Kalo, or taro (Colocasia Esculenta) is the staple carbohydrate of the traditional Hawaiian diet and was the centerpiece of highly productive agricultural systems throughout Hawaiʻi. Kalo is one of the most complex carbohydrates on earth. It is a crop that is found throughout the world, however, prior to western contact, Hawaiʻi was home to over 300 unique varieties that were grown in wet-land and dry-land environments. Of those native varieties, there are 87 unique varieties remaining today.The indigenous Hawaiian people maximized the nutritional value of this crop by utilizing all parts of the plant and by preparing poi using the root. This prepartion consists of mashing steamed kalo and mixing it with water. Not only does this “stretch” the quantities for consumption but it also activates a fermentation process that enhances the nutritional value of the vitamin and nutrient crop.Learn More