The cassava plant belongs to the family Euphorbiaccaee and is botanically known as Manihot utilissima Pohl. It is also called tapioca or manioc although the word tapioca is often used to designate certain forms of cassava products. The cassava is a plant possessing quite unusual characteristics. It has no known pests nor enemies. It grows in most soils, resists extreme droughts, and propagates easily although its growth is restricted to tropical regions. The plant itself is a perennial shrub which attains a height of six to twelve feet at the age of one year. At the base of its stem it produces a cluster of long fleshy roots. The starch content of the fresh cassava root is 25 to 30 per cent; these roots furnish the cheapest source of starch known.
Proceedings of the Iowa Academy of Science
©1941 Iowa Academy of Science, Inc.
Banzon, Julian; Fulmer, Ellis I.; and Underkofler, L. A.
"Fermentation Utilization of Cassava. The Butyl-Acetonic Fermentation,"
Proceedings of the Iowa Academy of Science, 48(1), 233-236.
Available at: https://scholarworks.uni.edu/pias/vol48/iss1/40