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<br /> UH-CTAHR Hawaiian Kalo, Past and Future SA-1 - Feb. 2007
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<br /> mentofHawai'i.t2,s.4,s,29.54,56,57)Archaeological evidence
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<br /> suggests that kalo, banana, breadfruit, coconut, moun-
<br /> tain apple, sugarcane, and yam were among the foods
<br /> introduced to the islands by Polynesians, most likely in
<br /> multiple arrivals.
<br /> The Hawaiian staff of life
<br /> The early Hawaiians planted kalo in marshes near the
<br /> mouths of rivers. Over years of progressive expansion
<br /> of kalo lo`i (flooded taro patches) up slopes and along
<br /> rivers, kalo cultivation in Hawaii reached a unique level
<br /> of engineering sophistication!", 31) As a food crop, kalo
<br /> played an important role in the diet of the Hawaiian
<br /> people (92) In places like Kona, where conditions for its
<br /> cultivation were not optimal, other crops, including
<br /> breadfruit in the moist uplands and sweetpotato in the
<br /> drier lowlands, were significant, but taro remained the
<br /> favored food (89, aI
<br /> To Hawaiians, growing kalo was not merely an activ-
<br /> ity of food production but was strongly bound to their
<br /> culture and beliefs about creation. According to one leg-
<br /> end about creation, sexual union between the god-
<br /> beings Wakea (male) and Papa (female) first formed the
<br /> islands. Their union produced a child named Haloa-naka,
<br /> who did not survive and was buried. From the child's The Hawaiian kalo cultivar'Ula'ula Poni was also the source
<br /> body grew the first kalo plant. The next child, named of a red dye for kapa (tape) cloth.
<br /> Haloa, became the first human to live in the islands, and
<br /> from him the Hawaiian people descended. Thus, some Nutritional value
<br /> believe that the kalo plant, arising from the prior-born Kalo starch is one of the most nutritious, easily digested
<br /> child, is superior to and more sacred than man. The foods.(") Kalo corms are high in carbohydrate in the form
<br /> younger Haloa would respect and care for the elder of starch and low in fat and protein, similar to many
<br /> brother and in return would receive sustenance and nour- other root crops. The starch is 98.8 percent digestible, a
<br /> ishment.(21.26,38) quality attributed to its granule size, which is a tenth
<br /> Because kalo was a principal food source for most that of potato, making it ideal for people with digestive
<br /> early Hawaiians, it had great social importance. Certain difficulties. The corm is an excellent source of potas-
<br /> kalo cultivars had ceremonial significance and were used sium (higher than banana), carbohydrate for energy, and
<br /> as offerings to the gods; others, such as the red cultivars fiber. When eaten regularly, kalo corm provides a good
<br /> Lehua and Pi'i ali'i, were reserved to be eaten only by source of calcium and iron. Kalo leaves eaten as a veg-
<br /> the chiefs (ali`i); and some, including those with low etable (called ld`au in Hawaiian) are excellent sources
<br /> acridity such as Lauloa and Haokea, were used for me- of provitamin A carotenoids, calcium, fiber, and vita-
<br /> dicinal purposes in healing.(20• 21) The Hawaiian concept rains C and B2 (riboflavin), and they also contain vita-
<br /> of family, 'ohana, is derived from the word 'oha, the ax- min B, (thiamin) (40.42.50)
<br /> illary shoots of kalo that sprout from the main corm, the Kalo, like other plants in its family, is considered poi-
<br /> makua. Huli, cut from the tops of makua and 'oha, are sonous because its tissues contain an acrid component;
<br /> then used for replanting to regenerate the cycle of kalo thorough steaming or boiling eliminates this and allows
<br /> production.(20, 21) it to be eaten.
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