Actually taro can only last a few weeks under ideal conditions. Unlike a potato, it won't go dormant... it'll never stop trying to grow and will eat itself up trying to do so.
Freezing isn't necessary, but refrigeration is. Taro is shipped in reefer containers as it'd turn into a big rotten mess within days in a normal shipping container.
Here's an album of old pics showing taro harvested from our farm and then processed in our facility for export to Hawaii. These are from around 15yrs ago when things were still pretty crude.... GMP and HACCP hadn't quite arrived on Taveuni Island back then
Most of the food exporters operating out of Fiji these days are HACCP certified, and bringing in anything new into their facilities would require amending their HACCP plans. A lot of effort for very little payoff.
That's great man.
I don't want to be a wet blanket, but I definitely advise not spending any money on this (specifically the fresh/frozen project) until you've visited Fiji and seen for yourself how the industry works and just how big a goal it is that you've set for yourself. Vendors in the US have a hard time just getting consistent sources of dried kava, let alone fresh frozen kava shipped to the US.
Have you seen the True Kava field testing kit? It's a simpler version of what you seem to have in mind (it only tests for nobility, not chemotype). G.Stoner has done quite a lot of work in this area and I definitely recommend having a chat with him.