CHAPTER XXIV 



MANUFACTURES 



THE potato consists largely of starch and 

 water. Its use in manufacturing comes 

 from the high content of the carbohy- 

 drate starch. 



In the manufacturing world the potato is made 

 use of for starch, potato flour, glucose, alcohol, 

 and desiccated potatoes. 



STARCH 



The starch content in potatoes in Wisconsin is 

 discussed in "Farmers' Bulletin 65" of the United 

 States Department of Agriculture: 



"The value of a potato crop to the grower de- 

 pends mainly upon the yield and the size, form, and 

 healthy condition of the tubers. Perfect tubers 

 find ready sale at the best prices, while the yield 

 in itself has no effect on the transaction, and the 

 chemical composition of the potatoes is, as a rule, 

 disregarded by the buyer, unless they are to be 

 used in starch making. In every 100 pounds of 

 average potatoes there is seventy -five pounds of 

 water. Of the remaining twenty-five pounds 

 about twenty pounds is carbohydrates (starch and 

 sugar, etc.) and two pounds protein. The chief 

 value of the potato for food as well as for starch 

 making lies in the starch which the tubers contain. 



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