Kalo Varieties

Which variety of kalo is the best? The one that's in the bowl on the table. - Jerry Konanui, Hawaiian Mahi‘ai

Use As Food

Makes smooth, light-colored poi of good quality.


A great favorite in Puna, Hawai‘i, but seldom seen elsewhere; grown mainly under māla (dryland) culture.

General Characteristics

Medium in height, moderately spreading, maturing within 9 to 12 months, producing from 5 to 10 ‘ohā; distinguished by very dark green Hā (Petiole) with indistinct, narrow pinkish lihi (stem edges).

Ha (Petiole)

65 to 80 cm. long, dark green with an indistinct, narrow pinkish lihi (stem edge), a dark pink ring at the kōhina (base) with light pinkish area for 1 to 3 cm. above the base.

Lau or Lu'au(Leaf Blade)

35 to 45 cm. long, 25 to 30 cm. wide, 25 to 35 cm. from tip to base of sinus (māwae), narrowly arrow head shaped, dark green; margins slightly wave-like (undulate); piko light yellowish; round leaf section (lobes) acute with wide lihi māwae (sinus).

'I'o kalo (Corm)

Flesh white with light pinkish tinge, especially near the top (apex), the fibers yellowish ; skin light pink, purplish along leaf-scar rings.

Pua (Flower)