Commodity: Taro
| Name of variety | CRI-Agyenkwa |
|---|---|
| Commodity | Taro |
| National Code | GH/Ce/003/19 |
| Origin/Source | INEA |
| Applicant | CSIR-CRI |
| Preferred Ecology | Low lands (muddy areas) of Forest, Forest-SavannahTransition, Coastal Savannah, Guinea Savannah and Sudan Savannah |
|---|---|
| Pedigree/Line | BL/SM 151 |
| Year of release | 2019 |
| Year of registry | 2019 |
Structure: erect;
Petiole colour: Greenish-purple base and upper purple colour;
Leaf colour: Green;
Upper leaf surface: Dark green leaf veins;
Lower surface of leaf: Light green leaf veins with purple colouration;
Central lobe of leaf: Purple circular spot;
Corm neck colour: Cream;
Corm flesh colour: Cream;
Maturity: Late maturing (8 -12 months after planting)
Potential Yield: 12.0t/ha; TLBD: highly tolerant; Corm dry matter content: 42%; starch granule size: 2 - 5 µ, Peak viscosity: 1823; Peak Time: 5.20 mins; Pasting temperature: 87.30°C; Stability ratio: 0.72; Setback ratio: 1.46; Benefit-cost ratio: 2.74 – 5.49. Uses: Aampesi, fufu, chunk-fried, crispy chips, flour, starch, and varied bakery products.