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 a light-colored poi of good quality.


Rare; formerly grown to considerable extent in valleys near Schofield Barracks.

General Characteristics

Medium in height to tall, moderately spreading, maturing within 12 months, producing from 5 to 10 ‘ohā; identified by light and dark green-striped Hā (Petiole) and distinct purplish-black lihi (stem edges).

Ha (Petiole)

75 to 90 cm. long, light and dark green-striped, the light green predominating, conspicuously purplish-black at the lihi (stem edge), white to greenish-white at kōhina (base).

Lau or Lu'au(Leaf Blade)

45 to 50 cm. long, 30 to 35 cm, wide, 35 to 40 cm. from tip to base of sinus (māwae), arrow head shaped, indistinctly light and dark green patchy color (mottled); piko purple; round leaf section (lobes) acute with deep, narrow lihi māhae (sinus).

'I'o kalo (Corm)

Flesh white with yellowish fibers; skin white.

Pua (Flower)



This variety is said to be susceptible to soft rot soon after maturity, necessitating early harvesting.