~30 lbs Eddo aka "Eddoe", "Small Taro", "Xiao-Yu-Tou", "小芋头", "小芋頭" Eddo is a small barrel-shaped root vegetable with inedible brown hairy, ring pattern skin. Its flesh can range from white to creamy to slightly gray. Eddo has a sticky texture with a slightly sweet and nutty flavor. Eddo must be peeled and cooked. Eddo is often used in stews and soups. Eddo is available year-round. Handling Tip Selection Eddo is firm, dry and plump. No signs of soft spots, shriveling, or mold. Storage Eddo should be stored at 45°F - 50°F (7°C - 10°C) with a relative humidity of eighty to ninety-five percent and no mist. The typical shelf life is up to eighteen weeks. However, eddo must be eaten within two days of removal to ambient temperature. Cut and other physical damage promote product decay. Eddo is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Eddo produces a very low level of ethylene. Eddo is sensitive to chilling injury at storage below 45°F (7°C). Symptoms include pitting, water-soaked spots, and increased postharvest disease.
