Description
Poi is a traditional Polynesian fermented taro product produced by spontaneous lactic acid fermentation of mashed taro at ambient temperatures.
Technical
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.
Science
Primary Reaction
Starch → lactic acid + ethanol + CO₂ (lactic acid fermentation)
Sensory Profile
Aroma ()
sweetmaltybutterynuttyslightly sourearthyfermented
Origin & History
Civilization
Polynesian peoples