Konjac is distributed in Africa (Madagascar), Asia (Thailand, China, Malaysia, India, Vietnam, Indonesia, Myanmar, Philippines, Java, Kalimantan, Laos), Europe and Oceania (New Guinea and Australia).

In China, the suitable cultivation area of konjac is mainly distributed in the southeast mountains, Yunnan-Guizhou Plateau, Sichuan basin around the mountains, and other tropical and subtropical humid monsoon climate areas.

Konjac, a plant that has been used as a food source for centuries, has gained popularity worldwide due to its numerous health benefits and wide range of culinary applications.

Konjac species are many, according to statistics there are more than 260 varieties around the world, China has a record of 19 kinds, of which 8 kinds of endemic konjac underground tuber flat round, very rich in nutrients, containing a variety of vitamins and potassium, phosphorus, selenium, and other mineral elements, but also contains human needs of the konjac polysaccharide, and has a low-calorie, low-fat and high-fiber characteristics.

With hundreds of varieties available, Konjac is a versatile ingredient that can be used in various food preparations.

Its unique viscoelasticity and bonding stability make it an ideal ingredient for producing frozen food, imitation of fresh food, and ready-to-eat food.

Additionally, Konjac’s instant solubility and viscosity make it perfect for producing fast food, while its next production is ideal for making pickled food.

Due to its low calorific value and ability to inhibit heat absorption, Konjac is also used in producing limited food and health food. Furthermore, Konjac’s resistance to whipping makes it an excellent ingredient for producing a variety of pasta and Western food.

Apart from its culinary applications, Konjac is also used as an excipient, thickener, emulsifier, and filler, making it a widely used ingredient in the food industry.

In addition, konjac glucan also has a health role, the health role is to adjust the body’s nutrient balance, and reduce and avoid a series of cardiovascular and digestive diseases caused by high nutrient intake.

With its numerous uses and benefits, it is no wonder that Konjac has become a staple in many households worldwide.