The malanga is a truly tropical plant. It is grown at altitudes lower than 1000 meters above sea level. It thrives in warm-weather climates with temperatures between 25 and 30 degrees Celcius (77 to 86 degrees Farenheit) with high luminosity and rainfall between 1.800 and 2.500 millimeters per year (.07 to .09 inches of rain per year). It can however tolerate some periods of dryness.
The Malanga forms part of the daily diet of millions of people around the world, originally consumed in Africa, Asia and Oceania, it arrived to the Americas and Europe following human migration. It is now achieving growing popularity for its high nutritional value.
In 2006 we started to plant Malanga in the State of Veracruz. Due to the altitude, the excellent climate, fertile soil and a spring of pure natural water we have succeeded in cultivating a product that exceeds the highest international quality standards.
The malanga we raise and offer our clients is “Malanga Coco” or “Coconut Malanga”
All year round from our farm lands located in Actopan, Veracruz.
CHARACTERISTICS AND PROPERTIES
The high content of carbohydrates, proteins, minerals and vitamins make malanga a root with a high nutritional value.
The Malanga dates back to Neolithic societies. It is a plant that belongs to the Aracae family, having, according to some studies of tubers, two varieties for geographic reasons. The Colocasio variety originated in South-East Asia and was later introduced to America and the Xanthosoma variety originated in the Antilles on the American continent.
However, the Xanthosoma variety is the true malanga while the Colocasio variety produces products similar to malanga like the taro. For that reason in many cases the same terminology is used to refer to different products.
Corrugated cardboard boxes designed to hold 18 kilograms (40 pounds) of Malanga.
Malangas are used to prepare a variety of dishes like soups, pastas, sauces and seasonings, salads, sweets, breads, desserts, cookies and drinks.