Kai Ala (Ala, Ala Keokeo)
General characteristics: Medium in height, well spreading, maturing within 8 to 12 months, producing from 5 to 10 oha; identified by widely spreading, light yellowish-green to almost whitish petioles.
Petioles: 75 to 90 cm long, light yellowish-green to whitish, distinctly reddish at edge, brownish at apex, a white or faint cream-colored ring at base with white for about 3 cm above.
Leaf blade: 45 to 55 cm long, 30 to 40 cm wide, 35 to 45 cm from tip to base of snus, ovate, concave, pendant, light green; margins with numerous fine undulations, the marginal veins hard and crisp in texture; piko yellowish to light brownish; lobes obtuse with narrow sinus.
Corm: Flesh white with yellowish fibers; skin cream-colored.
Inflorescence: Peduncle whitish; spath 19 to 22 cm long, the lower constricted portion 3 to 4 cm long, light green, the upper portion light yellow, somewhat open; spadix 7 to 9 cm long, the sterile appendage 7 to 10 mm long.
Origin, and derivation of name: Native variety; the name Ala refers to the fragrant odor of the cooked corms, a characteristic common to all varieties of Kai.
Distribution: Found only occasionally, almost exclusively under wetland culture, usually associated with Kai Kea.
Use: Makes poi of good quality.
Taken from “Taro Varieties in Hawaii” Bulletin 84 by CTAHR
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