Abstract: This paper is the result of eco-geological survey engineering. ObjectiveThe purpose of this paper is to study the relationship between the quality of taro and the eco-geological environment, explore the eco-geological mechanism that the eco-geological environment to create the special flavor of taro, provide a scientific basis for the selection or improvement of the eco-geological environment for taro planting, and provide a reference for the research of related disciplines. Methods Study was carried outfrom the aspects of geological construction control, soil parent material traceability, soil physics, soil geochemistry, biogeochemistry, etc.Systematic sampling of rocks, soil, waterand plants was donein the core area and the control area of the taro. Themineral elements, organic nutrients and main indexes of physical properties of farmland soilwere detected. The test data were analyzed and processed by a variety of methods and studied comprehensively. Results The results show that:① The main indexes reflecting the unique flavor of taro were higher than those in the control area, such as protein, energy, carbohydrate, vitamin B, starch, amino acid, etc. ② The essential elements K, P, Zn and S played a major role in the formation and improvement of taro flavor substances, followed by Fe, Mg, Cl, Ni, Mn, Ca, Cu and SOM. ③ The average soil particle size is small, the soil bulk density and soil compactness is low, the soil burning reduction and pH value is moderate, and the soil moisture and soil Eh value is higher, the soil is well cultivable. Conclusions The unique flavor of Jibu taro is the product of the superposition effect of excellent soil physical, soil geochemical and biogeochemical characteristics caused by a unique eco-geological environment.