Xanthosoma

Taro is sometimes confused with malanga, yautia, and cocoyam, tubers of a number of New World tropical species in the genus Xanthosoma, which are also arums protected by oxalate crystals.

On Food and Cooking, The Science and Lore of the Kitchen

Taro is sometimes confused with malanga, yautia, and cocoyam, tubers of a number of New World tropical species in the genus Xanthosoma, which are also arums protected by oxalate crystals.

On Food and Cooking, The Science and Lore of the Kitchen

Fig. 6.21: Cocoyam is of two varieties - the Xanthosoma or Macabo and the Colocasia or

6.1 General recommendations

Depends on the need/situation but the optimum time is about 9 months for Colocasia (true gabi) and one year for Xanthosoma.

Chapter 8

The preparation of noodles, using mixes of flours of soya, wheat and high percentages of Xanthosoma flours, has been undertaken experimentally.

Chapter 31

The edible aroids (Colocasia, Xanthosoma, Alocasia and Cyrtosperma) are stated to contribute 1.6 per cent of the total food energy of the tropics and subtropics, or about 3.3 per cent of all root crops.

Chapter 32

Status and future of the major edible aroids, Colocasia, Xanthosoma, Alocasia, Cyrtosperma and Amorphophallus.

Chapter 29

Starch distribution in cocoyam (Xanthosoma spp.) corms and cormels.

Chapter 31

The leaves are heart-shaped, 20 - 50 cm long, with rounded basal lobes; the leaf stalk joins the blade some distance inward from the notch between the lobes (ie the leaf is peltate - a feature which distinguishes the plant from the rather similar Xanthosoma).

Chapter 32

Plant nutrient deficiencies and related tissue composition of tannia (Xanthosoma sagittifolium).

Chapter 31