We have many partners of Taro plant farmers in Indonesia. The type of taro that our farmers grow is the Giant Taro type. We in Indonesia call it Talas Beneng. The leaves are very large. So that we can fulfill orders for up to 80 tons of chopped dried taro leaves per month. For more information, don't hesitate to contact us Thank you
Dried Chopped Taro Leaves HS Code : 2401.10.50 (Talas Beneng Leaves)
DRIED CHOPPED TARO BENENG LEAVES.
Supplier: Grass shoots, taras beneng, dried leaves talas beneng
Supplier: Talas beneng
Supplier: Taro, fresh taro seeds, dried taro leaves, fresh taro bulbs, taro midrib, taro processed products, fresh taro tubbers, and others related to talas
corn yellow corn, peanut, cassava
Services: Trade
Buyer: Yellow corn, cassava, rice, grain
Supplier: Rich, Spices, Cattapa Leaves, Moringa Leaves, Cassava Leaves, Banana Leaves, Taro Beneng Leaves , Ginger, Turmeric, Cinnamon, Fresh Coconut, Broom Stick Coconut, Salt, Vaname, Milk Fish, Rattan And Bamboo Product.
Ubi Talas Bogor, also known as Bogor Taro, is a special variety of taro root that hails from the Bogor region in West Java, Indonesia. Celebrated for its distinctive flavor and versatility, this tuber is a staple ingredient in various Indonesian culinary traditions. Appearance: Ubi Talas Bogor typically has a cylindrical shape with rough, brown skin. The flesh inside can range from white to light purple, depending on the specific variety. When peeled, the flesh is starchy and firm. Flavor: The taste of Ubi Talas Bogor is mild and slightly nutty, with a subtle sweetness. Its flavor becomes more pronounced and enjoyable when cooked, making it a favorite ingredient in both savory and sweet dishes. Texture: When cooked, Ubi Talas Bogor has a creamy, smooth texture that makes it ideal for mashing, boiling, or frying. Its starchy consistency is similar to that of potatoes, but with a slightly denser feel. Season and Availability: Ubi Talas Bogor is typically available year-round, thanks to the favorable growing conditions in the Bogor region. The area's rich soil and humid climate provide an ideal environment for cultivating this tuber. Culinary Uses: Ubi Talas Bogor is incredibly versatile in the kitchen. It can be boiled, steamed, fried, or baked. Commonly, it is used in traditional Indonesian dishes such as Sayur Lodeh (vegetable coconut milk soup), Kolak (sweet coconut milk dessert), and various fritters. Its mild flavor also makes it a suitable ingredient for soups, stews, and even snacks. Nutritional Benefits: Ubi Talas Bogor is a nutritious tuber, rich in dietary fiber, vitamins, and minerals. It provides essential nutrients such as vitamin E, potassium, and magnesium, which are important for maintaining healthy bodily functions. Additionally, it is a good source of complex carbohydrates, offering sustained energy. In summary, Ubi Talas Bogor is a versatile and nutritious tuber that plays a significant role in Indonesian cuisine. the rich agricultural heritage of the Bogor region
