Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
Moi ‘Ula‘ula: 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. ‘Ula is red, which refers to the Hā (petiole) that has a light-reddish tinge on bright green.
USE AS FOOD
Good poi and table taro.
Presently this variety is very popular throughout the 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 Hā (Petiole) colors of light-reddish tinge on green. The kōhina (base) is green to pinkish.
60 to 85 cm. long, slender, drooping; color light reddish tinge on green. Green at the lihi (stem edge); a light green ring at the kōhina (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 māwae (sinus), egg-shaped (ovate), thin in texture, medium green ; piko whitish; lobes acute with shallow, wide sinus.
I'O KALO (CORM)'
Flesh white with light pinkish tinge, and pink and yellow fibers; skin is alternating rings of green and 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.