14 Pavillion Drive, Airport Oaks, Auckland


Taro White

Taro, the staple food of the Pacific, is a plant grown for its large tubers, which are extremely nutritious. Its most common use is in the form of poi, which is made by boiling or steaming the taro root and pounding it into a paste. The starch grains in taro are the smallest in any plant, making them readily digestible.