Konjac is the underground tuber of the perennial herb, belonging to the family Tenascus, its main component is the konjac glucomannan. Konjac belongs to the angiosperms, monocotyledons, is a perennial herb with a bulb, there are no less than 163 species of the genus Konjac with scientific names. The vast majority of konjac grows in the average temperature of 16 ℃, 800 m above sea level in subtropical mountainous or hilly areas.
China has recorded 30 species of konjac genus, there are eight kinds of konjac for both medicine and food, the most valuable research and development of konjac species are flower konjac and white konjac.