Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
Moi: Native variety; named after the whitish flesh Hawaiian fish, moi. The Hawaiian Dictionary states Moi is the threadfish. This fish is much esteemed for food.
USE AS FOOD
Good poi and table taro. Moi is a great taro to ku‘i because it has a high ‘ūlika (gumminess) factor. The corm is easier to ku‘i when it is warm.
Presently this variety is very popular throughout the Hawai‘i; especially on O‘ahu, Maui, Moloka‘i, and in Puna, Hawai‘i; grown mainly under māla (upland) culture, but also does well under lo‘i (wetland) culture. This is a commercially important variety.
Medium in height, well spreading, maturing within 9 to 12 months, producing from 5 to 10 ‘ohā; characterized by its light green Hā (Petiole) with pinkish kōhina (base).
60 to 85 cm. long, slender, drooping, light green, indistinctly whitish-green at the lihi (stem edge), a pink ring at the kōhina (base) with lighter pink for 3 to 5 cm. above the base.
LAU OR LU'AU(LEAF BLADE)
40 to 55 cm. long, 30 to 45 cm. wide, 30 to 45 cm. from tip to base of sinus (māwae), narrowly egg-shaped (ovate), thin in texture, medium green ; piko whitish; veins conspicuous, light green; round leaf section (lobes) acute with shallow, wide lihi māwae (sinus).
I'O KALO (CORM)'
Flesh white with light pinkish tinge, especially near the top (apex), the fibers yellow; skin pale pink.
86. Moi ‘Ula‘ula is similar in appearance to 81. Moi. The differences Moi ‘Ula‘ula's Hā (petiole) has a light-reddish tinge on bright green. 81. Moi's Hā (petiole) is solid green.
*The # refers to CTAHR's bulletin 84 system.