How do I manage the itching and oxalate problem when growing colocasia (arbi)?

The itching in colocasia comes from calcium oxalate crystals (raphides) in the plant, which is normal for taro. It does not stop cultivation, but it matters for the market because buyers and cooks prefer non-acrid (low itch) types that cook clean. Choose a known good eating variety with low acridity, since acridity varies by type and growing conditions. Proper maturity, curing and cooking reduce the effect, and consumers usually peel and cook it well. For cultivation, colocasia likes rich, moist, well-drained soil and partial shade tolerance, and it is grown from small corms and cormels. Sell mainly the corms (the underground part); leaves and petioles of suitable types also have a market (as patra or arbi leaves). Confirm the locally preferred variety with your KVK because regional taste and demand differ.