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The “sweet” and “bitter” cassava plants are indigenous to Southern and Central America, whence they have been introduced, especially the sweet variety, into almost all tropical countries and are now widely cultivated for the sake of their edible starchy roots, which are used for the manufacture of the various forms of cassava starch, of which tapioca is perhaps the best known. The plants are known in their native habitat by a variety of vernacular names of which only one, “manioc” or “mandioca”, has come into general use. The name “cassava” seems to be restricted in South America this name has come to be applied to the whole plant.

Cyanogenesis in plants. Part V .—The occurrence of phaseolunatin in cassava ( Manihot Aipi and Manihot utilissima )