How to Grow Taro Well? A Detailed Guide to Planting Methods and Management Techniques
Taro is also called ground chestnut or yellow chestnut taro. It is very similar to taro root, though there are certain differences, and in some places taro is simply called taro root. Taro has a very good taste and is a very popular ingredient on the market today. So today we will mainly learn about taro cultivation techniques. Let us read the exciting content below together.
1. Land Preparation and Fertilization
Taro likes warmth and moisture, is not cold-tolerant, fears strong light, and is not salt-alkali tolerant, so it has certain requirements for the planting site. For taro planting, it is generally best to choose soil that is fertile, loose, well-draining, and strong in water and fertilizer retention. It is not suitable for planting in heavy clay or saline-alkali land. For land preparation, it is best to choose winter plowing, as this can raise the surface temperature and enhance the soil's permeability and active soil layer. Land preparation should be combined with base fertilizer application, with the fertilizer amount controlled at about one thousand five hundred jin per mu, mainly organic fertilizer, supplemented with a small amount of compound fertilizer, and the soil and fertilizer should be turned and mixed evenly. However, note that compound fertilizer can only be applied in furrows, otherwise it will affect the growth of taro.
2. Sprouting Method
Taro needs to be sprouted before sowing, as this can increase the germination 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 place 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 shelves indoors and controlling the indoor temperature at the sprouting temperature. The effect of sprouting this way is also very good.
3. Sowing and Cultivation
Wait until the surface temperature gradually rises back. 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, about 60 cm between rows and about 20 cm between plants. 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 warm. After the taro emerges, since 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 firmly.
4. Cultivation Management
During the seedling stage of taro, we generally need to apply topdressing twice to promote seedling growth and speed up the growth rate of taro, mainly using human and livestock manure. During the growth 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 growth period of taro, we also need to properly prune the branches and leaves of taro in the field to maintain normal air 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 managed with extensive methods, only then will its yield be seriously affected. Otherwise, as long as it is managed even slightly, the yield is still acceptable.