Konjac is usually white, while its pieces are black due to different processing methods. Roughly processed konjac is brown, and finely processed konjac is generally beige.
It is a perennial herbaceous plant of the genus Konjac in the family Araceae. The earliest written records in China can be found in the ancient book "Erya" of the Pre-Qin Dynasty. There are also many aliases in various parts of China, such as konjac, hemp snake, southern star head, snake head grass, gray grass, mountain tofu, etc. Konjac is suitable for planting in areas with an altitude of 1700-2300 m, and konjac is suitable for growing in areas with an altitude of less than 1500 m.
It is advisable to choose a small mountain environment with high forest coverage, short direct sunlight time, half shade and half sun, and high air humidity. It is best to plant on the north slope.
Morphological signs
According to reports, the chromosome numbers of konjac at home and abroad include 2n=24, 26, 28, and 32, and most of them are 2n=26. The underground part of Amorphophallus konjac consists of abnormal and shortened bulbous fleshy tubers and rhizomes, notochords and fibrous roots emanating from their upper ends. Since the roots of konjac have no vascular cambium and cork cambium, they cannot grow very thick and always maintain a certain size.
It is the flower of Amorphophallus konjac. The color and shape of each part of the inflorescence are related to the species and are important signs for distinguishing species. The size of the inflorescence is related to the variety and the size of the taro within the variety. The inflorescences of Konjac emit a strange smell. The appendages of the konjac inflorescence emit the strongest odor, followed by the stamens and the upper end of the spathe, then the middle of the spathe, and the base cannot emit odor.
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