Sentaiyaun Konjac planting and harvesting

Konjac root is an incredible plant, it’s truly a remarkable plant with a multitude of uses.

Not only is it a staple food in many Asian cultures, but it also has numerous health benefits thanks to its high fiber content and low-calorie count.

What’s even more impressive is the harvesting process for konjac root, which involves carefully cultivating the plant for an entire year before it can be harvested, processed, and baked into a variety of delicious foods.

This level of care and attention to detail results in a superior quality product that is not only tasty but also incredibly nutritious.

Harvest-time konjac can be harvested, processed, and baked after one year of cultivation.

In Konjac growing regions with different temperatures, the harvesting period is not consistent, harvesting is generally at the end of October to the end of November, and 70% of the plants inverted seedlings after 15 days.

The harvesting process chooses sunny day digging, digging the konjac on the spot in the field, and afternoon drying in the ventilated rain place so that the konjac water loss of 15% after storage in the room.

Can also be dug out of the konjac bulb and roots, removed soil, miscellaneous stems and leaves, and roots, washed, and scraped off the outer skin to dry.

Storage mode of harvesting dug more than 500 grams of tubers can be sold as commercial taro, and 500 grams of tubers can be stored as seed taro.

Harvested seed taro is first placed in a dry place for storage for 3 to 4 days, and then mixed with a mixture of grass ash and quicklime, the seed taro size grading, and then dry sand layered storage.

In conclusion, konjac harvesting is a meticulous process that requires attention to detail. With the right techniques, the konjac can be harvested and processed to be enjoyed as a delicious and nutritious meal.