Konjac is generally grown in mountainous regions at relatively high altitudes. Such regions are free from the air and water pollution in the urban areas. In its cultivation, little or no chemicals with residual toxicity are applied (the diseases of Erwinia carotovara var. Carotovara and Sclerotium rolfsii Sacc. Are controlled by streptomycin and lime, respectively), and therefore, the raw material is free from pollution. The equipment for food processing is manufactured with material inl line with the requirements of food production. For its preservation, pure calcium hydroxide is used. Therefore, konjac is entitled to be call a "green food".
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