Taro loves moisture and shade, which is why it grows best in the green, rainy hills of Togo’s Plateaux region. Farmers dig the corms by hand, brush off the soil and let them dry before packing. Under its rough, hairy brown skin, taro has a dense, starchy flesh with a pleasant nutty taste.
Canadian shoppers from the Caribbean know it as dasheen or eddoe, and West African cooks as cocoyam. It is boiled, mashed, fried, added to soups and stews, or pounded like yam.
How we supply it:
- Two sizes, about 300 g and 500 g per corm.
- Packed in ventilated 18 kg cartons, 50 kg sacks, or by the pallet of 720 kg (40 cartons).
- Shipped by refrigerated container at 7–10 °C and 85–90 % humidity, where taro keeps for several weeks.
- Volumes are limited, so we confirm availability with you before each order.
Every lot is traceable to the farm.
Check availability with us before ordering.
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Format | Carton 18 kg, Sack 50 kg, Pallet 720 kg |
| Origin | Togo |
| Product Format | Box |
| Packaging | Box, Pallet, Sack |
| Approximate Unit Weight | ≈300–500 g / corm |
| Minimum Order Quantity | 1 box |
| Availability | Request Availability |
| Seasonality | Year-round, subject to confirmation |
| Storage Requirement | 7–10°C |
| Temperature Requirement | Refrigerated |
| Shipping Type | Refrigerated container |
| Commercial Grade | Export grade |
| Weight | 0.3kg(0.66 lbs), 0.5kg(1.10 lbs) |
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