Taro factsheet - Cook Islands
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Taro is the important starchy crop in the Cook Islands and many other Pacific Island nations. The Cook Islands has over 20 varieties of taro, with wetland taro being highly preferred for its sticky texture and darker flesh color. Taro holds significant cultural value and is used in many traditional ceremonies and recipes across the different islands. Taro is cultivated across the Cook Islands' 12 inhabited islands, primarily using wetland paddy or raised-bed production systems. Taro is eaten boiled, baked, roasted or fried, and used in various traditional dishes like taro salads and puddings which hold cultural significance. It is a highly nutritious crop, rich in vitamins, minerals, fiber and carbohydrates. The factsheet identifies opportunities to improve taro production, develop more resilient varieties, expand value-added processing for domestic and export markets, and document and promote traditional taro-based recipes.