from the corm of the taro plant (known in Hawaiian as kalo). Poi is produced by mashing the cooked corm (baked or steamed) until it is a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency, which can range from liquid to dough-like (poi can be known as two-finger or three-finger, alluding to how many fingers you would have to use to eat it, depending on its consistency).
The bowl of poi was considered such an important and sacred part of daily Hawaiian life that whenever a bowl of poi was uncovered at the family dinner table, it was believed that the spirit of Hāloa, the ancestor of the Hawaiian people, was present. This is because Hawaiians believed that the taro plant, or kalo, was the original ancestor of the Hawaiian people. Because of that, all conflict among family members had to come to an immediate halt.
Shortages in taro production in recent years due to pests and labor shortages have also resulted in shortages and higher prices for poi in Hawaiʻi. At the same time, innovations in poi production have resulted in poi that stays fresh longer and tastes sweeter, but such products generally sell at a premium price and require refrigeration.
