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Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. Taro is a small herbaceous plant with large leaves with great importance in the tropical Pacific region. It is considered a food staple for more than 500 million people in the regions of Asia, Africa, Central America, and the Pacific Islands. In the southern Mediterranean, it is consumed more than potatoes. This tuber has a period of 8–10 months from planting to harvest. Taro and Tania have high-water content and, hence, cannot be stored for long periods of time in fresh form, and the tubers can easily lose nutritional value and rot when transported over long distances.