Anxiang Taro

Anxiang Taro

　　 Anxiang taro is a premium variety of the aromatic taro, offering a wide range of delicious cooking methods. Especially when braised with pork as "doufu-style pork," its rich aroma is deeply satisfying and incredibly tasty. Peeled and cooked with rock sugar and osmanthus, it becomes osmanthus taro — a beloved sweet treat for the Mid-Autumn Festival.

　　 Anxiang taro has a nine-month growth cycle, stores well, and contains low levels of calcium oxalate. It boasts unique flavors — fragrant, powdery, flaky, soft, and fresh — along with rich nutrition. It helps clear heat, detoxify, and nourish the body. According to analysis, Anxiang taro contains 82% starch, 8.8% protein, and 5.5% sugar. Each 100 grams of the tuber provides the following vitamins and minerals: 0.02 mg carotene, 0.06 mg thiamine, 0.03 mg riboflavin, 0.7 mg niacin, 4 mg vitamin C, 19 mg calcium, 15 mg phosphorus, and 0.6 mg iron. Anxiang taro yields well, typically producing 22 tons per hectare. This year, 300 hectares were planted, yielding over 6,000 tons of taro, and 1,000 hectares are planned for cultivation in 2001.

　　 Address: Anxiang County High-Efficiency Industrialization Service Center

　　 Phone: 0736-4320771