft and soft, the fragrance is strong, the meat is powdery, and the taste is good.
Uses: Can be used as an ingredient and eaten after cooking.
Culture: Zhangxi taro is one of the largest taro varieties in China, with a history of more than 400 years of cultivation, and is named "cannonball taro" because of its resemblance to "cannonball".
4 Dog's Paw Taro:
Structure: The leaves of the taro are broadly ovate, the plant height is about 90cm, and the bulb is obovate.
Growing environment: Mainly planted in Guangdong and other places.
Physiological characteristics: The flesh of dog's paw taro is tender and smooth, and the taste is light.
Uses: It can be eaten raw or cooked, and can also be dried and used as a medicine.
Culture: Dog's claw taro is a late-maturing variety of farmers in Guangdong, China, and is one of the world's top ten excellent taro varieties, suitable for growing in most environments with high yields.
05 Kasaimo
Structure: The female taro of Xiangsha taro is nearly round and spherical, the child taro and the sun taro are oval to oval, the skin is smooth and dark brown, and the flesh is milky white.
Growing environment: The main production areas are Jingjiang City, Taizhou City, Jiangsu Province, Qidong City, Nantong City, Haimen District, Huainan and Huaibei areas.
Physiological characteristics: Sweet taro is an excellent landrace among the poly-seed taro, with strong disease resistance and insect resistance. It is high in amylopectin, rich in nutrients, has a good taste and has a unique aroma.
Uses: Edible, with a delicate texture, excellent taste, known as "taro chestnut".
Culture: Jingjiang fragrant taro in Jingjiang City, Jiangsu Province is produced in the geological area of delicate, delicious fragrance, easy to crisp and not pasty, hard, glutinous, with a unique chestnut fragrance.
06 Dragon Cave Early Taro
Structure: The bulb of Longdong early taro is oval, yellowish-brown, and flesh-white.
Growing environment: It belongs to Guangdong farmhouse varieties, suitable for planting from December to February of the following year.
Physiological characteristics: early-maturing taro variety, leaves broadly ovate, purple stems with a reddish tinge. It is rich in starch and has a growth period of 180-210 days.
Uses: Edible, can be fried directly or made into dried taro.
Culture: Longdong early taro is a farmhouse variety in Guangdong, with a short growth period and early maturing, and is widely cultivated and eaten locally.
07 New taro
Structure: The shape of the new taro is approximately oval, large, with a bulb length of 8 cm 10 cm and a diameter of 4 cm 5 cm.
Growing environment: Mainly planted in Shanghai, Zhejiang and Jiangsu.
Physiological characteristics: taro flavor mellow, soft and waxy texture, light brown skin, taro meat rice white, mucus.
Uses: Edible, the skin color becomes light after cooking, the meat is soft and glutinous and silky, and has a strong taro fragrance.
Culture: Because of its pure fragrance, waxy texture and excellent quality, it is well received by the markets in Shanghai, Zhejiang and Jiangsu.
08 Menimo
Structure: The taro plant is erect, with broad, ovate, heart-shaped, bulb skin and white taro flesh.
Growing environment: Grows everywhere.
Physiological characteristics: high starch content, no strong aroma, high starch content.
Uses: It is often used to make processed foods, such as taro flour.
Culture: Flour taro is a common taro variety that is widely used in processed food manufacturing.
09 Yellow taro
Structure: The bulb flesh of the yellow meat taro is yellow, the plant type is compact, the leaves are shield-shaped, alternate, the leaves are green, and the flower spikes are erect.
Growing environment: Yellow flesh taro is mainly grown in tropical and subtropical regions, such as Southeast Asian countries and southern China.
Physiological characteristics: The main characteristics of yellow meat taro are that the bulb flesh is yellow, the flesh is soft, and the taste is delicate. It is rich in starch and nutrients.
Uses: Yellow meat taro is edible, suitable for cooking, stewing, steaming and making desserts. It can also be used to make traditional delicacies such as taro paste, taro balls, and taro cakes.
Culture: Yellow meat taro is a common ingredient in many countries and regions in the tropics, widely used by locals and endowed with a variety of culinary and cultural meanings.