New Products From
p. 34 · Read in the full issue
Taro
Industry Established in Hawaii
Manufacture of flour and malt products from taro, traditional food plant of Polynesia, is the latest industry Hawaii is contributing to American commerce (says the Honolulu “Star-Bulletin”).
Used for centuries in the manufacture of native poi, taro has been found adapt able to flour manufacture. Hawaii Taro Products, Ltd., has opened a 'factory in Honolulu for the manufacture of taro flour and malt products.
Introduction of these foodstuffs into the United States has met with an en thusiastic response. Medical authorities state that “flour made of the root of the taro plant contains the alkaline ele ments needed to counteract a too starchy diet. This flour can be used for pan
cakes, bread, cookies, gravy thickening, cereal dishes and formulae for baby feeding, among other things.
Indicative of the reception Taroco, the malt product, and Taro Flour are re ceiving is a request received recently from government cafeterias in Washing ton, D.C., asking for wholesale ship ments of the Hawaiian products.
In a later issue, the newspaper says that Hawaii Taro Products, Ltd., have commenced making, from taro and sugar-cane, a pre-cooked baby and in valid food.
Under the trade name of Taro-Lactin. this food is to be placed on the market by Hawaiian Taro Products Co., Ltd.
Many months of research and laboratory tests have been devoted to the proper processing of taro for the instantaneous preparation of gruels and baby formulae.
“We are happy to be able to offer this newest taro food to the public”, says G. J. Ley, manager of the company.
“Taro-Lactin is not intended as a com plete food but as a convenient and pal atable food concentration to be used in conjunction with milk and fruit juices, or otherwise as directed by physicians.
“It is made up of the following in gredients: Fully pre-cooked taro, 56.5 per cent.; skim milk, 30 per cent.; un refined cane juice (inverted), 12 per cent.; and salt, 1.5 per cent. Each in gredient of Taro-Lactin makes essential contributions to the nutritional value of the finished product.
“Taro contributes easily digestible starch, calcium, phosphorus, iron and vitamin B.
“Skim milk provides biologically val uable protein, lactose, calcium, phos phorus and vitamins B and G.
“The cane syrup retains the minerals found in the raw cane juice, and is in verted to facilitate assimilation.
“We have been successful in devising a dehydration process which retains the natural nutritional and biological values of these ingredients. It combines easily digestible carbohydrates with a high mineral content and a minimum of in digestible fibre. Taro-Lactin is alkaline in its reaction. The calcium content is of high assimilability”.
Laboratory analysis of this new Hawaiian taro product shows the fol lowing:— Moisture 1.7% Protein 12.0% Fat 0.7% Crude Fibre 0.9% Lactose 14.5% Dextrose & Levulose 11.5% Starch 46.0% Other carbohydrates 7.5% Sodium Chloride 1.5% Other minerals 3.7% With the introduction of Taro-Lactin, the new island industry will have four products on the market: Taro flour, flavoured Taroco, unflavoured Taroco, and Taro-Lactin.
Mr. H. Forbes has retired from the post of clerk and accountant in the British Service of the Condominium of the New Hebrides.