Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
Native variety; the name Manapiko refers to the branching coloration of the center of the leaf, called the piko. For this variety, mana does not refer to the branching of the petioles (Hā).
USE AS FOOD
Fair table taro.
Medium in height, erect, stocky, maturing within 12 to 15 months, producing from 2 to 5 ‘ohā; recognized by purplish blotching on piko, extending along midrib and on primary veins of the round leaf section (lobes), forming a more or less distinct "Y" on the lū ‘au.
65 to 80 cm. long, dark green, conspicuously whitish at lihi (petiole edge), dark reddish-purple at apex, white for 3 to 4 cm. above kohina (base), abruptly curved at the top (apex).
LAU OR LU'AU(LEAF BLADE)
35 to 50 cm. long, 25 to 35 cm. wide, 25 to 40 cm, from tip to base of sinus (māwae), arrow head shaped, vertical, dark green with bluish cast, a dark purple streak on lower surface running from kōhina (base) of lihi māwae (sinus) to piko; margins slightly wave-like (undulate). Piko distinctly dark purple, blotched, the color extending along midrib and veins of the lobes; (round leaf section). The lobes are narrow (acute) with direct a narrow lihi māwae (sinus).
I'O KALO (CORM)'
Flesh white with yellowish fibers; skin cream-colored, occasionally faintly pink along leaf-scar rings.
This variety does not belong to either the Mana or the Piko groups as the name might imply.
*The # refers to CTAHR's bulletin 84 system.