N. Lygeros – Zeolite and Kolokasi [Text]
The Kolokasi is an iconic product of Cyprus, and particularly of the Sotira region, which ought to have been granted a Protected Designation of Origin by now. Experts, of course, are well aware of the ‘poules’. But let us focus on the taro, which accounts for the bulk of production. Its scientific name is Colocasia esculenta and it has been known since Roman times. Cyprus is an ideal region for its cultivation. Traditionally, taro is an organic crop, even if this aspect has not been highlighted by the producers. Its leaves possess lotus-like properties; that is, they are superhydrophobic, a characteristic attributed to their surface and nanometric structure. As a crop, it shares characteristics with the potato and grows underground.
In practical terms, this means that zeolite can promote its vigorous growth and resilience, as it purifies the soil of heavy metals, toxins and free radicals. It can be incorporated in the same way as for potatoes, but we can of course also take advantage of the period when we cover the base of the plant with soil. As for dusting with the fine powder, this can be done whilst watering. In this way, Cyprus can easily produce a product that is organic from the outset and also enriched with zeolite, thereby enhancing its organoleptic qualities. This will give us a genuine, traditional Kolokasi, protected by zeolite. A high-quality product can be produced in the Sotiras area and make its mark in terms of brand recognition.