How to Grow Taro Well? A Full Analysis of the Latest Key Cultivation Techniques
Taro is also called earth chestnut and yellow chestnut taro. It is very similar to taro but also has certain differences, though in some places taro is simply called taro. Taro has a very good taste and is currently a very popular ingredient on the market. So today we are mainly going to learn about taro cultivation techniques. Let's read the exciting content below together.
1. Land preparation and fertilization
Taro has the characteristics of preferring warmth and moisture, being intolerant of cold, fearing strong light, and being intolerant of saline-alkali conditions, so it has certain requirements for the planting site. The planting site for taro should generally be soil that is fertile, loose, well-drained, and strong in water and fertilizer retention. It is not suitable for planting in heavy clay and saline-alkali land. For land preparation, it is best to choose winter plowing, as this can increase the surface temperature and enhance the soil's permeability and active soil layer. During land preparation, base fertilizer should be applied together with it, with the fertilization amount controlled at about one thousand five hundred jin per mu, mainly organic fertilizer, supplemented with a small amount of compound fertilizer. Turn the soil and fertilizer evenly, but note that compound fertilizer can only be applied in furrows, otherwise it will affect the growth of taro.
2. Sprouting method
Before sowing, taro needs to be sprouted, as this can increase the emergence rate of taro and also ensure the quality of taro seedlings. The simplest way to sprout taro is to mix the selected taro seeds into wheat straw. The wheat straw needs to contain a certain amount of moisture, then place it in a ventilated area to sprout, and cover it with plastic film or rice straw to provide warmth and moisture retention. The sprouting temperature should be maintained at 20 to 25 degrees. Of course, we can also sprout them indoors by placing the taro seeds on indoor shelves and controlling the indoor temperature at the sprouting temperature. This method also gives very good sprouting results.
3. Sowing and cultivation
Wait until the surface temperature gradually rises. Generally, when the surface temperature reaches about 15 degrees, sowing can begin. When sowing, we must control the sowing density well. Generally, the sowing amount per mu is controlled at about two hundred jin, that is, row spacing of 60 cm and plant spacing of about 20 cm. After placing the taro seeds, cover them with soil. If the temperature is not sufficient, a layer of plastic film needs to be covered to keep them warm. After the taro emerges, because taro is not tolerant of strong light, a shade shed should be built in time. The height of the shade shed is generally controlled at about 1.5 m, and it must be tied tightly and securely.
4. Cultivation management
During the seedling stage of taro, we generally need to carry out two topdressings to promote seedling growth and speed up the growth rate of taro, mainly using human and livestock manure. During the growing period of taro, mainly to promote the growth of taro tubers, it is necessary to appropriately apply compound fertilizer according to the growth of taro, and carry out intertillage and weeding, mainly shallow cultivation. In addition, during the growing period of taro, we also need to properly prune the branches and leaves of taro in the field to maintain normal permeability in the field, so as to improve the yield and quality of taro. Of course, we also need to pay attention to soil moisture management, keeping the soil moist and avoiding drought and waterlogging. Finally, do a good job in pest and disease control, especially the control of leaf-eating pests and white grubs.
The yield of taro cultivation is generally quite good. Unless the planting site is truly unsuitable for growing taro and is completely extensively managed, which would seriously affect its yield, otherwise as long as there is a little management, the yield is still acceptable.