Description
Poi fermentation is an ancient Hawaiian technique that involves fermenting taro root to create a traditional staple food.
Technical
Poi is made from fermented taro root (Colocasia esculenta) which undergoes lactic acid fermentation. The process is influenced by temperature and time, with optimal conditions around 20-25°C/68-77°F for 2-3 days to 1-2 weeks.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
EarthyUmamiSlightly sourFermentedNuttyMildly sweet
Wine Analogy
Similar to natural wine fermentation with wild yeasts
Coffee Analogy
Like the lactic fermentation in some natural process coffees
Perfume Analogy