You are not currently logged in.
Access JSTOR through your library or other institution:
If You Use a Screen ReaderThis content is available through Read Online (Free) program, which relies on page scans. Since scans are not currently available to screen readers, please contact JSTOR User Support for access. We'll provide a PDF copy for your screen reader.
Taro: With Special Reference to Its Culture and Uses in Hawaii
Amy B. H. Greenwell
Vol. 1, No. 3 (Jul. - Sep., 1947), pp. 276-289
Stable URL: http://www.jstor.org/stable/4251859
Page Count: 14
You can always find the topics here!Topics: Taro, Corms, Plants, Crops, Polynesian studies, Crop economics, Food crops, Petioles, Dryland farming, Wheat flour
Were these topics helpful?See somethings inaccurate? Let us know!
Select the topics that are inaccurate.
Since scans are not currently available to screen readers, please contact JSTOR User Support for access. We'll provide a PDF copy for your screen reader.
Preview not available
A staple food since ancient times for countless Pacific island natives, taro may today be entering a new era of utilization by way of the baker's flour manufactured from it and other comestibles such as poi and paiai derived from its corm.
Economic Botany © 1947 New York Botanical Garden Press