YAUTIA (PREORDER)

~30 lbs Yautia aka "Big Taro Root", "Dasheen" Yautia has tough brown skin with a rough and uneven texture covered with many bumps and hair. The flesh is white, light yellow, or pink and has a crisp and smooth texture. When cooked, yautia has a starchy consistency mixed with notes of nutty and earthy flavors. Yautia is usually mashed or deep fry. Yautia is available year-round. Handling Tip Selection Yautia is firm and dry with no signs of shriveling or mold. Storage Yautia 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, yautia must be eaten within two days of removal to ambient temperature. Yautia is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Yautia produces a very low level of ethylene. Yautia is sensitive to chilling injury at storage below 45°F (7°C). Symptoms include pitting, water-soaked spots, and accelerated decay.