Abstract
Starch is available from the large tuberous roots of a plant that thrives in most equatorial regions between the Tropic of Cancer and the Tropic of Capricorn. There are hundreds of commercial varieties of cassava in various equatorial regions. The distinction between the varieties is dependent upon the content of cyanohydrin leading to hydrogen cyanide. Starch that is extracted from the cassava root and dried is known by many names depending on geographical location. Manufacturing plants for cassava starch are located close to root growing areas to minimize root transport costs and to enable the processing of tubers in the shortest time. Arrowroot starch is obtained from the root of the tropical plant Maranta arundinacea . The commercial production of sago starch follows the same basic production line as used by natives. The historical and principal industrial uses of sago starch are as textile sizings and adhesives.
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