84 



Analyses of Station Cassava 





Per cent. 



Per cent. 



P 



Per cent. 





dry root. 



natural root. 



water free. 



Water 



Z "I Q 



o . 18 



66.02 





Protein 



2.38 



0.85 



2.h 



Fat 



0.55 



0.20 



0.58 



Kesins, alkaloids, &c. 



0.35 



0.13 



0.37 



Amids & Sugars 



16.35 



5.86 



17.24 



Crude fibre 



4.81 



1.73 



5.08 



Starch 



68.50 



24.53 



72.24 



Ash 



1.88 



0.68 



1.98 



Potash 



0.76 



0.27 



0.80 



Phosphoric acid 



0.24 



0.08 



0.25 



•'The first important fact shown from the above analyses, is that 

 cassava contains a larger amount of non -nitrogenous extract matter 

 than is found in any other crop. This matter is composed largely of 

 starch, of which it contains much more than either Irish or sweet 

 potato. A very considerable quantity of sugar, however — about three 

 per cent. — is also included in this material. Cassava, therefore 

 presents marked characteristics of both potatos and sugar beets, but 

 contains very much more total food, because of its greater solidity and 

 smaller content of water.... 



" Cassava as a raw material for manufacturing purposes : 



"It now becomes necessary to refer again to the composition of 

 cassava, since its utilization in manufactures rests solely on the extrac- 

 tion of certain of its constituents. 



"There are two products for which this crop offers superior material, 

 namely, starch and glucose. The former, however, is the only product 

 thus far actually ccommei cially produced from cassava in this country. 

 The starch supply of the world has heretofore depended upon, potatos 

 and corn as raw materials. By comparing the actual yields of starch 

 from these three raw materials in the factory we find that the average 

 amount of starch produced is as follows : — - 



Corn 53 per cent. 



Potatos 17 per cent. 



Cassava 20 " " 

 " An acre yielding 40 bushels of corn would at this rate produce 1,187 

 pounds of starch, while an acre of cassava producing 6 tons would 

 yield 2,400 pounds of starch. Two other conditions, however, must 

 be considered as bearing upon the economy of manufacture, namely, 

 the relative cost of the raw material supplied in these different forms, 

 and the cost of manufacturing of the finished product. 



" On the former point the market value of the three different sources 

 of starch, and the amount of starch produced by each furnish a correct 

 basis for estimating the relative value of each crop for this purpose. 

 At the present, price of corn and potatos in Chicago which is a starch 

 and glucose producing centre, and of cassava, at De Land, Florida, 



