201 

 THE KALO IN HAWAII (Conclusion). 



By Vaughan MacCaughey and Joseph S. Emerson. 



THE MAKING OF POI BY MACHINERY. 



In recent years machine-made poi has been put upon the mar- 

 ket. The Kahhi Poi Factory, in Honoluhi, produces large quanti- 

 ties of this product. It is claimed by some that the machine-made 

 poi is inferior in flavor and general quality to the hand-made poi, 

 but the gain in sanitary methods of production greatly overbal- 

 ances any such differences that may exist. Hand-made poi can 

 be no cleaner than its makers, and those who have witnessed the 

 methods of many "poi-shops" have indelible corroboration of this 

 fact. 



Machine-made poi is made thus : The corms are washed, bqiled 

 in large drums by means of steam, and peeled by hand. The peel- 

 ing is done by women, working under sanitary conditions. The 

 peeled corms then pass through a machine that resembles a gi- 

 gantic meat-chopper, water is added as necessary, and the poi, of 

 uniform texture, comes out of the bottom of the machine and is 

 put into barrels. 



OTHER USES OF THE KALO CORM. 



In addition to this extensive use of kalo for poi, a considerable 

 quantity is dried and ground into "taro flour'' or "taroena". Taro 

 flour has been on the market for several years, and is used suc- 

 cessfully as food for infants, invalids, and other persons who re- 

 quire an easily-digestible food. About 70% of the peeled corm is 

 water, so the shrinkage in drying is large. However, when once 

 dried and ground, the flour will keep indefinitely, if protected 

 from moisture, without becoming musty. 



The following copy of the label on a "taro flour" produced lo- 

 cally will be of interest : 



AEMSTEONG 'S COOKED TAEO FLOUR. 

 Prepared by McCandless & Armstrong, Pearl City, Territory of Hawaii. 

 Taro Flour is made from tbe Taro Plant, the principal food used by the 

 natives of the Hawaiian Islands. It is cooked, ready for use, has an 

 agreeable taste and possesses more nutriment than any other known 

 food. It can be mixed with milk or water. It is easily digested by the 

 most delicate stomach and never rejected. It will keep in any climate; 

 neither age nor insects affect its nutritive qualities. Eecommended by 

 all physicians. 



Directions for Using Taro Flour as an Infant Food. 

 Infants under three months, one-half teaspoon of Taro Flour; cow's 

 milk one-half pint, hot water one-half pint; dissolve the flour by adding to 



