History of Konjac

  Konjac belongs to the potato taro crop, and likes warm and humid, the optimum temperature is 20-30°C, 25°C is the optimum temperature, and the optimum relative humidity is 80%-90%, that is, konjac likes a long period of optimum temperature and is not suitable for hot and dry places. . As early as 3,000 years… Continue reading History of Konjac