Konjac

Konjac also known as konjak, konjaku, konnyaku potato, devil’s tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus. It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia (USDA hardiness Zone 6-11). It is a perennial plant, growing from a large corm up to 25 cm in diameter. The single leaf is up to 1.3 m across, bipinnate, and divided into numerous leaflets.[1] The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm long.

Konjac is grown in the fields, After harvesting, it will be cut and dried as chips,and processed into flour with a special machine. Konjac fine flour is mainly used as raw materials for producing Konjac product. In the recent years, it is also being used as a food additive and demand is growing rapidly.