Taro Colocasia esculenta culture is increasingly neglected in Côte d’Ivoire, leading to an erosion of genetic diversity. A survey has been conducted in five regions (Aboisso, Adzopé, Agnibilékro, Daloa and Gagnoa). It aimed to identify the cultivated varieties and to identified taro producers’ conservation, transformation, consumption and commercialization techniques in order to implement a strategy of valorization. The results show that the most cultivated varieties are Dabowara in Aboisso, Achiahou in Adzopé, Bedissou in Agnibilékro, Pôtè in Daloa and Boba in Gagnoa. The majority of respondents in Adzopé, Daloa and Gagnoa have been growing taro for more than 10 years compared to less than 5 years for Agnibilékro. Taro is cultivated mainly for its tuber organoleptic characteristics (84.1% of respondents) in small areas (less than 0.5 ha for 75.5% of respondents). Taro is usually grown flat (94.0% of respondents). The main tuber is the most consumed part of the plant in all the regions (96.0% of respondents). Taro is consumed like foufou, pownding, stew, boiling, braised, frying and mashed. The average storage time of tubers varies according to the regions. It is less than a month in Aboisso and more than a month in Daloa and Gagnoa. Taro trade is mainly practiced by native population. However, it tends to disappear given the low level of production.