Hawaii’s traditional dish, poi, is in danger. Fewer farmers are growing taro, the starchy root vegetable that is fermented to make it.
Historically, poi was a staple for native Hawaiians and in Polynesian countries. Today it’s mostly served at celebrations and luaus. The purple, paste-like dish is made by cooking and mashing taro root, then leaving it to ferment for a week. Poi develops a sour flavor, similar to yogurt.
But taro farming is steadily declining. Honolulu Civil Beat points out that growing, cultivating and cooking taro “is hard work that’s not always profitable.” Limited access to farming land and Hawaii’s wet climate also make taro a difficult crop to raise. And production and sales data — the basis for Federal and state subsidies — under-represent actual activity, as many farmers trade taro to friends and family instead of selling it to retailers.
Read more (Honolulu Civil Beat)