Taro

Taro

　　Taro cultivation in Zhaotong City is widely distributed in rural areas along both banks of the Guanhe River, particularly in Yanjin and Daguan. In 1988, the region planted over 16,900 mu of taro, yielding a total of 10.43 million kilograms. Taro is a perennial herbaceous plant of the Cannaceae family, known for its high yield and versatile uses. The average yield per mu can reach up to 2,000 kilograms. Its rhizomes contain 60% starch, 7.7% protein, and 3.1% crude fiber. Every part of the plant is valuable. It serves as a major product for rural areas along rivers and valleys in the region to diversify production and develop comprehensive operations. Township enterprises in Pu’er and other areas of Yanjin County process taro into starch or ferment and sun-dry it to make wine, achieving an alcohol yield of 60–70%, which is higher than that of grain-based brewing. The resulting distiller’s grains and taro stalks also serve as feed for pigs. Taro starch is widely used in the food industry—generally, 2.5 kilograms of taro starch can produce 0.5 kilograms of monosodium glutamate. It is also used to make oral and injectable glucose, sorghum syrup, and other starch-based sugars, as well as side dishes like vermicelli and lotus root powder substitutes. In the textile industry, using taro starch for sizing yarn results in higher adhesion and better smoothness compared to grain starch. Taro starch can also be applied in papermaking, shoe-making, hat-making, clothing, and cultural supplies. Taro is highly adaptable to various environments and thrives in areas of Zhaotong City below an altitude of 1,200 meters. It grows particularly well around homes, on loose, thick, well-drained sandy loam soils. In tropical and subtropical rural areas along the Guanhe, Niulanjiang, and Baishuijiang rivers, it is recommended to appropriately promote taro cultivation. (Zhaotong)