Talo, [or taro] the main cultivated crop for local consumption, grows in abundance and surplus talo may be sold locally or in overseas markets. Despite marginal soil depth and fertility which keeps this activity at subsistence level, intercropping ensures maximum use of land with extra crops such as kumara, yams, tapioca, banana, onions, corn and watermelons are commonly grown. A plot of land once used and exhausted is then left to fallow; regenerate and the soil naturally reconditioned over a 10-15 years.
Recent developments in agricultural methods include organic farming which uses a piece of land over a longer period growing vegetables such as bok choy, lettuces, cucumbers and herbs that are important in adding variety to the Niuean diet.
There are currently 26 varieties of talo grown by local planters. There used to be more but influential factors such as population decline and commercialisation of the talo has caused many varieties to die out.
Niuean talo is reputed to be better tasting than any found in the Pacific and the takihi [a delicacy, sliced talo layered with pawpaw and baked with coconut cream] is sought after by tourists and visitors whenever they visit Niue.
