Abstract
The history of edible aroids as food crops is ancient in both the Old and New World civilizations. In parts of the humid tropics and subtropics, the edible starchy corms and cormels, grown as a staple and subsistence crop, are an important food source for millions of people. Leaves and petioles of some species and varieties are also used as vegetable greens.
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© 1997 Springer Science+Business Media Dordrecht
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Rubatzky, V.E., Yamaguchi, M. (1997). Edible Aroids:. In: World Vegetables. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6015-9_13
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DOI: https://doi.org/10.1007/978-1-4615-6015-9_13
Publisher Name: Springer, Boston, MA
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