Vol. 52

Title:
Konjac: Production in Japan and Potential for New Zealand

Authors:
J.M. Follett, J.A. Douglas and P. Cave

pp: 186-190

Abstract:
INTRODUCTION

Konjac (Amorphophallus konjac syn. A. rivieri), devil’s tongue, snake palm, umbrella arum, or konnyaku, as it is known in Japan, is a member of the Araceae (aroid) family which contains ninety or so species of cormous perennial, deciduous herbs. Konjac is a native of Asia from Indonesia to Japan. In Japan it is grown for its large edible corms which are traditionally made into noodles. Now almost the entire crop grown in Japan is processed to extract gluco mannan, a carbohydrate which is used as a thickening and gelling agent, and as a fat replacement in a wide range of food preparations in the fast food industry. In Japan konjac is regarded as a health food because it is high in dietary fibre and can be used in food preparations suitable for diabetics. It is also often incorporated into slimming preparations because it is low in calories. Eleven to twelve thousand tonnes of konjac are produced annually in Japan with 80% produced in Gumma Prefecture, north west of Tokyo.

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