Taro, also known as kalo, was the staple crop in ancient Hawaii. All parts of the taro plant are edible, with the starchy root primarily used to make poi. Taro was grown in irrigated terraces called lo'i. Other staple crops in Hawaii included sweet potatoes ('uala) and breadfruit ('ulu). Sweet potatoes were prepared by cooking in an imu or making into poi 'uala or pie. Breadfruit fruits were eaten when cooked, tasting similar to sweet potatoes. These staple crops sustained the Hawaiian people for generations.