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White, tender, and with no rough fibers.  Using only fresh, clean, and characteristic varieties as raw materials, they are made into deep-frozen circular, oval, or natural shaped products after cleansing, peeling, trimming and proper blanching and cooling. Deep-frozen taro is rich in carbohydrates, vitamins and trace minerals, and no additives are added during processing.  They can be used as raw materials for reprocessing or for general consumption after being fully cooked.