Tribute Taro

Tribute Taro

　　Tribute Taro (also known as taro or hairy taro) has a long history of cultivation. It was first listed as an imperial tribute during the Tang Dynasty and was called "Jibu Tribute Taro." In 2004, it was approved as a national standard production base by the National Standardization Management Committee (National Standards Committee Agriculture & Light Industry [2004] No. 101), and in 2008, it passed inspection. The taro produced here boasts excellent quality and flavor. Its main component is starch, and it is rich in vitamins B1, B2, A, C, as well as trace elements such as calcium, phosphorus, iron, and dietary fiber. It offers notable health benefits, including relief from constipation, lowering blood lipids and pressure, resolving phlegm and dampness, supporting liver and spleen health, and protecting teeth and relieving alcohol effects. It is a natural, green, health-promoting food.

　　How to eat: After washing and peeling off the fuzz, it can be boiled, stewed, stir-fried, or steamed until cooked, and is ready to eat. It can also be cooked with meat or vegetables to make a variety of delicious taro dishes.

　　The taro produced in Jibu is uniquely large, tender, fragrant, and flavorful, enjoying fame both within and beyond the city. It was once an imperial tribute during the Qing Dynasty. A newly developed product, "Spiced Taro Stems," is a green food made from taro stem ingredients using a special formula. It has a tangy and spicy taste with a unique flavor, making it a delightful dish on the dining table. With the introduction of vacuum packaging technology, the annual production reaches 20,000 boxes, and the product is in high demand.