Review Article | Volume: 4, Issue: 1, Jan-Feb, 2016

Potentials and challenges of sustainable taro (Colocasia esculenta) production in Nigeria

Alfred O. Ubalua Favour Ewa Onyinyechi D. Okeagu   

Open Access   

Published:  Feb 19, 2016

DOI: 10.7324/JABB.2016.40110

During the past years, precisely 1965-1980, yam and taro reigned supreme in the Southern parts of Nigeria. Yam was the king and taro the queen. They were then the staple food of choice and were even offered to the gods. Their acceptance and ascendancy were challenged by the arrival and domestication of the easy growers (plantain, banana, maize and later cassava, tannia and sweet potato). The easy growers gained recognition and prominence as staple foods and subsequently replaced the earlier staples. Thus, cassava and sweet potato superseded yam and taro respectively. Nutritionally, taro has broader compliments of vitamins and nutrients compared to other root and tuber crops. The domestication of the new crops which are relatively more yielding and at the same time enjoys international leverage in research and development pose enormous challenges for the future of taro as a major crop. Strategic options for increase in taro production and consumption should be on consumer education and on its nutritional and health benefits. Increased attention on taro research will provoke a better understanding and contributions the crop can offer in the areas of food security, health and economic empowerment. The paper now reviews some of the nutritional and medicinal benefits of taro. Its contributions as an industrial crop will also be highlighted with special emphasis on the challenges facing taro crop cultivation in Nigeria and the possible approaches to enhance its sustainable production.

Keyword:     Taro minute granulesmedical nutrition therapyindustrial crop.


Ubalua AO, Ewa F, Okeagu OD. Potentials and challenges of sustainable taro (Colocasia esculenta) production in Nigeria. J App Biol Biotech, 2016; 4 (01): 053-059. DOI: 10.7324/JABB.2016.40110

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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