Taste Test Results

Taste Test Results for Selected Palauan Taro Varieties for Poi Suitability

AUGUST 14, 1998
HUI KALO STATEWIDE PLANNING MEETING
TARO USED FOR POI SUITABILITY TEST WERE GROWN UNDER UPLAND CONDITIONS IN MOLOKAI

TOTAL PARTICIPANTS: 25

RATING SCALE: 1-9
1=Dislike extremely
2=Dislike very much
3=Dislike moderately
4=Dislike slightly
5=Neither like nor dislike
6=Like slightly
7=Like moderately
8=Like very much
9=Like extremely

Figure 1. Average Ratings of Poi Samples.

PALAUAN VARIETIES:
P1 = Ngesuas
P2 = Terrekakl
P7 = Ochelochel
P12 = Merii
P13 = Dirraiuosch
P20 = Dirratengadik
The following were included in the taste test for comparison:
HPC = Taro Brand Poi
Grower’s = Poi from Kauai Wetland
 

Taste Test Results for Selected Palauan Taro Varieties for Luau Leaf Suitability

MAY 20, 1998
HILO, HAWAII
D. SATO

TOTAL PARTICIPANTS: 12
RATING SCALE: 1-5
1=Excellent
2=Good
3=Average
4=Below Average
5=Dislike

Figure 2.Average Rating of Luau Leaves.

Palauan Variety Flavor Texture Comments
P 1 3.4 3.1 High Acridity
P 8 1.36 1.45 No Acridity
P 10 2.20 2.1 Some Acridity
P 13 2.27 2.09 Some Acridity
P 20  2.24 2.55 High Acridity

Note:
Initial cooking time 1 hour 15 minutes. Additional cooking time eliminated high acridity characteristics.

PALAUAN VARIETIES:
P1 = Ngesuas
P8 = Moalech
P10 = Ngeruuch
P13 = Dirraiuosch
P20 = Dirratengadik


Taste Test Results for Selected Palauan Taro Varieties for Table Taro Suitibility

JANUARY 1999
HILO, HAWAII
D. SATO

RATING SCALE: 1-5
1=Excellent
2=Good
3=Average
4=Below Average
5=Dislike

Figure 2.Average Rating of Table Taro


The Palauan taro corms were pressure cooked at 15 psi for I hour and taste tested using the staff at the Waiakea Experiment Station. The best tasting Palauan taros were P- 10 and P-20 but the panel participants commented that they preferred Lehua maoli having a richer taste and texture.
 
Palauan Variety Flavor
P1 3.17
P8 3.39
P10 1.94
P13 4.28
P20 2.22

PALAUAN VARIETIES:
P1 = Ngesuas
P8 = Moalech
P10 = Ngeruuch
P13 = Dirraiuosch
P20 = Dirratengadik

Project Investigator's Progress Report (4/99):

Palau- 1, 10, and 20 corms were given to a Hilo poi processor. The general feedback received was that the color on the resultant poi was bad (not purple) and that the taste was inferior to the norm (Lehua type poi). Adoption failed.

P-1 and P-20 corms were given to another Hilo poi processor. Adoption failed, again for the same reasons.

Wetland taro growers in Waipio processed their own taro into poi. Although I received very good comments on the yield potential for the Palau taros, in general, similar comments were received in terms of the lack of purple color and lesser taste qualities. They did indicate that they will try to further propagate P1 and P-20 and try to incorporate these varieties into their taro mix for the poi market to possibly supply bulk material.

P-8 corms were given to a local chipping processor. Adoption failed due to the high acridity factor in the finished product.


Palauan Varieties P1 & P20
Taste Testing Evaluation Form

3/99