| Attribute | Specification |
| Common Name | Taro / Colocasia / Arbi / Dasheen |
| Botanical Name | Colocasia esculenta |
| Color (Skin) | Brown to dark brown, often with rough, hairy texture |
| Color (Flesh) | White, off-white, or pale purple (depending on variety) |
| Shape | Oval to cylindrical, bulbous root (corm) |
| Length | 5 to 20 cm |
| Diameter | 4 to 10 cm |
| Weight | 100 – 500 grams per corm (can be larger) |
| Surface Texture | Rough, fibrous, and hairy skin |
| Interior Texture | Firm, starchy, slightly sticky when cooked |
| Taste | Mild, nutty, slightly sweet after cooking |
| Odor | Earthy when raw; mild and nutty when cooked |
| Moisture Content | Moderate |
| Edible Parts | Corms (roots), young leaves and stems (after proper cooking) |
| Storage Temperature | 8–12°C (Cool, dry storage recommended; avoid refrigeration) |
| Shelf Life | 1 to 2 weeks (depends on humidity and storage conditions) |
| Toxicity | Raw taro contains calcium oxalate; must be cooked before eating |
| Common Uses | Boiled, Fried, Mashed, Curries, Chips, Stews |
| Varieties | Eddoe (small, round), Dasheen (large, elongated) |
