Taioba
Taioba growing in the greenhouse at the University of Massachusetts
Taioba is the leaf of tannia (Xanthosoma sagittifolium). This plant is originally from South America and is very similar in growth and appearance to taro (Colocasia esculenta) which is from Southeast Asia. Both crops are grown for their root-like corms that are staples in most of the tropics. They have many names, including malanga, yautia, and cocoyam. With the colonization of the Americas after Columbus, Xanthosoma sagittifolium was introduced to the old world and now Africa is the largest producer.
Taioba is used as a leafy green similar to spinach. In fact, spinach is used as a substitute when taioba is not available. The leaves are usually cooked to eliminate calcium oxalate, an irritant.
It is very popular crop in 4 Brazilian states: Minas Gerais, Espirito Santo, Bahia and Rio de Janeiro.
Taioba leaves in mid July at the UMass Research Farm. (Photo by Maria Moreira) |
Production
In trials at the University of Massachusetts, transplants were placed two feet apart in rows six feet apart. Black plastic was used with drip irrigation. Taioba can grow well in shade, but in order to get maximum yield in the Northeastern US it should be grown in full sun.
Click on www.umasstaioba.com to see a video in Portuguese on how to grow taioba in a garden in New England.
Taioba transplants at greenhouse at the University of Massachusetts. (Photo by Frank Mangan)
Taioba growing at UMass Research Farm on black plastic in mid June. (Photo by Frank Mangan) |
Seed Sources
The most common way to propagate this crop in the developing world is by using parts of the central corm with three or four buds. In the Northeastern United States, it is recommended to use stem tips produced in vitro.
Taioba prepared at a Brazilian restaurant in Boston, Mass. (Photo by Raquel Uchôa de Mendonça) |
Nutrition Documents
Taioba saute
Taioba saute - Portuguese
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