MALANGA COCO

~40 lbs Malanga Coco aka "Cocoyam", "Taro", "Da-Yu-Tou", "大芋头", "大芋頭" Malanga coco is a root vegetable with a mottled, ring pattern exterior that is reddish-brown. The flesh is grayish purple with purple specklings. Malanga coco has a woody or earthy flavor with a hint of nuts. Its texture is similar to that of potatoes. Malanga is often deep-fried, braised, or used for desserts. Malanga coco is available year-round. Handling Tip Selection Malanga coco is firm, dry and plump. No signs of soft spots, shriveling, or mold. Storage Malanga coco should be stored at 45°F - 50°F (7°C - 10°C) with a relative humidity of eighty to ninety-five percent and no mist. The typical shelf life is up to eighteen weeks. However, malanga coco must be eaten within two days of removal to ambient temperature. Cut and other physical damage promote product decay. Malanga coco is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Malanga coco produces a very low level of ethylene. Malanga coco is sensitive to chilling injury at storage below 45°F (7°C). Symptoms include pitting and increased postharvest disease.