Konjac is a perennial herb of the Araceae family, mainly grown
in mountainous areas at altitudes ranging from 400 to 1,500
meters.
Konjac is harvested once a year in October. China is the major
producing region, accounting for approximately 70% of the
world’s total konjac output. Konjac gum is produced by washing,
peeling, slicing, drying and grinding konjac tubers.