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Taro: With Special Reference to Its Culture and Uses in Hawaii

Amy B. H. Greenwell
Economic Botany
Vol. 1, No. 3 (Jul. - Sep., 1947), pp. 276-289
Published by: Springer on behalf of New York Botanical Garden Press
Stable URL: http://www.jstor.org/stable/4251859
Page Count: 14
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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
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Abstract

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.

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