French konjac - a promising new sector

Konjac tubers are mainly produced in Asia. They are processed into flour, then into pastes/noodles/rice for medical, food, dietetic and also cosmetic uses (konjac sponge) according to the FDA, EFSA and FAO. While there is no konjac production in France and Europe, the French konjac players, importers of raw material, have to overcome problems of supply, speculative prices, traceability as well as quality. They confirm the need for a French or European organic konjac, acclimatised, available, accessible and traceable..