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special treatment before they are freed from the poisonous substances. The process may involve fermentation as the first step, but not always. Usually the roots are peeled, grated into a pulp, the pulp then squeezed to remove the poisonous juices, and then formed into a dried cake on a griddle. The dried cake is called "casabe" in some areas and from this probably comes one of the common names "cassava."

Many different recipes for preparation are employed and there are literally hundreds of techniques for making some edible product from the grated roots. The leaves of the plant are sometimes eaten as a vegetable, particularly in West Africa, where the native population boils the leaves and uses them as we would spinach. This use is not common, however, in the areas where the plants are native. Even the poisonous, extracted juice is turned into a useful product. Since prussic acid is volatile, it can be dispelled from the liquid by long continuous simmering. Frequently, where the bitter varieties are commonly raised, one may find a pot of juice simmering over the fire, and after some time, the juice turns a rich brown and becomes thickened. To this juice may be added a variety of spices, particularly capsicum peppers, and anything else that comes to hand. The prepared sauce is used in the same manner that sauces are used all over the world - to add some extra flavor to various dishes.

There are several industrial uses of the starch derived from the plants. For example, the starch is converted to dextrins, and this is useful in the manufacture of paper-board (cardboard) boxes. The starch itself is frequently used for laundry purposes, and has been used with some frequency as sizing for paper. In recent years, many tons of chipped and dried roots have been imported to Europe (particularly Holland and West Germany) to serve as a supplemental cattle food.