Ke Alahou, Volume I, Number 2, 1 December 1979 — Home Gardening [ARTICLE+ILLUSTRATION]

Home Gardening

This taro derives its Hawaiian name from its characteristic habit of the division of the parent corm. This is called "branching" or "mana." The leaves of the Mana varieties are very narrow in shape, and another characteristic is found in the coloring of the piko where the leaf is 44 splotched" with color that forms a distinct "Y." The Mana variety is primarily used as a table taro and is also a preferred taro for the making of kulolo, a "pudding." It also makes a gummy or sticky type of poi whieh is acceptable. This variety is usually planted in the upland areas where constant irrigation is not required. It is a good producer whieh reached maturity in about 7 to 12 months. There are several native varieties and some introduced. These are the native varieties of Mana; Mana Ulu is distinquished by a pinkish-yel-lowish to rose color of its stalk. It is usuajly pink in its early growing stages changing to a yellowgreen near the base as it matures. The leaf has a yellow piko. The flesh is a light yellow w r ith yellowish fibers. This is probably the reason it is termed "ulu" because of its resemblance to the breadfruit. Mana Opelu is distinquished by the yellowish to light orange flesh and its reddish-brown "flecking" on the lower part of the stalk« Its piko is a yeUowish to reddish color. It ts said that the taro was used as bait and ,its name is taken from the opelu or mackerel fish (Decapterus pinnulatus}. Mana Ulaula is distinquished by the dominanee of a purplish-red on the stalk. Its piko is purple and not as distinctive asothers. Its name is deri ved from the purplish-red color of the stalks. It is considered to be a rare variety. It takes about 9-12 months for maturity. The flesh is

basically white with a bit of pink. Mana Lauloa is characterized by its large ieaves and dark green stalks whieh are brownishpurple near the base. Its piko is purplish. The flesh is similar to Mana Ulaula and reaches maturity in 9 to 12 months. Mana Keokeo is characterized by its dark green stalks with a white ring at the base. The edges of the stalk have a dark pink to reddish color. Its piko is a light yellowish color. The flesh is a pale white with slight yellow fibers. It is said to be an excellent taro for kuiolo being quite sticky in consistency after cooking. It matures in 7 to 12 month and is a goo<| producer. (next issue — theintroduc€|l varieties of Mana)

THE MANA VARIETIES OFTARO by Kamahiai A. Olomana Contributing Writer ~