Taro Root

Specification

Form	Starchy, root-like corms.
Color	Brown or hairy skin with white flesh.
Texture	Starchy and slightly slimy when cooked.
Flavor	Nutty and earthy.
Use	Boiled, fried, or used in stews.

Introduction

Taro root, a starchy tuber native to Asia and popular globally, is another vegetable gaining prominence in international export. The Taro exporter in India annually dispatches significant volumes of these brown-skinned root vegetables. Taro’s increasing popularity has translated into an upward trajectory in Taro root exports from India, serving as a valuable business opportunity for Indian exporters, encompassing diverse taro varieties.