Fiji Taro is a grower, wholesaler, and exporter of Fresh Pink Taro.
We are based on Fiji's 'Garden Island' of Taveuni, where 70% of Fiji's Taro come from which ensures a consistent supply year-round.
Although not the largest exporter of Taro out of Fiji, we are the only exporter based on Taveuni.
What is Taro?
Taro is the common name given to an edible plant (Latin name: Colocasia esculenta) which is a widely cultivated variety where the leaves and the petioles are used as a vegetable and the corms as a staple. In Fiji, this plant has formed part of the staple diet for many centuries and is widely grown both for the domestic market and for export to other countries.
Around 80% of the taro exported from Fiji is grown on the island of Taveuni where thanks to the absence of the destructive taro beetle species (Papuana uninodis), it is practically pest-free and easily ciltivated. It means Fiji is able to supply the crop to many neighboring islands and countires that have suffered from taro leaf blight and devastation from the beetles.
Young taro leaves and stems are eaten after having been boiled twice. This is necessary to remove the acrid flavor they possess as well as reduce the toxic effect of the oxalic acid which is also present in the raw plant. The leaves provide a good source of vitamins A and C. They also contain plant protein in higher levels than is found in the corms. The corms are generally boiled, baked or roasted and have a slightly sweet nutty flavor derived from the natural sugars they contain.
The plants are best suited to growing in wet or swampy soil and can tolerate flooded cultivation like rice and produce high yields when grown this way. After planting, the crops attain full maturity between six to twelve months in dry land cultivation, or twelve to fifteen months in wet lands, when they can be harvested, usually by hand rather than by machine.