The prospect of talas beneng or beneng taro cultivation
- In Features
- Post 03 October 2015
- By Maryati/Setiorini
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MISCELLANY, 3 OCTOBER 2015
Talas beneng a type of original taro root from Pandeglang. The name "beneng" is an abbreviation of Sundanese words namely, besar (big) and koneng (yellow). The origin of taro or talas beneng is a wild plant in Mount Karang forest, Pandeglang. However, the current Banten Local Government has cultivated talas beneng to be one of the staple food commodities in Banten province in order to strengthen food security.
Talas Beneng tuber is large with yellow flesh color. The plant size can be very large, about 2.5 meters with a maximum size of the bulbs can reach 10-20 kg / stem. Talas Beneng is known as a stem tuber plant with the tubers grow on the stems up to the top of the soil surface following the plant stem. So it can elongate/ grow tall according to the talas tree. Although this kind of taro has entered the harvest period but not yet harvested, there won’t be any trouble with the tuber. This is unlike the popular Talas Bogor, which, if it has entered a period of harvest and not harvested, then it will rot.
In its growth, taro plants do not need any special growing requirements. Taro beneng is often used by local people to make taro chips. Nevertheless, due to the limited tools and resources it is mostly just being peeled and grated and then dried, sent to Bogor to be made into taro powder in some factories. It can be used to make a variety of processed foods such as brownies cakes and others.
The Government of Banten is now cultivating taro beneng to become one of the staple food commodities in Banten province in order to strengthen food security and reduce food vulnerability. Talas beneng has great potential to be developed as a local food source. Its large size with high protein content and attractive yellow color are the advantages of taro beneng that become its characteristics that make it different from other kind of taro.
The support from the state budget through partnership between the local government and private sectors in the development of local food is expected to spur food diversity and the results of its products development and utilization of taro beneng including can be popularized.