1. Multi-headed taro: The mother taro is clustered with tillers and few seeds, which is cultivated in mountainous areas of Taiwan Province Province; The dogclaw taro in Yishan, Guangxi belongs to this category. Features: the plant is short, one plant is leafy, and there are many taro under it, which are connected together; It is powdered and tastes like chestnuts.
The mother taro is medium-sized, with rough meat and bad taste except for a few varieties. The main varieties are white stem taro, red stem taro, Jiangsu and Zhejiang fragrant stem taro, Guangdong and Guangxi dried taro, Huayao red bud taro, Wuhan Lily, He Jiang, Fujian purple taro, egret seed, Sichuan green stem taro and so on. It can be cultivated at lower temperature and shorter growth period.
2. Dakui taro: The mother taro is single or few, fat and delicious, with few seeds, tall plants, strong tillering ability and few seeds, but the mother taro is very developed, powdery, delicious and high in yield. Such as betel nut, bamboo taro, red betel nut, betel nut taro, noodle taro, red taro, yellow taro, glutinous rice taro and fire taro, are commonly found in tropical areas such as Taiwan Province Province, Fujian Province and Guangdong Province.
3. Multi-seed taro: There are many seeds, many strings, and many fibers in the mother taro, which is not delicious. This kind of taro has strong tillering ability, and the daughter taro is spindle-shaped with thin tail, which is easy to separate from the mother taro. The purpose of cultivation is to harvest the daughter taro. Most of the cultivators in north-central China belong to this category. For example, early-born white taro in Taiwan Province Province, white-stalked taro in Hangzhou, Zhejiang Province, and yellow-powdered taro in Cixi, Zhejiang Province. Red-topped taro, black-footed taro from Zhejiang and black persimmon taro from Taiwan Province Province also belong to this category.