Export-Quality Dried Taro Leaves origin Indonesia

Processing Steps of Export-Quality Dried Taro Leaves origin Indonesia. Absence: Freshly fresh, green, and mature taro leaves (aged 4—5 months). Plentiful the leaves are free from diseases and diseases. Incubation/Curing: Incubating the bitter leaves for 2 to 3 days until the color turns from green to golden yellow. This step is critical to remove the sap and develop the desired aroma. Washing and cleaning: Rinsing the leaves to remove dirt and dust Some processes affect the thick leaf stalks (petioles) and midribs. Chopping or Shredding: Slicing the leaves into fine gravy using a chopping machine Export Specification: Measured between 0.4 mm to 0.8 mm in thickness (Single Cut or Double Cut). Drying: Sun Drying: spreading the leaves on drying 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 drying 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.