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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Poi is a traditional Polynesian fermented taro product produced by spontaneous lactic acid fermentation of mashed taro at ambient temperatures.
Origin: Polynesian peoples (Traditional) — Polynesia (Hawaii)
See full technique reference →During fermentation, indigenous lactic acid bacteria convert starches into lactic acid, ethanol, and CO₂, lowering the pH to 4.5–5.0 and preserving the tuber. The process also generates volatile compounds such as diacetyl and acetaldehyde that contribute to the characteristic aroma.
Primary Reaction
Starch → lactic acid + ethanol + CO₂ (lactic acid fermentation)
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