Taro is a Hawaiian plant used to make poi, a staple food of native Hawaiians which is today enjoyed by many non-native residents and visitors as well. Poi is made by mashing the starchy underground stem of the taro plant into a viscous fluid. A bowl of poi was considered to be a sacred part of daily Hawaiian life because the Hawaiians believed that the taro plant was the original ancestor of their people.

Taro is an agricultural product singularly unique to Hawaii. While production is greatly reduced from historic times, in recent times taro/poi has become a small but economically viable and culturally significant commodity.

The mission of the taro farm project at Kealanani is to develop and manage a profitable, sustainable, integrated and healthy taro farming operation on approximately 100 acres of Kealia lowlands to benefit the environment, the local economy and the community.

A taro farm will be established on portions of certain lots under controlled long-term leases. Wet taro production will restore an activity that has not been seen in this location for about 150 years.

Taro fields create habitat for waterfowl, support the traditional and cultural heritage of Hawaii, and enhance the natural beauty of the land. Taro is in high demand and is an economically attractive product.