Taro is a starchy root prized for its creamy texture and mild flavour, used in soups, stews, snacks and desserts across cuisines. China grows several varieties suited to different culinary uses.

Common varieties

Chinese taro comes in a few main types - including large corms for general cooking and smaller, denser varieties with distinct texture. Colour of flesh and skin, and starchiness, vary by variety.

Choosing by use

Some varieties cook to a soft, creamy texture ideal for soups and mash, while others hold their shape for stews and frying. Buyers select varieties to match their market's cooking traditions.

Harvest and handling

Taro is harvested carefully to avoid damage, then cleaned of excess soil or left unwashed to order. Prompt grading by size and variety keeps each lot consistent.

Packing and export

Selected corms are packed in ventilated cartons or mesh bags by size and grade, with careful loading to protect the roots in transit. Proper storage keeps taro firm and fresh.

Why partner with Huasheng

With broad variety sourcing and careful handling, Huasheng supplies reliable fresh Chinese taro for global buyers.

FAQ

What taro varieties are available?

Several Chinese varieties differing in size, flesh colour and starchiness.

How is taro graded?

By variety, size and condition.

Is taro cleaned before export?

Cleaned of excess soil or unwashed, to buyer order.

How is taro packed?

In ventilated cartons or mesh bags by size and grade.

Is packing customisable?

Yes - size, pack weight and packaging adapt to buyer needs.