Taro kimpul (Xanthosoma sagittifolium) is commonly grown in the countryside as an intermediate crop among crops. Kimpul tubers can be a source of food for nutritional fulfillment.
Taro kimpul has a high carbohydrate content and functional properties that make it an ideal candidate for analogue rice production. Analogue rice refers to artificially produced rice that closely mimics the properties of real rice. In addition, taro kimpul can be used to create functional food products that have antioxidant activity, as well as phenolic and anthocyanin content. These products also have a lower calorific value than polished rice.
The way to process taro kimpul is simply by boiling it. However, taro tubers are frequently used as a component of gethuk and chips if there is an abundance. Taro variety planting and cultivation can be grown in various climates
