376 EEPOET OF OFFICE OF EXPERIMENT STATIONS. 



sary during this period being to keep the patch well irrigated and free 

 from weeds. 



The growing of taro, although local, is an occupation of much 

 importance to the islands. Extinction of this crop by other industries 

 would be as great a hardship to the poorer classes of people as a wheat 

 famine would be in the rest of the United States. While formerly 

 taro growing was an industry confined entirely to the natives, it is 

 gradually falling into the hands of the Chinese, and fully 50 per cent 

 of the taro is now grown by Chinese, and 80 per cent of the poi is 

 made by Chinese. 



Taro lands rent for $40 to $50 per acre per annum. The yield per 

 acre is from 6 to 10 tons. Taro sells at from 1$ to 5 cents per pound. 

 One grower claims that 4 acres will yield a gross receipt of over 

 $3,000. 



The production of taro is roughly estimated to be worth about 

 $100,000 to $150,000 per annum, and thus it will be seen that the 

 industry is one of importance and must be fostered even to the sacri- 

 fice of some others. 



The supply of taro is being cut down to no little extent by the taro 

 disease, which causes a rotting of the tuber until often the whole plant 

 becomes useless. This disease is undoubtedly encouraged by the 

 depletion of the soil, as taro is grown year after year on land without 

 fertilization. In some cases the loss has been 80 to 90 per cent of the 

 yield, while the average loss i^ 50 per cent. Experiments are being 

 carried on by the experiment station relative to this disease, and so 

 far the results are encouraging. 



The growing of taro need not be limited to small sections of irrigated 

 lands, for there are varieties that thrive in the uplands where there is 

 plenty of rainfall. This is called upland taro, and is less subject to 

 disease than the lowland or water taro, and the poi made from it is of 

 superior quality. (PI. XXX, Hg. 2.) The area of land adapted to its 

 culture is very extensive, and the output from this land would exceed 

 that of water taro many times. 



There are about 40 varieties of taro; some are suitable for cooking 

 as a vegetable, while others are better for poi. There is room for 

 selection and improvement in the varieties of taro. 



Poi is the staple food of the Hawaiians. It is made from the root 

 of the taro, which is boiled, peeled, and mashed to a pulp. A little 

 water is added until the consistency is that of paste. 



The older white settlers find poi a palatable article of diet, and in 

 this connection the food problem for our new tropical possessions 

 might be considered. Poi is nutritious and in the partly fermented 

 condition is very digestible, thus rendering it a good food for people 

 living in the tropics, where stomach troubles among the white settlers 

 seem to be very common. 



