Access

You are not currently logged in.

Access JSTOR through your library or other institution:

login

Log in through your institution.

If You Use a Screen Reader

This 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.
Journal Article

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

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.

Cancel
  • Read Online (Free)
  • Subscribe ($19.50)
  • Add to My Lists
  • Cite this Item
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
Preview not available

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.

Page Thumbnails

  • Thumbnail: Page 
276
    276
  • Thumbnail: Page 
277
    277
  • Thumbnail: Page 
278
    278
  • Thumbnail: Page 
279
    279
  • Thumbnail: Page 
280
    280
  • Thumbnail: Page 
281
    281
  • Thumbnail: Page 
[282]
    [282]
  • Thumbnail: Page 
283
    283
  • Thumbnail: Page 
284
    284
  • Thumbnail: Page 
285
    285
  • Thumbnail: Page 
286
    286
  • Thumbnail: Page 
287
    287
  • Thumbnail: Page 
288
    288
  • Thumbnail: Page 
289
    289
Part of Sustainability