PROCESS OF PREPARING TARO CORMS (Colocasia esculenta) FOR WORKER SAFETY AND ERGONOMICS

Abstract

This utility model relates to a process of preparing taro (Colocasia esculenta) corms using an unwashed dry-peeling technique to reduce dermal irritation from calcium oxalate crystals while producing corms suitable for cooking. The process comprises selecting fresh, undamaged taro corms; omitting any washing or soaking of the corms prior to peeling; dry-peeling the corms with a knife while the handler wears rubber gloves; inspecting and trimming the peeled corms to remove remaining peel and defects; transferring the trimmed corms to a pot or steamer; adding a measured amount of water; and steaming or boiling the corms for a defined time until tender. By avoiding water contact during peeling, the process limits hydration and spread of calcium oxalate raphides on the skin and work surface, thereby minimizing pruritus and discomfort to the handler while providing cooked taro corms ready for direct consumption or further culinary use in household and food-service settings.