PGR News from the Pacific

Posted 7:26 PM by Tevita

Thumbs up for Palau’s taro wine

From: Radio New Zealand

There’s been a positive taste reaction by Japanese people to Palau’s new taro wine or sochu. Currently there was only sochu made from cassava and sweet potato, but with the help of Japan donating a wine extracting machine, Palau has made wine from taro. It is made by fermenting rice and yeast for 7 days then adding cooked and mashed taro for another 7 days. The fermented mulch is then distilled and extracted in 3 hours at 50 percent alcohol. Thomas Taro, the vice president of Palau Community College’s agriculture extension school, says Japanese taste testers have given it the thumbs up.

" The product itself -I guess Palau us the only country doing taro sochu. It has that very unique taste, and that texture to it. It's mild with a distinct taste and aroma, and that's what makes it unique and kind of exotic."

Thomas Taro says the products economic potential for Palau, is huge.

(Courtesy of Luigi)

* Comments:

Hello. My name is Richard and I am a student at the University of Hawaii at Manoa. I am doing a project on winery design for an architecture design studio and the idea of taro wine really interested me. Are there any website references, books, people contacts or any other sources where I can find more information on Palau's taro wine production?? Please let me know. Thanks!

# posted by

Rchard : 11:33 PM



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DIVA-GIS	Thursday, July 19, 2007 Posted 7:26 PM by Tevita Thumbs up for Palau’s taro wine From: Radio New Zealand There’s been a positive taste reaction by Japanese people to Palau’s new taro wine or sochu. Currently there was only sochu made from cassava and sweet potato, but with the help of Japan donating a wine extracting machine, Palau has made wine from taro. It is made by fermenting rice and yeast for 7 days then adding cooked and mashed taro for another 7 days. The fermented mulch is then distilled and extracted in 3 hours at 50 percent alcohol. Thomas Taro, the vice president of Palau Community College’s agriculture extension school, says Japanese taste testers have given it the thumbs up. " The product itself -I guess Palau us the only country doing taro sochu. It has that very unique taste, and that texture to it. It's mild with a distinct taste and aroma, and that's what makes it unique and kind of exotic." Thomas Taro says the products economic potential for Palau, is huge. (Courtesy of Luigi) * Comments: Hello. My name is Richard and I am a student at the University of Hawaii at Manoa. I am doing a project on winery design for an architecture design studio and the idea of taro wine really interested me. Are there any website references, books, people contacts or any other sources where I can find more information on Palau's taro wine production?? Please let me know. Thanks! # posted by Rchard : 11:33 PM Post a Comment	Archive October 2002 November 2002 December 2002 January 2003 February 2003 March 2003 April 2003 May 2003 June 2003 July 2003 August 2003 September 2003 October 2003 November 2003 December 2003 January 2004 February 2004 March 2004 April 2004 May 2004 June 2004 July 2004 August 2004 September 2004 October 2004 November 2004 December 2004 January 2005 February 2005 March 2005 April 2005 May 2005 June 2005 July 2005 August 2005 September 2005 October 2005 November 2005 December 2005 January 2006 February 2006 March 2006 April 2006 May 2006 June 2006 July 2006 August 2006 September 2006 October 2006 November 2006 December 2006 January 2007 February 2007 March 2007 April 2007 May 2007 June 2007 July 2007 August 2007 September 2007 October 2007 November 2007 December 2007 January 2008 February 2008 March 2008 April 2008 May 2008 June 2008 July 2008 August 2008 September 2008 October 2008 November 2008 December 2008 January 2009 February 2009 March 2009 April 2009 May 2009 June 2009 July 2009 August 2009 September 2009 October 2009 November 2009 January 2010 RSS Feed Alternative feed Contact Tevita Something new: Agrobiodiversity Weblog: For discussions of conservation and sustainable use of the genetic resources of crops, livestock and their wild relatives. 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