Export-Quality Dried Taro Leaves Origin Indonesia

产品详情

Processing Steps of Export-Quality Dried Taro Leaves origin Indonesia. Harvesting: Selecting fresh, green, and mature taro leaves (usually aged 4–5 months). Ensuring the leaves are free from pests and diseases. Incubation / Curing: Incubating the harvested leaves for 2 to 3 days until the color turns from green to golden yellow. This step is crucial to remove the sap and develop the desired aroma. Washing and Cleaning: Rinsing the leaves to remove dirt and dust. Some processes involve removing the thick leaf stalks (petioles) and midribs. Chopping or Shredding: Slicing the leaves into fine strands using a chopping machine. Export Specification: Typically between 0.4 mm to 0.8 mm in thickness (Single Cut or Double Cut). Drying: Sun Drying: Spreading the chopped leaves on trays for 1–2 days under direct sunlight. Oven Drying: Using a mechanical dryer or oven at a temperature of 40°C – 55°C for 4–6 hours to ensure a hygienic process. Target Moisture Content: Final moisture level should be 10% to 15%. Grading and Sorting: Filtering to remove dust or oversized pieces (filtering/sieving). Categorizing into Grade A (golden yellow, uniform size) or Grade B.

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