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・ Kalos Therapeutics
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・ Kalotermitidae
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・ Kalo Chorio, Larnaca
・ Kalo Chorio, Lasithi
・ Kalo Chorio, Limassol
・ Kalo Chorio, Nicosia
・ Kalo Dungar
Kalo in Hawaii
・ Kalo Kato
・ Kalo Nero
・ Kalo Nero (disambiguation)
・ Kalo Paidi
・ Kalo Shops
・ Kalo, Democratic Republic of the Congo
・ Kaloa
・ Kalob Martinez
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Kalo in Hawaii : ウィキペディア英語版
Kalo in Hawaii

Kalo is the Hawaiian name for the Taro plant. The local crop plays an important role in the island's culture, mythology, and cuisine.
== Loi ==

A loi is a patch of land dedicated to growing kalo. Hawaiians have traditionally used water irrigation systems to produce Kalo. Wet-land fields have produced ten to fifteen times more kalo per acre than dry land fields.〔Lilikala Kameeleihiwa, ''Hawaii: Center of the Pacific'' (Acton, MA: Copley Custom Textbooks, 2008), 57.〕 Wetland-grown kalo need a constant flow of water, and to get this water, fields are usually positioned between the Mauka (mountains) and Makai (sea).
The loi is part of an ahupuaa, a division of land from the mountain to the sea. Ahupuaa means "pig altar," and was named for stone altars with pig head carvings that marked the boundaries of each Hawaiian land division. Ideally, an ahuapuaa has all necessities in its borders. From the mountains, materials such as wood are provided for thatching roofs and twining rope. The uplands produce several crops such as sugar cane and sweet potatoes, while the lowlands provide the taro and fish. This system typically satisfies the large populations in each ahupuaa.〔Lilikala Kameeleihiwa, ''Hawaii: Center of the Pacific'' (Acton, MA: Copley Custom Textbooks, 2008), 56.〕
When kalo was brought to Hawaii there were about 300 different varieties, and now about 100 remain.The kalo plant takes seven months to harvest, lo`i fields are used in rotation, so that soil can be replenished and the loi in use has sufficient water. Once harvested, kalo can be incorporated into many foods. The leaves are commonly used to make laulau, poi, or paiai but in order for the plant to be edible, the leaves and corm, roots, must be steamed. Both of these structures contain calcium oxalate, which is poisonous if consumed raw. The structures alone are even known to cause irritation of the skin and pruritis when touched.〔Anthony, Daniel. Personal Interview. 2012〕 The stems are typically replanted in the lo`i for future kalo harvests.

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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