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Canning, Green Pea Canning, Asparagus Canning, Evaporated Milk Canning, Pea With Ham Soup Canning, Cream Of Potato Soup Canning, Oyster Soup, Green Pea, Vegetable Color, Asparagus Color, Canning, Cream Of Shrimp Soup Canning, Split Pea With Ham, Baby Food, Canning, Tomato Juice Canning, Corn, Canning, Green Bean Canning, Tomato Juice Canning, Corn Canning, Green Bean, High Temperature Short Time Canning

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QK725.B69 1990

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"Cassava (Manihot esulenta Crantz) is a perennial vegetatively propagated shrub grown throughout the lowland tropics for its starchy, thickened roots.

Cassava has long been a basic staple. There is direct evidence of its cultivation 2500 years ago and circumstantial evidence that the crop may have been cultivated for 4000 years in the Americas. It has been suggested that many areas now under tropical rainforest were once cultivated with cassava and corn in shifting culture. On the arrival of the conquistadores from the Old World, cassava was found throughout the lowland tropics of the Americas and the Caribbean. The cassava was either eaten after boiling or rasped, after which the toxic juices were eliminated by squeezing the mash in basket-weave tubes (known as a tipiti in Brazil) and the remaining mash was roasted to a meal. Cassava production appears to have decreased after the arrival of the conquistadores, when the population of lowland areas was decimated by introduced diseases. (article has further information)

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Postharvest Technology of a range of topics including commodities: biotechnology, cold chain, consumer issues, cooling, cost-benefit analysis, ethylene, food safety7, handling, marketing, maturity, nutritional quality, physiological disorders and a variety of other topics.

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