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Roots and tubers from Hawaiʻi
Poi is cooked taro corm pounded with a little water into a smooth paste. Lactic acid bacteria and yeasts already on the taro sour it over the next few days, with no starter added. Fresh poi is bland and starchy, sometimes slightly sweet; after two or three days it is sour.
| Taro corms | Cooked before pounding[stillwell2025] |
| Water | A small amount; how much sets how thick the poi is[brown2004][stillwell2025] |
| Starter | spontaneous (no starter culture) |
Total time across the recorded steps: 6 days – 8 days
What changes: Taro corms are cooked before they are pounded
Output: cooked corms.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Poi is cooked taro corm pounded with a little water into a smooth paste. Lactic acid bacteria and yeasts already on the taro sour it over the next few days, with no starter added. Fresh poi is bland and starchy, sometimes slightly sweet; after two or three days it is sour. Made in 4 steps over 6 days – 8 days. The longest step, eat before it turns too sour, takes 4–5 days (Brown A.C 2004). Lactococcus lactis, reported as 95 % of the bacteria in poi, with lactobacilli at 5 % and Leuconostoc, Lactococcus, Weissella and Lactobacillus, which became more dominant when commercial poi was fermented at 25 °C for 24 h and 48 h do most of the fermenting.
| Main step | 4–5 daysReported[brown2004][stillwell2025] | Eat before it turns too sour |
|---|---|---|
| Temperature | 25 °CReported[stillwell2025] | Let it sour |
| Acidity | pH 6.3 → 4.5Reported[brown2004] | Let it sour |
Poi is soured after cooking and pounding, so the taro is never raw while it ferments. Pacific pit ferments sour raw breadfruit for months; poi is eaten within a few days.
Acid forms fast, with pH 4.5 within a day. Hawaiʻi lets producers of hand-pounded poi sell directly to consumers without a certified food-processing establishment or a Department of Health permit, if they prepare it next to hand-washing facilities and follow Department of Health rules (Act 107, 2011).
Every number is labelled with how it is known. How this atlas is made
Allen and Allen showed in 1933 that souring comes from acid-making bacteria. During World War II, Honolulu doctors used poi in place of cereals for soldiers with allergies.
