Where do taro come from? An overview of the main production areas nationwide

Taro is a common vegetable in our country, and it is deeply loved by people because of its good taste and varied ways of eating. Many people like to grow some at home, so where are the taro producing areas?

1. Where are the taro producing areas?

Taro originated in India and was introduced from Southeast Asia, Japan, and South China and other places. At present, it is grown in large quantities in Guangdong, Guangxi, Fujian, Jiangxi, Hunan, Sichuan and other places in our country. Among them, it is grown the most in the Pearl River Basin and the Taiwan region of China, and kui taro and multi-corm taro are grown more.

2. Can taro that has turned green still be eaten?

1. Sun-greened taro can be eaten

Taro, like potato, is a plant tuber. This kind of plant tuber is normally buried underground, but because some vegetable growers did not do a good job of covering the soil, some small taro are exposed to sunlight. After being exposed to the sun, taro will change color. In mild cases, green appears, and in severe cases, blue-green appears.

2. Rotten taro cannot be eaten

The spoilage process of food includes discoloration, and the color of the discoloration depends on the type of fungus that has invaded. Some fungi will appear green after multiplying in large numbers, while most will turn yellow or black. This kind of discolored taro indicates that it has already spoiled and cannot be eaten.

In general, there are many taro producing areas, both domestic and foreign. Among them, domestic areas include Guangdong, Guangxi, Fujian, Jiangxi, Hunan, Sichuan and other places, and foreign areas include India, Japan and other places, and India is the place of origin.