From the Philippines, they spread outwards to the rest of Maritime Southeast Asia and eastward to Oceania where it became one of the staple crops of Pacific Islanders.

Their leaves and stems are also edible if cooked thoroughly, though this is rarely done for giant taro as it contains higher amounts of raphides which cause itching.

Modern cognates in Maritime Southeast Asia and Micronesia include Rukai vi'a or bi'a; Ifugao bila; Ilocano, Cebuano, and Bikol biga; Tiruray bira; Ngaju biha; Malagasy via; Malay and Acehnese birah; Mongondow biga; Palauan bísə; Chamorro piga; Bima wia; Roti and Tetun fia; Asilulu hila; and Kowiai fira.

It is edible if cooked for a long time but its sap irritates the skin due to calcium oxalate crystals, or raphides which are needle like.

Anthelme Thozet in 1866 documented the method of preparation: "The young bulbs, of a light rose colour inside, found growing on large old rhizomes, are scraped, divided into two parts, and put under hot ashes for about half an hour.