. Tropical agriculture; the climate, soils, cultural methods, crops, live stock, commercial importance and opportunities of the tropics . slanting direc-tion at regular intervals in rows. The root or rhizomes areready for harvest 7 to 12 months after planting. The cut-tings are commonly planted in rows 4 feet apart and about 16inches in the row. In Florida, where considerable attentionhas been given to cassava, the yield is about 65^ tons of rootsper acre but exceptional yields of 10 to 12 tons have been ob-tained. The yields in tropical countries are, as a rule, higherthan those obtained in F
. Tropical agriculture; the climate, soils, cultural methods, crops, live stock, commercial importance and opportunities of the tropics . slanting direc-tion at regular intervals in rows. The root or rhizomes areready for harvest 7 to 12 months after planting. The cut-tings are commonly planted in rows 4 feet apart and about 16inches in the row. In Florida, where considerable attentionhas been given to cassava, the yield is about 65^ tons of rootsper acre but exceptional yields of 10 to 12 tons have been ob-tained. The yields in tropical countries are, as a rule, higherthan those obtained in Florida. The roots of a single plantsometimes weigh from 25 to 50 pounds. These roots varygreatly in shape, growing sometimes in the form of long strands2 or 3 inches in diameter, and at other times in the form ofhuge conical thickened masses. Cassava is used for a number of purposes. The milky juiceof the roots is concentrated by boiling into a thick sauce whichis used, after seasoning, by the natives of Guiana under thename cassaree as a sauce or for preserving meat. Thetubers may be peeled and boiled or baked as food for man and. Breadfruit Tree in Full Bearing, Honolulu STARCHY FOODS 151 beast. It is in the manufacture of starch, however, that cas-sava finds its chief importance. In making starch the tubersare peeled and grated, the milky juice is expressed, the wholegrated mass is then washed and strained until the fiber is re-moved, after which the starch is freed of other impurities byrepeated washings and dried in the sun or in earthen is made from cassava starch by heating the starchgently on iron plates until it flocculates into the well knowntapioca granules. The United States imports of tapioca andsago in 1914 amounted to a value of $1,640,000. The worldssupply of tapioca is derived largely from Brazil and the StraitsSettlements. As alread}- indicated, cassava has been grown formany years in Florida with success. Little attention, however,was given to t
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