Kalo (Taro): Rooted in Tradition, Growing Toward the Future
Kalo, also known as taro, is more than just a root vegetable—it’s a plant deeply woven into the fabric of Hawaiian culture. As one of the original “canoe crops” brought to Hawaii by Polynesian voyagers, kalo has nourished generations for centuries. Today, it’s experiencing a powerful resurgence as farmers and chefs across the islands reimagine* its potential in new and inspiring ways.
At Adoboloco, we’ve proudly cultivated over 14 indigenous varieties of kalo, experimenting with it in both traditional and modern preparations. For our Hawaiian Barbecue sauces, we source our poi (steamed and pounded kalo) directly from farmers on Kauai, ensuring quality, authenticity, and a deeper connection to the Aina (land).
Why It Matters: Food Sovereignty in Hawaii
Hawaii was once a model of self-sufficiency, with thriving agricultural systems that sustained the islands completely. But after colonization and industrialization, that balance was disrupted. Today, Hawaii imports 80–90% of its food, leaving it vulnerable and disconnected from its roots.
We’re just one of many small businesses committed to changing that. By choosing to support local farmers and native crops like kalo, we’re helping rebuild a food system that honors culture, sustainability, and resilience.
Every bottle of Adoboloco Hawaiian Barbecue sauce is more than just flavor—it’s a step toward restoring food security in Hawaii. When you enjoy it as a dip, marinade, or part of your next meal, you’re not only savoring something delicious—you’re making a real difference.
Join us. Support Hawaii. Taste the legacy.
“An investigator determined that the predominant bacteria in poi are Lactococcus lactis (95%) and Lactobacilli (5%), both of which are lactic acid-producing bacteria. This investigator also reported that poi contains significantly more of these bacteria per gram than yogurt. To determine if poi is beneficial for certain health conditions, a literature search was conducted to find all available research studies in which poi was used as a complementary treatment. Documented evidence suggests that poi shows promise for use in infants with allergies or failure-to-thrive. However, to support previous findings, more research needs to be conducted with poi and its potential use as a probiotic.”
Source: The Medicinal Uses of Poi: By Amy C. Brown, Ph.D., R.D. and Ana Valiere, M.S.
* Besides using it as an essential ingredient in Adoboloco Hawaiian Barbecue sauces, using Kalo we’ve developed gluten free pizza crust, Hawaiian Egg Benedict , hash-browns and so much more. It’s extremely versatile and we recommend you try it.