Taro root cultivation on the rise in Mexico

The Taro root is a tuber of Asian origin, mainly used to prepare fried snacks, such as chips, or baked dishes, prepared in a similar manner to potatoes. "It's a root obtained in different sizes, with an average weight of about two kilos," says Conrad Flyckt, of the company Productos Paisano. 

The product cannot be eaten raw and is suitable for recipes including tofu. It can also be used to produce flour suitable to make gluten-free cakes or cookies.

According to Conrad, the root's cultivation was introduce in Mexico twenty-five years ago, when it was observed that there was demand for it. "We created a small group to help Mexican growers in the distribution and marketing of their produce; we teach them everything on the business side, including aspects such as certifications, packaging and costs, to help them and allow them to know what their income should be."

Productos Paisano expects to reach a production of 2,050 tonnes in 2015 and 5,300 tonnes in 2016. In addition to taro root, the company also grows avocado, mango, dragon fruit, papaya and lime, among other products, and the number of producers joining each year continues to increase, registering a total of more than 500 nowadays.