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

A fair table taro. The taro has excellent quality as table taro. The Mana and the Lauloa taros are used in preference to all others for making the Hawaiian pudding kūlolo, a combination of grated taro and coconut milk.


Limited; little is known about its adaptability to different environments.

General Characteristics

Medium in height to tall, slender, stiffly erect, maturing within 9 to 12 months, producing two or three branches; distinguished from other Mana by conspicuous, dark purplish Hā (Petiole) edges.

Ha (Petiole)

75 to 105 cm. long, slender, dark green with conspicuous dark purplish edge, particularly near kōhina (base), white at kōhina (base).

Lau or Lu'au(Leaf Blade)

35 to 50 cm. long, 20 to 30 cm. wide, 25 to 40 cm. from tip to base of sinus (māwae), narrowly arrow-head shaped, firm-chartaceous (this means paper like), medium green; piko yellow; round leaf section (lobes) acute with shallow, wide lihi māwae (sinus).

'I'o kalo (Corm)

Flesh yellow with light yellowish fibers ; skin cream-colored, purple along leaf-scar rings.

Pua (Flower)