Taro is postulated to have originated in southern or south-east Asia, and to have been dispersed to Oceania through the Island of New Guinea very many centuries ago. The crop has evolved with the cultures of the people of the Asia/Pacific region. Not surprisingly, it has acquired considerable socio-cultural importance for the people. Among the food crops in Oceania, the adulation and prestige attached to taro is equalled only by yam in certain localities. Taro is a minor crop, and is eaten mainly as a dessert or snack.

Thai taro
Thailand exports approximately 300-500 tonnes of taro each year. Taro production in Thailand has been successfully integrated into the rice production system. In Thai cuisine, taro is used in a variety of ways depending on the region. Boiled taro is readily available in the market packaged in small cellophane bags, already peeled and diced, and eaten as a snack. Pieces of boiled taro with coconut milk are a traditional Thai dessert. Raw taro is also often sliced and deep fried and sold in bags as chips. As in other Asian countries, taro is a popular flavour for ice cream in Thailand.
Taro is grown on the same land after harvesting rice. Planting occurs once the rice crop has been harvested. Alternatively, rice is followed by vegetables, after which the taro is then grown. Much of Thailand’s taro production is export-driven means that production has already moved from a subsistence footing to a commercial one. As long as the export market prices remain stable, taro production in Thailand is likely to continue to strengthen.