Arrowroot (Maranta arundinacea) or “Uraro” is widely cultivated in the Philippines for its starchy rhizomes. It is a low perennial herbaceous plant with thick, fleshy and creeping roots and long white fibers and is a good source of flour.
Arrowroot flour has a very high commercial value in the international market because it is the best ingredients for making high quality biscuits and cookies.
Preparing Arrowroot for Cooking
I made a short video showing how I peel arrowroot tubers to prepare it for cooking. Click the “watch on Vimeo” button in the image below or follow this link, then come back here to read more arrowroot cooking tips…
Varieties
“Choosing an appropriate uniform and variety of arrowroot to grow for your region will determine the success of your venture months later,” says Elisha.
All cultivars planted on the same piece of land should be of the same variety – this ensures that the entire crop can be harvested at the same time.
Soil Requirements
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- Arrowroot needs friable, well-drained loamy soil. However, soil at the foot of hills, in valleys and newly opened areas is best.
- Clay soil must be avoided since it promotes poor rhizome development and usually causes deformation of the rhizome which breaks during harvest.
- It is advisable to plant this crop in an open field provided there is enough moisture during its growth period. Planting in partially shaded areas can also be done but with a reduction in yield.
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