Kalo, also known as taro, is a starch that grows well when planted in loʻi, or rich, well-drained, and consistently moist soil. It grows well under full sun, and can be grown in both lowland and upland environments.

Kalo is an important aspect of Hawaiian culture. It was a staple in the diet of the Polynesians who first settled onto the Hawaiian Islands and is still eaten throughout the islands today, typically as poi. Kalo has been used as medicine, dye, fishing bait, as part of cultural protocol.